Kim Dannies: Lifestyle & Adventure writing

Something to Cluck About
March 29, 2007

Spring may have arrived but it is still working out the sleepy seeds. To make the transition from a snowbound March to a sweet warm spring, I recommend checking out the April 2007 edition of Bon Appetit. It is filled with beautiful photographs and recipes designed to awaken our sleepy taste buds. A special feature is an inspiring article called "Spring FourWard" by our own Williston cooking expert, Molly Stevens. Her recipes invite fresh artichokes, peas, asparagus and spring carrots into the kitchen and for each ingredient there's a simple recipe, and a sophisticated one. My personal favorite is the Spaghetti Carbonara with Fresh Peas and Pork Belly (hey, it’s still cold in Vermont!), but the Pea Salad with Radishes and Feta is on the menu for Easter lunch. Pick up an issue or go to www.epicurious.com/bonappetit/toc/toc for Molly’s recipes. For readers who don’t know Molly, she is a certified rock star in the cooking world. She received the "2006 Cooking Teacher of the Year" award from the International Association of Culinary Professionals– that’s the culinary equivalent of a Grammy. Congratulations, Molly!

I’ve been wondering about chickpeas lately, a staple for spring salads and hummus at my house. Would the dried peas that I soak overnight and boil taste superior to chickpeas right out of the can? In a word– no. That made me so happy I whipped up this Spring Chick Salad– it is perfect for dinner, picnic lunches, or a holiday buffet. This healthy dish is easy to make and guaranteed to tickle your taste buds– now that’s something to cluck about.

Spring Chick Salad

Grill two chicken breasts marinated in Kens’ Lite Caesar dressing for at least a half hour and up to 24 hours. Wrap in foil and let the chicken rest.
In a large mixing bowl toss together 2 cans of rinsed and drained Progresso brand chick peas with a medium sized minced red onion, 2 cups of grape tomatoes cut in half, 1 cup of pitted Kalamata olives and 1 cup of crumbled feta cheese.
In a small processor chop 4 garlic cloves; add a fistful of fresh basil and mint each, chop. Add a large pinch of kosher salt and several grinds of fresh pepper along with one–half cup of red wine vinegar. Turn on processor and drizzle one–half–cup best quality olive oil thru the tube until dressing is emulsified. Pour dressing over salad, mixing gently.
Slice chicken into bite–sized chunks and toss into salad. Plate on beds of fresh arugula or baby spinach. Serves 4–8.