“I’m not dead, yet!”
Monty Python, anyone?
Wondering where I’ve been? If I’ve quit blogging? Found another love besides cooking? Dead? Well, you’d be wrong. Big news on the Pigzilla family front! No…it’s not a tiny Pigzilla. After being unemployed for almost 8 months, I have finally found a new position. And I love it…so far anyway. I don’t anticipate not liking it, but I’ve only been there for two weeks, so it’s hard to say. That being said, I have not had a lot of time for my second love, this blog. As you know, I’m in the midst of planning a baby shower for my girlfriend, as well as another dinner party for a small group. In addition to feeding my husband and all the things that go along with being an adult, I’ve been basically vegging out after I get home and dinner is made. I have to get back into the grove of writing…
I love chicken salad. But this is one thing that I’m particularly picky about. I don’t like fruit or nuts in my chicken salad, though I do enjoy a crunch, which is where the celery comes in. Certainly, if you enjoy fruit or nuts in your chicken salad, feel free to add at your own discretion, but purely against my strong recommendation not to.
This is another recipe I tried for the aforementioned baby shower – I’m sorry, you’ve heard so much about this in the last few weeks. The pairing of tarragon and chicken salad were of my own genius, but I wanted to find a great basic recipe for the chicken salad itself. This recipe comes from Note to Self, and claims to be the absolute best chicken salad, ever. So I had to try it. I just subbed the tarragon for the dill. I really enjoyed it! I think this salad goes well on a buttery croissant because of deep tarragon flavor, but it’s just as good on wheat, white, pita or even on a salad. This is certainly not your ordinary chicken salad, and I love that!
Tarragon Chicken Salad
Source: Adapted from Note to Self
3 cups chilled shredded chicken (I used two poached breasts)
1/2 cup red onion, finely chopped
1/2 cup chopped celery
1/2 cup mayonnaise
2 tbsp. fresh squeezed lemon juice
1 tbsp. fresh tarragon, minced
salt and fresh ground black pepper
1. In a large bowl, combine all ingredients. Add additional mayonnaise to desired consistency and adjust seasonings to taste. Refrigerate at least one hour before serving.