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Monday, March 17, 2008

Ten Minute Meals - Honeyed Chicken Salad

I've come home from work many a night, exhausted, not wanting to cook, so I've come up with the ten minute meal. I can't abide terrible food, so it must taste good, and be quick. This Honeyed Chicken Salad is terrific on a whole grain roll, or to top a spinach salad. It's got a little zip to it -- the balsamic vinegar is a wonderful counterpoint to the sweetness of the honey.

Use leftover chicken breast for this, or buy and keep on hand cubed chicken. I add pecans, and grapes to this, but have been known to substitute chopped apples on occasion. Experiment. It's your recipe, do it the way you want to.

Try to use local honey if you can; if you have allergies, it's a good way to desensitize yourself to the local pollens. And by the way, babies under one year of age should never eat honey. Although honey is a natural, healthy food that cannot support bacterial life, it's important to note that it can carry C. botulinum spores which may be harmful to the undeveloped immune systems of infants.

Honeyed Chicken Salad

2 chicken breast, cut in bite-sized pieces
1 rib celery, chopped very fine
2 tbsp. onion, chopped very fine
2 tbsp. chopped pecans
1 tbsp. poppy seeds
2 tbsp. honey
2 tbsp. Balsamic vinegar
1 cup sliced seedless grapes
1/4 to 1/2 cup mayonnaise

Mix it well. It's even better the next day.


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