Chicken Salad Club

I'm finally catching up on my pictures from the end of the summer, and soon I'll be posting about my bike trip.  Many more posts to come on that so get excited!  The last stop of the trip was at The Black Dog Tavern for the final group lunch.  They also had a bakery and a lot of souvenirs for you to buy.  I chose to get their cookbook, and some treats for Mia of course.  Then, a day later while staying with my brother in Boston, I tried out the first recipe.  I made this chicken salad for six people, we ate on the floor in his apartment (he didn't have a table yet) drank wine, and had a great time. 

Dice two celery stocks. 

Dice one small white onion. 

Chop one small bunch of parsley. 

Season the chicken breasts with salt and pepper to taste.

Heat a large saute pan over medium heat.  Add the olive oil, then the chicken breasts.  

Saute for 3-5 minutes until brown.  Turn and continue to saute.  Add white wine, lower the heat and cover.  Cook until heated through and not pink, around another 5 minutes.  Remove from heat and set aside. 

Core and dice two Granny Smith apples.

In a bowl combine onion, celery, apples, cranberries, walnuts, parsley and mayonnaise. 

Shred or dice chicken, add to the apple mixture.  Adjust any seasoning if needed.

Slice the foccacia bread, sandwich style. 

Add the chicken salad to the bread.  Garnish each with a slice of tomato, mixed greens and two slices of bacon.  I opted out of the bacon, but it honestly didn't need it.  It was jam packed with flavor and texture as it was.  I've posted a few chicken salad recipes and think this is definitely my favorite.  As always, it's a messy meal, but worth looking silly while eating.  I'm so happy that I got the cookbook, everything I've tried so far has been great, and what a great way to remember that part of the trip!  Hope you all have a great weekend.

Chicken Salad Club

Adapted from The Black Dog Tavern Cookbook

Serves 4

3 tablespoons olive oil

2 boneless chicken breasts

1/2 cup white win

1 small onion, diced

2 celery sticks, diced

2 Granny Smith apples, cored and diced

1/2 cup dried cranberries

1/2 cup walnuts, finely chopped

small bunch of parsley, chopped

1/2 cup mayonnaise *I used Miracle Whip

salt and pepper to taste

4 squares of foccacia

1 tomato sliced

8 slices of cooked bacon

mixed greens

Season the chicken breasts with salt and pepper to taste.

Heat a large saute pan over medium heat.  Add the olive oil, then the chicken breasts.  

Saute for 3-5 minutes until brown.  

Turn and continue to saute.  

Add white wine, lower the heat and cover.  

Cook until heated through and not pink, around another 5 minutes. 

Remove from heat and set aside. 

In a bowl combine onion, celery, apples, cranberries, walnuts, parsley and mayonnaise. 

Shred or dice chicken, add to the apple mixture.  

Adjust any seasoning if needed.

Slice the foccaca bread, sandwich style. 

Add the chicken salad to the bread.  
Garnish each with a slice of tomato, mixed greens and two slices of bacon.