Chicken salad

I love roasted chicken and when I wind up with left overs I make Chicken Salad!
I really don’t measure my ingredients, depending on how much chicken I have I toss it all together,

Ingredients:

  • Chicken, skinned, boned and chopped into cubes or small pieces.
  • Celery, chopped, I like my salad loaded with celery!
  • Onion, white, yellow, red, use what you have!
  • Green Onion, gives a great taste, yes, use it along with another onion above!
  • Mayonnaise , this is my recipe, it is super easy and quick and there is NO comparison to the store bought junk!
  • Dijon Mustard, use just a little to give a twist of flavor, (optional).
  • Salt & Pepper, I usually season the chicken before i mix the ingredients together, just a dash or two.

*It’s as easy as that! It only needs a few hours to settle and cool in the fridge.

I love my Chicken Salad topped with hemp seeds or a little gommasio, on greens such as spinach, kale or served in endive leaves.

*In my cover photo, fresh spinach and steamed baby broccoli.

Buon Appetito!

Egg Salad Blanc

I love eggs. They are a good part of my weekly meal planning and my protein count.

Here’s a little info:http://www.livestrong.com/article/269623-how-many-grams-of-protein-are-in-egg-whites/

http://www.livestrong.com/article/41005-much-protein-egg-whites/

I was in the mood for egg salad. To hype up the protein I made it Blanc!

It is delicious and very versatile! Yum!

Here’s my recipe:

  • 10 hard boiled eggs
  • 1/2 cup fresh mayonnaise (recipe here, https://judifood.com/2013/10/25/e-voila/)
  • 2 tbls chopped red onion
  • 1tsp Dijon mustard
  • 1 celery stalk, thinly sliced
  • 1 tsp lemon juice
  • 1 tbls chives
  • 1 tbs parsley
  • salt & pepper to taste

Cut the eggs in half and put aside their yolks

(The yolks can be used for soup or salad toppers during the week)

Chop the egg whites.

Add the chopped egg whites to all other ingredients,

Refrigerate *at least a few hours if not overnight.

Buon Appetito!

photo eggwsalad