What's for Dinner at Furnished Quarters?
Oct 02, 2013 09:00 AM
One of the many benefits of staying with Furnished Quarters versus a hotel is having your own private, fully equipped kitchen and the luxury to cook meals in the comfort of home. Corporate housing eliminates the expense of costly room service or the need to dine out at restaurants for every meal. You can store food in your own kitchen and eat at your convenience. Even better, you can prepare meals the way you like them.
We’re going to begin providing you with some inspirational cooking ideas to test out in your kitchen. As well, we encourage you to share your favorite fall recipe with us via Facebook.
Stop by your local farmers market or grocery store to get started. Below is a delicious recipe for Sonoma Chicken Salad. Bon Appétit!
Sonoma Chicken Salad from The Whole Foods Market Cookbook
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- Salt and freshly ground pepper, to taste
- 2 pounds boneless, skinless chicken breasts
- 3/4 cup pecan pieces, toasted
- 2 cups red seedless grapes
- 3 stalks celery, thinly sliced
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.