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Entertaining

A Spring Chicken
June 24, 2010 • Posted by Jennifer Perillo

The arrival of my seasonal farmers’ market two months ago signaled another welcome gift— my favorite farm, Grazin’ Angus Acres. That meant the best eggs were at my disposal again, and after a visit to the farm, I can see why. It’s all about the grass as Dan Gibson, one of the owners said.

To answer that age old question of which came first—the chicken or the egg, it seems the egg wins when it comes to Grazin’ Angus Acres. Their eggs are available year-round but you have to wait until the end of spring to enjoy some moist, tender pasture-raised chicken. I’ve learned to stretch a 4-pound bird into two meals by adding lots of grains and veggies the first night it’s served. I keep an eye towards leftovers, which usually become tacos.

That changed after I started making my own mayonnaise. I decided it was time to turn those leftovers into chicken salad— perfect timing with picnic season underway, right? I added some chopped homemade pickles, knowing my husband would like the crunch (and I did too). All it needed then was some peppery greens which I plucked from the backyard and tucked with the chicken salad between a toasted sourdough roll from the local bakery. For a fun July 4th picnic, don’t forget to play it safe and add some icepacks to your basket or thermal carrier to keep these sandwiches chilled. And, if like me, you frown on soggy bread, then pack the salad and roll separate. Letting everyone make their own sandwiches is also part of the fun.

Roasted Chicken Salad
Serves 2

1 cup (5.5 ounces) chopped leftover roast chicken
generous 1/4 cup (2 ounces) chopped pickles
2 tablespoons (1 ounce) mayonnaise
Salt and freshly ground pepper, to taste
Handful of rocket arugula or other tender field greens
Two sourdough sandwich rolls, split in half

  1. In a medium bowl, add the chicken, pickles and mayonnaise. Stir with a rubber spatula or spoon until well mixed. Season with salt and pepper. Toast bread, if you like, and evenly spoon chicken salad onto the bottom half of the roll. Top each evenly with arugula, cover with remaining half of roll and be happy you've got a healthy, homemade lunch in just 5 minutes.

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