Author Archives: Nancy

TARRAGON CHICKEN SALAD WITH CRANBERRIES AND PECANS

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Chicken salad is perfect this time of year, especially if you start with a rotisserie chicken.  According to an article in the Wall Street Journal, rotisserie chickens “emerged as a supermarket staple in the 1990s, paving the way for the array of prepared foods that grocery stores sell today.”  I buy one at least once a week, and it’s an easy shortcut to a tasty meal.

This chicken salad is a favorite of ours, with lots of textures and flavors to keep it interesting.  We don’t like it too mayonnaise-y, but you may wish to add extra mayo for a creamier chicken salad.

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TARRAGON CHICKEN SALAD WITH CRANBERRIES AND PECANS
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Ingredients
  • 2 cups shredded rotisserie chicken breast
  • ¼ cup chopped pecans
  • ¼ cup chopped dried sweetened cranberries
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons fresh tarragon or 2 teaspoons dried
  • ½ cup mayo (more, if desired)
  • 1 tablespoon champagne or rice wine vinegar
  • Salt and pepper, to taste
Instructions
  1. Combine all ingredients in a medium bowl and mix until thoroughly combined. Season with salt and pepper, to taste. Refrigerate until ready to serve.

 

SHRIMP SALAD

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I found these “shrimp boats” at an estate sale.

My internet research reveals that these were made by Red Wing Pottery in the 1960s, and  that there was also a “butter boat”:

Can you imagine the parties this armada of shrimp boats must have been featured at?  After all, the 1960s were best known for peace, love, rock and roll, and shrimp.  Groovy.

The shrimp boats have provided the inspiration for this recipe for shrimp salad — a specialty of mine.  Although this time of year the heat, humidity, and constant threat of hurricanes makes living on the Gulf Coast miserable, one saving grace is the readily-available wild-caught Gulf Coast shrimp.  Plump, firm, and mildly sweet, Costco’s shrimp ring can’t hold a candle to these.  They make an excellent shrimp salad — so good that you might be tempted to be shellfish and keep it all to yourself.  Delicious on its own, this shrimp salad is also great on a soft roll, and makes tasty little sliders.

By the way, you do know that there’s no popcorn in popcorn shrimp, right?  And hate to burst your bubble about pot roast . . . .

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SHRIMP SALAD
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Ingredients
  • ½ pound cooked shrimp,* peeled and deveined
  • 1 stalk celery, minced
  • 1 tablespoon dried minced onion
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh dill (or 1 teaspoon dried)
  • Salt and pepper, to taste
Instructions
  1. Coarsely chop shrimp. Place in a medium mixing bowl and add celery, dried onion, mayonnaise, lime juice, and dill. Season to taste with salt and pepper. Keep refrigerated until ready to serve.
  2. *For the best shrimp salad, use wild-caught Gulf Coast shrimp. I like to boil mine with a bag of Zatarain's or Louisiana brand Shrimp Boil.

Just a few ingredients go into this shrimply delicious salad

Ready for the blessing of the shrimp fleet