Warm Chicken Salad

Tomorrow, I’ll be eating next to nothing, but tonight, my daughter made up a great Holy Thursday dinner recipe, which worked out very well. Here goes:

Preheat the oven to 250 degrees.

Put half a stick of butter (4 oz) into a skillet and turn the burner on low. Cut 1.5 pounds of chicken breast into bite-sized pieces and add them to the skillet. Cook them until they’re done. (I like to slice a few in half to be sure no pink is left, but you can also scoop one out of the pan and use a meat thermometer.) Add one package of frozen corn and 1 to 2 cups of water. Stir it all together, cover the skillet, and cook until the corn is done (roughly 5 minutes more). Then add 1 cup of fresh peas, cleaned and rinsed. Stir again and cook for 5 more minutes. With a slotted spoon, scoop the contents of the skillet into an oven-proof bowl and put the bowl in the oven to keep warm.

Pour 1 cup of sauvignon blanc into the skillet, stir it all together, and increase the burner to bring the liquid to a boil. Let it boil for several minutes, whisking steadily until it thickens. Pour the thickened sauce into a gravy boat and serve it alongside your bowl of warm chicken salad. Enjoy!

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Simple Chicken Salad

Occasionally, I’m called upon to bring food to a family gathering. Here is a dish that you can make in advance and then bring in one of these insulated bags to serve cold right away.

Bake 6 pounds of chicken breasts until internal temperature reaches 180 degrees (approximately 90 minutes at 350 degrees, uncovered). When the cooked chicken breasts are cool enough to eat, cut them into chunks about twice what you would consider “bite-sized.” Mix with 2-3 tablespoons of chicken seasonings and mayonnaise (how much you use depends on your taste and how concerned you are about your mayo intake). There you have it!