Getting out into the back country is exercise that is probably as good for my brain as it is for my body. It is a great way for me to clear my head and check out the incredible beauty, especially as the wildflowers are bursting with colors.
You can use breast meat also, but I have always liked the moisture of dark thigh meat better.
I don’t want to get too into the workout topic because that is another subject, but it does lead us into today’s menu, which is a grilled chicken salad sandwich. As the hikes get a little longer and harder, I need to do a few things to keep my energy up.
When cooking dinner, I simply cook a few extra chicken thighs for lunch the next day. Of course you can use breast meat also, but I have always liked the moisture of the dark meat better, even when the breast is cooked to perfection. I will peel the fat back and season the thigh with salt, pepper, tarragon and poultry seasoning. You can add your favorite seasonings.
Replace the skin and place it on the grill skin down. The skin will keep the chicken moist and will help the seasonings infuse their flavors into the meat. Also, as long as you are grilling, grill the other ingredients you plan to use in the salad, as well.
These things grill fairly fast, so you don’t need to spend too much extra time cooking, but the rewards in added flavor are well worth the few minutes that you will save the next day before your hike. Even if you are not going for a hike, the next time you are thinking of bringing a sandwich someplace, try grilling your ingredients to add a whole new dimension of flavor.
Grilled Chicken Salad Sandwich
6 chicken thighs
1 red pepper
1 small red onion
1 garlic bulb
1 t oil
Poultry seasoning
1 sprig tarragon
1T mayonnaise
Salt and pepper
4 slices smoked Gouda cheese
8 slices bread
Peel the skin back and season the chicken with salt, pepper and a pinch of poultry seasoning. Lay 6 to 8 whole tarragon leaves across the thigh, then fold the skin back over and place on the grill skin down. Char the red peppers while the meat gets soft and place in a bowl. Cover with plastic wrap and set in the refrigerator to cool.
Cut the onion in thick slices and grill until golden. Slice the garlic bulb in half, brush the exposed sides with a little oil and place them on the upper rack of the grill or around the sides of the fire, but not directly over the hottest flames. Cook the garlic until the pods are soft.
Peel and seed the pepper once it is cool and cut into medium pieces. Cut the onion slices into medium pieces. Pop the garlic pieces out of the skins by squeezing the ends and roughly chop to 4 to 6 pieces to start.
In a bowl, remove the skin and pull the meat off the bones and cut into large chunks. Add the pepper, onion and some garlic pieces. Start with 4 to 6 pieces and add more to taste at the end, if needed. Rough chop 8 to 9 more tarragon leaves and add just enough mayonnaise to dampen and bind all the ingredients. Season with salt and pepper as needed. Spread on your break with a slice of Gouda.
