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.
Rosie, I'm with you in that I prefer my meat salads a bit more chunky.
ReplyDeleteI 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.
ReplyDeleteMr. 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.
ReplyDeleteI tried this and it taste even better several days later
ReplyDeleteAnony, that's the nice thing about chicken salads. They get better.
ReplyDelete