Every bite of food should be a sweet bite
It’s official; my chica brunches are now going to happen once a month. We have way too much time to not do them more often and this time around, we had so much fun.
This time it was a bit more special, since my best friend was visiting for the weekend and she got to meet my new set of friends. I also had the plus benefit of having a helping hand in putting it all together.
Here is my recipe for a great chica brunch:
And my crazy continues to rein supreme around these parts, which mean I have not been cooking at all these past weeks. Unless I can post how to make a awesome grilled cheese. Let me know, because that is what we been eating for the past weeks.
But, I promise that I’m getting back to cooking.
Soon.
But, we been trying our hardest to have some fun.
Case in point.
Trying to run away from the scorching heat that we are experiencing here in Florida, this past Saturday we joined my very good friend Steph from Kitchen Kilometers and woke up at an unholy hour to hit the road early and headed north to enjoy floating down a very cold freezing Florida spring in a flotation device.
This chicken salad has been in the making for quite a few years now. When I worked in downtown Miami, many years ago, our offices use to order most of our catering with Perricone’s Marketplace & Café.
And my favorite sandwich in the menu was their World famous Chicken Salad. Their version is prepared with golden raisins, roasted pine nuts, granny smith apples, basil, poached chicken breast and a touch of mayo.
When I moved away, I always missed the sandwich and so, there was nothing to do but try to duplicate it.
And as cooks we know that unless you know the actual recipe, duplications may work against you or for you.
In this case, Perricone’s recipe was a jumping point for my own world famous chicken salad.