For our wine tasting parties, I do extensive research to pair our wine choice with some delicious food. For our rosé taste-off, I was happy to find that this wine pairs with a variety of dishes.
Some specific tidbits I picked up about pairing rosé is that it likes creamy and it likes salty. So, I decided that one of my dishes would be a creamy, crunchy chicken salad lettuce wrap.
For the filling, I used Ina Garten’s recipe for tarragon chicken salad. This is my go-to chicken salad recipe, but in making it so many times, I have learned that I have to make some slight adjustments in the ingredients and process for my tastes. The recipe uses roasted chicken breasts with the bone and skin. Chop that up with a little olive oil, mayo, tarragon, celery, and salt and pepper, stir, and that’s it! I’ve tried it with many different herbs, but for rose, I stuck with tarragon. I also usually add a bit of Dijon mustard or mustard powder.
During our rosé taste-off, I decided to keep our appetizers light, so I served the chicken salad as lettuce wraps instead of sandwiches. I used butter lettuce to wrap because it is so tender. The leaves are also small enough that you can eat one is only two or three bites, which was perfect for our small bites meal. The best part is, butter lettuce is sold with the root ball still in tact, so after I pulled the outer leaves from the head, I replanted it. It is now bigger than the original size!
If you are looking for a light lunch or tempting appetizer for a warm summer day, these chicken salad lettuce wraps are a perfect choice. Enjoy!
|CHICKEN SALAD LETTUCE WRAPS
(Serves 4 as an appetizer)Ingredients
2 boneless, skinless chicken breast halves
½ c. celery, diced small
¼ c. mayonnaise
1 tbs. chopped tarragon
1 tbs. minced onion (optional)
½ tsp. Dijon mustard (optional)
kosher salt and fresh ground pepper
olive oil1 head butter lettuce
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