Trio's Chicken Salad Plate Recipe
Our own delicious fresh chicken salad with tarragon, red onion, and walnuts, served with housemade banana nut bread and bing cherry jello.
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Ingredients
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Chicken Salad
Banana Nut Bread
Bing Cherry Jello
Method
Chicken Salad Preparation
- 1
Mix Chicken Salad Ingredients
In a large mixing bowl, combine cooked chicken breast, mayonnaise, chopped tarragon, finely chopped red onion, and chopped walnuts.
- 2
Season and Chill
Season with salt and black pepper to taste. Stir until everything is well combined. Refrigerate for at least 30 minutes to let the flavors meld.
Banana Nut Bread Preparation
- 3
Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- 4
Mix Wet Ingredients
In a large bowl, mash the ripe bananas. Then add sugar, eggs, and vegetable oil, mixing until well blended.
- 5
Mix Dry Ingredients
In another bowl, whisk together flour, baking soda, and salt.
- 6
Combine Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts.
- 7
Bake the Bread
Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool the Bread
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Bing Cherry Jello Preparation
- 9
Dissolve Jello
In a medium bowl, dissolve the Bing cherry jello powder in 2 cups of boiling water. Stir until completely dissolved.
- 10
Add Cold Water
Add 2 cups of cold water to the mixture and stir well. Pour into serving cups or a mold.
- 11
Set Jello
Refrigerate for at least 4 hours until set.