STORY
January 2nd. The day after New Year’s day. My, oh my, I’m so exhausted. New Year’s day fell on a Friday, so I’ve been partying since Thursday, and I think I may just die of exhaustion. I had a makeshift party of 6 (or was it 8?) people. New friends, to ring in a new year. And a new roommate. We had a blast, and dinner took me only 2 ½ hours to prepare (recipes to come), but I had a few leftover items, and I was yearning for a sandwich, or something sandwich-like. I was far too tired to venture out, so I somehow moved myself off of the couch and walked a few feet to my kitchen. I pulled out leftover Carr rosemary crackers, grabbed a bowl, 1 leftover rotisserie chicken breast, dried tarragon, and leftover homemade cranberry sauce (don’t be afraid to use it in this recipe. It doesn’t take a jelled form). This is what I was able to make.
RECIPE
- Prep Time: 5 minutes
- Cook Time: none
- Total Time: 5 minutes
TOOLS
- Sharp 8-inch knife
- Medium mixing bowl
- Wooden spoon
INGREDIENTS
1 cooked chicken breast (chopped)
½ stalk celery (chopped)
1 tbsp of walnuts (optional)
1 tbsp of homemade cranberry sauce (don’t use the gelatinous store-bought cranberry sauce; substitute 1 tbsp of dry cranberries instead)
2 tbsp mayonnaise
½ teaspoon of lemon juice (fresh is preferred)
1 tbsp of tarragon
¼ teaspoon of fresh ground black pepper (or to taste)
METHOD
- Mix chopped chicken breast, celery, walnuts, cranberry sauce, mayonnaise, lemon juice, tarragon, and black pepper in a medium sized bowl.
- For best taste, cover and let sit for ½ hour (or eat immediately if you are famished).
- Serve with crackers to make mini sandwiches.
(Photo Credit: Matthew G. Piccolo)
You might also like
