The recipe for chicken salad at Out of the Blue is a well-kept secret. It is also one of the best chicken salads in town.I've always been more of a tuna-salad guy than chicken-salad guy. Whether it's scooped on a pile of lettuce or served sandwich style, I usually opt for tuna when given the choice.
However, whenever the opportunity to get the chicken salad from Out of the Blue presents itself, I grab it.
As with the best tuna salad, simple is better for me. I'm not a fan of big infusions of grapes, walnuts, celery or onion -- and too much mayonnaise can ruin chicken. I don't want a lot of ingredients competing, and owner Peggy Roselle has found the right formula.
Her chicken-salad recipe is different than most because of the curry flavoring she uses. The spice is not overpowering for me and adds a little something extra; as do the water chestnuts, which give it a nice crunch. I've had it both on a wheat roll (my favorite) and served on a bed of baby lettuce, which is how I got my takeout plate this week. My salad came with a small side of mixed fruit (cantaloupe and grapes) and a slice of bread.
It is a relatively simple yet refreshing and tasty meal.
Contact Barry Courter at bcourter@timesfreepress.com or at 423-757-6354.
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* Restaurant: Out of the Blue, 3230 Brainerd Road.
* The dish: The chicken-salad plate serves chicken salad on a bed of baby lettuce, with mixed fruit and a slice of bread.
* Cost: $7.