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Freshman in the Kitchen
by Max and Eli Sussman
When people ask where we are from we do say Detroit, but we are really from the 'burbs. The hardcore 'burbs though, and we ALWAYS keep it real. Being from Michigan we had to incorporate a little salute to the "mitten" state with this classy take on chicken salad. Getting dried cherries all the way from Traverse City, Michigan may seem grandiosely ostentatious (like my computer's thesaurus function) but in the end it's all about the flavor.
Salad / Main Course
Serves 4-6
Total time 30 minutes

• 3 large boneless chicken breasts
• 3 tablespoons extra virgin olive oil
• 1/4 cup lemon juice
• 1/2 cup Michigan dried cherries
• 10 large walnuts, coarsely chopped
• 2 stalks diced celery, 1/2-inch pieces
• 1/2 cup mayonnaise
• 2 tablespoons garlic powder
• 1 tablespoon dried dill
• 1/2 cup green grapes, sliced lengthwise
• salt and pepper to taste

1. In a large skillet, place the chicken, olive oil, and lemon juice. Bring to a simmer and cook until chicken is done, about 10-15 minutes. Add water and/or reduce heat to prevent burning if necessary. Remove chicken from heat and set aside.

2. While the chicken is cooking, combine cherries, walnuts, and celery in a large bowl.

3. When chicken is cooked and cooled slightly, dice to 1/2-inch.

4. Add chicken, mayonnaise, garlic powder and dill to the mixing bowl and mix well

5. Add the grapes and gently mix in.

6. Season with salt and pepper to taste.

7. Serve cold by itself, with crackers or as a sandwich.

This recipe uses chicken breasts instead of canned chicken (like I would use for tuna salad). To make this recipe faster and with fewer steps, you can use canned chicken breast meat. If you choose to do that, use around 3-4 cans (20 ounce size).



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