The first time I had Chicken salad was in a puff at some function I went to. The place now escapes me but the taste memory still lingers and is brought to life whenever these ingredients come together in this way. Funny how the brain can distinguish between all these scents and flavours and link wonderful, relivable moments, to them.
The relivable part, for me, takes me to the time and place where that electrifying taste trigger occurred. It’s like a flavour time machine. Sometimes I just have to think for a moment or just get that whiff of aroma and I’m there in time and space. It’s not even limited to flavour or aromas but with anything that has some sort of odour emanating from it.
I could remember the first time I smelled the scent of a porcupine. This scent is defining in nature and you just wouldn’t forget about it ever……
Here’s the memory locked in with the scent of a porcupine…..
It was morning and the trek to Caura to my uncle’s garden was slow and steady uphill. The dew was still fresh on the leaves and the sun wasn’t fully awake and just pulled the billowy cloud of a blanket for a few winks more.
While we walked (my uncle and cousins) we talked a lot about many issues; from folklore characters encountered to what was happening in the news. We stopped ever so often to take a draught of fresh river water and rest awhile, since the walk did not “level out” and continued upwards until you reached the ridge at the top where the breeze bathed you in coolness, refreshing you after the arduous climb.
Before we reached the top that morning a strange scent literally hit my nostrils. At first I thought, “who sweat smellin’ high so, so early in the morning.” It is only then as we passed the tree my uncle said that a porcupine had passed and slept in the tree. Afterward, every time we passed in a track and I got a whiff of the scent in the air I knew what it was. Can’t forget it ever!
Anyhow, just like the porcupine, the chicken salad had the same effect and I’m sure this happens to all of us from time to time. So, here’s Chicken Salad. Relive your moment….Then share 🙂
Chicken Salad Recipe
4 cups cooked chicken, diced
1 cup celery
1 cup mayonnaise
2 tsp. onion, grated
1/3 cup lemon juice
1 head lettuce
1 tsp. salt
1 cup seedless grape
1/4 cup toasted almonds, chopped
* The chicken was seasoned trinistyle before cooking. To cook you can either steam or boil the chicken. If you’re boiling add some green seasoning to the water.
…salt, onion, lemon juice and mayonnaise.
Note: The lemon juice and the mayonnaise was mixed together first then added hence the liquid appearance.
…then cover with plastic wrap. Refrigerate for 1 hour.
Separate and wash the lettuce leaves, dry and refrigerate for 1 hour as well.
The chicken is ready now. Time to assemble.
Divide the lettuce onto 6 plates neatly.
Then place the chicken salad mixture on the lettuce. Garnish with the grapes. Before serving, sprinkle the chopped almonds on the top.
Note 1: If you’re doing this for lunch or dinner prepare the chicken and and the lettuce and refrigerate about an hour before. When your guests arrive you can then assemble the salad and serve.
Note 2: As an alternative you can use walnuts or macadamia nuts
OK, how was it? I’ll tell you this. This salad had me hooked the first time I had it and now I can’t get enough. Before I go …my Facebook page is up and running and I hope to see you all across there because we are sharing photos. Share your thoughts on Trini cooking. See you there! Coming up next ….what do you do when life hands you a bone?……You cook it!
Ah gone 🙂
You are invited to try this chicken salad recipe and leave your comments in the box below.