In early February, the members of my local Board of Education met for its retreat. As a new member, I was truly excited about it. I thought there might be some partisan bickering (what with all of the Trump and Republican skirmishes, and Clinton-Sanders disagreements), but on the board, it was nothing but non-partisan.

I liked the concept of a retreat, off the record and in a new venue, this year at the submarine museum. For four hours we newbies asked questions. The superintendents and veteran members had answers.

Best of all was the food.

I agreed to make the desserts, which everybody enjoyed. Restaurant owners know that delicious desserts can always save the day. Andrea Ackerman, former Groton teacher and principal, handled the savories. I think it is fun to make pastries and sweet stuff, but when I smell cabbages and quiches, I begin to salivate. I especially like standby dishes that include twists and turns. Andrea’s chicken salad was my favorite. For me, chicken salad (and I do love chicken salad) is always the last thing I make with the roasted chicken from Sunday dinner. First there is a chicken and gravy sandwich, then an omelet with vegetables and chicken and, three days later, chicken salad. For Andrea, it is the first meal that begins with poached chicken tenders. And she says it is even better the next day.

As with most savory dishes, this is approximately how Andrea makes it. If you like more of one thing or less of another, switch it up as you go.

Chicken Salad

From Andrea Ackerman, Ed.D, Noank resident and assistant chair of the Groton School Board

Yield¨Serves 2 (for dinner) or 4 (for lunch)

1 pound chicken tenders.

Sprinkle with garlic salt, steam, and let cool. Cut into one-half inch cubes.

Dressing

1 cup mayonnaise (she likes Cain’s but I’m sure Hellman’s

would be fine)

3 tablespoons balsamic vinegar

1 tablespoon maple syrup

Garlic salt/garlic powder /pepper

1 full teaspoon celery seed

Mix:

Diced chicken

One small onion, diced

1 or 2 celery stalks, diced

¼ cup dried cranberries (or Craisins)

¼ cup chopped pecans

¼ cup chopped walnuts

Season to taste with garlic salt/garlic powder/pepper

Fold dressing in

Add more mayonnaise if it seems dry.

Again, these measurements are estimates, and everything tastes better the next day.