My mother was an amazing cook. Throughout my childhood I cannot remember a single bad meal served at her table. Everything was perfectly seasoned and balanced and unbelievably comforting. She made delicious curries, casseroles, roast dinners and pasta dishes; even her baking skills were amazing. I can remember her measuring out her cake batter ingredients and mixing it to perfection - all by hand!
One of my favorite meals was the chicken salad sandwich she put in my lunchbox. She prepared the chicken and mixed it carefully with just the right amount of mayonnaise and always added juicy ripe tomatoes to the creation. I was in heaven at finding this perfect creation to sate me during the midday break.
This afternoon I pay culinary hommage to my mother by creating a delicious update on her classic chicken salad sandwich.
Chicken Salad Wrap
Ingredients:
- 2 large skin-on chicken breasts, preferably with the bone in
- 3 T Greek yoghurt
- 2 T mayo
- 1 1/2 cups of halved seedless red grapes
- 4 spring onions, chopped
- 2 pinches of chopped tarragon
- Olive oil, salt, pepper and lemon
Method:
Start by seasoning the chicken with salt, pepper a shake of olive oil and lemon. Roast in the oven for about 40 minutes at 400F. When the chicken is done, let it rest, remove the skin (and eat it!) then remove the meat from the bones and run a knfe through it to make bite-sized pieces. These beautiful chicken pieces are organic breasts from Jeffrey's Meat Market in the Essex Street Market and they are succulent and delicious.
Mix together the yoghurt and mayo then fold in the grapes, onions, tarragon and chicken. Add salt and pepper to taste.
Presentation:
Spoon the creamy, cool mixture onto flatbread, roll and tuck in.
I put fresh tarragon in my chicken salad too! I also make a curry chix salad with red grapes and celery.