A few weeks ago, I took everything out of my starred folder in Google Reader and moved them to Del.icio.us. Because I can tag everything with things like “dessert” and “books to read” and “cool websites you must go look at now or regret your whole life”, it makes it much easier to retrieve things I’ve saved. If you care to see what sort of things I’m tagging (and really, why wouldn’t you be?), you can check it out here.
It’s been especially good for my cooking because now I can actually find all the recipes I’ve been saving for the last year.
This week, I finally got around to making this Chicken Salad from Picky Palate; everything I’ve ever made from her site has been rocktastic, and this was no exception.
I changed the recipe a bit because, well, I don’t want corn in my chicken salad. After eight weeks in London, I’m totally over the whole “corn on pizza, corn in tuna” thing. Just, no. Also, looking at the original recipe, you’ll see there is supposed to be cilantro in it, but I skipped that because Bart isn’t a fan and I’m only sometimes a fan. And, I added some onion because I got a little mayo happy and I needed something to bulk up the recipe.
Adobe Chicken Salad Sandwiches
Mix the first seven ingredients together and adjust to taste. Put on the buns with a lettuce leaf and a slice of tomato. Scarf the whole thing down.
I would absolutely make this again – it was so fast and easy (I’d cooked the chicken a day or two earlier, so it was all ready to go). It was also super delicious. Next time, though, I’ll double it because it didn’t make tons (3 sandwiches) and I’d definitely have liked some leftovers.
We had it with corn on the cob and sliced kiwi (it was the night before I left to Vegas and I was trying to use up all my fresh produce because I knew Bart would not be venturing into those mysterious drawers at the bottom of the fridge in my absence).