Really, make whatever your're best at and are comfortable with. Even if it's tuna salad or baked chicken. If you are relaxed, the food will come out perfectly and your guests will enjoy it more. If you're tense and worked up, they will be too. Not good for crushes!! LOL Your big chicken salad sounds good; fill it w/ plenty of good, fresh veggies, grill the chicken, slice, and set it on top. Maybe have a choice of dressings to go on it. And dont' forget some good, crusty artisan bread from the grocery store's bakery.
Try a red from Yellowtail. Australian wine. It's good and not too pricey. Gnarly Head also has some good reds.
Basil Green Goddess Dressing
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
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Creamy Vinaigrette
1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix
In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten and serve immediately.
--Ina Garten
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Macaroni Grill Roasted Garlic Lemon Vinaigrette
2 Tbsp. red wine vinegar
3 Tbsp. honey
½ tsp salt
½ oz. roasted garlic (can buy in a jar in produce aisel)
3/4 cup virgin olive oil
½ lemon, juiced (no seeds)
Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.
-- Birmingham News, August 30, 2002
