There’s something about this particular chicken salad that says “ladies lunching” to me, hence the name, Ladies Lunching Chicken Salad. Perhaps because it’s so pretty, and just a touch sweet? Maybe, but more likely it’s the mere fact that it’s so good it warrants the purchase of fresh croissants and an invitation to the most important ladies in your life. I usually break out the china and the silver iced tea spoons and make fancy lavender lemonade too. It’s warrants a special salad, perhaps like my Crunchy Blueberry Avocado Salad and a pretty dessert along with your very best table decorations. Because the Ladies Lunching Chicken Salad is so easy, you’ll have some extra time to spend on the little details, and why not? After all, my best girlfriends are the ones in my life most likely to notice the little things, and to appreciate the effort I put into celebrating out friendship. But you don’t need to wait for company to make this Ladies Lunching Chicken Salad. It’s also great for a weeknight dinner or a Sunday meal for one because the leftovers will make for wonderful sandwiches to take to work all week long. And it doesn’t take a girlfriend to appreciate this Ladies Lunching Chicken Salad; it’s Marc’s favorite too.
Ladies Lunching Chicken Salad
Ingredients
- 4 cups chicken roasted and chopped
- 2 cups celery
- ¾ cup slivered almonds; toasted
- 1 tablespoon poppy seeds; toasted
- 1-2 cups green grapes halved I like it heavy on the grapes
- ½ cup mayo though mayo in particular is extremely discretionary
- salt and pepper to taste
- ¼ cup fresh parsley chopped or 2 tablespoons fresh tarragon leaves
- butter lettuce and croissants for serving
Instructions
- Preheat the oven to 400° F.
- Remove the chicken parts from its cavity and reserve for the stock. Pat the chicken dry with a paper towel and place in a baking dish. Rub the chicken down liberally (inside and out) with salt, pepper, and olive oil (1 tablespoon of each). Bake for 50 – 60 minutes or until the chicken registers 160° F in the thick part of the breast. Let cool. Chop.
- While the chicken is roasting, you can chop the celery and parsley and halve the grapes.
- In a small pan, toast the almonds on medium heat until then begin to brown. Then add the poppy seeds and toast for a minute or two more.
- When the chicken has cooled, combine the chicken, celery, almonds and poppy seeds, grapes and mayo in a large bowl.
- Toss well. Taste. Add salt and pepper to taste.
- To serve, toast the croissants and wash and dry the butter lettuce. Slice the croissant in half, but not all the way through. Line with a butter lettuce leaf and mound with chicken salad.
