I’ll get right to the point.
Last night for dinner I ate a leftover oatmeal cookie and a handful of bar mix – you know, the salty, crappy mystery snack served in little bowls that other people have touched.
Mine was from a plastic container at least, and I dumped as much as I could hold into my hand and shoveled it in my mouth as if I’d never eaten before in my life. That was dessert and dinner, in that order.
I know what you’re thinking.
How does this happen to a person like me? Don’t I have a souffle hanging around? Couldn’t I just whip up something fabulous?
Because, I’m TIRED.
It was late and I was lazy.
Just like you, I bet.
There’s a million things going on, always.
What we all crave is something simple, but really tasty. Something familiar. And fresh but not fussy. Something that can sit in the fridge for a day or two, waiting for you when you need it.
There are lots of recipes out there for chicken salad. This is a hands-down favorite, one I’ve been making it since my twenties. Which was only a year or two ago.
Roasted chicken breast, crunchy celery, a little spring onion, juicy red grapes, and fresh thyme, folded together with a mustard-spiked mayo. Toasted almonds sprinkled on top makes it extra wonderful.
Store-bought rotisserie chicken or leftover turkey works well too. Just separate the breast meat, cut into big chunks and you’re good to go.
This chicken salad is really delicious on buttered toast – crusts cut off, of course.
Or scoop it directly on a big leaf of butter lettuce for a light, quick bite.
- 2 boneless chicken breasts skin on
- 1 tbsp. olive oil
- salt and pepper
- 3 tbsp slivered almonds toasted
- Red grapes cut in half, a generous 1/3 cup
- Celery sliced thin, 1/3 cup
- 1-2 green onions sliced thin
- Veganaise or mayo about 1/3 cup
- Dijon mustard 1 tsp.
- Lemon or fresh ground pepper, 1/4 tsp.
- Sea salt 1/2 tsp.
- 1/4 tsp. garlic powder
- 1 tsp. fresh squeezed lemon juice
- 1 tsp. fresh thyme
- For Serving:
- Toasted and buttered bread crusts removed (optional)
- Butter lettuce
- Sprigs of fresh thyme
- FOR THE CHICKEN:
- Rub olive oil over chicken breasts and season with salt and pepper
- Place on a cookie sheet lined with parchment paper and bake at 350 for about 35 minutes.
- Let cool completely, then remove skin and cut into chunks. You should have about 2 1/2 cups of cooked, cubed chicken.
- FOR THE ALMONDS:
- Cook on medium heat in a non-stick saucepan, stirring regularly for 2-3 minutes. As soon as the almonds start to turn brown, continue stirring and remove from heat. They will continue to cook at little after removing from heat.
- FOR THE DRESSING:
- Combine the Veganaise or mayo, dijon mustard, lemon pepper, sea salt, garlic powder, fresh lemon juice and fresh thyme in a small bowl and combine. Add more fresh lemon juice if needed to thin out the dressing.
- In a large bowl, combine the cubed chicken, almonds (reserve a little to garnish the top) grapes, celery, green onion, dressing (mayo) mixture and fresh thyme.
- FOR SERVING:
- Toasted and buttered bread, crusts removed (optional)
- Butter lettuce, a scoop of chicken salad inside
- Add a sprig or two of fresh thyme on top, and extra toasted almonds