I just harvested the last of the pineapple
sage. The plant was stunted in the pot
so I am not going to bring it in for winter as it will likely not survive and I
do not have time to repot. But I found
the great recipe in a 1992 issue of Herb Companion so I tried it! Perfect for using up those late season herbs.
Pineapple Sage and Marjoram Chicken Salad
• 1/2 cooked chicken breast
(about 8 oz.)
• 1/2 cup onion
• 1 1/2 stalks celery
• 2 hard-boiled eggs
• 2 teaspoons parsley
• 1 teaspoon marjoram
• 1 teaspoon pineapple sage (or mint)
• 1/2 cup pecans
• 1/2 teaspoon salt
• 1/2 cup light mayonnaise
• 1/2 cup onion
• 1 1/2 stalks celery
• 2 hard-boiled eggs
• 2 teaspoons parsley
• 1 teaspoon marjoram
• 1 teaspoon pineapple sage (or mint)
• 1/2 cup pecans
• 1/2 teaspoon salt
• 1/2 cup light mayonnaise
Pulse chicken breast in food
processor or blender. Chop next seven ingredients fine, and combine with
chicken, salt, and mayonnaise.
No comments:
Post a Comment