I recently posted a Fattoush salad recipe using oil-based vinaigrettes, pita chips or sourdough croutons, fresh vegetables and herbs. I also decided to try Christopher Kimball’s recipe with chicken and a Tahini-Sumac dressing which was very different for obvious reasons; the addition of chicken and tahini in the dressing. He always seems to come up … Continue reading
Fresh, tasty and juicy cantaloupe is another summer fruit that is just beginning to show up in the grocery. All I have to do is pick one up and smell it – that’s my best test! Not like the hard flesh of winter/spring without any flavor. Chicken salad served in half of a fresh cantaloupe … Continue reading
How about starting the New Year with a chicken salad that has a “bang” to it. This chicken is a well-known Sichuan dish and the name means “chicken beaten with a wooden stick”. A theory is if you beat the poached chicken it will expose the fibers in the breast meat so they can absorb … Continue reading
When this restaurant opened back in 1991 we lived in Manchester, just 15 minutes from another small village called Chelsea. One of the first meals I had at the The Common Grill was their Honey Pecan Chicken Salad. For over 20 years now I do not think it was ever taken off the menu. The owner, Craig Common … Continue reading
This was a special salad for me from Maude’s, a downtown Ann Arbor restaurant on South Fourth Street that closed in 1998 after 21 years in business (it became a Mexican restaurant, Arriba, which did not do well). It was known for its ribs and steaks, but for lunch this salad with the honey mustard dressing … Continue reading
This is a great salad to serve for a light lunch and it can be made ahead of time. You could even make a sandwich using a fresh croissant sliced in half. Either way is delicious. 1 cup dried tart, red cherries (cranberries can be used as a substitute) 4 chicken breast halves (bone in and … Continue reading