Up first: Trisha Yearwood's Chicken Poppy Seed Salad.
Chicken Poppyseed Salad Sandwiches
Verdict: Excellent. Pretty, flavorful, and super easy.
Cook it again: Absolutely. It's great for parties, too.
Cost Factor: $15-ish. You need celery, chicken, and grapes as the big items.
Now if you know me, you know that I love chicken salad. (Before Chick-fil-A fancied up their chicken salad sandwiches, I used to go through the drive-thru and order one for breakfast! Fact: CFA will make you WHATEVER you want, WHENEVER you want. So even though it was a lunch item, they'd ask if I minded waiting a bit and they'd make it. What made their CSS great was that it was on honey wheat bread, nothing fancy, and then toasted, squished flat like a grilled cheese, but not fancy enough to call it a panini! Oh, the simplicity of that sandwich ... I'm salivating just thinking of it. Sadly, they changed their recipe and presentation a few years ago now. I still love their chicken salad, but it's not the same. Actually, it's fancier than it used to be.)
Enough lamentations about the past and present Chick-fil-A chicken salad.
This one is a super easy, super pretty, serve-it-at-a-shower kind-of chicken salad.
What made me happy to pick this one is that we're on our February break here in Maine, and I thought it would make for a nice weekday lunch. (Silly me, I should have known the kids wouldn't touch it. But Mick and I at least get to enjoy it!)
It also requires almost nothing we don't typically have on hand.
2 1/2 pounds of boneless, skinless chicken breast -- something we typically have in the freezer
celery (50/50 on whether we have celery in the house)
4 cups of seedless grapes, halved (again, 50/50. But holy cow, 4 cups! It seems like so much, but trust me. Also trust me -- this is essentially a full bag of grapes.)
sliced almonds (strangely, this is something we typically have in the house.)
salt and pepper
Mick was watching tv, the kids were playing, and I decided to whip this up for lunch. I boiled some water with bay leaves, salt, and pepper, threw the frozen chicken in and let it cook. When it was done, I took the pieces out, rinsed them in cold water, and cut the chicken into a big dice. (The recipe says to let the chicken cool before cutting it but I am nothing if not impatient.)
Then I simply diced the celery, sliced the grapes in half, added a pinch of salt and pepper and the rest of the ingredients, and mixed it all together.
Some of the ingredients seem like the quantities are a bit high. For example, four cups of grapes?! I did about 3, 3 1/2 and was very pleased with the balance in the end. So, use your judgment. I followed the directions on all the rest, even when I was a bit scared about 2 full cups of almonds. I was all-in. It was worth it.
|This is my only work-in-progress photo. Sorry about that.|
Don't mind the sink accoutrements in the background. This was snapped with a cell phone.
DELICIOUS. I loved the crunch, the dill, the poppyseed ... all of it.
It makes a lot, too, so I eagerly await the chilled leftovers!