Tag Archives: earth day

Triple Green Chicken Salad

About every other month we make chicken stock.  Yes, the kind you boil water, add some veggies, a whole chicken, and some salt and pepper.  It’s delicious, flavorful and I can never wait to add it to future soups.

We always use a whole chicken, and I feel like all the meat should be used.  Since last week we also made bread, I thought a chicken salad would be perfect for lunch!  I wish this past Sunday would have been nicer in DC (it was raining the whole day), otherwise we would have had a little picnic on the Mall for Earth Day.

Need another idea for how to use up leftover chicken?  Try tabbouleh with shredded chicken (and you can make your own pitas too)!

I liked this chicken salad since it had some crunch in it, but rather than using celery, there were other veggies in this.  I also liked it in a tortilla with some lettuce and hot sauce- perfect lunch wrap!

Triple Green Chicken Salad
Adapted from: Bon Appétit Magazine (April 2012)

If you don’t have any leftover chicken, you can poach and shred chicken breasts, or use rotisserie chicken.  More yogurt and less mayo will also give this a great taste, but remember to add some mustard- gives it better flavor.

Dressing:
1/2 cup plain Greek yogurt
3/4 cup mayonnaise
1/2 tbsp mustard
2 tbsp olive oil
juice of 1 lemon
1 tsp salt
1/2 tsp pepper

Salad:
4 sprigs of tarragon, minced
4 shallots, minced
5 garlic cloves, minced
1 lb shredded chicken
1 cup sugar snap peas, thinly sliced
1/2 cup snow peas, thinly sliced
1 cup green peas (defrosted or fresh)
1/4 cup parsley, chopped
1/4 cup chives, chopped
1 tsp lemon zest

In a bowl combine the following ingredients for the dressing: yogurt, mayonnaise, mustard, olive oil, lemon juice, salt and pepper.

In a larger bowl combine the rest of the ingredients for the chicken salad: tarragon, shallots, garlic, chicken, sugar snap peas, snow peas, green peas, parsley, chives, and lemon zest.  Mix all of the ingredients together, then add the dressing.  Continue to stir until everything is well mixed.

Le Pain Quotidien

Le Pain Quotidien, a French phrase meaning “the daily bread”, was founded by Alain Courmont in 1990.  He opened the artisanal bakery in Brussels when he was dissatisfied with the bread in the city.  The first café had a long communal table where customers could enjoy a fresh slice of bread with local, organic salads.

Today, Le Pain Quotidien cafés can be found in 26 cities and 18 countries around the world.  The restaurant has a couple of locations around DC, including one which recently opened up in our neighborhood.

What I really like about Le Pain Quotidien is that it tries to source organic ingredients, the menus are seasonal, and its rustic simplicity.  Although any meal can be eaten here, I find that brunches and lunches are the best.  The cafés tend to have a relaxed pace, someplace to enjoy a cup of coffee, read a book, or catch up with a friend.  For those who are looking for a vegetarian or vegan-friendly locales, this is the place to check out!

On a rainy Saturday morning in March, my friend Carolyn and I tried out the new location, and enjoyed some great coffee and food!

 

 

 

 

 

Of course, on a rainy day the best thing is a warm cappuccino.

The level of simplicity draws me to Le Pain Quotidien.  I enjoy the no-frills menu and decor.

What did we order that rainy day?

Carolyn ordered the special: the farmer’s omelette.  It came with a baguette slice, and a salad.  The baguette was delicious, a perfect crunchy crust.

I opted for the organic egg salad tartine, which had capers and anchovies, on whole-wheat bread.

Both dishes were fairly light but filling, I would recommend both.

What else is at Le Pain Quotidien?  You can find: croissants, oatmeal, tartines, quiches, cheese plates, tarts and macaroons.  Grab a friend, order a coffee and just relax the next time a rainy morning comes to town!

Happy Earth Day!  Le Pain Quotidien has teamed up with Stone Barns to celebrate Earth Day (April 22nd).  Stop by a Le Pain Quotidien today for a free packet of basil seeds!