Last week I made a chicken salad with some things I had in the garden and refrigerator --
I hadn't planned on making that salad, I just, all of a sudden, got a craving and went with it! It tasted so good to me and reminded me of the great salads that I used to cook so often when I had my café. I posted that recipe on my Face Book page but then the next day, I decided to make a slightly different version (a classic Veronique style) and treat a couple of good friends to an impromptu lunch, poolside. It was a perfect afternoon!
Chicken Salad Veronique
1.5 lbs fresh, organic chicken breast (about 2 large)
1/3 cup dry sherry
pinch of sea salt and freshly ground pepper
water to cover
Place the chicken breasts in a glass bowl or glass pie plate. Pour the sherry over and then add enough water to cover. Sprinkle with the salt and pepper. Cover tightly with plastic wrap and microwave on high for 6 minutes. Let cool, covered, until cooked through. Save the 'stock' for another time. Cut into 1/2 inch chunks and place in a mixing bowl.
20 green grapes, halved or quartered if they are really big
1 rib celery, sliced thinly
4 green onions, sliced thinly
3 T fresh tarragon, chopped
1 cup Best Foods mayo or more if desired
sea salt and freshly ground pepper to taste
1/2 cup toasted, sliced almonds
Serve on a bed of fresh arugula or mixed lettuces tossed with lemon juice, salt and pepper.
Garnish with fresh fruits.
The idea of this salad is to keep the ingredients 'all green' so adding a fresh pear, cut into chunks, would be wonderful!
Sprinkle with some good crumbled blue cheese for a different taste direction, yum!
Add a 1/4 t curry powder to the mayo if you are so inspired.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"