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New Job and Chicken Salad

For probably the last 5-6 years, I’ve woken up on my days off thinking, what am I going to make today. When I had cable, I’d turn on the Food Network Channel for the first few hours while I sat with some tea and cereal. Now (as I’m doing on this crisp summer morning) I pull out 3 magazines, a cookbook and my laptop and start reading, making notes and grocery lists. I want to try recipes and bake and make dinner for everyone I know. Even through all my doubts about whether I’m cut out for the competitive, sometimes overwhelmingly stressful atmosphere of culinary school, I still have mornings like this and know I’m doing the right thing for me. I love this.... I really, really do.

I started a new job 2 weeks ago. Thanks to one of my amazing school friends (one I know will make her name in the world of food sometime in the next few years!) I landed a position as a personal chef/cook for a fabulous, young family of four. Mom and Dad work demanding corporate jobs and they have two of the most adorable children you’ll ever see. “B” is just 2 ½ and “G” is 4. They’re curious enough about food, although very opinionated about the way they like it, to try just about everything I make. Mom thinks it’s because I’m not her that they’re willing to try out my food and to that she’s probably right. Let’s hope I can keep them eating enough healthy stuff before they decide they don’t want to eat my food anymore!

So, if this is a start to my career in food, then bring it on! I’m anxious and nervous and excited all at the same time. Here’s one of my favorite recipes for cold chicken salad, a dish I left for Dad and the kids this week while Mom was out of town. It was gone from the fridge when I returned later in the week, so I hope that means it was enjoyed?!

Vicki’s “Not all Mayo” Cold Chicken Salad

1 quart of Vegetable or Chicken stock

3-4 pieces of chicken (mix of white and dark for best flavor, or use whatever you’ve got)

For the dressing

½ cup plain yogurt (regular, soy or greek, whatever flavor you like best!)

¼ cup Mayonnaise or veganaise

¼ Sweet Onion, minced (very fine)

Juice of 1 lemon

½ tsp dried ground mustard

¼ tsp Onion Powder

Salt and Pepper to taste

Mix ins…

½ cup grapes, red &/or green, cut into quarters

1 stalk celery, diced (size depends on texture you want)

1 granny smith apple, peeled and diced

Handful of slivered almonds, walnut pieces or cashews

1 Scallion/Green Onion, thinly sliced green and light green parts only


1. Place the chicken in a pot with the stock and bring up to a simmer, but don’t boil it. Poach the chicken uncovered for about 20 minutes. If you want to insure it’s done, temp it with an instant read thermometer to 165 F. Pull it out and let it cool before chopping or shredding it, depending on the preferred consistency of your chicken salad.

2. Wisk the dressing ingredients together. Taste and adjust the seasonings to your liking

3. Add the chicken to the dressing and stir thoroughly to coat then gently stir in the rest of the ingredients.

Serve with pita halves or lettuce to wrap it up or just eat with crunchy chips as a dip.

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