Friday, September 25, 2009

yet more decadence

I don't know why Chicken Salad always looks and tastes decadent, it's easy to make, and a great way to get rid of leftovers.

2 boneless skinless chicken breasts
salt & pepper

about 1 1/2 cups red seedless grapes, cut in half
2 green onions, minced
half an apple, cubed
3 tbsp mayonaise
1/2 tbsp lemon juice
a little bit of fresh minced tarragon
salt & pepper
optional: few tbsp chopped pecans

spice the chicken breasts with salt, pepper & a little marjoram, and bake, covered, at 350 for 20 minutes, or until done. cool the chicken.

when cool, chop or shred, and mix in bowl with all other ingredients. let chill for at least one hour and adjust seasonings before serving.

I know alot of people like celery in this dish for the crunch factor, but I didn't have any celery in the house, and wasn't in the mood for it anyways. the apples give a really nice crunch, but we'll have to see how they survive in the fridge overnight. Here's hoping i don't have a bowl of mush tomorrow morning.

the husband's guess is that Chicken Salad has a reputation for decadence because once upon a time it was considered "hotel food" - a luxury. well, I bet hotels and restaurants love the stuff, because it lets you use up a bunch of stuff that would go bad otherwise.

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