Chicken Salad on Chapoquoit Island

Recently I spent a lovely Saturday afternoon at a friend's house on Chapoquoit Island in West Falmouth. The Island overlooks Chapoquoit Beach and a small marsh on one side, and West Falmouth harbor on the other. Back in the 1890's it was known as Hog Island, and was used as a livestock pasture, but once it became accessible families built beautiful shingle style homes to enjoy their summer months on Cape Cod. As you drive by the beach in your approach to the island it's easy to imagine the elegant lawn parties and festive summer celebrations that took place over the last century. It's still the perfect setting for an old-fashioned croquet party, an elegant wedding, or a quiet spot to enjoy a late summer day.

The view from Kathy's kitchen

Kathy has her desk nestled underneath this oval window, and if she happens to be sitting there when you arrive you'll see her smiling face in the lower portion. As soon as you enter the eat-in kitchen you'll want to plop yourself down and relax. That's just the way this lovely old house is. It's warm, welcoming and takes you back to a quieter, less complicated time in our lives.

We were together for a meeting and I offered to bring chicken salad and mixed greens for lunch. On the way over I stopped at Coonamessett Farm to pick up their delicious field greens. Take a look at their site, it's a 20 acre sustainable farm in Hatchville (part of Falmouth) that also has a shop and small cafe where they serve up some good home cooking. Additionally, they offer farm dinners and other creative fare on certain nights.

Chapoquoit Chicken Salad (serves 6-8)

4 split chicken breasts (cooking instructions here)

1 cup red grapes

2 stalks of celery, diced

1/2 cup toasted slivered almonds

1 granny smith apple, diced

1/2 cup mayonnaise (Hellmann's for me)

Tbsp fresh chopped parsley

Use all organic meats and fruits, if possible.

Prepared the chicken breast according to the directions in the link I provided above. Allow the chicken to cool, then remove from the bone, peel off the skin and dice into small cubes. Add the celery, almonds, apple, grapes, and parsley.  Gently mix in the mayo with a rubber spatula so you don't bruise the fruit. Add salt and pepper, to taste.  I tossed the greens lightly with extra virgin olive oil and balsamic vinegar.

 I love this combination for a light lunch. With the fruit in the salad you really won't need to serve dessert, but if you feel differently these almond cookies would be an ideal accompaniment.