Ruth Haffly wrote to Dave Drum <=-
I snagged those yesterday. If you'd like I can e-mail attach them to
you. They're in PDF or .DOC format.
I'll take a pass for right now. Trying to get back to healthy and reset for another trip is taking a lot of energy from both Steve and me.
Cooking has been minimal, even less on my part. Last night Steve had a radio club meeting at a local restaurant so he got supper there. We'd
gone out for a few basic groceries at Wegman's so I picked up a package
of pork pot stickers for my supper. Tonight we'll probably open a can
of soup. I've got one more heavy duty antibiotic to finish the 10 day cycle, hopefully we'll be back to (or at least close to) normal by the
end of the week.
If you're on the road and don't want to cook right then I can recommend
Arby's pecan chicken salad sandwich. I bought one a few days ago and was
quite favourably impressed. First off, it's huuuuuge. One of them would probably make a meal for both you and Steve. Served on wheat breadm not
a bun. And they put a plastic knife in the bag to make divvying up much
easier. I had one for lunch yesterday and skipped supper. I'm hoping
that they'll make it a reguler item on their menu. But, it's probably
going to be seasonal like McDonald's bratwurst or McRib.
So, I went out and found this copycat recipe which I *will* use.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Arby's Grilled Chicken & Pecan Salad
Categories: Poultry, Fruits, Nuts, Citrus
Yield: 4 servings
1 c Diced red apple
1 tb Lemon juice
2 1/2 c Grilled chicken breast;
- diced 1/4"
1 c Halved grapes
1/2 c Chopped celery
1 c Chopped pecans
1/2 c (to 3/4 c) mayonnaise
Salt & pepper
Lettuce leaves; opt
Thick-sliced wheat bread;
- opt
Place the diced apples in a medium-sized bowl. Add one
tablespoon of lemon juice and stir to coat the apples to
prevent them from turning brown.
Add the chicken, grapes, celery, and pecans to the bowl
and mix well.
Add 1/2 cup mayonnaise and stir to combine. If the
mixture is too dry you can add another 1/4 cup of
mayonnaise. Season with salt and pepper to taste.
Allow the flavors to marry in a covered bowl in the
refrigerator for about 1 hour before serving.
If you would like to serve the chicken salad as a
sandwich, place about 1 cup of chicken salad and a few
lettuce leaves between two thick slices of wheat bread.
NOTES: While Arby's does not toast their pecans, you
could easily bring this salad to the next level by
toasting the pecans in a skillet on medium-high heat
until fragrant. Allow the pecans to cool completely
before adding them to the salad.
Author: Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
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