This was the day last year where I received the unfortunate news that my Grandma had died. Her birthday. She would have been 100 years old today. She always said she didn’t want to live to be 100, so I guess its pretty cool how she managed to pull of dying on her 99th birthday. Well played Grandma.
Its been quite a year, and there were many specific times where I could distinctly feel her presence. I know she’s still with me, and cheering me on. I hope she’s enjoying her reunion with my Grandpa.
Anyway, with heavier thoughts come some lighter thoughts, and lighter fare. I’m off on my annual pilgrimage to Seattle today, although I’m thinking I’ll be there several times this year since my friend Jenny recently got engaged! I’m beyond excited to talk wedding plans, and more importantly, bachelorette party plans! (sorry Frank). So in memory of my Grandma, and in honor of Frank and Jenny’s engagement, raise a glass, or just make this salad. Cheers!
Champagne Chicken Salad recipe from Sunset magazine
- 1 teaspoon kosher salt, plus more for water
- 24 young, slender carrots, tops trimmed to about 1/2 in.
- 2 pounds boned, skinned chicken breast halves
- 2 tablespoons Champagne vinegar
- 5 tablespoons roasted almond oil* or extra-virgin olive oil
- 1/2 teaspoon pepper
- 1 tablespoon minced chervil or dill, plus sprigs for garnish
- 3 1/2 qts. loosely packed butter lettuce leaves (about 1 1/2 heads)
- 4 ounces crumbled fresh goat cheese
- 1/4 cup sliced toasted almonds
- 1. Bring a large, wide pot of salted water to a boil. Add carrots and boil until crisp-tender, about 4 minutes. Transfer to a colander and rinse with cold water.
- 2. Add chicken; reduce heat to a simmer. Cook chicken, uncovered, 8 minutes. Remove from heat and let stand, covered, 10 minutes, or until cooked through. Transfer to a cutting board and let cool.
- 3. Whisk vinegar, 1 tsp. salt, the oil, pepper, and minced chervil in a large bowl. Cut chicken into thick crosswise slices (against the grain), put in another bowl, and drizzle with half of dressing; turn to coat.
- 4. Toss lettuce and carrots with remaining dressing (add any dressing from chicken). Divide among plates; top with chicken, cheese, almonds, and chervil sprigs.
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