A Twist on an old favorite
Hello from Montana. Our weather has been beautiful lately, with the warmth of the sun and gentle breezes. This is the time of year when you are thankful for your garden, for the effort and foresight you put into it in the form of grunting and sweating. But now? Now, you taste victory over that drought, those weeds, and that deer that got into the garden a few weeks ago.
Chef Nancy taught me the importance of re-working leftovers into something even better as the days move forward, and I did that with this twist on everybody’s basic recipe for chicken salad. The inspiration came in the form of picking the day’s harvest. Highlight the best of your harvest, and do not feel the need to stick to this recipe exactly.
The white beets stole the show. They are much milder than their bolder cousins—and less messy. Having boiled them for dinner the night before with a taste of honey, they provided a slight crunch to the salad that almost fooled you into thinking there were water chestnuts in there.
The honey was the perfect compliment. If you are using white beets that were not sweetened with liquid gold, let me suggest adding a tablespoon to the final recipe.
Garden Fresh Chicken Salad Recipe
- 2-3 cups shredded chicken
- ¾ cup raisins
- ½ cup raw sugar snap peas, peeled (or try whole, chopped)
- 1-1 ½ cups sliced white beets (boiled and sweetened slightly with honey)
- ½ cup-1 cup mayonnaise (based upon ingredient quantities)
- Salt & pepper to taste
- Sprinkle of dill—optional
Mix dry ingredients, carefully blending the in the white beets, then add mayonnaise and seasonings. There are plenty of other chicken salad recipes, but our highlights your hard work in the garden. Enjoy this chicken salad sandwich recipe on fresh bread, pita, or crackers, lunch in 5 minutes!
All pictures are property of Pantry Paratus.