A little birdie (okay, a magazine) gave me a chicken salad tip recently that I put it to use today. I don't like celery in my chicken salad, but that doesn't mean I don't appreciate ways to jazz it up a bit (and don't suggest grapes - not my thing). As usual, I mixed my rotisserie chicken (already cooked and spiced - a no brainer) with mayo, but then I mixed in some sunflower seeds. It doesn't sound like much, but those sunflower seeds made all the difference. They add texture, saltiness, and when it comes to nuts/seeds, they're some of the cheapest around. I was trying to be healthy so I served the chicken salad in lettuce wraps instead of bread.
I had some feta to use up, so my chicken salad lettuce wraps came with a side of veggie stacks. I roasted some eggplant and topped with tomatoes, feta, and panko breadcrumbs. I still haven't completely gotten the hang of roasting tomatoes, but the flavors were all there.
I can not tell you how nice it was to have Columbus Day off from work. I'm very glad I took advantage of the extra time and made myself a real meal that I wouldn't normally get on a Monday workday.
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