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Writer's picturesjs97rhubarb

Atchafalaya Bay Salad


Disclaimer: I know nothing about Atchafalaya Bay (it's in Louisiana) and very little about the South in general, but the flavors in this assortment of ingredients seem to me rather Southern. And Atchafalaya is as good a name as any; it's fun to say at any rate.


This salad was born on an evening much like many others when lo, it was five o'clock and my man wanted supper in half an hour, and I had nothing planned. It turned out so delicious, I thought I'd better try to make record of it, even though it is rather unlikely I'll ever just "chance" to have these exact ingredients around again... that's how it is at my house.




This is a picture of some lovely salad to get your mind prepared for the beauty that is to come of what you're about to prepare by following my instructions. (Sadly, I didn't get any photo of my own salad.)


I'm not going to put exact amounts on this recipe: it's obviously very adjustable.


 

Ingredients (the changeable and unchangeable)

  • Greens (I used the Power Greens mix from Costco, but use your fave)

  • 1-2 chicken tenders per serving

  • oil (I like to use Coconut Oil or Olive Oil)

  • Old Bay Seasoning

  • minced garlic

  • 1 egg per serving, hard-boiled

  • Yellow onion

  • baby 'bella mushrooms

  • cooking wine

  • honey mustard dressing

  • dried cranberries

  • cheddar cheese, in 1/4in cubes

  • sliced almonds, toasted (could use pecans or walnuts if you prefer)

  • Everything Bagel Seasoning

Step 1: Cook Chicken Tenders

Chicken Tenders are awesome in the fact that you can defrost them in the microwave in just a couple minutes. Then they can be sliced and thrown in that favorite cast iron skillet and shortly be eaten in salads, tacos, stir-fries, or whatever. So for this recipe, you're going to defrost the tenders, slice them, drizzle a little of that oil in a pre-heated skillet (medium heat), and fry it up seasoned heavily with minced garlic and Old Bay Seasoning. Place the chicken pieces aside in a bowl when it's done, but leave all that scorched stuff in the skillet.


Step 2: Cook the Onion and 'Shrooms


Slice a quarter inch thick ring of onion per serving, and cut the mushrooms in half. Using the same skillet you fried the chicken in, place the onion slabs and cut sides of mushrooms down in the skillet. Once it's sizzling again on medium heat, (and maybe nearly smoking) drizzle enough wine into the skillet to really make it talk and release all that goodness that was stuck to the pan. By the way, don't use a non-stick skillet for this. Let it fry a few minutes, then carefully flip those onion patties, use more wine if it's scorching, and let it go a few more minutes.


Step 3: Boil the eggs


Technically, this step maybe should be first, but I'd say get the water boiling in a saucepan while you're doing the other things. When it's reached a good boil, carefully drop in the eggs, turn the heat to medium, and set the timer for 12 minutes. Immediately when the time is up, drain the water out of the pan, hold the lid down tight, and give the pan two or three good shakes. Then dump the eggs into ice water. This will likely all take place while steps 1 and 2 are going on. When they are finished come back and peel and slice the eggs.


Step 4: Assembly! (the best part, because it's pretty)


You could put everything on the table, and have everyone build their own, but it's fun and gorgeous to assemble these in the kitchen and place the mounded plate in front of hungry people, ready-to-eat.

Place a good heap of the greens on the plates, the slab of onion and mushrooms cascading down one side, chicken on another, the sliced egg fanned out by the 'shrooms and sprinkled with everything bagel seasoning, then scatter the craisins, nuts, and cheese in the center. You can leave the dressing off for each to apply themselves. If you need a good homemade honey mustard dressing, I'll quick post one here.


Honey Mustard Dressing
  • 1 cup Mayonnaise

  • 1/3 cup yellow mustard

  • 2 tbsp spicy brown mustard

  • 2-3 tbsp honey

  • 1 tbsp vinegar

  • freshly ground black pepper

Mix altogether.


 

What do you think?

Obviously, not everyone enjoys a big ole salad; I'm so sorry for them. I'd love to hear from you if you think this sounds good! Or let me know what you would do differently, OR... even better, tell me about one of your own concoctions. ;)

My husband and I both enjoyed this hearty salad immensely. I do think I'll purposely have these ingredients all in my house at once again sometime.

Happy Monday!

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1 Comment


bethany anne
Mar 15, 2022

Sounds delish Sara. Im gonna try it 😍

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