Chicken, Salsa Not Your Normal Shortcake Topping
If you’re a traditionalist, this recipe may sit on your counter a few days before you try it.
I understand. A shortcake with chicken and salsa? No way.
The other half of Two’s Company even had to be coaxed to eat it. Think of chicken and biscuits, I urged. Think of chicken and dumplings. All he could think of was strawberries and cream. Yet, this rich-looking dish piqued his interest and with one bite, he was convinced. You will be, too.
You can take as many shortcuts as you like and Chicken Salsa Shortcake will still be good. Either use deli sliced chicken or cut-up chunks of roast chicken; roast chicken does taste better. If you have some leftovers from last night’s rotisserie chicken, great. Make salsa or use a favorite brand.
I prefer the taste of shortcake hot from the oven, so I offer a recipe. But you can buy shortcakes and heat them at 325 degrees for 5 to 10 minutes to freshen the taste.
Chicken Salsa Shortcake
Shortcake (recipe follows)
6 ounces cooked, sliced chicken breast
2 heaping tablespoons sour cream
2 heaping tablespoons partially drained salsa
2 teaspoons chopped cilantro
Prepare shortcakes. Allow to cool until just warm.
Split each shortcake in half. Arrange half the chicken on bottom half of each shortcake. Top with 1 heaping tablespoon sour cream and 1 heaping tablespoon salsa. Sprinkle each with 1 teaspoon cilantro. Cover with top halves of shortcake. Serve immediately.
Yield: 2 servings.
Shortcake
1 cup flour, plus extra for work surface
1/4 teaspoon salt
1-1/4 teaspoons baking powder
2 tablespoons unsalted butter
6 to 7 tablespoons milk or half and half
Sift together 1 cup flour, salt and baking powder. Cut in butter until crumbly. Stir in enough milk to form soft dough. Turn dough out onto lightly floured board. Form into 2 (1-inch-thick) disks.
Place shortcakes on small greased baking sheet. Bake at 425 degrees until puffed and golden, 20 to 25 minutes. Remove from baking sheet to wire rack to cool.
Yield: 2 shortcakes.