Indeed, this is my second time to post today!
I love cooking. Have I said that before?
So, I make lunch for Matt everday (well, almost, but you get the point)! It's usually turkey sandwich with an apple...yada yada. Well, needless to say, he's sick of it, and so am I. So, yesterday, after church, we headed to the store.
Mission: to get something for Matt to have all this week that didn't involve 1 lb. of peppered turkey breast & provolone cheese.
Solution: Chicken salad. Yes, Matt is a huge fan of chicken salad. Namely his grandmothers recipe, which always reminds me of the lakehouse, so of course I was game to make it. Since I didn't have the recipe on-hand or memorized, and my sources reached me after we had bought groceries, I improvised. That's something that's usually a no-no in recreating a classic. No-no, no-schmo!
I did it. And thankfully it wasn't too far off from the original, thanks to Michele who reached me after the groceries, but before the assembly!
Here's how to make Low-fat Chicken Salad
~6 Large boneless, skinless chicken breasts, boiled
~3 Stalks celery, chopped
~3 Green onions, chopped
~2 Tsp. black pepper
~Salt to taste
~1 Small can sliced green olives
~1 Tsp. dill weed
~1 1/4 Cup Lite Mayo Dressing (it's different than lite mayo. It has the consistency of yogurt and only 15 calories per serving!!!!)
~In a large mixing bowl, mix all ingredients until creamy
~Refrigerate and enjoy!
LUNCH CRISIS AVOIDED & MISSION ACCOMPLISHED
"Oh my gosh, this is so good" Matt said. "like really, really good..." as he's eating out of the bowl. "Matt, stop it! You wanted this for lunch during the week, right?"
Yeah. It's THAT good.