Monday, August 12, 2013
I made chicken salad today. I really like taking delicious lunches to school. I look forward to it in the morning and feel satisfied in the afternoon. It's a more lovely break to the day.
Now, I've made chicken salad about a million times. I've ordered it from about a million restaurants. I consider myself something of a chicken salad connoisseur (kidding). The batches I have made have always been pretty "eh"--nothing to write home about. Today, however, was different.
After all of those attempts I finally got a GREAT mix of flavor! It was SO easy and didn't even take too many wild ingredients (my problem, at times, is OVER flavoring stuff). Here we go:
3 boneless, skinless chicken breasts
3 cups chicken broth
3 cups water
2 T salt
1 T pepper (I used lemon pepper from the fabulous Trader Joe's)
1/2 cup sour cream
1/4 cup dill
1/2 a lemon
1/2 cup grapes
1/2 cup almonds
First, I poached the chicken in the water/chicken broth mixture. Poaching the chicken in broth, opposed to just water, really enhances the flavor. The chicken comes out SO juicy. I also added one T salt to that pot.
After the chicken is cooked through, I cut it into small bite sized pieces and dumped it into a big bowl for mixing.
Next, I added the sour cream, mayo (I used low fat for each...feel free to use full flavor!), dill, juice from half of a lemon, grapes (cut lengthwise...about the same size as the chicken pieces), remaining salt and pepper.
I roasted the almonds in a dry pan for a few minutes just to get the full effect of their flavor and mix it in with the salad.
That's it. Sometimes, it's better to keep it simple!! I let the salad sit in the fridge for at least an hour before nomin' it.
TRY THIS! It is SO good and so fresh. Can't wait to take it as my first back to school lunch!