Hopefully you read our post over the weekend about the WONDERFUL recipe for zuni roast chicken that we tried for the first time as our friday night treat. The chicken was awesome straight from the oven atop the bread salad featured at zuni cafe. We gobbled up all of the bread salad that night, but only made it through about half of the 3.75 lb chicken we brought home (we are only 2 bellies after all!). So, that evening we put the chicken away in the fridge hoping for the perfect way to enjoy the rest over the weekend.
Saturday afternoon we ventured to the hardware store (Ace on Phinney Ridge), and decided to try out Red Mill Burger which we've been interested in (It was also delicious - long line and crowded for Saturday lunch, though). We brought in this month's Bon Appetit to pass the time, and as we were flipping through there was a Dijon-Cilantro Tuna Salad recipe that caught our eye. We thought, we could substitute our chicken! and we have lots of yummy french bread leftover from the bread salad (we only used half the loaf the night before). So, we decided to make that for dinner.
Again, a delicious recipe discovery! The recipe calls for about half plain yogurt and half mustard (2 kinds!) which is great, because neither D or I are really mayo lovers. It was the perfect mix of tang and spice, cream and crunch (thanks to the red peppers we substituted for celery), and freshness (thanks to the cilantro). On two slices of toasted french bread it was a great way to enjoy our chicken leftovers and other fun ingredients. D told me after the fact that she doesn't usually like tuna or chicken salad, but loved this and is excited to try more!
Sandwiches also provided a good base for our night out at Burlesque Behind the Pink Door. A fun, lighthearted show that i highly recommend if looking for a new/different bar experience downtown seattle. We met up with some friends, shared an antipasti platter, cheese plate, and drank some obamarama green grape martinis. YUM!