"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Salad, by Greg Cook, is from 'Cooking With Harmony' 2nd Edition,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Boneless Chicken Breast 3 Goodsize T. Helmans mayonaise 1/2 cup diced celery 1/2 cup dried cranberries 1/2 to 3/4 cup english walnuts(cut into 1/4 in.nuggets) 1/2 T. paprika 1/2 T. white pepper 1 T. tarragon
Boil the chicken breast low and slow for at least one hour until good and tender. Let cool; but, do not let get cold. It makes it easier to pull apart into nice size chunks. Shred chicken and add dry seasoning and mix well. Add celery,walnuts and cranberries and mix gentlly. Now add the mayonaise to taste. Some like a little and some like a lot.
20 min after the chiken is cooled.
This is a recipe that I like; and, can be fixed ahead for a quick lunch or snack. It is really good on a whole grain bread or on crackers.
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