The risk of opening with a trite platitude duly noted – life has it’s ups and downs.
One doesn’t have to look very for examples this week.
It’s still hotter than hell’s kitchen in much of the country, it’s already mid-August and not nearly enough fishing has been done, the domestic and world equity markets have been whipsawing up and down like a cheap roller-coaster and more than one pundit has proclaimed it’s the end of the economic world as we know it.
The proverbial shit has hit the fan a bit closer to home this week too, though we’ll leave our whining at that for now.
What’s a fly fishing foodie to do when the times get tough?
Easy – go fish and reach for some comfort food. As my ill-humored orthopedist has condemned me to crutches prior to surgery, rendering wading nigh impossible, reaching for comfort food has taken on new importance.
She Who Must Be Obeyed has returned home after a 10 day business excursion and graciously consented to make dinner last night – serving a camp Chi Wulff fav and powerful comfort food -The Best Damn Chicken Salad on the Planet.
Life looks a little better this morning. I don’t know how something so simple can look so good, but this one just works magic. Simple and direct with ingredients to cover all the essential elements of gustatory sensation – this is a great one.
The recipe begs for innovation – we vary it pending what’s in the fridge though you really need to try this one as written once….it’s a keeper.
3 cups grilled /roasted chicken, chopped
1 cup celery, chopped small
1/2 cup sliced green onions, white and green
1/2 cup toasted pecans, rough chopped
1/2 cup grapes, halved
1/3 cup red bell pepper, diced small
1/3 cup yellow bell pepper, diced small
1/2 apple, grated (firm fleshed, tart – we like Granny Smith…)
1/2 cup mayo or (haughty looks duly noted) Miracle Whip
1 tbs fresh lemon juice
Salt and pepper to taste
Cholula to taste
Fix the chick. You need a moist, flavorful cooked chicken here. Our favorites are our super-secret, kill you if I tell you grilled chicken breast recipe or an oven roasted bird slathered with butter and dusted with granulated garlic and paprika. The lazy and kitchen impaired among us may stoop to using a rotisserie bird from your fav grocer. Cook it, cool it, bone it and chop it.
Prep the other stuff. Wash, trim and chop the celery, green onions, grapes and bell pepper. Place in a medium size bowel.
Toast and chop the pecans. Yep, it’s worth it. Walnuts play here as well.
Finish the mix. Add the chicken, mayo / MW and lemon juice to the bowl. Grate in the apple and stir to mix. Now you’re golden.
Serve it up. Best enjoyed right out of the bowl sitting on the riverbank. Don’t know what it is about this combination of flavors, but Cholula hot sauce seems to fit it the best.
Makes an absolutely killer sandwich on a split Kaiser roll with a spreadable blue cheese (probably the best sandwich on the planet, though a few others might come close).
A great base recipe to branch out from – every time we make it’s a bit different pending what ingredients are in the fridge and fresh at the market. Try this recipe at least once as written – the combination of flavors are unlike anything you’ve had before.
Enjoy.
Tags: Friday Feast
