Charming Chicken Salad

A palate is a funny thing. Mine is different than yours. Or maybe not. A meal you think is awesome may not resonate the same for someone else. You make a wonderful stew but your son won’t eat it. A dish I think is scrumptious, my3 daughter won’t touch. I love scallions but my neighbor says they’re horrid. Some of us adore pickles, onions, garlic and lemons and yet we know those who just as soon do without all of it.

That said, Pleasing the Palate will offer a variety of meals to please as many palates as possible. Sandwiches, stews, salads, steak, chicken, soups and more…all with a kick. We will feature the gravies and the sauces as well the tools to cook them. We’ll share cookbooks of old and review new ones as well. We’ll talk about kitchens and cookware, dishes and dinnerware and give you great ideas how to bring it all together – at the table of course. Comments? Questions? Ideas? Needless to say, we want and welcome your two cents.

This week, let’s keep in light and bring in the summer season with chicken salad. Buy your rolls fresh from a bakery. Panera Bread on Corridor  Marketplace has a wonderful selection of rolls, baguettes, bagels and breads. For a nicer sandwich I suggest scooping out a bit of the inside to make room for a heaping helping of salad.

I’m heading to the kitchen. You coming?

Charming Chicken  Salad on Asiago Toast with Cheese

The trick to extraordinary chicken salad is to keep it simple. If your chicken is seasoned and marinated for at least an hour, the few add-in condiments will be an enhancement and won’t dominate the flavor. This is a great summer dish, light, flavorful and easy to make. Have it for lunch, dinner or serve to friends for an early evening gathering. I use sturdy rolls that will withstand the weight of the chicken which is one of the heavier salads. A combination of grated red cabbage, sliced baby cukes wit h a spray of balsamic vinegar and olive oil drops make a complementary side dish.

The Ingredients

Marinate 3 chicken breasts (bone in) with salt/pepper and Italian dressing for 1-2 hours in frig

2 eggs

3  tsps miracle whip

1 bay leaf

½ tsp celery seeds

1/2 scallion chopped

tsp grated carrots

The Work

boil eggs hard

immediately remove hot yolk and cream smooth with miracle whip

add celery seeds

add scallions

poach chicken in covered sauce pan with bay leaf for 30-40 minutes

cool while placed on cutting board, cut into small uneven pieces

add creamed eggs, seeds and scallions with chicken in bowls

mix in grated carrots for texture and color

The Presentation

You can add gruyere or cheddar cheese for color and more flavor. Toasted asiago is heavenly. Sliced it warm and serve on a small salad plate. Add a side garden salad. It's a beautiful and tasty dish for friends and family.