Thursday, February 18, 2010

Chicken Salad.

Chicken salad isn't very photogenic.

I couldn't get one good shot--try as I might--that wasn't blurry. Maybe that's because chicken salad isn't meant to photographed. It is meant to be eaten.

I really like chicken salad, provided it doesn't have eggs. When you make it yourself, you can safe-guard against things like this. This recipe comes from SmittenKitchen, using some more of the leftover white meat from our "I made a whole chicken" series, but is certainly inspired by a Karen Hunter recipe.

Cherry Chicken Salad Tea Sandwiches. Just the name makes my tummy rumble. We get to eat the crusts we cut off--I have a hard time sharing and, if I'm not the one making them, taking advantage of whoever is offering.

This chicken salad recipe could very easily be swapped out with dried cherries, however, might be too chunky for tea sandwiches. I ate it between slices of toast, in a bowl over lettuce (as shown), and, in my most desperate moments, out of the bowl with a fork.

Cranberry Walnut Chicken Salad
from Smitten Kitchen
serves 4-6

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I halved the recipe and used about 2 cups from the roast chicken)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot (I skipped this)
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too (you know, we have about 4 different kinds of vinegar, and none of these. I used red wine vinegar)
2 tablespoons finely chopped fresh tarragon or herb or your choice (I used parsley)
1/2 teaspoon salt
1/2 teaspoon black pepper

Really complicated directions: Toss together all ingredients in a large bowl until combined well.

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