There’s something unmistakably comforting about a plate of warm, golden chicken next to a chilled, creamy pasta salad. Especially when there’s corn on the cob on the side, still sweet and just kissed with butter. This meal felt like something you’d serve on the porch, paper plates optional but not required, with a pitcher of lemonade on the table and the dog waiting patiently underfoot. These two recipes made a surprisingly perfect pair: the nutty crisp of the chicken balancing the cool tang of the macaroni salad. It wasn’t a holiday, but it tasted like one.
Joanna’s method has you sauté the chicken in oil and then add the almonds near the end, but I flipped the order. I started by toasting the almonds in the skillet first, letting them turn golden and fragrant then transferred them to the warmer while I cooked the tenderloins. The skillet had just enough almond oil essence left behind, so I used a little less added oil than called for. Bonus: this meant less cleanup and more almond-forward flavor infused into the chicken itself. Once the tenderloins were done, I returned the almonds to the pan for a quick reunion before plating. One last note from my kitchen, I took the skillet off the heat before adding the lemon. It mellowed the acidity and brought a gentle brightness without a sharp edge.
I made the macaroni salad in the morning, covered it up, and let it chill for a few hours. It was dreamy by dinnertime, every ingredient doing its job. The next day, though, it had dried up a bit too much in the fridge. So I stirred in a spoonful of mayo before serving and that brought it right back to life. If anything, it tasted better on day two. The flavors had time to cozy up and blend in that magical way leftovers sometimes do. If you’re bringing it to a potluck, make it ahead, but tuck in a little mayo just in case.
A Few Notes from My Kitchen:
- Use a nonstick or well-seasoned skillet to keep cleanup easy when working with nuts and proteins back-to-back.
- Let the macaroni salad rest for at least four hours before serving, but be ready to refresh it with mayo if it’s a day later.
- Serve this meal with corn on the cob or a fresh green salad and you’ve got a porch-worthy plate.
Verdict: ⭐⭐⭐
Tasty, no complaints. Would make again, especially if guests were coming.
Gracefully yours,
Food and the Story 