We had Sunday family lunch with our cousin. She brought out Auntie, who is in her mid-nineties, sharp as a tack and always up for an adventure. We set the table, shared a glass of wine and reminisced about beloved family members now gone. I served a simple butternut squash soup, some lightly dressed tomatoes and avocado and toasted brioche bread – apple crisp for dessert. It was the most civilized meal I have had in ages.
1 1/2 pounds cooked chicken, bones and skin removed, diced into bite size pieces
1 cup red seedless grapes, cut in half
1 cup diced celery
1/4 cup fresh dill, chopped
1/2 cup toasted pecans, roughly chopped
1/2 cup mayonnaise – or more to taste
Salt and pepper to taste
butter lettuce to serve
- Combine all of the above ingredients and chill.
- Line the plate with butter lettuce and place a scoop of chicken salad on top, garnish will additional dill