Offers sixty variations on the classic chicken salad recipe, emphasizing healthy cooking in addition to seasonal and regional accents.
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Editorial Reviews
From Library Journal
Lalli's appealing little book gives chicken-salad lovers a chance to expand their repertoire. She includes simple but imaginative recipes for "mainly chicken salads" (Chicken Salad BLT) as well as those made with vegetables, pasta, and beans and grains (Artichoke Chicken Salad, Chicken Salad Panzanella). Just the thing for summer lunches and light suppers. For most collections.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
From Booklist
Former Food & Wine editor-in-chief Lalli has dreamed up concoctions that provide healthful--and unusual--alternatives to the fat-laden chicken salad. Lest readers/home chefs be concerned about the overabundance of cooked fowl with greens, Lalli puts worries to rest by borrowing techniques and cuisines from well-known restauranteurs. Plus, virtually every grain, legume, fruit, and vegetable makes an appearance in her 60 recipes. Simplified, quick-fix directions ensure that lunch or dinner guests won't squawk. Barbara Jacobs
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