When I was flipping through Joy Wilson's new book, Joy the Baker Over Easy, I found a recipe that seemed to be made just for me--Book Club Chicken Salad. Brunch at my place is now a much better proposition thanks to Wilson's chapters on drinks and eggs, not to mention her recipe for Praline Bacon (oh yeah...). But I love, love, chicken salad and as she says in the book, this recipe is the golden ticket. It's simple, flavorful, you make it hours ahead, and there's a bread option for those who love the stuff and a greens option for those who don't. Perfection!
Below is a little bit from Wilson about the book club she belongs to, and the recipe for this divine dish from the pages of her brand new book.
*Joy the Baker Over Easy is an editors' pick for the Best Cookbooks of March.
I have a bit of a nontraditional book club in that my friends and I don't gather around a fiction or non-fiction book to eat and chat. Rather, I have a Cookbook Club! My friends and I select a cookbook we've coveted or felt inspired by, and then we each get the book, cook one recipe from it, and all gather around a table potluck style to enjoy what we've made. We talk about the dishes--what felt challenging to us and what techniques we might have learned--before we dive in and start eating. It's a really fun way to feel the scope of a cookbook while eating a bunch of delicious food in the process. The last Cookbook Club selection was the Handmade Pasta Workshop and Cookbook by Nicole Karr. Eight of us gathered around my kitchen island and made fresh pasta. All of us were novices, and we just had the best time! It's all about getting outside of your comfort zone with food and friends, and having a blast in along the way. --Joy Wilson
BOOK CLUB CHICKEN SALAD
4 cups Poached Chicken (page 181)
1 cup halved red grapes
1 cup chopped Granny Smith apples
1 cup thinly sliced celery
½ cup toasted sliced almonds
3 tablespoons finely chopped fresh chives
½ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Freshly cracked black pepper
Salad greens or toasted brioche, for serving
1. In a large bowl, combine the chicken, grapes, apples, celery, almonds, and chives. Add the yogurt, mayonnaise, lemon juice, curry powder, salt, and pepper, and toss well. Refrigerate for at least 4 hours, though overnight is best; it should be chilled through.
2. Serve over salad greens or on toasted brioche.
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