Search This Blog

Tuesday, December 11, 2012

What's for lunch: Chicken Salad

Love chicken salad.  Favorite sandwich from my favorite sandwich place back home is a Chicken Salad with avocado and alfalfa sprouts on pumpernickel swirl bread.  The Cheeseboard in Linwood is so good at making sandwiches, however while waiting in line I  say I am going to order something different.. then I usually order this when it's my turn.  It's so yum.  
Well, Scarlett loves chicken salad, too.  And I thought I'd share how we make ours.  Nothing special.. just lots of added veggies.  When incorporated, there are no complaints and she usually gobbles up the whole sandwich.

Chicken Salad our way

1-2 cups of leftover, cooked chicken, chopped or shredded small
Spoonful (about 1/4 cup) of vegenaise (we love the soy-free variety) or mayo (olive oil is so good, have you tried it?)
1-2 T. sour cream (opt.)
1 radish, finely chopped
1 inner rib of celery, finely chopped
1 carrot, shredded
sweet onion, finely chopped.. (the amount depends on your taste & child & how much bite the onion has)
S+P to taste
chopped fresh parsley (opt.)

Combine all, adding more mayo when needed.  You can always add more but you can't take it out!

We love it scooped into a pita pocket with crisp romaine, shredded and smooshed avocado.  Crunchy, creamy.. so good.  

Serve with cucumber slices and that is a favorite, healthy lunch!

No comments:

Post a Comment