Tuesday, February 28, 2017

My Kind Of Salad

With the leftover chicken Ed made on the smoker, I made one of my favorite Chicken Salad recipes from Provence Breads and Cafe in Nashville, Tennessee.

7 1/2 pounds boneless, skinless chicken breasts (I used the leftover ones from yesterday)
Salt & Pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced

3 cloves garlic, minced
2/3 cup sliced roasted almonds

1 large onion, chopped
1/2 bunch celery, chopped
2 tablespoons chopped parsley
2 tablespoons chives
2 tablespoons chopped tarragon leaves

DRESSING (Mix all ingredients together in seperate bowl)
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt & Pepper

Preheat the oven to 400 degrees F.

Clean the chicken thoroughly.  Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken.  Bake in preheated oven until golden brown, about 20 minutes.  Let chicken cool, and then pull it into small strips.

Put pulled chicken into a large bowl and add roasted almonds, onions, celery, dressing, and herbs.  Mix well.

Serve by itself or on a sandwich.


Click here for the original recipe source and ability to print copy for your records.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~
2016: In Disguise
2015: Hawaii Five-O
2014: I Like Big Boteros And I Cannot Lie
2013: The Young Never Have Trouble Screwing
2012: Making Tracks Across The Country
2011: Eddie Is The King Of The Dome
2010: Do It For Half An Hour A Day
2009: Sipping In Nyack
2008: The Tink Tink Tinkle Of Recycling
2007: Ralph’s Service Station
2006: The Isle Of Capri
2005: Sorry, no post on this day. The blog didn’t start until May 2005! 


Team Caffee said...

Salena I have not heard of lavender seasoning can you tell me more about it? This sounds like a fantastic recipe.

The Daily Rant said...

Team Caffee: Linda - I have never made the recipe with lavender because I didn't have it in my spice cabinet since I always made the recipe on a whim when I had chicken and an urge for chicken salad. And it was so good, I didn't think the lavender would make a difference since I'd never seen it used in any other recipe. I really need to go out and get some now to see if it matters. But lavender is a herb (sometimes found in Herbs de Provence) and from what I found online comes in a bud or powdered form. I'm guessing I'll have to get it online or in a specialty store. Here's a link to what it looks like: https://www.thespicehouse.com/lavender-flower-buds

Team Caffee said...

Thanks Salina and after reading the recipe and thinking about it I ordered the spice and next time we are home I will pick it up. I have had a lemonade one time when in California that was lavender lemonaid and it was awesome. I did not know how they made it but I believe now they had lavender in a small bag. I cannot wait to try something with my new spice and I appreciate you sharing this recipe.

The Daily Rant said...

Linda: You'll have to let me know how it turns out, because it's pretty darn good without it!

Another note - this time when I made it, I shredded the chicken pieces. Usually, I cut them in small chunks. I liked it both ways.