I guess losing someone never gets easier. Or maybe it does, and I don’t remember things being so tough after losing Paw-Paw so many years ago. I was a teenager then, and now an adult. The heart understands more now, and in turn I believe it does hurt more. With that being mentioned, I’m looking forward to Spring. I really am. It was a gosh awful Fall and Winter. Sometimes I think only my head understands, and not another soul can relate. But, I know out there others have dealt with the same situations I have been going through recently. Which is just proof that survival happens.
Which brings me back to Spring. Spring always reminds me of renewal and a refresh on life. From that first bird chirp waking me up in mid-January, to the ever questionable weather leading up to the first day of Spring, it’s always exciting. For the past month at least, we’ve had snow, thunder, and 70s. I love the North Carolina weather. Seriously. *smiles* I am, however, looking forward to sunshine again. That nice, warm, sunshine that kisses the skin (at least when I’m wearing my 5,000 SPF sunscreen, *wink*).
Sunshine reminds me of picnics. Picnics remind me of sandwiches. Sandwiches remind me of my favorite kind, Chicken Salad. Now I’ll fully admit that I definitely cop out and always get Chickfila Chicken Salad Sandwiches in lieu of making my own homemade. (It’s so good! If you haven’t tried it, the next time you’re around one, please do.) Sometimes though, I get the feeling like I need to grow up and make my own like any self respecting Southern lady does. But it’s so easy to just buy the best! *sigh*
The initial search began with a quest to find St. Patricks Day food. I wanted something kind of green or “March” for y’all. I then came across, somehow, a Lemon Chicken Sandwich recipe featured on one of Oprah’s Australian Outback shows in 2011. Ummmm….no idea why that came up in that particular search. But, I had a hankering for chicken salad recently, and something was screaming at me to make them! That, and the photograph featured was beautiful to me. So I had to accept the challenge to duplicate it.
If you haven’t figured it out yet, you should know that I don’t always follow recipes (unless dough is involved…I suck at dough) in my kitchen. I take them under advisement. It’s just more fun that way. *smiles* The version I came up with was basily delicious. Honestly. With NO lemon and NO mint as the original recipe suggested. I’m not that dainty when it comes to cooking. Just seemed like I could find a better use for the lemon juice and mint by making a cocktail later. *wink*
After it was all said and done, and the photo was to my liking, I decided I couldn’t possibly eat all of the Chicken Salad sandwiches I had made, and they were deconstructed. As you see below, one outside edge was decorated with chopped chives. I scraped those off into the Chicken Salad as well and mixed everything together before storing it in the fridge. It was best the next day, and even though you may feel it was a lot of chives to include in the recipe, the basil and chives balanced each other perfectly. Don’t forget, salads like this are always better the next day after the flavors have had a chance to meld together in the fridge. Hope you enjoy!
Basil and Chive Chicken Salad
- 3 chopped cooked chicken breasts (I chopped mine very fine for a less chunky consistency)
- 3/4 cup Duke’s Mayonnaise (plus extra for spreading)
- 2 Tbsp. chopped basil leaves
- Sea salt and cracked black pepper (to taste)
- 1/2 cup finely chopped chives
*For the original recipe that includes the Lemon and Mint on Oprah.com click here.
To go along with the green and March theme, I did make candy coated Jumbo Marshmallows that day as well. *big smiles* Jumbo marshmallows that I dipped in Vanilla candy coating and pressed Lucky Charms marshmallows into. Easy and magically delicious! *wink*