Ingredients

• 3 quarts water
• 1 onion
• 2 garlic cloves
• 2 bay leaves
• 1 small bunch flat-leaf parsley, tied with kitchen twine
• 1 teaspoon salt
• 6 chicken breast halves, on the bone, with skin, 4 1/2 pounds total weight

For the dressing:

• 2 garlic cloves
• 2 cups packed basil leaves
• 1 cup mayonnaise
• 3/4 cup freshly grated Parmigiano-Reggiano
• Juice of 1 lemon
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon salt

Directions In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic. Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes. Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid. When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.) Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine. In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike. Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.

Ingredients

• 4 C corn, approximately 24 oz frozen
• 1 tablespoon olive oil
• 1 red pepper, diced
• 1 jalepeño, diced
• 1 bunch fresh cilantro, minced. Save some for garnish
• 1/2 large red onion, diced
• 2/3 C cotija cheese shredded/crumbled

Dressing

• 3 T sour cream
• 2 T mayonnaise
• 4 T fresh lime juice
• 1/2 t cumin
• 1/2 t paprika
• 1/4 t kosher salt
• 1/4 t chili powder

Instructions

• Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
• Add pepper, jalapeno, cilantro and onion to a large bowl with corn and mix well.
• In a small bowl, add all dressing ingredients and mix well until smooth.
• Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
• Add remaining cheese and some cilantro.
• Serve or cover and store in fridge for up to 8 hours before serving.

Notes

You can use fresh or frozen corn. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That'll add the necesssary flavor to mimic the classic street corn.

Adjust the heat by adding more chili powder or tamper it down by using less jalapeño.

Ingredients

• ⅔ cup mayonnaise
• salt and pepper to taste
• ⅓ cup diced red bell pepper
• 1 cup diced celery
• 3 large sweet pickles, chopped
• 1 (16 ounce) package frozen green peas, thawed
• ¾ cup cubed Cheddar cheese
• 6 leaves lettuce

Directions

• In a large bowl, mix together mayonnaise, salt, pepper, red (or green) pepper, celery and pickles until combined.
• Stir in peas and cheese.
• Chill until ready to serve. Serve over lettuce leaves.

Source: https://www.allrecipes.com/recipe/20443/green-pea-salad-with-cheese/

Ingredients

• 4 cups blanched green peas
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon-style prepared mustard
• 1/4 cup chopped fresh dill weed
• ground black pepper to taste

Directions

• Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
• In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed.
• Add to peas and toss to coat. Sprinkle remaining dill over top.
• Cover and chill for at least 2 hours before serving.

Source: https://www.allrecipes.com/recipe/234068/bacon-pea-salad/

Ingredients

• 1/3 c. sour cream
• 1 tbsp. mayonnaise
• Salt and pepper
• 1 tbsp.white vinegar
• 4c. frozen green peas, almost totally thawed
• 8 slices bacon, cooked until crisp and chopped
• 1/2 small red onion, halved and sliced very thin
• 6 oz. cheddar or American cheese, cut into small cubes
• 3 tbsp. minced fresh parsley

Directions

1. Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
2. Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
3. Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a12025/pea-salad/

Main Fixin's

• 6-7 medium potatoes, peeled, boiled and diced into 1/2 inch cubes
• 6-7 hard boiled eggs, diced into 1/2 inch cubes
• 1 can black olives, sliced
• 4 dill pickles, chopped

Dressing

• 1/3 cup or so mayo - to taste
• 3 big squirts yellow mustard
• 1 tbsp pickle juice
• salt and pepper to taste
• red pepper flakes (optional)

Mix all ingredients gently. I usually put all the dry stuff in a big bowl and use my hands to mix, then put the dressing ingredients on top and mix it again with a serving spoon. Don't overmix or the potatoes will cream and lose their texture...kinda gross. Dad usually saved some olives and an egg and sliced them pretty for garnish. You can also add tobasco instead of pepper flakes, I usually don't add a lot o spice because I'm boring :) Oh, and if it turns out too bland you probably need more mustard...and it;s better if it sits in the fridge overnight, but it isn't neccessary - just tastes a little better the next day.