Simple and Oh So Tasty - Hal's Chicken Salad

My good friend Hal is a good cook. One of my favorite recipes of his is his chicken salad. It's a very simple recipe, what makes it so good is the ingredients he uses. He introduced me to this tinned chicken he buys from Cost Co. It comes in 12.5 oz cans and is sold in shrink wrapped sets of 6. It's just delicious!

Now Hal loves to travel and his wanderlust has afforded him the luxury of Micronesian pepper. This is his other secret ingredient for the chicken salad. I don't have that luxury, so I just use fresh ground pepper in mine. Here's his recipe:

You'll need:

Two cans of Kirkland chunk chicken breast
3 Tbs mayonnaise
Fresh ground pepper
Kosher salt
Salted cashews for garnish

Begin by draining two cans of chicken and putting the chunks in the bowl. Crush the chunks with a fork until they're shredded. Add the mayonnaise and mix thoroughly. Season with the fresh ground pepper and kosher salt. Serve on a plate garnished with a lettuce leaf and sprinkle the salad with salted cashew nuts.

This is a delightful light lunch dish. The cashews give the salad a sparkle and crunch that adds to the flavor nicely. Because the dish is so simple, it's important to make sure that your ingredients are top notch. You can substitute sea salt for kosher salt if you wish, and if you find a source for Micronesian pepper let me know!

Those are my linen tablecloth check napkins up there with that salad. They're great for summer entertaining.

#03-03 Nuts, Poultry and You - Almond Chicken

Hello people, Brini here with another episode for your enjoyment! This week it’s all about chicken. We’re making one of my favorite recipes for my picnic with Mary Ellen. It’s called almond chicken and here’s how it’s made:

You’ll need:

12 chicken legs
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp poultry seasoning
3 eggs
2 Tbsp milk
1 cup slivered almonds
1/4 cup butter

Preheat the oven to 350. Then combine the flour, salt, pepper and poultry seasoning in a bag and in a bowl, combine the milk and eggs. Place each leg in the bag alone and shake to coat with the flour mixture. After dredging in the flour dip the legs in the egg the egg mixture and then in the almonds. The surface of the chicken should be coated in almonds. Then place the legs in a well greased baking pan and put a pat of butter on each leg. Bake covered for about 3 hours. This recipe can also be made with two fryers cut into pieces.