Chicken Salad California Central Coast Style
By Susan McGourty
In the eighties and early nineties, when my husband and I used to travel up to the Cupertino/Los Altos area, we’d always stop at our favourite “Emporium Department Store” for lunch. They had the best Chicken Salad Sandwich that we’ve ever tasted! This is another “chick recipe” as my husband calls it-though he admits he loved it too.
When the Emporium closed our stomachs felt the loss! Determined to savour that “taste” once again, we got to work recreating it–and then some! Let me tell you! It’s a delicious chicken salad made up of the following ingredients: cooked chicken breast pieces, diced celery, diced apples, red grape halves, toasted walnuts, Brie cheese chunks, a dabbling of mayonnaise and all served on raisin bread that’s been lightly toasted. Oh my God! It’s wonderful! Definitely a serotonin inducer. This recipe can be served as a salad or a sandwich –what best suits the occasion. This is a delightful lunch or a light dinner on a hot night. It’s perfect for sharing with friends and family. Read the rest of this entry »
As A Salad Or As A Chicken Salad Sandwich the Day After
By Low Jeremy
What is great about either tuna or chicken salads is that there is hardly any wastage (unless of course, the cook has already messed up the salad big time). Should the preparation for these salads exceed the expected consumption, they can be recycled the next day as a sandwich.
Just throw in maybe feta or mozzarella cheese, place it on any bread of your choice, pop it in the oven and you are ready to go with a totally different dish. For your convenience, I have compiled the following must-try chicken salad sandwich recipes for all those salad left-overs. Read the rest of this entry »