Herb Roasted Chicken Salad
Keshia typically makes this from the remains of her Simple Roasted Chicken. A rotisserie bird works fine, too.
creator
Chef Keshia Hay of Sip n Bite
Meet Keshia Hay, talented tastemaker. With a degree from O'More College of Art and Design and a love of French cuisine, she founded Sip-n-Bite in 2016, where she serves as a private chef. There she crosses the lines of food and art to provide guests with creative canapés and colorful cocktails.
But even a busy chef needs to take a break sometimes. And, for Keshia, that often means a picnic at Arrington Vineyards. “Any time I go out there,” she says with a grin, “I always do a fancy spread, the whole shebang. I cannot go out there without doing it. Plus, my family expects nothing less.”
The key for Keshia is keeping it real: real dishes, real napkins, real serving-ware and real glasses. “I like white plates because that makes the colors of the fresh food pop. And long platters are your friend because you can fit a lot of food on them. Large serving bowls, too. They invite sharing and make a picnic even more convivial.”
When it comes to the food, Keshia keeps it simple, fresh and flavorful. “I make a chicken salad that is heavily requested, especially by my brother. I also add a charcuterie board, a vegetable platter, cheese and fruit, and a little something sweet.”
That little something sweet turned out to be dark chocolate and lavender cookies, raised above the picnic blanket on a glass cake stand. “There are always elements of flowers in my food,” Keshia shares. “You want to plate the food at different levels … it’s more aesthetic that way.”
Keshia’s final advice: “Don’t forget to bring a wine opener!”.
Follow Keshia on Instagram @sip_n_bite_cocktail
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