south of france chicken salad
~ 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.
Enjoy!
~Melissa
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!
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.)
Amazing flavor combos! And love your picture.
Thanks for the sweet compliment! Enjoy 🙂