Sunday, April 22, 2012

#foodstampchallenge - Monday Lunch

Chicken Salad Sandwiches

Chicken Salad In the Buff
So... remember that chicken I poached? Half of it is going into Chicken Salad for Monday lunch. Here's how:


Half of the poached chicken, diced
1 Celery Stalk diced
2 Scallions sliced into thin rounds
1 Apple peeled, cored and diced (Grapes work well also)
1/4 cup mayonnaise
1 tsp. mustard
2 sprigs Fresh Parsley chopped
2 sprigs Basil or other fresh herb such as tarragon chopped
Fresh ground pepper to taste
Squirt of lemon juice


Dice the chicken into 1/4" or so dice. You know, the right size for chicken salad... Do the same with the apple and the celery. Slice the scallions (white and half the green parts). Toss the apple with a squirt of lemon juice (bottled or fresh - it doesn't matter).

Dump everything into a bowl and mix well. Taste and adjust seasoning. Feel free to add a dash of hot sauce.

Cover and refrigerate overnight.

After breakfast divide the chicken salad and make several big sandwiches. Pack an apple and some carrot sticks or maybe a banana and you're good until dinner. And drink water - lots of it - at least a liter every day.

Note: I keep a variety of herbs growing all year. Use about a quarter the listed amount of dried herbs and be sure to rub them between your fingers to release their flavors as you add them.

Update: Total cost for what looks like it will actually be 4 servings is $3.21 - $0.81/ serving

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