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Monday, July 11, 2011

Zen And The Art of Chicken Salad

Apricot-Tarragon  & Rosemary Walnut Chicken Salads
...Or five things I've learned. 
1. When you find something you're passionate about, it's all you can think about. 
2. Doing something you love is easy and fun. 
3. Starting something new at 50 is exciting.
4. Finding your passion is something you have to figure out all by yourself, no one can find it for you.
5. Sometimes your passion was always there, but you were just running so fast, you didn't realize it was right beside you the whole time, trying to keep up with you, waiting for you to slow down.


These things and more I've learned about myself in the 6 weeks since I started writing this blog. Which brings me to Zen chicken salad. I decided to make 2 kinds of chicken salad yesterday. Since I was going to 'blog'  them, I had to write down quantities and really focus on the process of cooking. At some point it seemed as though I was moving in slow motion, (a good thing for me) and was focusing on my chopping, watching my own hand move and feeling very peaceful and calm. I felt very present and in the "moment". Was I meditating? I don't know, but I realized, I really love to cook. It transports me, it relaxes me and it calms me down. (Well, most of the time anyway)...OK, that was a pretty heavy post, maybe I should have named it "Passion Chicken Salad"? Next time, something light and fluffy, perhaps something with whipped cream?


Chicken Salad with Tarragon, Apricots and Almonds
 3 cups of diced, cooked chicken, either poached breasts or a combination.
1/2 cup mayonnaise
2/3 chopped, dried apricots
1/2 cup chopped almonds
1 to 2 tablespoons fresh tarragon, chopped
1 tsp. Coleman's dried mustard
Salt and pepper to taste ( like to use a little white pepper, it has a more subtle flavor)
Mix everything together and chill. Adjust seasonings.


Chicken Salad with Rosemary, Cranberries and Walnuts
3 cups of diced, cooked chicken
1/2 cup mayonnaise
1/3 cup dried cranberries
1 granny smith apple, diced
1/2 to 1 tablespoon finely chopped fresh rosemary
1 tsp. Coleman's dried mustard
Salt and pepper to taste.
3/4 cup chopped walnuts
Mix, chill and adjust seasonings.

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