I couldn’t wait to get home this evening and work in the garden. The long summer days are great because it means I still have plenty of light after work to do weeding and other yard work. Today was the first day the sun has appeared since Saturday, so I was going to make sure I got some Vitamin D–I was feeling deficient. Stinker was more than happy to hang out in the yard with me while I weeded a garden bed and separated some Swiss chard seedlings that all germinated from the same fruit (i.e., “seed” that you plant).
The garden is going crazy right now and Hubby and I have been eating out of it like crazy as much as we can. Spinach and oregano went into some Greek chicken pockets last night. Tonight I harvested butterhead lettuce, chives and flowers, radishes, 1 lonely spear of asparagus (what can you do but eat it?), a stalk of rhubarb and threw all of it in a bowl with some chicken, mayonnaise, sour cream, a few herbs and spices from the pantry and Voila! Chicken salad was born.
This chicken was the last of the 5 chickens I bought from the CSA last fall. I was hesitant to cook it up because we’d had two excellent chickens, but also two rubbery like-eating-a-football chickens and I just wasn’t sure what to expect with this last one. Last Sunday I bit the bullet and threw it in the slow cooker and let it cook all day. That evening, the moment of truth arrived and I was relieved to discover that it was an edible chicken. Hubby and I have been slowly eating away at it this week on sandwiches, in the Greek pockets I made last night, in soup, but I’ve been craving chicken salad and the entire time I was working in the garden this evening, I had this chicken salad brewing in my mind. Bear in mind the measurements are approximate, but chicken salad is so forgiving that you can add and subtract ingredients and still come out with something great. Hubby thought it was “excellent” so I tried to write down all the ingredients before I forgot them.
Spring Chicken Salad, serves 2
1 head butterhead lettuce
2 cups cooked, chopped chicken
1/3 cup mayonnaise
¼ cup sour cream
½ cup shaved Parmesan cheese
¼ teaspoon curry powder
¼ cup dried blueberries
¼ cup + 1 tablespoon sliced almonds
½ teaspoon celery seeds
¼ teaspoon dried summer savory
1 stalk rhubarb, chopped into ¼” pieces
3 radishes, chopped
1 teaspoon rice vinegar
1/8 cup chopped fresh chives + flowers
Salt and pepper to taste
Roughly chop the lettuce and arrange on two plates. Combine the remaining ingredients (except 1 tablespoon of the almonds) in a medium bowl and mix well. Add salt and pepper to taste. Divide chicken salad evenly over the lettuce and sprinkle with remaining almonds. Serve immediately.