–4 chicken tenderloins or breast strips
–apple (three-fourth’s, medium)
–walnuts (one-half cup, pieces and halves)
–tarragon (fresh if possible)
–okra (1 cup, fresh)
–salt and pepper
1 – Place the chicken in a covered baking dish. Season with salt, pepper, tarragon, and olive oil. Add a little water. Cook the chicken on high in the microwave for 5 minutes. Set aside.
2 – Chop the tomato. Place in a tightly covered baking dish. Season with salt, pepper, Cajun seasoning, and olive oil. Add one-fourth cup of water. Microwave on high for 5 minutes. Set aside.
3 – Slice the okra lengthwise (be careful of your fingers!). Place the okra in the baking dish with the tomato sauce, all in one layer, folded into the tomato sauce. Season with salt, pepper, Cajun seasoning, and olive oil. Check to be sure that there is sufficient liquid to microwave for 15 minutes, and then microwave for the 15. (Be sure cover is airtight.)
4 – Peel the apple with a vegetable peeler. Chop into very fine pieces. Add to mixing bowl. Season with salt and pepper.
5 – Mince the chicken with a knife, finely. Add to the mixing bowl with the apple.
6 – Add the walnuts.
7 – Add 2 to 3 tablespoons of mayonnaise to the chicken, apple, and walnuts. Stir well. Sprinkle more tarragon on top. Place chicken salad in the refrigerator to cool, while the okra cooks.
8 – Serve the chicken salad cool and the okra with tomato hot.
–chicken salad adapted from a recipe of my husband’s college roommate; okra with tomato inspired by City Grocery, Oxford, Mississippi.