I don’t believe that I have ever made a chicken salad that wasn’t made from leftover chicken; fried, roasted, grilled, barbecued or baked. Rarely do I make a simple sandwich of sliced chicken, which would be good, but I always want to make chicken salad. It’s so versatile.
Today I decided to make chicken salad from the grilled rosemary chicken http://atomic-temporary-17826715.wpcomstaging.com/2011/08/02/grilled-rosemary-chicken-with-roasted-zucchini-and-potatoes/ and to become more familiar with my camera by playing with the f-stops, focus and ISO. Master Roger Stowell (www.camerahols.com) would be pleased and I could have a little fun playing with my food, backdrops, plates etc.
Getting towards noon, I first made the chicken salad for a sandwich for Jade’s lunch with random items I had on hand: Chicken cut into cubes, hard boiled eggs, spring onions, a few slices of chopped jalapeno, celery, basil Dijon mustard, garlic (aioli) mayonnaise, salt and pepper mixed in a large bowl, mounded into a fresh baguette with lettuce and tomatoes. Pasta salad on the side.
I then decided to stuff tomatoes because I had some very pretty tomatoes and roquette and Haitian pikliz and little strands of piment that I bought at an epicerie in Niort, France. The corner shelf(http://atomic-temporary-17826715.wpcomstaging.com/2011/07/27/food-photography-backdrops/ is holding up the backdrop and the cloth is being held to the backdrop by 2 “Godzilla clamps”.
These chicken salad wraps were wonderful! I just added some coriander, diced tomato and Haitian pikliz on the side.
Okay, I had a good time! Jade and I are going over to visit the Parrets now, bearing a basket full of the chicken salad trio 🙂 Drinks!