Chef, Restauranteur & Musician Patrick Quillec

Chicken Salad with Cranberries and Curry Marcona Almonds

Serves 4
Total Time: 20minutes

4 cups cooked chicken or turkey breast, 1-inch dice (see note below)
1 cup Marcona Almonds*, chopped
1 cup finely diced celery
2 tablespoons finely chopped shallot
1/2 cup dried cranberries
1/2 cup Griottines*, drained (save juice for your favorite cocktail)
2/3 cup Mayonnaise*
3 tablespoons Provence Tarragon Vinegar*
1 tablespoons finely chopped fresh tarragon
1 tablespoons finely chopped fresh chives
Salt and pepper to taste

*Products available at French Market.

1.Mix all ingredients together in a bowl and enjoy as is, over mixed green lettuce, or with our freshly baked artisan French baguette.

Note:We prefer to poach the chicken for this recipe, though you can bake or buy a whole roasted chicken at the grocery store. To poach, place the chicken breasts in a pot and cover by about one inch with water and about 1 tablespoon of kosher salt. Bring water to just under a simmer over medium-high heat, with bubbles forming but not a rolling boil. Reduce the heat to medium-low to keep temperature constant (it should be between about 175 degrees). Cook until the thickest part of the breast registers 160 degrees, about 20 minutes. Let cool before adding to the chicken salad mixture.