Tropical Chicken Salad with Cheddar and Tarragon Crisps

One of my favorite salads is Waldorf, but I really enjoy the addition of a protein like chicken or shrimp. This salad is close to a Waldorf, but with papaya and pineapple used instead of apple. These ingredients came from the most recent Foodie Joust - papaya, cheese and tarragon. At first sight, I was a little lost, but after a lot of time to mull it over, this is what I came up with.

Lara, Ian and Katie couldn't get enough of it, and with a picky audience like that, you know it's good stuff.

Tropical Chicken Salad with Cheddar and Tarragon Crisps
Serves 4

2 cups cooked chicken breast - cubed
1/2 cup red pepper - diced
1/2 cup each yellow and red papaya - cubed
1/2 cup pineapple chunks
1 Tablespoon lime juice
1 teaspoon Kosher salt
1/2 teaspoon pepper flakes
2 Tablespoons chopped walnuts

Combine and toss to coat well. Refrigerate for half an hour to allow flavors to blend.

Cheddar and Tarragon Crisps
Makes 1 baking sheet of crisps

2 cups shredded cheddar cheese
2 teaspoons tarragon leaves

Mix well and spread on a greased parchment lined baking sheet. Bake in a 450 degree F oven until bubbly, browned and crisp - 5 - 10 minutes. Keep an eye on it so it doesn't burn. Let stand until cool before peeling from parchment and breaking into serving pieces.

Poulet Tchoupitoulas

Poulet whatsis? If you are a true foodie and haven't seen Last Holiday yet, you must. I loved this film, not just because it was cute and funny, but because I related so well to all the food scenes!

This is the recipe that Georgia Byrd was making in the beginning of the movie. It comes from Emeril Lagasse, so you KNOW it'll be good! I'll be making it this week and I'll get pictures up as soon as I can ... if we don't eat it first.

Sunday Dinner - Summer Style

Sunday dinner is a comfort food sort of thing for me, so when it comes to Sunday dinner in the summer, my head is in a cooler climate state of mind, if that makes sense.

Even so, there's no reason Sunday dinner can't be special even when the weather is not complying. A real table set outside with a pretty tablecloth and real dishes and silverware is a nice way to "picnic" without the usual paper plates and plastic forks. Making use of the grill for something beyond hot dogs and burgers is a nice way to set the day apart from the norm, as well.

Grilled Chicken with Fruit Salsa
Mixed Greens with Raspberry Vinaigrette
Grilled Corn on the Cob with Herbed Butter
Minted Iced Tea
Fresh Peaches and Cream
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Grilled Chicken with Fruit Salsa

Heat grill to medium-high.

4 boneless, skinless chicken breasts
1 tablespoon olive oil

Rub breasts with olive oil. Place on heated grill and grill over medium-high heat for 20 minutes, turning once during cooking. Serve with fruit salsa.

Fruit Salsa

1 small ripe mango, peeled, seeded and diced
1 small banana, diced
1 cup fresh pineapple, diced
1 small red pepper, seeded and diced
2 green onions, thinly sliced
3 tablespoons chopped fresh mint
4 tablespoons lime juice
2 jalapeño peppers, seeded and minced (optional)

Combine all ingredients in small bowl and let stand refrigerated for an hour before serving. Serve chilled or at room temperature.
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Raspberry Vinaigrette

6 oz. balsamic vinegar
6 oz. raspberries
4 oz. honey
24 oz. salad oil
2 tsp. Chambord liqueur
1 tsp. Dijon mustard
1 T. fresh garlic-minced
1 T. fresh shallots-minced
1 egg
pinch each-oregano, basil, parsley
to taste-salt and pepper

Put raspberries through a sieve to puree and remove
seeds.
Pour vinegar, honey, oil, and Chambord through sieve.
Add mustard, egg, and remaining ingredients.
Whip to mix completely.
Check seasoning.

Serve cold-but well mixed.