easy bake wrote:
We have those dirt storms too. Easily predicted by timing about a two day window after I hose off the deck.
Ain't that the truth! Which is why I'm going to wait to wash the exteriors of the windows until sometime in May.
jeanf wrote:
you should post your salad recipe here, it is fantastic
Thanks Jean...here you go.
When I made it today I tried it with sous vide chicken, and in duck fat(!)...I figured why not go as decadent as possible
Can't wait to see what it tastes like, but I know from experience this chicken salad must meld overnight for you to truly judge flavor.
Amy's Chicken Salad
3-1/2 lbs boneless, skinless chicken breasts
Salt and pepper
2 Tbs fresh lemon juice
1 Tbs butter
2 cups chicken broth
2 cups water
1/2 cup toasted almond slices
2/3 cup green grapes, halved
1/3 cup chopped fresh pineapple
1/4 cup fresh lemon juice
3/4 cup diced celery
1/3 cup diced shallots
3 Tbs minced fresh tarragon
1/2 cup mayonnaise
2/3 cup crème fraîche
Arrange chicken breasts in single layer in a skillet. Season with salt and pepper. Sprinkle with lemon juice and dot with butter. Pour the chicken broth and water around the breasts. Cover and simmer on low heat for 15 to 20 minutes or until breasts are tender and meat no longer shows sign of pink. Remove from heat and let chicken breasts cool in poaching liquid. Remove chicken breasts from liquid and cut into 1/4" dice. Reserve poaching liquid.
Combine the chicken with the almonds, grapes, pineapple, lemon juice, celery, shallots, tarragon, mayonnaise and crème fraîche. Loosen with a little of the reserved poaching liquid if needed. Add salt and pepper to taste. Cover and refrigerate overnight to allow flavors to meld.
Will you be posting or taking a complete rest 
Have fun during your time off! You certainly deserve it.