Recipe Review: Really Homemade Chicken Salad Sandwiches

This meal was fantastic, the only problem was the quantity. There are only leftovers because I forced myself to stop eating.

Holiday Chicken Salad (All Recipes). I'm not sure what the 'holiday' part is, but never you mind. I made half the recipe due to a chicken shortage. I didn't have pecans. I didn't include bell peppers or celery because I don't like them. I didn't have paprika, so I used the trusty Season-All Seasoning. Oh, and the dried cranberries I had were mixed with golden raisins ('sultanas' on this side of the pond!), so those went in too. I added half an apple, parsley, and a tiny pinch of rosemary. And I wouldn't change a thing!

Here's the kicker: we made homemade "quick bread." This was my second attempt making The Minimalist's Quick Whole Wheat and Molasses Bread (NYTimes, 2/28/07). I have never used the molasses (because it's not exactly something I keep around the house) or the cornmeal (because I can't find any), but the recipe works just fine without. I used a honey-flavored yogurt the first time and buttermilk (+ milk + a little bit of honey) this time. I didn't want it to be super sweet and the result was a dense and delicious bread that was great on its own as well as with the chicken salad. (And then later topped with honey!)

We made open-faced sandwiches because of the bread density, and the chicken salad was more of the eat-with-your-fork variety anyway.

Perfect meal. Now I need to go and finish the rest.