Today is Day 75 of this experiment. We've made it so far in this adventure already!
I say 'we' because this has been a team effort. Your encouragement, support, emails and comments on how much you're enjoying The Resolved Cook means the world. And I doubt I would have gotten this far without Mr. McC's full, wonderful, heart felt support.
So thanks! Even with a move, some vacations and work travel we're ahead of schedule and this continues to be all kinds of fun.
It's warm in the Bay Area this weekend, 80+ degrees. It feels like summer.
After a hot 4-mile loop around the Lafayette reservoir I was craving something light, cool and refreshing for lunch. Chicken salad was the perfect solution.
4 cups diced poached or rotisserie chicken
1 stalk celery, cut into 1/4 inch dice
2 carrots, peeled and cut into 1/4 inch dice
4 scallions, trimmed and thinly sliced
1/4 cup almonds, chopped
1 1/2 teaspoons finely chopped fresh tarragon
2 tablespoons finely chopped parsley
2/3 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, almonds, carrot, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined.
Refrigerate until ready to serve.
I quartered this recipe for a light lunch for one, and served it over some fresh mixed greens. Sunday lunch perfection.
The spice of the Dijon and black pepper gives this chicken salad some welcome spice and bite. I also love the nuts for texture and crunch.
Sliced tomatoes or half an avocado would have been great additions to this salad. You could also add fresh bread, crispy bacon and lettuce to make a terrific sandwich.
All in all, a fun spin on a classic.