Spring Has Sprung

As spring gives way to summer temperatures and the sun decides to stick around for more than just a moment, my thoughts turn to being outside, nurturing my garden and eavesdropping on the gossip of neighborhood birds. I love the long hours of daylight and try to get as much done in my yard and garden as possible, which doesn’t leave much time for food preparation. One of my favorite go-to meals is a chicken salad. I can make up a big batch and eat on it for almost a week. It is quick, easy, and healthier than a drive-thru hamburger (a weakness, I must admit). Just the other day I wanted to make...

Apricot Pecan Chicken Salad

Apricot Pecan Chicken Salad Ingredients:1 chicken breast (tenderized)½ tsp salt½ tsp ground pepper (coarse)Aromatics to go in the bag:1 orange (juiced)1/2 lemon zest1 tbsp fresh parsley (chopped coarse)2 sprigs fresh tarragonSalad:½ cup water6 apricots (dried, cut in quarters)½ cup sweet onion1 stalk celery (cut lengthwise then diced small)½ cup mayonnaise (adjust to preference)orange zestFresh Tarragon to taste (coarsely chopped (I use three sprigs))Salt to taste (about ½ teaspoon)¼ cup pecans (toasted then chopped for garnish)12 red seedless grapes (cut in quarters (optional)) Bring water to boil in a 2qt saucepan. Dry chicken breast with paper towels and tenderize using a blade tenderizer. Rub chicken with salt and pepper. Place in <a href="https://functionjunction.com/?s=stasher+bag&post_type=product&type_aws=true" style="color:red;text-decoration:underline">Stasher Bag</a> with orange juice, lemon zest, chopped...

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