Chicken Salad Veronique

I just pulled this recipe card out to make this, not having made it in several years.  This recipe was given me by a dear teacher friend in the late 1970s.  Supposedly, this was from the trendy recipe The American Cafe, which opened in Georgetown in 1977.  There were several other locations that opened in the years following, including one nearby in Columbia, MD.  That restaurant group has been closed for decades now.  My favorite way to serve this is on croissants on a bed of spring greens.  It really is my favorite chicken salad.  I've subbed other fruit for the grapes, including dried cranberries which I particularly like.

Chicken Salad Veronique

printable recipe

Ingredients:

3 c. Cubed cooked chicken breast

1 c. green grapes halved

½ c. toasted slivered almonds

½ c. chopped celery

3 Tbl. chopped onion

½ tsp. Celery salt

⅓ c. mayonnaise

⅓ c. lemon yogurt

1 Tbl. dry white wine

½ tsp. Prepared mustard

Mix chicken, grapes, onion, almonds, celery, and celery salt.

Mix remaining ingredients in small bowl.  Fold into chicken.  Refrigerate.

 

Sesame Green Bean Salad

This is one of those recipes that everyone asks for.  It came from a vegetable garden cookbook that a friend of mine gave me in the early 1980's.  My kids loved it.  We grew green beans throughout the summer as I had rotating harvests of them so I always had a dish of these in the fridge for the kids to snack on.  Emily used to love taking them in a zip loc as her healthy snack in kindergarten.  Apparently, even though the parents were advised to send healthy snacks, most of the kids brought junk food and she was the only one with vegetables.  LOL.  I tried the asparagus version, which I just came up with on my own, for a DAR luncheon as a side dish to the Chinese Chicken Salad which is also on this blog. 

Enjoy!

Sesame Green Bean Salad

(Adapted from an out of print vegetable cookbook ca. 1985)

Printable Recipe

Ingredients:

1 lb. snap beans

2 tsp. sugar

2 tsp. sesame oil

3 Tbl. soy sauce

Cut clove of garlic

toasted sesame seeds for garnish (optional)

Keep beans whole.  Boil 5 minutes. Run under cold water.

Toss remaining ingredients with beans.  Marinate 1 hour in a

bowl that has been rubbed with garlic.  Serve slightly chilled

or at room temperature.

Notes:

Young skinny beans work best for this.  If I don’t have fresh

ones from my garden, I find that the little skinny bagged ones

at Trader Joe’s are perfect!

This recipe works well with asparagus as well.  Lightly peel

asparagus and steam until fork tender.  Run under cold water

then mix with remaining ingredients.

Top with sesame seeds before serving.