River + Fir

Chicken salad, a new way

The Gentleman and I disagree about chicken regularly — white meat or dark meat, breast or thigh. It’s a regular discussion: “I would have really liked that if it had been made with thighs instead.” Common occurrence.

A couple days ago, he made an amazing vegetable soup and put some chopped up chicken breast in it, lots of veggies, white beans and a tomato spiked broth. Man, so good for these cold November days. We took some to Grandma and Grandpa and to our sweet neighbor across the street and it made for some great lunches.

Meal planning — we keep trying!

As you are well aware, it’s always so much cheaper to buy meat in larger quantities, so we had three chicken breasts left over from the soup project. I suggested chicken salad — we haven’t had it for a long time and apples right now are so good and quick lunches are always a good thing for our meal plans. The Gentleman jumped on the band wagon but was not fully on board with some of the flavor combo ideas I was throwing out there. (Yes, I almost wrote “profiles” — ugh). I ran to the store for some inspiration and came home to a pan of beautifully cooked, diced chicken breast. I whipped up a dressing, chopped up some crunchy stuff, stirred it all together and made The Gentleman try it. At which point, he asked me if I’d written down the recipe.

The Gentleman asked me so many times that night if I’d written it down, and I kept telling him I wouldn’t forget. Over and over.

So, just in case — and because it was so good I absolutely want to share it with you — I wrote it down.

Chicken Salad with Cilantro-Lime-Avocado-Dressing
2 cups chicken meat — The Gentleman cubed it and cooked it in chicken stock and hard apple cider
1 granny apple, diced and soaked in salt water for 10 minutes and then drained
3 stalks celery, diced
Mix all ingredients together with a batch of the dressing. Store well covered.

Bunch of cilantro without stems
1 avocado
Juice of 3 limes
1/3 to 1/2 cup mayonnaise
5 garlic cloves, chopped and then smashed with 1 teaspoon salt (use the back of a spoon against the cutting board)
1/4 cup diced onion
Dash of cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon curry powder
1 to 2 tablespoons olive oil
Black Pepper
Blend everything in a food processor or with immersion blender until smooth.

Everything in this recipe is approximate and can easily be adapted to your tastes and your cupboard’s provisions. If you find some amazing combination, please share!  We ate this alone, on kale salad, on beautiful rolls, with crackers, topped with parmesan and then broiled. I daresay, it might be nice tossed with cooked cold pasta or served with cous cous or other cooked grain. Just some thoughts. Enjoy!

This entry was published on November 20, 2014 at 6:33 am. It’s filed under Cooking and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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