south of france chicken salad

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~ south of france chicken salad ~

“Provence is a country to which I am always returning. Next week, next year, any day now. As soon as I can get on a train.” ~Elizabeth David

In honor of National Sandwich Day (NSD) I decided to create a new recipe for chicken salad. It’s the perfect balance of sweet, tangy and crunchy-creamy. Jeff and I took a lunch break together and ate this open faced over toasted wheat bread. Bon Appetit!

3 large, boneless, skinless chicken breasts

3 green onions, chopped (including some of the green tops)

1 celery stick, chopped fine

1/4 cup real mayonnaise

2 Tablespoons Brianna’s French Vinaigrette

1 Tablespoon apricot preserves

2 teaspoons dried tarragon

1 and 1/2 teaspoons fresh thyme leaves

sea salt and fresh ground pepper to taste

Cook the chicken breasts in a little white wine and olive oil until completely heated through and juices run clear. Chill for a few hours. Chop and combine with the other ingredients until all ingredients are well incorporated. Serve on toast, crusty baguette, croissants or a bed of spring greens.



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  4 comments for “south of france chicken salad

  1. November 4, 2011 at 3:53 am

    I think you’d get on very well with my father! He has quite a little Elizabeth David obsession. When I was growing up, pretty much everything he cooked was from one her books! Fab looking salad – I can just imagine munching it in a croissant… yummy!

    • Melissa
      November 4, 2011 at 6:57 am

      Thanks, Charles! I love Elizabeth David too. You’re dad sounds like a cool guy. 😉 Enjoy the recipe. I’m still looking forward to trying many of yours! (especially those shrimp burgers and quince jellies.)

  2. November 4, 2011 at 5:57 am

    Amazing flavor combos! And love your picture.

    • Melissa
      November 4, 2011 at 6:58 am

      Thanks for the sweet compliment! Enjoy 🙂

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