Okay, so I’ve been craving chicken pot pie lately, the ultimate comfort food, you know? But every time I make it, I hit the same wall – what kind of salad goes with it? It’s gotta be something that can stand up to that rich, creamy filling but also add a little freshness, right?
So, I started experimenting. First, I tried a simple green salad with just lettuce, tomatoes, and cucumbers. I tossed it with a light vinaigrette. It was okay, but nothing to write home about. The salad just felt a little too wimpy next to the hearty pot pie.
Next, I whipped up a fruit salad. I figured the sweetness might be a nice contrast. I used a mix of grapes, oranges, and apples. This was a total disaster. The flavors just clashed, and it felt like I was eating dessert with my dinner, not in a good way.
Then I thought, maybe I needed something with a bit more crunch. So, I made a coleslaw. I used a simple recipe with shredded cabbage, carrots, and a creamy mayo-based dressing. This was a step in the right direction. The crunch was definitely there, and the creaminess kind of mirrored the pot pie filling. But it still felt like something was missing.
After that, I tried a whole grain bread and salad combo. I toasted some whole grain bread and served it alongside a basic salad. Eh, it was alright. The bread added some needed texture, but it didn’t really elevate the meal. Also, making a chicken pot pie and then have bread on the side is a little bit too much, at least for me.
Finally, I had a lightbulb moment. What about a salad with some bolder flavors? I made a salad with mixed greens, crumbled blue cheese, candied walnuts, and dried cranberries. I drizzled it with a balsamic vinaigrette. Guys, this was it! The tangy cheese, the sweet and crunchy walnuts, the tart cranberries – it all just worked. It cut through the richness of the pot pie and added a whole new dimension of flavor.
My Perfect Salad
- Mixed greens
- Crumbled blue cheese (feta or goat cheese would probably work too)
- Candied walnuts (or any kind of nut, really)
- Dried cranberries (or other dried fruit)
- Balsamic vinaigrette (but any dressing with a bit of tang would be good)
So, there you have it. My journey to find the perfect salad to go with chicken pot pie. It took some trial and error, but I finally cracked the code. If you’re like me and love a good chicken pot pie, give this salad a try. You won’t regret it!
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