This recipe was actually a complete accident. I roasted a pork loin in the oven for almost triple the amount of time I should, until it turned into something that was not entirely recognizable as food. I could have smashed in car windows with it, used it as a brick in our retaining wall, help up one end of our house with it. Anything but eat it. I decided it needed to be diced as small as possible and doused in something to make anyone in my family consume it.
Moral of the story is: Pay attention to cooking times. Three times as long is generally only good if it’s in a crock pot. And not even then.
On to our happy accident. I had been imagining a chicken salad for our meal, but we changed directions quickly with our brick o’ meat.
Chicken (or Pork) Salad with Grapes and Raisins
2-3 cups cooked chicken or pork, diced small (pork loin or tenderloin would work well)
1 cup celery, chopped
1/4 cup green onions, chopped
1/2 cup raisins
1/2 cup grapes, halved or quartered
1/4 cup mayonnaise
1 t. stone-ground or Dijon mustard
1/4 t. paprika
Salt and pepper to taste
Butter or iceberg lettuce leaves
Combine chicken, celery, onions, raisins and grapes in a medium bowl.
In a small bowl, combine mayonnaise, mustard, paprika, salt and pepper. Gently toss the dressing with your chicken mixture. Refrigerate for at least two hours (overnight if you have time) to give the flavors a chance to meld.
Spoon into lettuce leaves, wrap and enjoy. If you want more of a traditional sandwich, you could serve this on a yummy croissant or toasted slices of your favorite whole wheat bread.
Please note: This is not going to be over the top creamy. I chose to add just a small amount of mayonnaise so all the other flavors could be highlighted. Try it as written first to see what you think and then add more if you feel like it isn’t creamy enough for your taste.
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