Jeanette's Chicken Salad

This is the best chicken salad I have ever had. I could probably eat a bathtub full of this stuff. (This isn't the nasty, mayonnaise-infested rubbish that people put in sandwiches, by the way; it's a stand alone dish). Many thanks to Jeanette for the recipe!

BTW: Since I'm breastfeeding and can't eat parsley, I replaced the parsley with several sprigs of dill and leaves from a couple sprigs of tarragon (a little goes a long way!) It made it much more savory, but not nearly as summery.

Ingredients:

2 lbs. chicken breast
1/2 cup* regular mayonnaise
1 tsp* honey
2-3 stalks chopped celery
1/2 cup* halved red grapes
handful of parsley chopped
salt and pepper
*All amounts are approximate, as I do it by sight. Tweak the amounts to suit your taste.

Directions:

Cook the chicken breast and allow to cool enough to handle. Shred chicken into small pieces. Chop celery, parsley and grapes and add to chicken. Add honey, salt and pepper, and mayonnaise. Mix and tweak to taste!

Another variation that I really like has dried cranberries and toasted walnut pieces instead of the grapes and celery; all the other ingredients stay the same. This is particularly good in the fall :)

Murat's Salmon Salad Sandwich

Ingredients

1 large pouch/can of salmon
1 tomato, chopped
2 stalks of celery, chopped
1/3 long cucumber, cubed
several sprigs of dill, chopped
2 green onions, chopped
3 T. lemon juice
mayonaise
bread

Directions

1. Mix all ingredients except mayonnaise and bread

2. Spread mayonnaise onto bread, add salad!

A good time had by all!

Lemon-Basil Chicken

This is a very light, easy to make chicken that's wonderful if you don't have a lot of time. It's much better with fresh herbs as opposed to dried (why would you ever use dried dill, by the way?)


Ingredients

3 chicken breasts, cut into chunks (can also be done with whole thighs)
Juice of 1 lemon
1 T. white vinegar
several sprigs of fresh dill, chopped (or 2 T. dried)
several leaves of fresh basil, chopped (or 2 T. dried)
1 T. honey
1 T. grainy mustard
1 tsp. salt
1/4 cup olive oil

Directions

1. Mix all ingredients except chicken

2. Add chicken and marinate for 2 hours

3. Cook in a covered pan until chicken is cooked through