Monday, November 2, 2009

Chicken Salad p. 222-223

We had some left over chicken and decided to make some chicken salad. We were torn between the traditional chicken salad with mayo or the header chicken salad in the book, Chicken salad with olive oil and fresh herbs. Bryan suggested a taste test, so I made small batches of each one.

For the Olive Oil and Herb Chicken Salad I added lemon juice, olive oil, fresh parsley, and salt and pepper to my shredded chicken.

For the Traditional chicken salad, I mixed in some mayo, Dijon mustard, parsley and a few chopped pecans.

We liked both versions. Bryan favored the traditional and I favored the olive oil and herbs. I would recommend and remake either recipe.

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