Chicken Salad done right.

I can't stand Chicken Salad! I will say it again, I can't stand Chicken Salad!

Well at least I didn't think I did.

Anyone who knows me well knows that I firmly and abhorrently believe that Mayonnaise was made by and solicited by Satan himself. I can't stomach the stuff. Not just the taste of mayo but the smell, its greasy texture, the way it jiggles at you on the spoon, and don't even get me started on the gross translucent crusty way it dries out on a non rinsed utensil. Every thing about mayo make my stomach churn, even now as I write the above descriptions my stomach has butterflies and saliva is building in my mouth, just waiting for my gag reflex to tell my stomach that we are all clear for take off.

When you consider there are so many foods that include mayo, my distaste for it is kind of sad really. Don't let me miss lead you, I do consume mayo but there are strict rules that must be obeyed. I can not visibly see globs of mayo, I can not physically feel the greasy residue on my lips and I must never be able to taste the mayonnaise in anyway. So you could probably guess that the idea of Chicken salad is not a concept that I have ever willingly gotten behind. However I have recently discovered a recipe for Chicken Salad that is not only delish but has such a small amount of mayo it is difficult to even know its there.

This is a light refreshing version of Chicken Salad that not only I have fallen in love with but my family as well. It feels good on the lips and has a way of bringing sunshine to mind.

I fully understand if you add more mayo because that's what you are used to but I urge you to give it a try as is and see if it doesn't bring you into the light and out of the mayo dark ages.

Lemon Basil Chicken Salad:

4 boneless Chicken Breast cut into 1 inch chunks
1-2 tablespoons mayo
Extra Virgin Olive Oil
Sea Salt to taste
1 lemon, finely zested and juiced
3-5 lrg Basil leaves, thinly sliced


Boil the Chicken cubes until fully cooked, roughly 10-15 minutes. Drain, cool, then shred the Chicken, place in bowl. Stir in mayo and enough Olive oil to moisten Chicken to your liking.
Add the lemon zest and half the lemon juice (add other half as to your own taste) to the Chicken mixture stir well adding the Basil and Sea Salt to taste.

The Sabo family eats these tasty nuggets on Cranberry Ciabatta Bread.

Not all Broccoli is good or good for you!

I used to be a bit of a Broccoli snob. My Broccoli had to be lightly steamed to maintain its crispness and enhancing its bright green color. I preferred it with no butter, but a pinch of salt and a squeeze of fresh lemon juice. Recently all that changed.

As of May 2010 I lost my whole large intestine and with it my ability to enjoy fresh or crisp veggies. Every veggie I eat must now be steamed to a limp pile of mush. Truth told, they advise eating your veggies from a can. This for a broccoli snob is for shame!

I really have a hard time finding a way to get vegetation in my diet now. Not in whole because of my dietary limitations but also because the idea of eating this canned form of over cooked, industrialized, mis conception of nutrition kinda grosses me out.

My compromise to eat Broccoli again has come in the form of Cream of Broccoli soup. Does it really mater if its over cooked when its soup?

I'm pretty sure my eating of broccoli this way is not healthy any longer. I mean once your Broccoli is doing the back stroke in butter, cream and cheese, nutritional veggie value is of no use. But hey, at least I get to eat Broccoli again, right?!?!

Cream of Broccoli and Cheddar Soup:

Makes enough for 4 lunch size servings

1/2 cup chopped onion

2 fresh garlic cloves, finely chopped or minced (if I have some, I really like 4 cloves fresh roasted garlic mashed)

1 small carrot, shredded
3 tablespoons butter
1 teaspoon olive oil
salt and pepper to taste
4 tablespoons butter

4 tablespoons flour

1 cup milk

2 cups water

2 chicken bouillon cubes (I prefer the granulated powder)

8-10 ounces fresh cut and steamed broccoli (I used frozen broccoli heated in the microwave, cuz I need softer texture)

1-2 cups shredded cheddar cheese, depending on your tastes

1/2 cup heavy cream

In a small stock pot sauté the onion, garlic and carrot in the 3 tablespoons of butter and teaspoon of oil for 5-6 minutes over medium to medium high heat, until the onion becomes transparent. Season lightly with salt and pepper. Remove from pot and set aside.

Prepare a roux by melting 4 tablespoons butter over low heat. Add the flour and stir briskly, allowing the mixture to bubble rapidly and thicken. Add the milk, a little at a time, stirring constantly to thicken. This takes a while so don't give up hope. :)

In the tea kettle boil the 2 cups water and mix with the bouillon. Add this broth to the roux a little at a time, stirring constantly.

Slowly sprinkle in the cheese, stirring it all in slowly, so it melts evenly. Add cooked broccoli and other cooked veggies to the soup base. Cook on low for 10 minutes. Stir in cream before serving.