tarragon chicken salad (with grapes and toasted walnuts)

Friday, June 15, 2012

Yesterday at a stop sign on my block, there was a full, open container of lasagna with a fork stuck in it.

Something's up. I know I often write about weird stuff I see in my LA walkabouts and granted, I am welcoming it because I appreciate odd humor more than anyone but seriously. It's getting weirder out there.


*At a massage the other day, the therapist led me down the hall to point out the bathroom and said, "The lock is right there in the doorknob." You mean, WHERE IT ALWAYS IS? I locked myself in there and blinked a few times, making sure I wasn't imagining it. 

*On my way to the massage I saw a guy walking down the street (and not a seedy street, mind you) in tighty-whiteys. And shoes. That was it. Just minding his own business. 

*And then yesterday, when I was walking Lena, a guy was outside standing in the middle of the street in a knee-length robe. I could understand making a quick scurry to get the paper first thing in the morning but this was four in the afternoon. He just smiled a big broad smile and stood there, unmoving, making no bones while saying, "What a beautiful dog!" I muttered a tentative thank you but wish I'd  said "What a beautiful robe!" or "That isn't outerwear!"

A few minutes later I stepped over the lasagna.

See what I mean?!

How about some chicken salad?  <----------------------------(segue award of the year)

Tarragon Chicken Salad
yields about 4 cups

Man, this is good. Adding the crispy leeks really makes this salad killer.

3 cups cooked, shredded chicken breast (I used a small rotisserie chicken and it yielded 3 cups)
1 leek, white and light green parts only, chopped (about 1 cup)
1 1/2 T finely chopped tarragon
3/4 cup chopped celery
3/4 cup toasted walnuts, chopped*
1 1/2 cups halved seedless red grapes
scant 1/2 cup veganaise (or regular/light mayonnaise if you desire)
juice of 1/2 lemon

In a drizzle of olive oil, sauté the chopped leek (with a little salt and pepper) on med-low until brown and crispy in spots. Get this going while you chop all the other ingredients but watch that they don't burn.

In a large bowl, combine chicken, tarragon, celery, walnuts and leeks. Add the lemon juice and veganaise. Season to taste with s+p.

Serve in a sandwich or over greens.


*great idea: toast some extra walnuts and make these!


  1. I wish I could smell these photos

  2. KC made this for me and it is like crack cocaine.

  3. Can't believe I am just seeing this now after my shirt-on-inside-out episode. But this robe guy is really throwing me now -- I was assuming that robes are like pajamas and if you were wearing one in public you'd be . . . somehow . . . in crisis. So that blows my whole theory. Or maybe I'm just not in L.A. . . .

    Hmmmmm. I see what you mean. . . . I should just have some chicken salad and let it go. . . .


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