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Lunch Yesterday-Chicken Salad

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Peter A

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Lunch Yesterday-Chicken Salad

In article 1>,
says...
> I have a lot of left over roasted chicken. I made some chicken salad
> yesterday and it was pretty tasty. I did not go by a recipe but used what
> I had on hand. Here is what I did:
>
> I shredded white and dark meat chicken and tossed it into a bowl(maybe a
> cup). I added a very fine dice of celery and shaved some onion. Tossed 'em
> into the bowl. I had a 1/2 package of pine nuts. I toasted them and threw
> them into the bowl. I have both dried basil and tarragon. I could not
> decide which to use so I went with tarragon (I think the basil would have
> been better but tarragon was very good). Into the bowl went a medium pinch
> of kosher salt, 4 grinds of the pepper mill and a big heaping tablespoon of
> Hellman's mayo. I covered and chilled it for maybe an hour, hour and a
> half. I sat reading while mounding the chicken salad on Triscuit crackers.
> Good stuff.
>
> Michael
>
>

I like to experiment with chicken salad. One of my regulars is to mix
the chicken - say 2c shredded - with 1/3c each plumped raisins and
chopped pecans and 1/4c minced celery. Then some mayo, a tsp or 2 of
curry powder, salt, pepper.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

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