On The Line: Alan Greeley Of The Golden Truffle, Part Three

Photo by Meranda Carter

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Hot and cold, yin and yang, soup and salad; balance is important when it comes to flavor, and Alan Greeley not only hands over a couple of solid recipes, he includes yet another for prepping the protein. If you'd like to backtrack, here are the links for parts one and two.

Alan Greeley's A Different Tortilla Chicken Soup
Serves 4

The Golden Truffle Artichoke Chicken Salad
Also Serves 4

In addition --

You will need the following to begin making A Different Tortilla Chicken Soup AND The Golden Truffle Artichoke Chicken Salad:

1 - 3 to 4 pound chicken
5 - 14 ounce cans of chicken stock
2 onions, diced
2 leeks, washed and diced
4 stalks of celery, washed and diced

Rinse chicken, put in pot and cover with chicken stock, onions, leeks and celery. Cover and bring to a boil. Reduce heat and simmer for 90 minutes.

Remove chicken and chill, saving it for the artichoke chicken salad.

Taste chicken stock for strength; it should be strong and flavorful. Reserve stock to be used for the tortilla chicken soup.


Chicken salad ingredients:

1 pound jumbo asparagus
Chilled chicken breasts (from cooked whole chicken)
4 whole fresh artichokes
1 ripe tomato
1/2 avocado
3 ounces of your favorite ranch dressing (they make their own)
Pickled icicle radish for garnish (optional)


Chicken salad directions:

Cook asparagus in well-salted water and chill.

Remove chilled chicken breast and slice diagonally, reserving dark meat for another occasion.

Cook artichokes in well-salted water and chill. Remove choke, leaving leaves and exposed heart. Fan out leaves while still attached and place on salad plate.

Slice asparagus and tomato and set aside.

Top artichoke heart with tomato slice and then with sliced chicken breast.

Chop avocado and whip into ranch dressing.

Cover with big scoop of avocado ranch and garnish with chopped asparagus and pickled radish.


Chicken soup ingredients:

1 quart chicken stock
8 corn tortillas
1 tablespoon olive oil
1 jalapeno, minced
1 shallot, minced
2 eggs, beaten
1 teaspoon chipotle chili
1 bunch cilantro, chopped
1/2 cup cotija cheese
1/2 cup sour cream


Chicken soup directions:

Bring reserved chicken stock to a boil and reduce it by 1/3, leaving approximately 1 quart of stock; adjust seasonings.

Take tortillas and julienne, saute in olive oil with jalapeno and shallot until tortillas are soft.

Add 1/2 cup chicken broth, eggs, and chipotle chili and cook over medium heat until eggs are cooked and tortillas are firm. Do not overcook. Add cilantro.

With an ice cream scoop, mound in the middle of 4 bowls and add broth. Garnish with crumbled cotija cheese and sour cream.

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