Wednesday, August 25, 2010

Rosie Makes Chicken Salad With Almonds And Red Grapes.

Here's my second chicken salad - with toasted almonds and red grapes. My first was a curry, chutney, and raisin chicken salad.
I served this on iceberg lettuce with pineapple chunks. Loved the crunch of the lettuce, the sweet fruitiness of the pineapple and grapes, and the flavors in the salad itself. Very nice and light.
My mise en place: 2 cups chicken, cooked and chopped 1 stalk celery, chopped 1/4 cup almonds, toasted and chopped 1 TB sugar 2 TB Tamari soy 1/2 cup mayo red seedless whole grapes
Mr. Hawthorne complained about the texture of the last chicken salad I made. He said it was "too chunky." Hopefully, the texture of this salad will be suitable to his palate.
Tamari sauce (You could use regular soy.) Sugar. Chopped celery. Chopped toasted almonds. Grapes.
Sugar gets sprinkled over chicken.
Next the Tamari. Mix well.
Celery goes in.
And nuts.
Stir to combine.
Add in mayo and mix well.
I love the red grapes in this. They lighten everything up. And I keep my grapes whole. If you slice them, you'll end up with a watery chicken salad.
Serve on a bed of iceberg lettuce with chunks of pineapple.
Enjoy the pictures.
Better yet, make the chicken salad and enjoy it.
Good lunch. Pops of flavor with the fruits. Thrust of chicken. Crunch of celery. Nut going on. Good lunch.


Marilyn said...

Rosie, I'm with you in that I prefer my meat salads a bit more chunky.

Rosie Hawthorne said...

I like meat chunks so I know there's meat in it. Mr. H. prefers a shredded texture with a lot of mayo which I don't like. YH refuses to eat a chicken salad with any crunch to it. Go figger.

tortietat said...

Mr. Hawthorne would have liked my mama's chicken salad....she ground everything up with one of those old hand cranked meat grinders. You can add me to the chunky corner.

Anonymous said...

I tried this and it taste even better several days later

Rosie Hawthorne said...

Anony, that's the nice thing about chicken salads. They get better.