Tarragon Chicken Salad

Trader Joe’s gets what they call “champagne grapes” this time of year.  They’re gorgeous, tight bunches of teensy, super-sweet and seedless gems.  I just couldn’t get them out of my mind this week, thinking of them in a variation of a Waldorf salad. Turned out pretty tasty.  I’m losing the light this evening, and alas have but one semi-decent image. 

Creamy avocado, grapes, and pecans with the chicken in a tarragon sauce. Yum.
Creamy avocado, grapes, pecans with the chicken in a tarragon sauce. Yum.

 

Perhaps losing the light foreshadows the coming end to summer. Well, we’re going to enjoy our no-cook late summer supper, and hope you try it, too. 

Tarragon Chicken Salad
Serves 2
Chicken salad with tarragon, mini grapes, pecans and avocado.
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Prep Time
20 min
Prep Time
20 min
502 calories
26 g
12 g
45 g
5 g
6 g
248 g
241 g
8 g
0 g
37 g
Nutrition Facts
Serving Size
248g
Servings
2
Amount Per Serving
Calories 502
Calories from Fat 385
% Daily Value *
Total Fat 45g
69%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 20g
Cholesterol 12mg
4%
Sodium 241mg
10%
Total Carbohydrates 26g
9%
Dietary Fiber 10g
39%
Sugars 8g
Protein 5g
Vitamin A
21%
Vitamin C
42%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Tarragon Chicken Salad
For the sauce
  1. 1/4 c. mayonnaise
  2. 1 tsp. dijon mustard
  3. 1 Tbsp. rice or white balsamic vinegar
  4. 1 Tbsp minced fresh tarragon leaves
  5. Fresh ground pepper to taste
For the Salad
  1. ½ c. diced celery
  2. ½ c. diced sweet onion
  3. ¼ c. minced parsley
  4. ¼ c. chopped pecans
  5. ½ c. “champagne” grapes, or seedless grapes sliced in half
  6. ½ avocado, diced
  7. 1 ½ c. diced leftover roast chicken
Instructions
  1. In a medium-sized mixing bowl, stir together the sauce ingredients until mixed. Stir in the rest.
  2. Bon appétit!
Notes
  1. Lovely on a bed of mesclun or other soft lettuces, or on a crunchy baquette.
  2. You'll notice there's no salt - feel free to add it if you think it's needed. Using jarred mayo and rotissimat chicken, I didn't.
beta
calories
502
fat
45g
protein
5g
carbs
26g
more
Bucket of Yum http://bucketofyum.com/

Lemon Parsley Chickpea Salad

Parmesan, olive oil, lemon, parsley...what is not to love?
Parmesan, olive oil, lemon, parsley…what is not to love?

 

Ah, my love affair with summertime mediterranean flavors continues.  This week, it’s a quick and easy chickpea salad.  This is best the day after it is made, to allow those peas to soak up the dressing.  You can wait and add the parsley just before serving, if you like. 

This is SO tasty, with that lemony garlic dressing.
This is SO tasty, with that lemony garlic dressing.

 

Have some!
Have some!

 

Shallot Thyme Asiago Scones

So, I really wanted to make these last week.

You see, two weeks ago I made some asiago and ham scones with pear honey for the office. Only the scones were *way* too sweet. I needed a remix, a scone redemption if you will. And I had this gorgeous thyme in the fridge….

Cheese Onion Herbes
Fresh thyme, slivers of shallot, and cubed asiago…

 

Flour, leavening, and butter - waiting for some buttermilk and egg yolk
Flour, leavening, and butter – waiting for some buttermilk and egg yolk

 

Asiago Scones
Straight from the oven, cooling down….
Asiago Scones
(Extreme close-up!)  Look at that shiny, cheesy, buttery goodness just waiting to be munched!

 

Well, shall we make some??
Well, shall we make some??

 

Shallot Thyme Asiago Scones
Yields 16
Delicious, cheesy savoury scone.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
215 calories
23 g
38 g
10 g
7 g
6 g
73 g
403 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
73g
Yields
16
Amount Per Serving
Calories 215
Calories from Fat 92
% Daily Value *
Total Fat 10g
16%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 38mg
13%
Sodium 403mg
17%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
3%
Sugars 1g
Protein 7g
Vitamin A
7%
Vitamin C
1%
Calcium
18%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The dry
  1. 3 1/2 c. AP flour
  2. 1 1/2 tsp. salt
  3. 4 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1 tsp. freshly ground black pepper
  6. 2/3 c. cold unsalted butter, cubed
The wet
  1. 1 1/2 c. buttermilk
  2. 1 egg yolk
  3. 2 tsp. fresh thyme leaves
  4. 2 Tbsp. minced shallot
The rest
  1. 1/4 c. asiago, shredded fine
  2. 1/2 c. cubed asiago cheese
  3. 1 egg white, beaten
  4. Shallot rings and thyme sprigs, for garnish
Instructions
  1. Preheat oven to 450.
  2. Line a large baking sheet with parchment or a silpat.
  3. In a small mixing bowl, mix together the buttermilk, egg yolk, minced shallot and thyme. Set aside.
  4. In a large (3 qt.) mixing bowl or your food processor, combine the dry ingredients.
  5. Cut in the butter with a pastry cutter, or with ten or so pulses. It should almost be crumbly, but still have some pea-sized butter bits.
  6. Drop the cubed cheese on top of the dry mixture.
  7. Dust your counter with some flour.
  8. Barely mix the wet in to the dry, and flour your hands to gently get the dough on to the floured counter and knead it a couple of times to combine.
  9. With a board knife (or just a chef's knife), divide the dough in half. Take each half and gently form a ball that you pat down to about 1" thick and 7" diameter.
  10. Slice the round in to 8 wedges, and gently lift them with the board knife on to the lined baking sheet.
  11. Repeat with the second half of the dough.
  12. Use a pastry brush to gently brush the tops of the scones with the beaten egg white.
  13. Sprinkle the shredded cheese even on top of them, and if desired garnish with the shallot rings and thyme sprigs.
  14. Bake 12-15 minutes in your preheated oven.
Notes
  1. These would be amazing with poached eggs and grilled ham.
  2. We had them with pear honey, and it was every so tasty.
beta
calories
215
fat
10g
protein
7g
carbs
23g
more
Bucket of Yum http://bucketofyum.com/

Mediterranean Chicken Tajine

Salt and pepper.

Bread and butter. 

Summer and tomatoes……..

A few months back I had a serious cook-on for this tajine at World Market. After dithering over several visits, I finally said “the hell with it!” and just bought the damn thing.  It has looked very lovely collecting dust on my sideboard since.  Until this morning, when I discovered my buttermilk had decided to grow hair and the scheduled asiago thyme scones were off the board. I was bemoaning my fate, looking at these gorgeous tomatoes on the counter when that beautiful cerulean babe called to me from her place of disuse.  And I answered, dammit.

MediterraneanChickenTajine2C
Browned chicken breasts, with a little white wine to deglaze…
MediterraneanChickenTajine1BC
Those gorgeous toms, plus what I had in the fridge.
Tajine joy, ready for the oven.
Tajine joy, ready for the oven.

 

And tender, flavorful lusciousness, ready to consume!
And tender, flavorful lusciousness, ready to consume!

 

Mediterranean Chicken Tajine
Serves 4
Tomatoes, olives, artichoke hearts and tender chicken.
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
293 calories
15 g
73 g
12 g
30 g
2 g
312 g
221 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
312g
Servings
4
Amount Per Serving
Calories 293
Calories from Fat 106
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 73mg
24%
Sodium 221mg
9%
Total Carbohydrates 15g
5%
Dietary Fiber 6g
25%
Sugars 5g
Protein 30g
Vitamin A
42%
Vitamin C
111%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tbsp olive oil
  2. 4 boneless skinless chicken breast (about 1#/500g.)
  3. 1/4 c. dry white wine
  4. 1/2 white onion, cut in to 6 wedges
  5. 4 cloves garlic, peeled and sliced thin
  6. 1 c. red bell pepper, large dice
  7. 1/2 c. kalamata (or other flavorful) olives
  8. 1 c. marinated artichoke hearts
  9. 2 c. cherry tomatoes cut in half, or small tomatoes sliced in quarters.
  10. Fresh basil
  11. Fresh parsley
  12. S&P
Instructions
  1. Wash and pat dry the chicken. Heat the olive oil in a large non-stick skillet at medium-high. Sear the chicken on both sides, about two minutes each side. Get out a 2 quart baking dish (or a tajine, if you also just happen to have one lying about.)
  2. While the chicken is searing, chop your veg. Turn the oven to 350*.
  3. When the chicken is brown on both sides, turn off the heat and pour in the wine. Push the chicken around in the pan to get all those tasty deglazed bits.
  4. Put half the veg in the pan, along with a couple of basil leaves. Layer the chicken next, pouring on the jus from the pan. Put in the rest of the veg. Cover and bake for one hour.
  5. Sometime during the next hour, mince about 1/4 c. of the parsley and chiffonade a couple leaves of the basil (so you have about a tablespoon of basil).
  6. When the dish is done, remove it from the oven and stir in the freshly chopped herbes.
Notes
  1. If you want to go totally nuts, you could plate the meat and veg and monter au beurre the sauce.
  2. Chicken legs or thighs (well-trimmed of fat) would be excellent in this recipe, even a whole cut up would be good (although you'd want a three quart pan for that)! Just be sure to skin the chicken - this slow moist roasting isn't conducive to tasty crisp chicken skin.
  3. Serve this with a gorgeous salad and some crusty bread, or with rice or coucous, or even sautéed zucchini if you are watching your starch intake.
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calories
293
fat
12g
protein
30g
carbs
15g
more
Bucket of Yum http://bucketofyum.com/