Friday, August 2, 2013

New old-fashioned chicken salad

About once or twice a month a couple of bone-in chicken breasts go in the oven with good seasoning to bake until done. Sometimes we have a bit for dinner.

But the best is left for chicken salad. The basic one - chicken, mayo and diced celery, a little salt and pepper and that's it.

Except tonight.  A wonderful meal in Brooklyn started a jones for arugula salad, simply dressed with olive oil and fresh lemon juice and shards of good parmesan. One of the best salads ever.

So, with the ideal chicken salad just made, a small arugula salad followed, generously lined the plate and complemented the salad.

Fresh lemon, chicken salad's new best friend

The bite of the arugula and the blast of citrus from the lemon gave a whole new dimension to our much-loved chicken salad.

Blasted a squeeze of fresh lemon juice in the leftover salad and - wow - it really popped!

It's never too late to love a favorite in a new way.

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