So I'm finally getting around to painting my bedroom periwinkle blue after two years of consideration. It's taken this long because I have four BIG bookcases filled to the gills that needed to be moved out of the room first, while hundreds of books from all of those bookcases are now precariously stacked around the perimeter of my bed. (One night I moved an extra pillow and caused a platetonic shift and glacial calfing of books....plowing them right into my 40" TV sitting on the floor.)
That said, I'm also going through stacks of magazines that I've saved and the cover of this Food & Wine just called to me. I'm a desssert kind of gal (pretty sure my middle name was supposed to be Torte) but this salad image grabs me and won't let go.
The only changes I made were:
added 3/4 tsp of salt to the dressing
added some pieces of the crispy chicken skin
added crisp leaf lettuce
added peppadews in place of pequillo chile because I can't find them.
I used a single ciabatta roll, cubed and butter toasted to make warm croutons, ala Judy Rodgers. This was enough bread for a huge salad for 2.
I also waited until a Publix Lemon Pepper rotisserie chicken was coming off the rack and added the still warm chicken and all the drippings before tossing the dressing.
Wow...it was worth waiting 5 years to try it.
PS: Minimize the fresh dill or it was stage a coup and take over everything.
http://www.foodandwine.com/recipes/green-goddess-chicken-salad
That said, I'm also going through stacks of magazines that I've saved and the cover of this Food & Wine just called to me. I'm a desssert kind of gal (pretty sure my middle name was supposed to be Torte) but this salad image grabs me and won't let go.
The only changes I made were:
added 3/4 tsp of salt to the dressing
added some pieces of the crispy chicken skin
added crisp leaf lettuce
added peppadews in place of pequillo chile because I can't find them.
I used a single ciabatta roll, cubed and butter toasted to make warm croutons, ala Judy Rodgers. This was enough bread for a huge salad for 2.
I also waited until a Publix Lemon Pepper rotisserie chicken was coming off the rack and added the still warm chicken and all the drippings before tossing the dressing.
Wow...it was worth waiting 5 years to try it.
PS: Minimize the fresh dill or it was stage a coup and take over everything.
http://www.foodandwine.com/recipes/green-goddess-chicken-salad