The Birchwood Mansion wasn't hard to sell (good market, desirable location, etc) but man it was a lot of work. Every weekend I went out for a long run and then headed over to Birchwood to take care of maintenance and moving stuff. Yep, just because you don't live there anymore the lawn still grows.
But it wasn't all drudgery. Along the way, I revisited my chicken salad skills. There's nothing wrong with the recipe that I posted back in the day, but I was in the market for something new. I kept honing my skills until I found a worthy tried and true version that I could whip up after my runs and dig into before heading over to my other house.
Yield: enough for 4-5 sandwiches
Recipe from: Smitten Kitchen
- 2 cups cooked chicken
- 2 stalks celery
- 1 tablespoon onion or shallot
- ½ cup dried cranberries
- 1 ½ tablespoon white wine vinegar
- 2 tablespoons fresh dill
- salt and pepper to taste
go to poaching method.
saved calories by using light mayo and light sour cream are long gone...these days I go for the good stuff only with full fat mayo. But there's still a fine line between just enough and too much. I always start with 6 tablespoons (that's half of ¾ cup from the original recipe) and add a dash more if needed. Take a taste and add salt and pepper to taste.
Load it up on a sammie.
And eat away.