Chicken salad with stirred redcurrants

Kycklingsallad med rårörda vinbär

Chicken and redcurrant salad

Shaken berries and currants are very popular in Sweden. It is a particularly good way of preserving lingonberries as they have a very high level of benzoic acid, which acts a natural preservative. 

A jar of rårörda lingon

Look out for rårörda lingon (raw stirred lingonberries) which are much fruitier with more whole berries than lingonsylt (cooked lingonberry jam) and are much better with savoury dishes than lingonsylt.

Rårörda röda vinbär (stirred redcurrants) don’t have as much benzoic acid in them so they don’t keep as long as stirred lingonberries, which keep almost indefinitely. Nonetheless, they keep for a few weeks and it is easy to make a small jar if you only have a few spare redcurrants.

This dish can be knocked up very quickly and serves two people as a light lunch or four people as an informal and colourful starter. Enjoy it with some nice bread and redcurrant cordial. John Duxbury


Recipe summary for chicken with redcurrants


•  You can use lemon juice or any vinegar you want for the dressing. Balsamic, raspberry, cider or äppelvinäger med lingon (available from IKEA) all work well.

•  You can increase the amount of dressing if you want, but I think it is better if the salad leaves only have a light coating.

•  You can use any salad leaves. I like a mixture of rocket, spinach and watercress or whatever is fresh in the garden.


75 g (3 oz) streaky bacon, cut into 1 cm (½") long pieces
100 g (4 oz) salad leaves (see tips)
½ tsp   lemon juice or vinegar (see tips)
1½ tsp   olive oil
100 g (4 oz) cooked chicken, diced
3 tbsp   shaken redcurrants (see recipe below)


Fried bacon pieces on kitchen paper

1. Put a frying pan on a medium heat and when hot fry the bacon pieces for 4 or 5 minutes, stirring from time to time until evenly browned and crisp. Remove with a slotted spoon on to some kitchen paper and pat dry.

2. Whisk the vinegar and oil together and then pour over the salad leaves. Toss the salad until the leaves are evenly coated.

3. Add two thirds of the chicken, bacon pieces and redcurrants to the salad and toss thoroughly.

4. Garnish with the remaining chicken, bacon and redcurrants and serve.

Stirred redcurrants

200 g (8 oz) redcurrants, with stalks removed
100 g (4 oz) caster (superfine) sugar, half the weight of the currants

A jar of stirred redcurrants

1. If using fresh redcurrants, rinse them well in cold water, then drain well. If using frozen, there is no need to rinse or thaw them before using.

2. Put them into a sterilised preserving jar and add the sugar. Put the top on the jar and shake or stir them from time to time, until the sugar has dissolved; it may take up to a day. Once the sugar has dissolved, keep the jar in the refrigerator. Use them within 3 weeks.

3. Shaken redcurrants go well with fish or game as well as with yoghurt and porridge.


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