Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 4 boneless, skinless chicken breasts, cooked and coarsely chopped (about 4 cups) 1 cup Duke’s mayonnaise 2 tablespoons fresh lemon juice ¼ teaspoon nutmeg 1 teaspoon salt ½

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Yield: 8 servings. 4 boneless, skinless chicken breasts, cooked and coarsely chopped (about 4 cups) 1 cup Duke’s mayonnaise 2 tablespoons fresh lemon juice ¼ teaspoon nutmeg 1 teaspoon salt ½

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Rosemary and Goat Cheese Strata

Yield: 8 servings. 4 boneless, skinless chicken breasts, cooked and coarsely chopped (about 4 cups) 1 cup Duke’s mayonnaise 2 tablespoons fresh lemon juice ¼ teaspoon nutmeg 1 teaspoon salt ½

Recipes

Tarragon & Walnut Chicken Salad

Lynn’s go-to chicken salad, a twist on a classic, might just become your favorite, too.

by Lynn Wells

Yield: 8 servings.

4 boneless, skinless chicken breasts, cooked and coarsely chopped (about 4 cups)
1 cup Duke’s mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon nutmeg
1 teaspoon salt
½ teaspoon pepper
¼ cup fresh tarragon leaves, chopped
1 cup chopped walnuts, toasted

Place cooked chicken in a large mixing bowl and set aside. In a separate bowl, mix together mayonnaise, lemon juice, nutmeg, salt, and pepper. Pour dressing over chicken and toss until dressing is incorporated. Stir in tarragon and walnuts. Refrigerate for a minimum of 1 hour before serving.

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This story was published on May 04, 2017

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.