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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 7628559" data-attributes="member: 19675">Made chicken salad sandwiches for dinner tonight, using our local Kroger’s revised high end chicks salad.  It’s a pretty decent commercial chicken salad, and it paired nicely with the mayo, fancy Dijon mustard and fresh-baked breads we used.  Unlike many of the fancy chicken salads I’ve seen lately (which frequently added grapes and pecans), this was almost purely white chicken breast, mayo and seasonings, with just a hint of finely diced celery. Results were good...and quickly eaten!...but the REAL kicker was this pecan infused balsamic vinegar I picked up at the local Farmers’ Market:<a href="https://texasoliveranch.com/product/balsamic-vinegar/pecan-infused-balsamic-vinegar/" target="_blank">https://texasoliveranch.com/product/balsamic-vinegar/pecan-infused-balsamic-vinegar/</a>I tasted a swig of it from a ramekin separately first, and it delivered an almost sweet & sour candy effect.  When I drizzled this stuff on the sandwiches, the hint of sweetness took the edge off of the saltiness, and loosened up the chicken salad juuuuust a little bit more.I really liked this vinegar.  But I’m at a bit of a loss as his best to use it.  It will definitely get drizzled on other sandwiches.  And the site mentions using it as an ice cream topping.  But I rarely bring ice cream home.  And this stuff won’t work on every sandwich.  It probably wouldn’t make a good caprese, either.</blockquote>

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