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FRIDAY NIGHT DINNER -- chicken salad with grapes

4/30/2009

3 Comments

 



                                   CHICKEN SALAD with GRAPES

• 6 cups poached chicken breasts, cubed
• 3/4 - 1 cup mayonnaise
• 1 tablespoon lemon juice
• a good drizzle of half & half or heavy cream
• salt and freshly ground pepper, to taste
• 3 to 4 cups red grapes, sliced in half
• 1/2 cup sliced almonds, toasted

  Combine chicken, mayonnaise, lemon juice and cream.  Add salt and pepper.  Gently toss with grape halves and serve.  Sprinkle each serving with toasted almonds. 
  Served with seared French Haricot Verts:  Bring water and salt to a boil in a large sauté pan.  Add the green beans and cook for approximately 4 minutes.  Drain.  Return to sauté pan and dry bean momentarily over heat before drizzling with a really good extra-virgin olive oil.  Stir beans and sear slightly.  Remove from heat and sprinkle with fleur de sel.  This is my favorite way to eat green beans!

3 Comments
Treehouse Chef link
4/30/2009 01:24:25 pm

OMGness this looks delicious! Thanks for sharing.

Reply
Oliveaux link
4/30/2009 09:51:25 pm

I have been buying the most amazing tasting grapes at my local organic market.I have not thought of putting them in a salad. Would be lovely! Amanda x

Reply
mary corbett
5/21/2009 01:19:58 am

This chicken salad sounds wonderful. I am a huge fan of chicken,especially poached or roasted. Nothing beats a cold chiken salad. I like the green bean recipe.Have you tried the rotiserre style chicken in the crock pot. It says so moist, I use a dry rub of chili powder,paprika,dash garlic powder,black pepper. I tress the legs and lay breast side down on aluminum foil balls as a rack. I cook for 4-5 hours on high heat. My husband loves this method.
Mary corbett

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