We have finally finished unpacking and moving in the kitchen, everything now has a home. Although our new kitchen is half the size of our previous kitchen in Somerville, I have about twice the usable counter space, a dishwasher (other than Gavin), and the freezer has it’s own light (very cool).
As you have probably seen in previous posts, I’ve been enjoying the kitchen. Today I made Sonoma Chicken Salad and some cookies.
I tend to be wary of chicken salad recipes, but last nights overly well-endowed chickens gave us plenty of left over chicken (too much to throw out with out feeling guilty).
I googled around the internet and found a recipe for Sonoma Chicken Salad:
2/3 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
2 cups diced chicken
1 1/2 cups green grapes or red grapes
2 teaspoons poppy seeds
1 1/2 cups celery
1 cup chopped walnuts
Put everything in a big bowl and use 2 big spoons tosst; Cover and Refrigerate. Good for up to a week. Enjoy!
It is sitting in the fridge and I think we’ll have it for dinner tonight. I’m not sure I trust the “good for up to a week,” after all it has mayonnaise in it… maybe a day or two.
UPDATE: The chicken used for the salad was breaded with garlic so the salad had a slight garlic-infused flavor (yummy), it also makes a better lunch (or late night snack) than dinner. If you could keep it cold enough, it would probably work well for a picnic lunch.
UPDATE 2: My nose indicates that the salad is good for 24-36 hours after it is made, after 48 hours whatever is not eaten should be thrown out. Better to err on the side of caution, after all, there is 2/3 cup mayonnaise (approx) in it.