Sunday, September 20, 2009

Rosie Makes Chicken Salad.

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?
Chicken salad on a 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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