I haven’t been doing much in the kitchen lately. I have actually had to dust the stove rather than clean it from cooking spills. I have been eating, though. I’ve been eating ceral and salads mainly–and some ice cream. I’ve had a break from the kitchen for the last several weeks and I am finding myself missing cooking (gasp!). It won’t be long until I am back at it. I’m looking forward to it!
I found a recipe in my latest issue of Runner’s World the other day that I thought sounded good. I haven’t tried it, so if you do you’ll be ahead of me!
Curried Chicken Salad Sandwich wtih Cranberries and Pine Nuts (taken from Runner’s World)
3 c. skinless chicken breast, shredded
3 tbsp dried cranberries
3 tbsp roasted pine nuts
1 c. apple with peel, chopped
1/4 c. light mayonaise
1/4 c. fat-free sour cream
1 tbsp honey mustard
1 tsp ground curry
2 c. spring greens or fresh spinach
8 slices multigrain, whole-wheat or sourdough bread, or 4 whole-wheat pita pockets
Add chicken, cranberries, pine nuts and chopped apple to a large mixing bowl and toss together. In another bowl, whisk together mayoniase, sour cream, honey mustard and cirry until blended and smooth. Spoon dressing over the chicken mixture and toss to blend. Place 1/2 c. of greens on the bottom slice of each sandwich; top with 1 c. of chicken salad per sandwich. Place the second slice of bread on top. If using pita, cut each pita pocket in half and fill each half with 1/4 c. of lettuce and 1/2 c. of the chicken mixture. Makes 4 sandwiches.
I am so glad they told us to “place the second slice of bread on top”. Talk about fool proof!
I think I have shared these salads before, but I am going to again for fun.
Asian Chicken Salad (except I don’t make it with chicken when it’s just me.. but if you do make it with chicken, consider marinating the chicken in some type of teriyaki marinade.)
spring greens
chow mein noodles
mandarin oranges
some type of Asian dressing (I think right now I have some sort of Toasted Sesame Ginger something)
This next salad is my at-home take on a salad I loved at a restaurant I used to frequent while I was in college (and I even worked there one summer actually). Again, this is good with baked or grilled chicken, but when it’s just me, I don’t bother. Bacon can also be added to this one!
Chicken Berry Salad
sliced strawberries
water chestnuts
spring greens
poppy seed dressing
While we’re talking about food, I’ll tell you about this. A couple of Sundays ago, I was listening to a program on NPR. The importance of eating berries was discussed. Since then, I have made a point to eat berries every single day. I don’t even remember why they said we should eat them, I just know they acted like it was very, very important that we consume a lot of berries, so I have been–with cool whip.