Patio Love & Chicken Salad:
Here's what I use:
3 poached chicken breasts, small dice
1 cup almonds, chopped & roasted
1/2 red onion, small dice
1-2 cups sugar snap peas, sliced thin
1/2 cup mayonnaise {I use the olive oil based ones.}
1 tbsp dijon mustard
1 tsp dried thyme
kosher salt & freshly ground black pepper to taste
To poach chicken: Place chicken breasts in a saucepan and cover with water. Boil for 15 minutes until cooked through and no longer pink. {You can add onion and garlic to the water while it simmers to further flavor it if you like.} I usually cook a family pack of chicken this way and keep it in the fridge for different dishes.
To toast the almonds: Chop whole almonds or use slivered almonds. Place in a dry medium sized skillet and toast over medium to medium high heat until they just start to brown and become fragrant.
Prep the chicken, almonds, onion, and sugar snap peas. Place in a large bowl and toss to combine. Add the mayonnaise, mustard, thyme, salt & pepper. Use a spoon to thoroughly mix ingredients together.
Chill for at least 30 minutes to allow the flavors to mingle. Serve with crackers, sandwiched between some good grainy bread, or really veg out and eat it over a bed of spinach greens.
Today's the day I'm busting out my patio furniture. Time to reclaim the extra {still limited} garage space! The sun is shining, the temperature is rising, and it's time to invite the neighbors over for a happy hour beer on the deck. It will be up in time for lunch today so I've whipped up one of my favorite things to enjoy with the sun in my face. There are a zillion ways to make it - and it's really easy to put together. Which can't be said for my patio table ;)
Here's what I use:
3 poached chicken breasts, small dice
1 cup almonds, chopped & roasted
1/2 red onion, small dice
1-2 cups sugar snap peas, sliced thin
1/2 cup mayonnaise {I use the olive oil based ones.}
1 tbsp dijon mustard
1 tsp dried thyme
kosher salt & freshly ground black pepper to taste
To poach chicken: Place chicken breasts in a saucepan and cover with water. Boil for 15 minutes until cooked through and no longer pink. {You can add onion and garlic to the water while it simmers to further flavor it if you like.} I usually cook a family pack of chicken this way and keep it in the fridge for different dishes.
To toast the almonds: Chop whole almonds or use slivered almonds. Place in a dry medium sized skillet and toast over medium to medium high heat until they just start to brown and become fragrant.
Prep the chicken, almonds, onion, and sugar snap peas. Place in a large bowl and toss to combine. Add the mayonnaise, mustard, thyme, salt & pepper. Use a spoon to thoroughly mix ingredients together.
Chill for at least 30 minutes to allow the flavors to mingle. Serve with crackers, sandwiched between some good grainy bread, or really veg out and eat it over a bed of spinach greens.
