Note: check with me to see what herbs I have for this recipe.
This salad can be served in a sandwich or spooned over leafy greens or spread on whole wheat bread. Only 300 calories per serving on leafy greens.
I am thinking about setting up a page for recipes. What do you think????
Salt and pepper
4 (6- to 8-ounce) boneless,
skinless chicken breasts, no more than 1 inch thick, trimmed
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon ground fennel seeds
2 celery ribs, minced
1 shallot, minced
1 Granny Smith apple apple,
peeled, cored, halved, and cut into ¼-inch pieces
1/2 cup walnuts, toasted and
1 tablespoon minced fresh
1 teaspoon minced fresh thyme
1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch
oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
2. Transfer chicken to paper towel–lined tray. Refrigerate
until chicken is cool, about 30 minutes. While chicken cools, whisk mayonnaise, lemon juice, mustard, ground fennel, and ¼ teaspoon pepper together in large bowl.
3. Pat chicken dry with paper towels and cut into ½-inch
pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, apple, walnuts, tarragon, and thyme; toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2
Fall is here and the herbs are very happy. I am excited to see what this year brings my way. Come along and enjoy the journey.
Sage is a wonderful herb. The purple blooms in the picture above are sage. Sage has many different properties. It makes a great tea to drink when you have a head cold.
Sage is wonderful to add to Thanksgiving dressing.
Lavender, ah, sweet lavender. There are so many uses for lavender from tea to bath soap and everywhere between. This is English Lavender and I intend on adding Spanish Lavender this next year.
Cilantro is a very versitile herb. Many people use it in salsa, salads, Italian dishes. Some even use it in pesto. I have Cilantro coming up all over the place.
Mexican Tarragon is beautiful. It makes a wonderful vinegar for salads. However, when cooking with it somehow it takes on the taste of licorice. The vinegar is one of the items I sell.