CHARLESTON, W.Va. -- In one of the earlier, pre-FestivALL Taste of Charleston events, nut bread and chicken salad were menu items that were prepared and presented by Shawnee Hills. At that time, Shawnee Hills operated a downtown restaurant featuring those same dishes.
For some unknown reason, I didn't get to sample them at that Taste, but I figured it wasn't a big deal because I could go to the restaurant. I went. They were out.
Disappointed, but not discouraged, I went again, with the same result. The food was popular and I always seemed to go at a late lunch hour. Ultimately, the restaurant closed, so I guess I'll never know what their nut bread and chicken salad was all about. But ever since then, I associate one with the other.
Remembering the elusive combo, I put together a bread and salad to have anytime.
The low-fat buttermilk and honey quick bread is straight up with no bananas, pumpkin or cranberries to mar the nut view.
In my files is a dilled seafood salad recipe that the family likes, except for a minority who prefer a once-feathered entrée to one with fins and shells. So I switched the recipe to chicken, bonding it to the remaining ingredients with light mayo and light sour cream.
The salad is also made easier with an already-cooked rotisserie bird. The smaller ones have enough breast meat for two cups. Everyone can then fight over the drumsticks and who gets to pull the wishbone.
Wheat Nut Bread
Makes 12 slices.
2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups low-fat buttermilk
1/4 cup honey
1/4 cup melted butter
1/2 cup chopped walnuts (toasting optional)