They always say you find things when you stop looking for them. Unfortunately you can’t trick that universal law into working faster!
A couple of weekends ago we had some friends over for game night. As is customary before company arrives the house becomes cleaner in ten minutes than it does all week. Unfortunately, that rush also means things are relocated and forgotten about.
One of those things that needed to be removed from my kitchen counter was a sheet of paper with some recipes on it. (Normally I write my recipes in a notebook, but laziness kept preventing me from grabbing that notebook and bringing it back in the kitchen.) Two of the four recipes were originals! So you can imagine my frustration when I couldn’t find that piece of paper. I may or may not have had a mini meltdown.
I needed one of those recipes to participate in Weekday Supper. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. I participated last month with my Green Eggs and Ham. The theme this month is Wraps. Conveniently my New Year’s Resolution recipe for March was a chicken salad, and one that I hadn’t yet shared with my readers.
I couldn’t find the recipe in time to submit to the Sunday Supper Movement webpage and thankfully was relieved of my stress by a good blogging friend, Wendy over at A Day in the Life at the Farm. While I don’t know Wendy personally, I feel like I do! We both participate in numerous blogging groups – Sunday Supper, Secret Recipe Club, Blogger CLUE, etc. So please go check out her page today, I know she put in great effort at the last minute to cover for me.
I was going to post a Thursday Thoughts today instead and this would’ve been the end of the post (along with the photos). But as luck would have it, I found that piece of paper a couple of days ago! Yay!
I created this chicken salad in response to a call for a new flavor at Chicken Salad Chick. While my concept didn’t make it to the voting round we were very happy with the resulting recipe. Chicken Salad Chick is an amazing chicken salad restaurant in Auburn – and have expanded to multiple locations in the south. (My favorite flavor is the Fruity Fran with apples and grapes.)
I wanted to create a chicken salad inspired by Auburn and chose fruits that were orange and blue. I chose to use clementines instead of oranges because they’re not as wet and dried blueberries instead of fresh because they’re sweet, tart, and unique. I added a little celery because I like having a crunch in my chicken salads. (I think adding pecans would be great, too!) In the dressing I used agave instead of honey in case my little man gave it a taste.
I hope you give my recipe a try and let me know what you think!
Weagle Weagle Chicken Salad
- 2 C cooked, shredded chicken
- 1/2 C halved clementine segments
- 1/4 C dried blueberries
- 1/2 stalk celery, very finely diced
- 1 scallion, thinly sliced
- 1/4 C mayonnaise
- 1 tsp agave
- 1/2 tsp apple cider vinegar
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- In a large bowl, toss together chicken, clementines, blueberries, celery, and scallion.
- In a small bowl, whisk together mayo, agave, vinegar, S+P. Add as much dressing to the chicken salad as desired.
- Serve on a sandwich, in a wrap, with crackers, or simply eat it with a fork!