Chicken salad is like cole slaw and potato salad.
Everybody has their own recipe.
Or two.
Or three.
I wanted something a little different this time.
Something fruity.
Something nutty.
Something crunchy.
And I came up with this recipe
It's quite good.
We had a hen left over from the night before
and it was taking up waaaaay
too much room in the fridge,
so that was my inspiration.
Yes, I can be easily inspired.
Here's my recipe:
3 cups chopped chicken
2 stalks celery, chopped
green and red pepper, chopped
2 tsp sugar
1 TB soy sauce
1/2 cup toasted sliced almonds
1 cup seedless red grapes, whole
1 cup mayo
freshly ground salt and pepper
Can't even call it
a mise en place.
I have a place. (plass)
I have no mise. (meeeze)
Back to the chicken salad:
Sprinkle the sugar over the chicken,
then add the soy sauce
and toss to coat.
Add in the rest of the ingredients.
I always taste as I go along and adjust.
If you want more celery or nuts,
do it to your tastes.
I also use the grapes whole, not sliced.
If you slice them,
you'll get a watery chicken salad,
plus I like the unexpected burst
of the grape in my mouth,
as I'm sure Donna of My Tasty Treasures does too.
Am I right, Donna?
That's Puttin' on the Ritz.
I wish I ate more meals
during the day.
When there is natural sunlight.
My pictures and food would look
soooooo much better.
What I did here
was to put my chicken salad
in with my bean salad.
Added a nice sprinkling of curry powder
to add a bit of warmth to the chick sal
and a nice undertone
to the sweet sour of the bean dressing.
Another variation of this which I really like
is to add in the curry powder
and serve the chicken on iceberg lettuce
with a slice of pineapple.
Dem's some serious good eats.
Dem's s'posed to be white plates.
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