Blessing
We look to you, O Lord,
for food to nourish our bodies,
for grace to strengthen our spirits,
for love to enrich our life;
through Jesus Christ our Lord. Amen
Chicken Salad
This week’s recipe is from Wendy McAllister
6 - boneless and skinless chicken breast halve, poached and either cut into small cubes, or shred.
Canned chicken will also work.
3/4 - 1 cup chopped celery
1/2 cup finely chopped red onion
Sliced grapes (sometimes I use peeled and chopped apple)
12 cup chopped parsley
1 cup mayonnaise (or enough to moisten to your preference)
1 - 2 tsp Dijon mustard
1 - 2 T lemon juice
Salt and Pepper to taste
Toasted, slivered almonds
Sprinkle the chicken breasts with salt and pepper and poach in water or broth, covered until just done. You may flavor the poaching water with any aromatics. Cool and chop. Mix everything (except almonds) together, adding more of whatever you think it needs,, (like more crunchy stuff, mayo, lemon juice, salt and pepper) Refrigerate. Sprinkle almonds on top.
Sometimes I make this a curried chicken salad, using green onions instead of red, and flavoring the poaching liquid with garlic, scallions and ginger. Then I add some sweet curry powder to the mayo (rest to let it bloom for a bit) before stirring into the salad.
Sometimes I like to serve this salad stuffed into 1/2 of a tomato or avocado, or serve on a bed of lettuce with sliced mango or other fruit on the side. Delicious!
