4.26.2007

Grilled Chicken Salad with Sage, Almonds & Cranberries

Chicken Salad, Derrida Style

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 . . .

Chicken Salad

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.

4 comments:

SteamyKitchen said...

That sounds so delicious - I just happen to have half of a Publix rotisserie in the fridge - thats my lunch tomorrow!

Shawnda said...

I *love* the idea of using fresh sage in chicken salad - I'll have to give it a try!

The Other Kitchen Monkey said...

Mmmmmm this sounds yummy! There's another chicken salad that is very similar to this that uses raisins instead of cranberries, and adds curry and lime juice. It's wonderful. Highly recommend it if you like that sort of thing!

Kelsey said...

Yum! This recipe looks great! I can't wait to try it. Thanks.

Kelsey
CookEatShare.com