During the start of Bowl Season, the weather changed. Suddenly the Diner was back up to 95º+ and the prospect of cooking over the stove or having the oven on for any length of time was not my fondest wish! I was actually dreaming of the yummy chicken salad I had had a Costco but heaven knows I can’t serve that at the Diner! Invention (or experimentation, however you want to look at it) became the key in the kitchen that day.
The featured item that night at the Diner was Chicken Salad with Sweet Potato Fries. (Seriously, if I was going to cook fries at the Diner they needed to have some redeeming nutritional value to them!) It was delicious, if I do say so myself and HH thought it was great too!
Here’s the recipe for a delicious Chicken Salad with very Diner-style measurements.
Chicken Salad – Holly’s Diner-style
1 chicken breast, skinned and boned + mayo and seasoning to taste
Palm full of chopped pecans
Palm full of chopped almonds
Palm and a half full of sunflower seeds
Handful of frozen peas
Palm full of chopped craisins
Two tbsp (heaping) mayo
1 tsp (heaping) sour cream
Pinch of sea salt
Dash of ground pepper
Smidgen of Old Bay Seasoning
Slather chicken breast in mayo and chicken seasoning, baked for 35 at 350º, cool
Break up chicken by hand into small pieces
Add pecans, almonds, sunflower seeds, peas, craisins
Mix in mayo and sour cream, then add salt, pepper, Old Bay to taste.
Makes about three sandwiches or two salads