Happy 21st, Eunice and John!

First, let's get some ear candy goin' on.

Honey Bee by Zee Avi (so excited to see her play @ the Tea Bazaar Nov 6! Christy and I are going. Come with.)


Feelin more soul/r&b? Make Me Whole by Amel Larrieux is one of my all-time favorite songs... I think this might be my future wedding song


Happy birthday to two vurrry special 3rd years, Eunice and John! There was a little class potluck to celebrate, and I made my favorite chicken salad. I'm glad to have been an honorary third year tonight :p but I'm pretty sure I was supposed to be the noob server (according to Joe and co.). Sike. Anyway, Eunice and John, I feel blessed to know yall here at the Univ and pray that God watches over both of you on this special day & beyond!


I've been making chicken salad more or less like this for a couple years now, though today was the first time I added pomegranate seeds. I love the sweet, tangy crunch it gives the salad, much more than grapes or craisins (both of which are still delicious in chick salad). I think pomegranate is gonna become an official part of my recipe from now on :) No one has ever disliked this salad, which is super simple and fresh-- a very easy departure from those mushy chicken, relish-laden, bland chicken salads that you see around. I say save the abnormally creamy meat and relish for tuna salad. CHICKEN salad is a whole other creature yo

Photo by the talented Angela W. :) Thanks for letting me borrow!

My favorite chicken salad
I wish I could give you a serving size, but I have no idea. hehe

For chicken:

• 3 skinless, boneless chicken breasts- butterflied, rinsed and patted dry
  
• 1/2 tsp salt
  
• couple cracks of black pepper (I like the black specks.. If you don't, use white pepper)
  
• couple pinches of garlic powder- optional

For dressing:

• quarter of an onion, minced (red is pretty, white/yellow works just as well)
  
• 2 tsp dijon mustard
• juice of half a lime
• pinch of salt, couple cracks of pepper
  
• 2 small stalks scallions, chopped (reserve half of one for garnish)
• about 2-3 "sections" of a pomegranate (reserve ~1 tbsp for garnish)
• mayo (as little or as much as you'd like)
  

For chicken:
Heat a saute pan on medium-high. Sprinkle salt, pepper and garlic powder on butterflied chicken breasts and lightly rub to coat. Pour a tiny bit of oil into pan, swirl around and place chicken in in one layer. Cover loosely with foil to prevent splattering (just in case there's still water on your chicken. Water + oil in a pan = sizzlin pain fo you). Cook for ~3 min each side, or until cooked through. Remove chicken from pan and set aside to rest while you prepare the dressing.

For dressing:
Add all ingredients into a bowl and mix thoroughly. The amount of mayo is to your preference; I usually add 3-4 heaping spoonfuls at first and gradually add more if needed.

Chop chicken into small pieces and mix into dressing. The salad tastes best when placed in the fridge for at least 30 mins so flavors can meld together, but you can still serve right away :) Garnish with reserved scallions and pomegranate seeds and serve with crackers or bread.

Note: If you don't like raw onion flavor, soak minced onion (minced as tiny as you can so there aren't chunks!) in cold water for a few minutes and drain before adding.


Random food fact: there are about 600 seeds in each pomegranate.

Cheers,
T