Sunday, March 29, 2009

chicken salad

  • 4 boneless, skinless chicken breasts
  • 1 large apple, cored and diced
  • 2 stalks of celery, chopped fine
  • unseasoned sliced almonds
  • adobo
  • cumin
  • mayonnaise
  • Dijon mustard

Season chicken with adobo, cook until done, then chop into small pieces. In large bowl combine cooled chicken, apple, and celery with about two tablespoons each of mayonnaise and mustard. Season with a couple of shakes of cumin and 1 or 2 shakes of adobo. If salad appears too dry, add equal amounts of mayo and mustard until desired consistency is reached. Serve on your favorite bread with fresh greens or on top of a fresh salad.

The dish: Although they're stories for a different time, there were two separate weeks of my life where I lived on nothing but store bought chicken salad. Eat one thing for a week straight and you'll be amazed at how much of an expert you become on that dish. While tasty, I always found the bought stuff to be a little lacking in flavor and usually dripping with too much mayonnaise. I'm pretty sure I'm past the point of eating any one thing straight for a week, but I don't mind making a big batch of this as the unique flavors can be enjoyed for a while. Like tuna the longer this sits the better it becomes.

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