Chicken Salad with Rosemary and Basil

CHICKEN SALAD

A Cool & Easy Summertime Favorite!

Hi folks, Harv here! It's been quite a while since I've posted anything. I surely hope everyone has been ok and are ready to make some delicious cool summertime favorites. Today's recipe will be Chicken Salad in Pita Pockets. If your'e not watching your calories or carbs, then try it on croissants also!

This recipe will serve 2-3 adults (unless one of them is me, then you may wanna double it up)

INGREDIENTS:



Add Optional 1/2 cup celery for traditional taste.



2 cups cooked chicken (diced) (about 2 average chicken breasts)

1/3 cup fine diced red onion

2 tbsp. slivered almonds (we'll toast them later)

1/2 cup red or green seedless grapes (cut into 1/4's)

1/2 cup celery (diced) (optional)

1/2 cup broccoli florets (diced med. fine)

2/3 cup mayo

2 tsp. sugar

1 tbsp. red wine vinegar

Rosemary & Basil (seasoning for chicken when cooking)





Lightly toast almonds over medium heat



I start by lightly toasting the slivered almonds. Set them aside to allow them ample time to cool.

While the almonds are toasting, now is a good time to trim the chicken parts that you plan to use in your chicken salad. I prefer the boneless, skinless breasts done on the grill. To add some nice smooth flavor to the overall taste profile, I seasoned the chicken breasts with a drizzle of olive oil and rubbed in some rosemary and basil. Both of these together will really add some jump to your dish.



Grill or broil the seasoned chicken



I prefer the open flame of a grill for cooking just about any type of meat. Under the broiler of the oven works well also. Cook the chicken until the juices are clear and any signs of pink have disappeared. White meat chicken is much easier to tell when it is done by judging the color. For darker meat, a thermometer reading of 160F indicates the meat is done and safe to eat. A basic dial type or digital meat thermometer is a small but invaluable investment for your kitchen with regards to insuring your serving your friends and family only the best and safest of food to enjoy.



Chop into 1/4"-3/8" pieces.



Once the chicken is done and cooled in the fridge for a few minutes, you will dice the chicken into 1/4"-3/8" pieces. This size serves best in pita pockets, in croissants, or on top of salad greens.

Cooling the chicken well first insures that your not going to cook your nice cool mayo by dropping searing hot chicken into the ingredient bowl.



Mix everything EXCEPT the mayo, vinegar, and sugar



Bring all of the ingredients EXCEPT for the mayo, sugar, and vinegar together in a large mixing bowl.

Stir well to consolidate the ingredients.

In a seperate dish, mix the mayo and sugar. Once the mayo and sugar have been blended, add the red wine vinegar and mix quickly and well.

Put the mix into the fridge for a while to allow it to cool and voil'a, you have a super cool dinner or lunch, or picnic delight!!!

Note: When adding vinegar as an ingredient into any mix, a glass or other non-metal container should be used. Metal dishes can react to the vinegar and cause a metal taste to develop in the food.

Super easy pita pockets!

I found the pre-cut pita pockets at Food City here in Abingdon. They make a great way to serve the food. As I mentioned above, croissants are also a super way to serve chicken salad. (as long as you aren't counting carbs or calories)

Thanks to each of you for taking your time to stop by Cooking With Harv!!

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