Want a new twist on Southern staple? I present to you: Chicken Salad with Apple and Basil
This recipe appealed to me for many reasons: a.) I’m a sucker for chicken salad; b.) it sounded light and refreshing; c.) I had almost all the ingredients on hand; and d.) I was able to use TWO of my fresh herbs. Holler back.
During my lunch hour, I cooked up the chicken breasts and diced then let them “chill out” (literally) in the fridge for the day. Come dinner time, all I had to do was dice up the apple, make the basil and mint into confetti and mix. Wah-la, dinner!
Note: I did not have white wine vinegar, but I did have champagne vinegar so that’s what I used.
White wine < champagne (just throwing that out there)
What’s that on top of Big Guy’s, you ask? Why that’s some chipotle honey roasted peanuts. They are really good. And they’d make a great little snackie-snackie while sippin’ on a brewski. (No brewski tonight, just aqua.)
The fork was a little confused since we were dining al fresco (that means outside, right?).
Big Guy is picking up his baby grill as we speak…he’s more than excited. In fact, he asked me if it could sleep inside tonight…I can’t make this stuff up.
And I leave you with this: What’s wrong with this picture?