Yesterday afternoon I threw some chicken in the crock pot with a mind to make some chicken salad for lunch over the next couple days. We had turkey burgers ready to go for dinner last night but after having a late lunch at Downtown Bar and Grill, we were just too full. So we broke out the salad and a can of English muffin bread from D's mom.

The chicken salad featured:
- boneless, skinless chicken thighs (braised in cherry preserves, dijon mustard, garlic, salt and water)
- light mayo
- thyme
- dijon mustard
- sea salt

Then I baked up a couple slices of that lovely bread D's mom provided and threw on the salad. Delicious.

The salad was perfect. The cherry gave it a little sweet hint and the mustard and herbs kept it savory. I'll use this method again and again. It was perfect.

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