January 23rd, 2021

camp cook

Scouting out a new recipe

I needed to make a triple batch of chicken salad for today's NYLT staff training, and err (if I must) on the generous side. I had 20 people to feed, and 13 of them were teenagers. So yesterday evening, I went shopping for the fixins. At the deli counter, I saw a nice oven-roasted chicken breast. I asked what the whole breast weighed. I was looking for 5-6 lb., but this chicken breast only weighed 4.5 lb. I asked if they had some more of that behind the counter, thinking to buy an additional chunk, but that was all they had. Hmmm...

There was a nice, rather large oven-roasted turkey breast there. I had them weigh that. 7.2 lb. Nope, way too much. Next to that there was a smaller, hickory-smoked turkey breast. It weighed 5.5 lb. "I'll take the whole thing," I said and went on my way thinking, "Scouts will eat anything that's hickory-smoked."

My "chicken" salad was a big hit. I served it up in sandwiches with whole wheat bread. I jotted down the recipe, and I'm recording it here. If you want to make it, you'll probably have to divide the recipe by at least a third for an ordinary family; by a fourth if you're just cooking for a couple. But it was definitely a winner.

ART'S TURKEY SALAD
around 5.5 lb. of hickory-smoked turkey breast or other deli poultry, cubed fine
2 pkg. dried cranberries
1 bunch green onions, chopped (whites and greens)
4-5 ribs of celery, chopped fine
1 sm. pkg. of fresh dill, chopped fine
3 cups or so of mayonnaise (just enough to coat, not enough to be sludgy)
around 3-4 Tbsp Dijon mustard
salt & pepper to taste

Mix to combine, chill in fridge for a while before serving.

You can tell by the approximate measurements above that I kind of use my eyeballs and taste buds on recipes like this. After you've fiddled and adjusted, it's hard to say what the exact quantities of some things are. You've just got to suit yourself.