We had a little picnic and easter egg hunt for my 2 year old cousin and all of his friends in the park on Sunday. It was a perfect day for a picnic – 65 and sunny, not a cloud in the sky. It was also good to be able to use all of those natural dye eggs for something other than eating. I made Chicken salad, Curry Tofu Salad, and brussel sprouts with bacon. We also brought a bottle of champagne and orange juice along to make make mimosas. The chicken for the chicken salad I made the night before in the start of my very own master stock, so it has a bit of a soy-orange asian flavor which complements quite nicely with the grapes. The chicken salad is pretty easy to make and you’ll find the recipe below the photos.
Breast of a Whole chicken, cut in to fine pieces
1/2 cup of mayonaise
1/2 red onion, minced
2 stalks celery, finely chopped
20 grapes, halved
1 tsp salt
Mix all ingredients together until well combined