Apologies to any vegan/veg friends for the raw meat pic!

Tonight's adventure in the fondue pot entailed one of my staples - chicken salad. Alas, my recipe is not as great as Brickstore's, but hey its something to aspire to!

Anyhow - Chicken Salad. So after getting home, I gathered the fondue pot, raw chicken, knife and cutting board and ventured down to the kitchen to do the dirty work (a.k.a cook the meat). After cleaning the chicken breasts and dicing the meat, I heated the fondue  pot and quickly cooked the chicken meat. Dicing the meat before cooking is helpful because the meat cooks faster (and Lord knows, I need all the help I can get when cooking in the fondue pot!).

I had to be sure to open the window while cooking the chicken, as failing to do so has led to me setting off the house fire alarm in the past...yeah, not good! Luckily I now know how to turn the fire alarm off and reset it, so no biggie!


I chose to avoid any unnecessary smoke and loud noise and open the window while I cooked the chicken. After a short time, the chicken was done - my fondue pot is so fast! I let the chicken cool while I washed dishes and then headed back upstairs to complete the rest of the process in my kitchenette.




Back upstairs, I busted out the chopping board and minced onion, celery and the chicken into fine bits. I like a good crunch to my chicken salad, so a whole baby yellow onion and about six small celery sticks went into the mix. After the dry ingredients, I added in mayonnaise, spicy brown mustard, lemon juice, salt and pepper to taste. Chicken salad is far more an art than a science - that is, I don't measure out ingredients! A good old fashion taste test will easily tell you if you need anything more!

And Voila - Chicken salad! Kudos to the nifty fondue pot for cooking up my chicken quickly.

Til next time...