It wasn’t until I was about 12 years old when I finally had a really tasty chicken salad. It was at this little restaurant called Cuisine de Art in a small town where I went to high school in St. Louis. It was the first time I had ever had fruit in chicken salad and whoa was I blown away. They used sliced grapes in their chicken salad and that sweet acid cut so perfectly with the grilled chicken that it immediately became one of my favorite things to eat. In fact, ever since that first chicken salad sandwich, I will forever add in some sort of sweet (and/or slightly sour) fruit into my chicken salad.
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