Chicken Salad With Apricots

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These delicious tea sandwiches are the favorite at every tea party I have hosted to date. The chicken is baked with fresh herbs and chicken stock, which boosts the flavor and tenderness of the chicken. The red onion and celery are tradition flavors. The surprise ingredient of dried apricots gives a sweet note and makes this chicken salad unique. I learned the recipe by making it over and over again at the Mulberry Tea Room where I worked several years ago. I have many of the recipes stuck in my head. I enjoy using them for tea parties and special lunches. I never measure ingredients, I go by sight.  The chicken is topped with fresh chopped thyme, sage, kosher salt and fresh cracked pepper. Chicken stock is poured over, but not covering the chicken and then baked. I chop some red onion and a stalk or two of celery, then grab a handful of dried apricots from the bag and chop 4 or 5 of them. When the chicken is finished baking, it rests for a few minutes, then chopped and cut into a small dice. Then toss the onion, celery, and apricots with the chicken to see if the amounts look balanced. I generally add less onion then celery. I don’t want to overpower the other ingredients. I then add a tablespoon of the stock that the chicken was cooked in, and give it a toss. Add the mayonnaise now a few tablespoons at a time. You want it to be coated nicely but not too heavy. Adjust your seasoning of salt and pepper to taste. For the tea sandwiches you will want thin bread. I like using white and wheat. The bread should buttered with room temperature butter, then heap a big spoonful of the chicken salad in the middle of the buttered bread and smooth it out. I like to cut the sandwiches into triangles; rectangles would be nice as well. They look so pretty on a serving platter. The crusts don’t usually go to waste; anyone helping with the cutting of the sandwiches gets to snacking and sharing with whoever’s hanging around. There always some left over salad hanging out between the crusts.

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Chicken Salad with Apricots

4 skinless boneless chicken breasts

½ -3/4 cup chicken stock

Fresh sage and thyme, chopped, enough to sprinkle over the chicken

Kosher salt and Fresh cracked pepper to taste

1 small red onion, chopped finely

2 stalks of celery, chopped finely

4-5 dried apricots, chopped

3-4 tablespoons of mayonnaise

Place the chicken in a baking dish. Top with chopped herbs, kosher salt, fresh cracked pepper, and chicken stock. Bake the chicken at 350 degrees till the internal temperature is 160 degrees. Remove from the oven, cover with foil and rest 10 minutes. Chop the onion, celery, and apricots. When the chicken is cool enough to handle cut it into a small dice. In a medium bowl add the chicken, onion, celery, apricots, 1 tablespoon of the chicken stock, and mayonnaise. Toss to coat evenly; adjust the seasoning of the salt and pepper to your taste.

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Potato Salad

I can’t imagine a summer BBQ without potato salad. Most families have their own traditional recipe. The recipe I have is the one my Mom and Grandmother used, with a few personal tweaks. As a young girl I was a very fussy eater. I would never even taste the potato salad put on our picnic table. As an adult I can’t remember the first time I tasted potato salad, I just know that I love it now. My Mom’s recipe seems very simple and it is, but it is creamy and delicious. It’s the recipe that my brother Tommy really enjoys. He called me yesterday and asked me if I had our mom’s recipe. He then went on to tell me what he remembered. He had it really close. This is the recipe he is making for his 4th of July celebration with his family today. I’ve gone outside the box and added a few ingredients that I feel push it into comfort food heaven. I have shared my Mom’s recipe with you and also included my added ingredients if you would like to try my version. This is the potato salad I have posted here on my blog. I cut the size of the salad by half to feed my family today. I’m confident that you will love it either way.

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Potato Salad

5 lbs. potatoes, I prefer red bliss

1 large onion, chopped, yellow or red

3-4 stalks celery, chopped

2 tablespoons vinegar

½-1 teaspoon milk, to thin

Kosher salt (to taste)

Lots of fresh cracked pepper

1 ½-2 cups mayonnaise

Garnish with sweet paprika and fresh chopped flat leaf parsley

Boil the potatoes till fork tender. Chop onion and celery. In a large bowl cut cooled potatoes ¼ inch thick slices or to the thickness you prefer. Add the chopped onion, chopped celery, vinegar, salt, pepper, milk and mayonnaise. Gently fold to combine the ingredients. Turn the mixture into a serve bowl. Garnish with paprika, and herb of your choice.

Ingredients I add to my potato salad along with the above recipe:

¾-1 cup sweet pickle relish

1/2  teaspoon celery seed

6 hard-boiled eggs, chopped

1 tablespoon Dijon mustard

1 tablespoon stone ground mustard

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