eating-sandwich-vintage
Well, this is a first.
I so enjoyed this luscious chicken salad, that I accidentally polished it off before remembering to take a picture. Whoops. I guess I ought to tell you that it was especially creamy, with a nice crunch of walnuts and celery, a pop of sweetness from grapes, and shreds of chicken that were poached to perfection.
Perhaps I should also mention that I endeavored to make mayonnaise for this dish, not once but twice, and here’s what I learned: when they say to use a room temperature egg, take heed. Otherwise, you will be looking at a food processor full of yellow oil swishing around and feeling like a fool. Especially if you wash it all out and try again, only with the same results. Sometimes there is something to be said for following directions.
This would be so pretty atop a bed of Boston Lettuce or on some super crunchy Wasa crackers with a salad on the side or tucked in between the halves of a split baguette — but I guess you’ll have to take my word for it, since I have no photographic evidence to speak of.
