Every bite of food should be a sweet bite
One of my favorite vegetables is cauliflower. I love it raw, grilled, steamed, sauté and au-gratin, which is my favorite way of preparing it and eating it!
But then anything that has cream, cheese and goes under the broiler will have me for life.
Just like I been craving corn for the past several weeks (and no, there is no baby in the oven) I started to crave cauliflower too.
So in no time, I made sure to include a nice cauliflower head during my weekly grocery stop.
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.
This post is going to be short and sweet savory.
I was in the kitchen making a salad.
And I found myself with left over zucchini.
Had a light bulb moment and decided to make some chips out of them.