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Chicken Salad

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Here is a wonderful summer dinner for two. This chicken salad recipe originated with my longtime friend Ann.

Over the years I’ve added and deleted ingredients to suit our changing tastes. I hope you enjoy the meal as much as Studs and I.

female chef

Chicken Salad

  • 1 cooked boneless chicken breast (preferably boiled) cooled and torn into bite-size pieces
  • 1 avocado, peeled and sliced into eighths
  • 1 small jar marinated artichoke hearts, drained
  • ¼ cup celery, chopped fine
  • Red onion, sliced thin, quantity to taste
  • Lemon pepper to taste
  • ¼ tsp. dried basil
  • ¼ cup slivered almonds, optional
  • Mayonnaise to your preferred consistency

Combine all ingredients in a medium-size bowl. Gently stir well.

Cover with plastic wrap. Refrigerate at least 2 hours before serving

Chilled Asparagus Spears

  • 8 fresh asparagus spears per person
  • Chicken stock
  • Splash white wine
  • Tap water

Lay the asparagus onto a cutting board. Be sure all the tops are even. Cut off an inch or two from the bottom of the stalks.

Insert a steamer into a medium-size saucepan. Add enough stock to come half way to the steaming holes at the bottom, then splash in the wine. Top off with water so the liquid is just below the holes.

Place asparagus in steamer, cover, and bring liquid to a full boil. Shut off heat and allow the pan to sit for 3-4 minutes.

While the asparagus steam prepare an ice bath. Use a bowl large enough to hold the asparagus without crowding. Set the bowl in your sink and fill with cold water and ice cubes.

When the steam time has passed immediately remove the asparagus from the pot and plunge them in the ice bath for 1 minute. Remove asparagus to paper towels and dry well. Place the spears on a plate, cover with plastic wrap. Refrigerate at least 1 hour before serving.

Red Grape Clusters

Rinse the grapes under cool water. Using sharp scissors, clip the stems into small clusters. Place them in a colander with a plate beneath and store in the refrigerator until ready to serve.

Arranging the Plates

Divide the chicken salad in half. Spoon onto one side of each dinner plate, but don’t spread thin. A little mound is attractive. Lay the asparagus spears across the center of the plate parallel to the chicken. Place grape clusters next to asparagus. Serve the croissants on bread plates. Be sure to toast each other often with the wine. 🙂

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