• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!


  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

  • become my fan on facebook!

    Just click HERE
  • Advertisements

Chicken Salad with Pecans, Grapes, and Tarragon

I’ve never been a mayonnaise lover. This prevented me from ever making the basic mayonnaise-based salads that should be great for the apartment kitchen. But the Apple Pie Bakery at the CIA has a very tasty chicken salad that I fell in love with. It has moist, tender chicken, crisp, sweet grapes, toasted pecans, and fresh tarragon. It’s just good – so I made my own version (and a great way to use any leftover chicken I have around). Try it on multi-grain or whole wheat toast.

Chicken Salad with Pecans, Grapes, and Tarragon

Served 2.
Leftover Potential: Keeps in the fridge for up to 2 days. Made two meals after the initial dinner.

1/2 cup mayonnaise
2 Tbsp dijon mustard
1 Tbsp red wine vinegar
1 Tbsp lemon juice
2 stalks celery, diced
4 scallions, thinly sliced
3 Tbsp parsley, chopped
2 Tbsp tarragon, chopped
2 cups shredded chicken
1 cup grapes, halved
1/2 cup pecans, toasted, chopped
salt, as needed
pepper, as needed

1. In a large bowl, mix the mayonnaise, mustard, vinegar, and lemon juice to combine.
2. Add the remaining ingredients and toss to combine. Season with salt and pepper.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: