Friday, May 13, 2005

Almond Tarragon Chicken Salad

Ok, we’ve all been through this process at one time or the other.

Its approaching noon on a weekday morning (or a weekend morning if you don’t work from home) and your significant other says “I’m Hungry…”

What do you do? A) Ignore their request (bad idea) B) go to the local deli to pick up a sandwich, or C) make something interesting to eat.

Well, for me, option A was out of the question, option B was a possibility, but I chose option C and made something to eat yesterday morning.

The idea came from an ad in the sale paper from a local grocery store—almond tarragon chicken salad. Pat thought that it tasted GOOD.

Here is what I did to make enough chicken salad for four sandwiches:

The Ingredients:

Two boneless chicken breasts—cooked as you like them (we used leftovers)
2 tbsp dried Tarragon (or fresh tarragon if you have it)
1 or 2 stalks of celery, diced very fine
½ cup sliced almonds
2 hard boiled eggs
5 tbsp low fat mayonnaise
½ tbsp white truffle oil
¼ tsp paprika
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper

The preparation:

Dice up your cooked chicken breasts very fine. Toss the chicken into a medium mixing bowl. Now dice up the boiled eggs and toss them in with the chicken.

Redneck Tip: Contrary to popular belief, it does NOT matter if the chicken or the egg comes first—at least in this recipe.

Crumble up the sliced almonds and add them to the bowl, along with the celery, the truffle oil, and all of the spices. Now stir everything up really good. I SAID STIR IT UP GOOD. (Stir some more if you have any doubt.)

Now add the mayo and stir everything again. Refrigerate until you are ready to make chicken salad sandwiches, else you can eat it as a side dish with burgers or dogs or whatever.

Enjoy Y’all

The Redneck Gourmet

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