Not Your Momma's Chicken Salad

Before we even get started, forget about mayonnaise. If chicken salad, potato salad, and macaroni salad all give you the heebie jeebies, just put the mayo out of your mind and instead think about a warm breeze, a slightly heated pool, and a beautiful scenic vista. There, now don't you feel better?

Chicken salad now brings vacation to the forefront of my mind ever since I sampled my mother in law's (okay, so it is C's momma's chicken salad, misleading title!) cilantro laden version during a visit East one summer. Since then, a giant batch was mixed up floating on the Chesapeake, in a fantastic kitchen in St Martin, and now that I've got the hang of it, my play on her recipe on a recent girl's trip to Arizona.

I made a huge batch of this, so some of the measurements might be slightly off. The trick is really to use way less mayonnaise than you typically would, add crazy amounts of cilantro, keep it moist with olive oil, and add a little acid with lemon juice, lime juice, white wine vinegar, or all three.

C's Momma's Chicken Salad

4 chicken breasts , skinned and boned
olive oil
salt
pepper
1 bunch fresh cilantro
1-2 tablespoons dijon mustard
1-2 tablespoons mayonnaise
1-2 tablespoons white wine vinegar
4-5 sprigs rosemary
4 ribs celery
1 red onion
dried fruit (I used apricots, but also like dried cranberries)
4 cloves garlic
lime
lemon

Wash the chicken breasts and pat dry. Salt and pepper both sides and place into large bowl. Add olive oil to coat the breasts. Chop the garlic and add to the marinade. Use half of the citrus (1/2 lemon, 1/2 lime) in the marinade, as well. I also throw the rosemary into the marinade. Let marinade for at least 3o minutes, up to 4 hours, if you have the time.

For best results, grill the chicken. If you don't have a grill, saute it in a pan or bake. I'd saute, if I were you. Chop into bite sized pieces. Meanwhile, chop the celery, onion, and cilantro. Throw all ingredients into a large bowl. Add one tablespoon mustard, mayo, olive oil and vinegar and squeeze the remaining citrus into the salad. Test to see if it is too dry - if so, add more of any of the condiments to your liking. I normally start by adding more mustard and olive oil. Add whatever dried fruit you'd like. Salt and pepper to taste.

Serve on top of mixed greens, pour a glass of rose, and go hang by the pool!