I thought I'd share another Chicken Salad I made for Larry this weekend. It started out my looking for Durkee's, three grocery stores and no Durkee's. The joys of living rural. So this is what I came up with,
Of course variations to vegetables to suit your taste will be great because it really is about the sauce.
3/4 - 1 cup mayo
2 tablespoons diced fine shallots
1 clove garlic crushed then diced fine
1/4 tsp black pepper
1/4 tsp Worcestershire sauce (when I made this it was a generous dash)
1-2 tsp spicy grain mustard
1 small yellow squash quartered and sliced
1/2 cucumber quartered and sliced
1-2 carrots sliced
12 cherry tomatoes quartered
2 handfuls bow tie pasta boiled to al dente
Six chicken tenders
Olive Oil
one clove garlic sliced
Blend first six ingredients, place in fridge to blend flavors. Place chopped vegetables in bowl, cover and put back in fridge to keep cold. Boil Pasta in salted water and a little olive oil, rinse in cold water, place in bowl with chopped vegetables and keep chilled. While pasta is boiling slice one clove garlic. Place enough garlic oil in the bottom of a frying pan to stir fry chicken. This allows for some of the garlic flavor to transfer to olive oil and the rest will transfer to olive oil when heated. When pasta is done heat olive oil and brown garlic on medium low heat. Disgard garlic. Stir fry chicken tenders until done. Cut chicken tenders into bite size pieces or you can cut into bite size pieces before stir frying. I cut them before stir frying. Add to bowl then spoon in dressing and toss.
Larry took one taste and said oooo that's good! Will feed three hearty appetites for a light lunch or supper. With the problems Larry has had with his health lately, when he's here I am trying to keep the amount of meat down to 3-4 oz. per meal and giving him more vegetables. He is trying to balance his diet, but still is eating too much.
Enjoy!
