On Sunday, I decided it was time to restock my freezer with chicken stock. This, for me, requires some foresight, like chopping veggies, making plans for the chicken when the stock is done, and leaving the stove on for like five hours. This time, I make three pints of stock with one whole, young chicken, and that meant I had the meat from a four-pound chicken to use.
I set about two cups of chicken aside for Homemade Macaroni and Cheese (I'm such a tease!) and used the rest-- about three cups-- for balsamic chicken salad.
My last job was at a wonderful bakery and restaurant in Little Rock called Boulevard Bread Company. They have an incredible sandwich with a balsamic chicken salad that I could not possibly replicate, even I made it my life's work. It is amazing and wonderful.
...My recipe is also quite good, if I do say so myself.
3 cups boiled chicken, roughly chopped to the size you want in your bites
1/2 large red onion, diced
3 stalks of celery, diced
small bunch fresh Italian parsley, chopped
salt and pepper to taste (I use about two tablespoons of pepper and one of salt)
1/4 cup grated parmesan cheese
1/2 cup olive oil (use something good-- it's a flavor you'll notice)
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar (optional!)
Seriously, here is the recipe:
Mix all of that together, but add the oil and vinegar last, and the chicken just before those.
And refrigerate! It'll keep for about a week, but probably won't last that long unless you live alone and don't eat it for every meal. Which will require restraint.
Pro-tip: if you feel like it's too dry after a few days, drizzling a little olive oil over the top doesn't dilute the flavor too much and refreshes the texture.
I guess I cook more than I realized! Baby stuff will happen, I just don't know what people even want to read about my baby... I will post a product review next, probably of BumGenius 4.0 cloth diapers/clothbabies.com
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