contributed by Molly Sams
Over the past couple weeks I have been craving chicken
salad. While there are plenty of restaurants with good chicken salad, I have
yet to find one that had everything I wanted. Some had cranberries but no
walnuts, while others had walnuts but no spice. There was always something
missing.
I first had chicken salad while I was away at college.
During one of my study sessions at a local coffee shop, I decided to try
something new. I was shocked when I found out the chicken salad I thought was
only made in diners for the early bird special could actually be incredibly
delicious. Since then I’ve been determined to find it again.
So Mom took on the task to make the perfect chicken salad.
During one of the days I was away at class, she painstakingly prepared a
chicken salad that had everything from cashews to cranberries, even nasturtium.
She succeeded.
And I had to share the greatness.
First you start with:
1 C of water
1 sprig of rosemary
1 sprig of time
Roast for one hour.
Once the chicken is done roasting mix the cooled, cubed chicken
with:
¼ C craisuns
2 ribs of celery, chopped
¼ C of sweet onion chopped
½ C of salted cashew pieces
1 hardboiled egg
After that it is time to add the herbs!
2 nasturtium blossoms
3 lemon verbena leaves
¼ c parsley
2 sprigs of thyme
1 small sprig of rosemary
1 chive blossom
Chop all fine and then mix well into the chicken salad and
add one cup of mayo.
Afterward you should let chill in the fridge, buy some
fantastic buns or even croissants and enjoy!
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