We had an authentic old fashioned diner in Westfield, New Jersey, the town where I grew up. It was called The Excellent Diner and they had the best chicken salad sandwich ever. I would go after school with friends and I always ordered a chicken salad sandwich on rye toast with lettuce, tomato and mayonnaise. Oh, and a side of well done french fries! It was heavenly chicken salad and I’ve endeavored to recreate it here. It’s not necessary to roast the chicken first but when you do, it gives your chicken salad a wonderful, deep flavor. You can use rotisserie chicken instead of roasting it yourself. This recipe is so easy! I hope you enjoy it. Let me know what you think!.
I love a good, spicy peanut sauce and mixed with spinach fettuccine and lovely shredded veggies this becomes a wonderful cold main dish pasta or a perfect side dish to bring to a pot luck. Use gluten free pasta if you want to keep this totally gluten free. Or, keep it completely raw by subbing ribbons of zucchini for the pasta!
I LOVE cooking on holidays. I know lots of you probably dread it, but if you have some dependable recipes and don’t put too much pressure on yourself to get super-fancy, you can produce a great meal that will satisfy everyone and not be too much work for you. The key is planning and keeping a list handy of what you need to do. I make a pretty detailed list because I tend to forget the important things like ‘set the table’ which causes me to rush around like a crazy woman when everyone arrives. So, keep it simple, make your list (preferably the night before) and get cooking!