I’ve been on a cooking spree lately. I took some time off from work, and we’ve been relaxing and enjoying the quiet post-holiday days. This is when I like to try out new recipes. No pressure. No event. Just me in my pajamas in the kitchen looking for new recipes that will be crowd-pleasers another time.
And this chicken salad recipe from Bits and Breadcrumbs will certainly be on the menu.
I started by using a lemon-pepper rotisserie chicken from our local grocery. The savory shallots and tarragon marry well with the nutty pecans, the crisp sweetness of the grapes and the crunch of the celery. Everything seemed to be in perfect proportion. Very flavorful.
I served this on crostini made from a nice Italian rosemary batard.
Rating: A Keeper, Company-Worthy, Teen-Approved