A friend of ours came out and had lunch with us at the Airstream yesterday. I made my favorite sandwiches: chicken and fennel salad on crusty bread (recipe below).
We all went for a nice long brisk walk in the drizzle after lunch, and saw quite a few of these little guys wandering around on the path.
It was a nice day.
Here's the recipe:
Chicken And Fennel Salad Sandwiches
1 roasted chicken (I cheat often and buy the already roasted organic chicken from the market, then just piece it into small bits, but you an also roast your own if you want)
1/2 cup light mayonnaise
1/2 cup nonfat greek yogurt
1/4 tsp finely grated fresh lemon zest
4 Tbsp fresh lemon juice
1/4 tsp salt
1/2 tsp black pepper
1/3 cup chopped fresh basil
1 cup thinly sliced fennel bulb (I do mine on the very thin setting on a mandoline)
Mix the mayo, yogurt, lemon zest, lemon juice, salt, pepper, and basil in a bowl. Pour over the pieced chicken and thinly sliced fennel and blend well. Sometimes I add a little more lemon juice (depends how lemony you like it)…or if it seems dry, a bit more mayo and/or yogurt.
I use toasted or grilled crusty bread (today I used Roasted Garlic bread from La Brea Bakery). Put a generous amount of chicken salad between two pieces of toasted crusty bread and enjoy.
(Posted by Laura)