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01/01/2012 – Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

Recipe Source: PlumPie Cooks

Now, I’ve never made chicken salad, ’cause I don’t cook. Since I don’t cook, I don’t have ingredients, so the price tag on the trip to the store for this was pretty hefty. I was once told by a friend who also went to culinary school, if I just made a $200 investment into sufficient ingredients, I could probably feed myself on $3/day.

But my goal here isn’t just learning how to feed myself properly without relying on fast-food, but I’m also devoting myself to becoming a far more distinguished gentleman, and would love to feed a woman with food I made myself. As another note, when I do make a meal date plan, I’ll let you know how it goes! Back to the chicken salad, I think this’ll work perfectly as a picnic-in-the-park dish.

Few things I learned:

1. What are shallots? Mini-onions, apparently with a different texture and lighter than regular onions.

2. Greek yogurt? Again, had no clue there was such a thing as Greek yogurt.

3. Apple cider vinegar? Didn’t know they made it!

4. Mincing? Had to Youtube how to mince properly. I sort of figured it out. Mincing onions really does make my eyes sting. I thought that was an urban myth.

5. Just print out the recipe and bring it to the store instead of trying to get smart and copying my list of ingredients I need to my phone. I forgot the granny smith apple, and had to go on a late-night bike run to two 7-11s for a red apple.

6. Rosemary is awesome. Actually, I knew that, but, it’s worth noting how awesome rosemary is, even if it’s in the wrong field.

7. How to toast pecans! Quick 5 minutes in the oven at 350 to bring out the real flavor and aroma!

8. I need a big mixing bowl. I ended up combing all ingredients in a larger rubbermaid container. 😡

This chicken salad is absolutely delicious! I substituted the green apple for red, so I imagine this salad is supposed to have a sweet & sour taste with the pecans and rosemary accenting it. After mixing all ingredients, I snuck a taste of the salad and waited v-e-r-y impatiently for it to cool so I could eat it properly. I used french bread, which was the only bread available at the time, however, it did the deal. I might want to add cheese to it, perhaps feta? I don’t know, I might check the comments section of the recipe itself for suggestions on what other tweaks are out there.

What’s up for today? I don’t know. I’m a big fan of fruits and meats together, so it might be something along those lines again. I’d like to find a different way to cook chicken this time, so heads up for something new!

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One response to “01/01/2012 – Cranberry Pecan Chicken Salad

  1. suzekai ⋅

    Love it! Great first post!

    Apple Cider Vinegar is often drunk to prevent colds also!

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