The Victoria's Secret Catalog of Food Porn

I forgot to take pictures when I was making it, so you'll just have to use your imagination. But last night, I made another batch of the World's Greatest Chicken Salad.

Let me brag about it.

First of all, I used to cook chicken breasts in the crockpot with a touch of garlic and butter, and that was damn tasty. But it took way too much time, especially if you want your chicken salad sandwich right now.

But once I discovered the canned chicken breast chunks at Costco, I started using that, instead. So I opened up three cans of that, drained the water off, and put the meat in a big Pyrex mixing bowl. To that, I added a generous dollop of horseradish, some garlic salt, black pepper, a dash of Worcestershire sauce, a sprinkle of paprika, and the underrated secret to great-tasting food, a healthy dose of white pepper.

Once I stirred all that together, I took a large handful of cashews and gave them a rough chop, and then added a can of pineapple tidbits (drained, of course). The last thing to go in the bowl was a couple of tablespoons of Miracle Whip. Then it all got stirred together and I let it sit, covered, in the fridge for about an hour, just to let all those flavors and spices get to know each other a little better.

By then, I was good and hungry, so I made a sandie with some nice fresh whole-wheat bread. Seriously, it's a damn good sandwich, especially served with some grapes, an orange, and some Maui onion kettle chips. I think the only thing that might've made it a little better was if I would've had a croissant instead, but I like wheat bread, so I won't knock any style points off for that.

That was last night. I made another sandwich as soon as I got home from work early this morning, and then fixed another one for lunch today. And I'll probably make one more before I go to work tonight.

Like a big pot of spaghetti, I'll be eating it all week long--it's that good.

Oh, and for those of you who feel the need to tell me that I should've added chopped celery or pickle relish? That's blasphemy--and I won't have that in here!


Mikey


PS: Why the McRib? Because, just like Heidi Klum, everybody loves the McRib...