After deciding to explore the world of cooking in 2006, I began watching Tyler Florence’s cooking show, Tyler’s Ultimate. The show was a great way for home cooks to learn how to ‘master’ fundamental recipes. It offered clear direction on classics and took them up a notch. It was when watching this show that I discovered this really good Thyme Chicken Salad.  After making it a few times, I made it my own by eliminating the melted brie cheese (I have never been a fan of melted cheese on protein) and using a roister chicken because why torture yourself?

This salad has a bright and tart flavor from the lemon and cranberries. There is a surprise crunchy element provided by the nuts, apples, and celery, which is combined with a creamy dressing.  

In the summer of 2022, my swim buddy friends Kathy and Judy volunteered to help me prepare for Annie’s wedding. They brought over succulent cuttings from their gardens, and we planted over 240 pots of succulents that would be used as centerpieces. To show my gratitude, I made a special lunch of thyme chicken salad served on fresh-baked croissants, accompanied by a side dish of fruit and brownies as a yummy dessert. We gobbled down the hearty lunch and took seconds of the brownies. Because swimmers burn a lot of calories, and Judy, as fit as she is, loves to eat. 

Recipe from Tyler Florence

Ingredients

• 1 Roister Chickens (should equal about 6 cups of chicken cut into chunks) 
• ¾ C Pecan Pieces (roasted) 
• 1 ½ t Kosher salt
• ½  C Mayonnaise
• ½ C Greek yogurt
• 1 T Dijon mustard
• 2 Lemon, zested and juiced
• 2 Celery stalks, small diced
• 1 t Freshly ground black pepper
• 1 Green Apple (peeled and cut into chunks)
• 1 C Dried Cranberries
• 1 t Thyme

Directions

• Cut the chicken meat into bite-sized pieces, about ½ inch. You don’t want to make the chunks too small because they will just mush out. But not so big that you can’t eat it in a bite. This is going to be a messy process, so have some paper towels and a trash bag ready for easy disposal.
• In a large mixing bowl, Add the dry roasted pecan pieces, apples, lemon zest, celery, dried cranberries, and salt and pepper, to taste. Stir this all up. 
• In a separate bowl, combine the mayonnaise, mustard, and lemon juice. 
• Gently fold in the shredded chicken (remembering what I said about mushing the chicken). If you think it is too dry, add an additional ¼ cup of mayonnaise. 
• You can serve it as an open-face sandwich or on a bed of crisp lettuce.