Homemade Chicken Salad.

If I ate less chicken salad, I’d probably be wealthier.  If I walk anywhere near a deli counter, or a sandwich shop, or a brunch menu with chicken salad on the menu, it’s game time.  Part of the reason I love going home so much (other than of course seeing my parents, hi M+D) is because my dad always has a container of chicken salad chilling in the fridge.  I. Love. Chicken. Salad.

It’s a bit surprising, then, that I’ve never actually made it myself.  I was in New York a few weeks ago, eating a chicken salad sandwich on a fresh, delicious sesame seed bagel with my sister-in-law, and she mentioned that sometimes she made chicken salad for herself.

This was an earth-shattering revelation.

For some reason, I have always assumed that magical chicken salad makers just lived at the deli/grocery store/farmer’s market, just waiting for their opportunity to hop me up on too much mayo.

But no.  I could make this delicious, addicting, amazingness myself.  So I did.

IMG_3979

Homemade Chicken Salad

  • 2 skinless, boneless chicken breasts
  • for the poaching liquid:
    • fresh herbs (I used some thyme)
    • 1/2 onion
    • 3 garlic cloves, smashed
    • salt
    • water
  • 2-3 stalks celery, washed and chopped
  • 2-3 green onions, chopped
  • handful parsley, chopped
  • about 1/2 cup mayo
  • about 1/2 plain Greek yogurt
  • about 2 cups red grapes, sliced
  • juice from 1/2 lemon
  • salt + pepper to taste
  • optional: handful toasted nuts
  1. Add chicken and all poaching liquid ingredients to a pan and bring to a full boil.  Turn down the heat and poach gently for about 10-12 minutes (the chicken should be white all the way through).
  2. While the chicken cooks, prep your veggies and grapes and place in a large-ish bowl.
  3. Remove chicken from the poaching liquid when done; discard liquid + contents.  Let chicken cool a bit, and then cut into little cubes.  Add to the veggies.
  4. Add mayo, yogurt, lemon, salt and pepper.  Mix thoroughly and taste – add whatever’s missing.
  5. Put your delicious, amazing salad between two pieces of toasted bread, a slice of red onion, and a large Romaine leaf.  Fall in love.

The Verdict:

HOW WAS THIS THE FIRST TIME I MADE THIS!?!?!?!

Advertisements

Roast Chicken with Grapes, Olives & Rosemary

It’s hard to believe, but a year ago, Husband and I made it official.  To celebrate, we did exactly what we did for our wedding: we went to a wedding in Boston (this time, my dear friend E’s), we spent the night in Salem, where we got married, and now, we’re spending a few days on the Cape, with my parents.  Because who doesn’t like to honeymoon with their parents?!

One of the best parts: we’re back to eating like kings again (thanks, Mom!).  For example, this star recipe – fancy enough to serve any company, and simple enough to wrap your head around the first time you make it.  Recipe inspired by Smitten Kitchen, tweaked by my mom and sister.

IMG_3343[1]

Roast Chicken with Grapes, Olives & Rosemary

  • 2-3 pounds chicken parts – with skin and bones, for flavor (I like the breasts the best, but if you’re normal, thighs, drumsticks, etc.)
  • salt & pepper
  • olive oil
  • 5 cups red seedless grapes
  • 1/2 to 1 cup pitted kalamata olives (use a good jarred kind)
  • 4 shallots, thinly sliced
  • about 1 cup dry white wine
  • about a cup chicken broth
  • a few sprigs fresh rosemary
  1. Preheat oven to 450 degrees.
  2. Heat olive oil in ovenproof pot over medium high heat.  Season chicken with salt and pepper & then brown it, skin side down first.  Make sure it is nice and brown before turning it over & make sure not to crowd the pan (work in two batches if your pot isn’t large enough).
  3. Add grapes, olive and shallots to the pot, all around the chicken.  Place in the oven and roast for about 30 minutes, until the chicken has cooked through.  After 20 minutes, add the wine and chicken broth, and make the chicken nice and crispy, by turning on the broiler for 2-3 minutes.
  4. Remove the chicken and the grapes/olives from the pot and place on a serving platter.  Put the pot on the stove again, add the rosemary sprigs, and bring liquid to a boil, scraping up any delicious bottom bits – just 2 -3 minutes more.
  5. Serve with crispy bread and a side salad.

The Verdict:

I don’t even like olives, and this is a keeper.  (To my chagrin, you need them for the salty/briny flavors.)  This is great news for the Husband, who got all of my olives.  And if you can serve this with (year-old) wedding cake for dessert, you’re truly winning at life.

IMG_3366[1]