Chicken salad has become a staple in our weekend boating diet. Simple to pack and bring along to eat with bagels, wraps, crackers, or slices of baguette, it’s a filling meal that staves off hunger at sea. Our friend Jill is a magician in the kitchen and makes one of the best chicken salads, and we have been luck to have her bring it along lately.
Even after eating it several times in a row, I found myself craving chicken salad this week and decided to whip some up using seasonal ingredients I had in the house. What resulted was far different than what I planned on making, but is definitely a new favorite recipe in this house.
I started with a bunch of organic chicken tenders, tossing them in olive oil and curry powder before putting them on a hot grill pan.
Once all the chicken was cooked through, I chopped it finely and set it in the fridge for the afternoon while I got back to work. One of the many joys of working from home.
A few hours later, I chopped half of a small red onion, a few ribs of celery, and a jalapeno and tossed them with the chicken, along with a heaping tablespoon of mayonnaise.
I sprinkled in a bit more curry powder, tossed everything together, then added a sweet ingredient, chopped fresh peaches. The juice mixed in with the rest of the ingredients and made for a nice sweet, soft contrast with the crunchy celery and spicy jalapeno. A bowl of summer was born!
I served the chicken salad in Tortilla Land tortillas which I had cooked and then let come to room temperature and filled with baby spinach. My camera battery died, so I didn’t get a shot.
I am excited to eat this chicken salad for lunch today!
How is your week going so far? Is it crazy that I am already very ready for the weekend? I am taking a half day Friday for a fun food tour, so I am trying my best to get as much work done as possible during the week. It’s a little overwhelming.
I hope you are all having a great day!
