I didn’t know what to make for dinner tonight, so I elicited input from my kids. For inspiration we looked in a new cookbook that we bought on vacation in Montreal. The cookbook is Life’s A Cottage by Laurent Godbout. We all really enjoyed having dinner in his restaurant Chez L’Epicier, so I was excited to bring home his cookbook. The cookbook is much more casual cooking than his restaurant and features recipes that he makes for family and friends at his vacation cottage. As soon as my kids saw the photo for Godbout’s whimsical Chicken Salad Cones, we had to make them. I ended up using my own chicken salad recipe in the ice cream cones. Needless to say, my kids gobbled up the cones.
This chicken salad recipe is particularly tasty. The apples and pecans add a crunchy texture. The tarragon and apple flavors meld together well and add a sweetness. Sometimes I add raisins as well. This chicken salad is just like the kind they make at gourmet, casual lunch spots. Sometimes I make myself a nice lunch and whip up a small batch with leftover chicken.
PS- the cones do not stand up securely on a plate. We had a few topple to the ground while attempting to carry a serving platter from the counter to the dinner table. I’m working on a serving solution because these cones are fun to eat.
Makes 6 cones
2 small, cooked chicken breast halves (about 1 cup), diced
1/4 cup Vegenaise or mayonnaise (or enough to cover and bind)
2 small squirts Dijon Mustard (about 1/4 teaspoon)
1/2 of a small apple, peeled and diced (about 1/3 a cup)
2 small handfuls of roasted pecan pieces (about 4 teaspoons)
1/2 teaspoon dried tarragon, crushed
6 ice cream cones
1. In a bowl, combine all the ingredients except the cones. Taste the flavor and adjust as needed. The recipe is flexible and does not require precise measurements. The chicken salad can be made earlier in the day or the day before.
2. Use an ice cream scooper to scoop the chicken salad on to each cone. Serve immediately.