Drucker's first recipe post

So I have decided to restart this blog in an effort to do what some (only a few) have asked and share recipes of the meals that I tweet about on occasion.  So here is the first of the recipes and happens to be dinner tonight:

Menu:  turkey salad (using the remainder of the grill roasted turkey breast), heirloom tomato salad, and homemade lemonade.

From cooks illustrated: http://cooksillustrated.com/recipes/detail.asp?docid=5876

CLASSIC CREAMY CHICKEN SALAD

In addition to the parsley leaves, you can flavor the salad with two tablespoons of minced fresh tarragon or basil leaves.

INGREDIENTS

2	whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1	tablespoon vegetable oil
	Table salt
For Salad
2	medium ribs celery , cut into small dice
2	medium scallions , white and green parts, minced
3/4 - 1	cup mayonnaise
1 1/2 - 2	tablespoons lemon juice from 1 small lemon
2	tablespoons minced fresh parsley leaves
	Table salt and ground black pepper

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)

2. 2. Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.

   
   

   Menu:  turkey salad (using the remainder of the grill roasted turkey breast), heirloom tomato salad, and homemade lemonade.

   
   

   Lemonade:

   1/2 cup or more simple syrup (to taste)

   3 cups water

   1 cup lemon juice

   Simple Syrup:

   2 cups water

   2 cups sugar

   heat on stove until sugar is completely dissolved then chill.

   
   

   There you go.  Let's see how long this lasts.