Grilled Chicken Salad with Sage, Almonds & Cranberries
What is the perfect chicken salad? Philosophers and kings alike have dealt with this question since the accidental invention of mayonnaise in 400 B.C. in Alexandria, Egypt. Since that time, many variations have striven to attain the platonic form of chicken salad, each in their turn failing. Finally, in the year 2007, in Washington D.C., a chicken salad was ushered into the world. Some believe that it will change the entire concept of chicken salad as we know it, much like Stephen Hawking's research forced scientists to revisit Einstein's theory of relativity. Others believe, more modestly, that it will provide Kitchen Monkey at least two or three days' worth of delicious lunches.
I enjoyed it between slices of French bread, but it's also delicious in a croissant. You can find the recipe below the photo . . .
3 breasts chicken (preferably grilled or smoked, then cubed)
1/2 large onion (chopped)
2/3 cup slivered almonds (dry toasted in a pan on the stovetop until light brown)
6 leaves fresh sage (minced or chopped)
1 cup dried cranberries (you may call them craisins if you wish)
2/3 cup mayo
Simply mix everything together, using salt, pepper, and more or less mayo according to taste.
Posted by Kitchen Monkey at 7:06 PM