“Salads are the perfect excuse for creativity in the kitchen.” 

Well, spring has sprung grand way at least for a few days…the pollen level in NC has reached an all-time high, so I’m told, and with a bit of rain here and there a lot of it has hit the ground and rinsed things off for a little while. The pressure washing date is coming up so things will brighten up and be pretty again soon.

With spring upon us, the early veggies are welcome fresh ingredients after cooking hearty winter vegetables. I found myself once again freezer-diving for something on the light side that would go nicely with a fantastic bunch of asparagus. I came away with a couple of boneless chicken breasts that were way too large for my liking as they can be too dry for me no matter what I do, but the fat beauties would appropriate seasoned and a good sousvide might be the solution this go’ round.

So a mayo-less chicken salad it is with and Italian style white balsamic vinaigrette, great herbs, toasted pine nuts, and little crispy pancetta cubes.

I did not have a real recipe to follow, but the chicken salad was fantastic with additions of vegetables that needed to be used up including a chopped marinated artichoke heart, sliced red onion or shallot, leftover roasted sweet pepper, celery, and bit of fresh fennel. Add what you enjoy or change up the dressing/example make a French version.

I had a nice tomato focaccia cut into sandwich squares that I lightly toasted and drizzled a little dressing over, delicious.

Happy Spring Everyone…

NOTE; Sam’s Club Italian seasoning has become a favorite around here and I sprinkled some into the chicken salad and into the dressing…add a little at a time taste as you go.