And so, another week begins. I hope that you aren’t already sick of hearing me talk about movies, because it’s summer blockbuster season and that’s all I can think about, to be honest. Either way, this is all, of course, leading up to telling you how much I liked Super 8. It was everything I thought it would be, but the special effects that really blew me away. I suppose I should have expected as much from Stephen Spielberg and J.J. Abrams. The story is something like E.T., Close Encounters of the Third Kind, and a little bit of Cloverfield all thrown together into one awesome movie. It didn’t do quite as well as I would have hoped it would this past weekend, so if you haven’t gotten around to seeing it yet, I highly recommend that you do as soon as possible. It’s a movie that absolutely everyone can enjoy, which is rare enough to warrant a trip to the theater.
I’ve always loved chicken salad, but it took Kramer a while to come around to it. He’s usually not a big fan of lots of “add ins” to his food, but this chicken salad is one of the few exceptions to that rule. We actually ate this for dinner three nights in a row, so if that’s not an indication of how good it is, I don’t know what to tell you. I love this chicken salad because it’s heavy on the mustard and not so much on the mayo, so there’s lots of flavor without it being too heavy. I especially like the combination of fruit and chicken. Needless to say, this is a far cry from your average canned chicken salad. The big pieces of juicy, white meat chicken alongside fresh produce and sweet raisins (or cranberries, if you prefer) make for quite a tasty sandwich or salad. I even added some blue cheese to this when I made it into a sandwich, and let me tell you something: do yourself a favor and pick up some blue cheese to pair with this. It makes your sandwich all that more “grown up” and lends itself beautifully to not only the chicken, but to the fruit, too! Forget the can and whip up some of this delicious homemade chicken salad in under an hour – you’ll be thanking me soon!
Dice your apple and squeeze the juice of half a lemon over it, to keep it from discoloring.
Combine the apple in a bowl with your diced celery, diced red onion, and raisins.
Cube your chicken breast into bite sized pieces. You can use pre-bought chicken breasts, or quickly bake or boil them. I boiled mine in a large pot of water for 20 minutes. Sprinkle with about a 1/4 teaspoon of kosher salt and 1/4 teaspoon freshly ground black pepper.
Combine with the Dijon mustard and mayonnaise.
Toss with the other ingredients.
Crumble some blue cheese over toasted bread, and add a few thin slices of red onion along with it, if you like.
Top with some lettuce and a thin layer of extra mayo or mustard and dig in!
- 1.5-2 lbs. chicken breasts (2-3 breasts), baked, grilled, or boiled
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons Dijon or country mustard
- 2 tablespoons mayonnaise
- 1 apple, diced
- juice of ½ a lemon
- 2 stalks celery, diced
- ½ small red onion, diced
- ¼ cup raisins or dried cranberries
- toasted bread
- crumbled blue cheese
- sliced red onions
- Begin by cooking your chicken. My preferred method is to not turn on the oven, so I would recommend bringing a medium sized pot of water to a boil over high heat, then dropping the chicken breasts in and reducing the heat to medium-high. Boil for 15-20 minutes, until cooked through, then remove from the water and allow to cool. When the chicken is cool, or at least room temperature, slice them into bite-sized pieces. Don't worry about making the pieces uniform - it's actually better to have a few different sizes for a nice texture. If the chicken shreds a bit while you cut it, even better. Toss the chicken with salt and pepper, then toss with the mustard and mayonnaise. Set aside.
- Dice your apple and squeeze the juice of half a lemon over it, to keep it from discoloring and to add some acid to the salad. Toss the apple with the diced celery, diced red onion, and raisins or dried cranberries. Add this mixture to the chicken mixture and toss to combine. Taste and add more salt, pepper, mustard, or mayonnaise as you see fit. This chicken salad will keep well in the fridge in an air-tight container for 3 to 4 days.
- Now, the most important part: assembling your sandwich. I recommend toasting some bread, then adding a few thinly sliced pieces of red onion, some crumbled blue cheese, lettuce, and a touch of Dijon mustard. Scoop the salad onto the bread and press down to keep it together. It also goes great on a simple bed of lettuce for a healthy, low-carb lunch or dinner.