Every year, as the heat of the Texas summer surrenders to the cool crisp air of winter – FYI, we completely skip fall here in Texas – the Starving Artist makes time for a day trip to visit a nearby family-owned apple orchard, where he spends the afternoon sipping cider and picking farm-fresh apples for the Thanksgiving apple pie. It's one of my favorite days each year. Oh, who am I kidding? I'd never sacrifice that much Saturday studio time for a few apples in a Thanksgiving pie, especially when I'd be lucky to score a single slice after my family tore through the kitchen. But I did make a quick trip to the farmers market where I picked up a couple fresh Honeycrisp apples and some candied pecans, then made a beeline back to the studio where I uncorked a nice bottle of Chardonnay, whipped up a delicious chicken salad, and dove head first into a new series of tasty prints. Now that's what I call day tripping.
- 2 skinless, boneless chicken breasts, cooked, cooled, then diced
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped, flat-leaf parsley
- 1 tablespoon chopped tarragon
- 1/3 cup candied pecans, roughy chopped
- 1 Honeycrisp apple, unpeeled and diced finely
- Pinch of salt
- Pinch of black pepper
- 1 teaspoon honey
- Your favorite bread, toasted
- Salad greens
- Add the chicken and the rest of the ingredients to a good sized mixing bowl and toss gently to combine, then set aside, or keep covered in the fridge if preparing ahead.
- To make your sandwich, add a bit of your favorite type of greens to the bottom piece of your favorite toasted bread, then add a generous amount of the chicken salad over the greens, topping with another piece of bread. Serve with chips, a salad, or fresh fruit.