Another foodgawker recipe. It said it's a winter salad, but I'd like it anytime. MUSTARD CHICKEN SALAD (Barefoot Contessa) 4 bone-in chicken breast halves* Olive oil Coarse salt and fresh ground pepper 5 cups small brocolli florets 1 1/2 cups mayonnaise 1/2 cup Dijon mustard 1/4 cup whole grain mustard 2 tablespoons white wine vinegar 2 tablespoons minced fresh tarragon 1 pint cherry tomatoes, halved Preheat oven to 350. Place chicken in a baking pan lined with foil and rub with olive oil. Sprinke liberally with salt and pepper and roast for 45 minutes. Cool, discard skin and tear chicken meat into bite-sized pieces. *Or buy a roasted chicken at the market. Fill a large bowl with ice water and bring a large pot of water to a boil. Add broccoli to the boiling water and cook until crisp-tender, about one minute. Drain and place the brocolli in the bowl of ice water. Make the dressing by whisking the mayo, mustards, vinegar 1 tablespoon salt and 1 1/2 teaspoons salt together. Add enough dressing to the chicken to moisten well. Add the tarragon, broccoli and tomatoes and mix gently to combine. If you have time, cover and let sit in fridge for a couple of hours so the flavors can develop even more. Serve at room temperature.

sorry, left off the last part of the recipe, here is the entire recipe... Kung Pao Chicken Serves 4 Kung Pao chicken is a classic example of Szechuan cuisine. The tender, almost fluffy, texture of the chicken comes from a technique known as "velveting" in which the meat is marinated in a cornstarch mixture and then briefly precooked before it is added to the dish. Sauce: 2 tablespoons Japanese soy sauce 2 tablespoons Chinese Shaoxing rice wine* (or dry sherry) 2 tablespoons unseasoned rice vinegar 3 tablespoons hoisin sauce** 2 teaspoons toasted sesame oil Chicken: 1 1/2 tablespoons cornstarch 1 large egg white, lightly beaten 1 1/2 tablespoons Japanese soy sauce 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 6 whole green onions, trimmed 3 tablespoons peanut oil, for stir-frying 2 teaspoons crushed red pepper flakes, or to taste 1 tablespoon peeled and finely grated fresh ginger 2 cloves garlic, minced 1 tablespoon cornstarch 1 tablespoon water 1/2 cup unsalted roasted peanuts (skinless) Whisk together the sauce ingredients; set aside until needed. Whisk together the cornstarch, egg white and soy sauce; toss with the chicken cubes and marinate, refrigerated, for 30 minutes. Very thinly slice the green onions, keeping the green tops and white bottoms separate from one another; divide the sliced green tops in half, then set aside until needed. Place a wok over high heat; add the oil and heat through. Toss in the pepper flakes, ginger, garlic and the sliced white bottoms of the green onions; stir-fry until the aroma is released, about 30 seconds. Lift the chicken out of the marinade and add to the wok; stir-fry until golden brown, about 1 to 2 minutes. (Note: This process of marinating the chicken in the cornstarch mixture and then pre-cooking briefly in oil is called velveting due to the velvety texture it gives the chicken.) Add the reserved sauce and bring to the boil. Whisk together the cornstarch and water; stir into the pan, then continue cooking until the sauce thickens and becomes glossy. Add the peanuts and half of the green onion tops, and toss to combine. Garnish with the remaining green onions tops, and serve immediately. Tips and Techniques * Shaoxing wine is available at your local Asian market. Dry sherry is an excellent substitute. ** Hoisin sauce is available at your local Asian market and in the ethnic/international section of many grocery stores. If unable to find locally, visit ethnicgrocer.com.

I grew up in a small Southern chicken farming town so I made the healthy chicken choice back in the 70's. I did skim a couple articles just curious about 'woody' having never heard of it. Seems to still be a problem but many factory worker final packagers have developed a fell for the firm 'woodiness' and toss those aside for grinding into sausages and the nugget market. ..."Broiler chickens have been bred to strengthen the genetic markers for large breast meat, and this is thought to be a factor in the development of woody breast in recent years. One indication of this is the Athens Canadian Random Bred, a broiler chicken that has been maintained since the 1950s for research purposes. Lesions indicative of woody breast are found in this heritage breed, but not to the extent of the typical modern broiler chicken. According to Glisson, selecting genes for growth and yield has caused breeders to inadvertently select for woody breast, too." article here I do agree with this... “Whether organics are worth the price difference depends on whether you think it’s important to have food raised with fewer pesticides and no antibiotics. I do,” says Marion Nestle, a U.S. food expert and professor in the Department of Nutrition, Food Studies, and Public Health at New York University. “Taste is also personal. I think organic chicken tastes better. It should. They have to be cared for more carefully to survive not being treated with antibiotics.” article here

Yesterday, I made AnnT’s Greek Salad (recipe below). I love love love it. It needs to mingle for a day. So, it was perfect today. Except I didn’t have anything I wanted to eat it with. Finally, I remember this thread. I had ham; I had bread. I made a Ham and Greek Salad sandwich on extremely boring white bread. It was fantastic. Better bread and it would have been out of this world. Here is my copy of AnnT’s recipe. I tried to find it on her website. While it is referenced in several places, the actual recipe/template seems to be lost. I use grape tomatoes cut in half. I also halve my kalamata olives. Even with my less-than-stellar ingredients, it is great! Thanks, plllog, for the “make it a sandwich” idea!