Recently I had a friend for lunch. It was a beautiful day so we ate on the deck.
That’s the thing about living here in San Luis Obispo, with its Mediterranean climate…most of our days are beautiful, so eating al fresco, whether it be dining at a restaurant or at home is something we have been enjoying on a regular basis since moving here.
This simple lunch of chicken salad, snap peas with pancetta, a variety of sliced heirloom tomatoes, and a crusty baguette fit the day perfectly.
For dessert I made a Meyer Lemon Meringue Tart. A glass of Pinot Grigio or 2 and let’s just say we happily lingered after lunch.
Below is the recipe for the chicken salad I prepared…
Chicken Salad
2 pounds boneless skinless chicken breasts
¾ cup walnuts pieces, toasted
2 cups red seedless grapes, halved
3-4 stalks of celery, thinly sliced
½ cup chicken stock or broth (for cooking chicken)
For the Dressing
¾ to 1 cup good mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
1 teaspoon Dijon mustard
Kosher salt
Freshly cracked pepper
Combine the above ingredients for the dressing, and refrigerate until ready to use. (Can be made up to 2 days ahead)
Preheat the oven to 375 degrees. Place the chicken breasts in 1 layer in a baking dish with ½ cup of chicken stock, broth, or water.
Cover with foil and bake for 25 minutes or until chicken is cooked through.
Remove from oven and cool in broth at room temperature for about 10 minutes.
Remove from broth and cover and refrigerate.
When chicken is cold dice into bite size pieces. Transfer diced chicken to a large bowl.
Add the grapes, walnuts, and celery. Toss with enough dressing to coat. (There will probably be some dressing remaining).
Add salt and pepper to taste and refrigerate until ready to serve.
