Friday, April 22, 2005

Chicken Salad Sandwiches Recipe

1 small can Mandarin oranges, drained
1 apple, chopped
1/2 cup grapes, split in half
1/2 cup walnuts, chopped
1/4 cup celery
1/2 to 1 cup mayo (homemade is really nice -- so is Blue Plate)
2 to 3 cups Rosemary Chicken* (leftovers)
salt and pepper to taste
(optional -- choose one, but not all.)
dash of poppy seeds
dash of curry powder (not too much)
dash of nutmeg

Place in bowl. Mix. Yum.

Rosemary Chicken
several breasts of chicken
FRESH rosemary, chopped and crushed slightly (1 to 2 cups)
pepper and salt
olive oil

coat chicken with olive oil. Flatten chicken slightly and coat with rosemary. Zest and juice lemon. Add lemon, salt and pepper to taste. Cover and bake for at least an hour at 325. The rosemary should be tender. Serve with lemon and/or rosemary rice and reserve leftovers for chicken salad.

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