Sweet Chicken Salad, Truffle Mac'n'Cheese & Robin Egg Cupcakes

The weather is finally (finally!) turning nice here in the NY. Just in time for an Easter picnic in the park after church. We decided to make it easy and prepare chicken salad sandwiches and fruit...then added a bit of decadence with truffle mac'n'cheese and robin's nest cupcakes. I named the chicken salad sweet because I incorporated sliced grapes into the mixture for a burst of flavor and moisture. I almost always make a savory chicken salad with thyme or rosemary, etc, but for some reason I went with grapes today! And the truffle mac'n'cheese was so good. I have not cooked with truffle oil much, but it is really so delicious.

Sweet Chicken Salad on Pumpernickel

1 small rotisserie chicken, all meat removed and shredded or in chunks

1/4-1/3 cup light mayo (depending on your tastes) + 2 oz. water

1/4 cup walnuts, chopped

1/2 cup red grapes, sliced lengthwise

1 tsp dried dill

1 fresh lemon, juiced

salt & pepper to taste

Place in a large bowl the chicken chunks, walnuts, grapes, and dill. Add the lemon juice and mix to combine. In a small bowl, start with 1/4 cup mayo and whisk together with the water until creamy. Add more mayo as desired. Pour the mayo mixture over the chicken and combine well. Taste and season with salt and pepper. 

Combining the mayo and water first, I find, is a way to make the chicken salad creamy without adding too much mayo. You could also add more lemon juice for moisture to cut down on the mayo.  

Truffle Mac'n'Cheese

12 oz. small pasta, such as mini rotini or small penne

1 T butter

2 garlic cloves, minced

1 T flour

1/2 cup milk

6 oz. colby-jack cheese, shredded (divided)

1/3 cup panko bread crumbs + 2 tsp dried parsley

Truffle oil, for drizzling

Prepare pasta according to package directions, drain and set aside.

In a medium sauce pan, melt the butter over medium-low heat and sautee the garlic, about 30 seconds. Add the flour and whisk until moistened and combined, about 30-60 seconds. Slowly add the milk, constantly whisking to make sure all the flour dissolves. Whisk occasionally over low heat until the sauce thickens, about 4-5 minutes. Add more milk if it becomes too thick. 

Add 4 oz. of the grated cheese into the sauce and stir until melted. Remove from heat. Toss in the cooked pasta and combine well. Pour evenly into a small baking dish and top with the remaining 2 oz. shredded cheese. 

Mix together the panko and parsley and sprinkle evenly over the top. Carefully, drizzle a small amount of the truffle oil around the top (a little goes a long way!). Bake in a 400 deg F oven for about 10 minutes, just until the topping is browned.