European Rose

I'm still feeling Rose, so I'd like to make another suggestion...How about some chicken salad and a nice 2006 bordeaux rose....This rose will be a little dryer than drinking something like the American Sutter Home that I suggested in my last post. As I said, American rose's are usually sweeter and not so pricey. They give good bang for the buck.

Make up a batch of chicken salad...add a hunk of french bread and voila.......lunch on a sunny autumn afternoon....

My favorite chicken salad comes from the Wildflower Cafe, which is located in Mentone, Alabama. I was there a few years ago, travelling with my sister. I've updated the recipe a little for my own tastes, but not much..

This chicken salad makes a delicious luncheon salad served on lettuce leaves with sliced avocado, or fill sandwich rolls with the mixture.

Ingredients:

• 2 cups shreaded chicken
• 1/3 to 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 cup seedless green grapes, sliced
• 3 green onions, with some green, thinly sliced
• 1 rib celery, thinly sliced
• 1/2 cup walnut pieces
• 1/4 teaspoon salt
• Dash pepper
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
  
• Salad greens, optional
• Shredded raddiccio, optional
• Sliced avocado, optional

Preparation:

Combine the shreaded chicken with 1/3 cup mayonnaise, sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice. Stir in more mayo, if needed. Serve the chicken salad mixture on salad greens and raddiccio and garnish with sliced avocado. For sandwiches, line sandwich rolls with lettuce leaves and fill with chicken salad.
Serves 4 to 6.

If you'd rather have a different wine...try a beaujolais, or your favorite red....or if you'd prefer a white...a chardonnay-which leaves you open to just about anything..because as the french say-"it's all chardonnay, cherie..

Or maybe a chilled sauvignon blanc...

salud!

© 2008; Jo Anne Moore, JAM Publications