It has been a long day and I am so tired. I just finished dinner. My feet are up and I am trying to rest. My husband is upstairs putting our toddler to bed, so I am officially done for the day. My laptop is resting on what is left of my lap. Since I just ate, it is feeding time in mommy’s belly. It looks like I have just lowered a living thing over a tank of piranhas. I have no idea why the baby needs to move so much, but it is really distracting. Don’t get me wrong, it is cute for the first five minutes! After that, feeling the baby roll over and seeing baby feet stick alarmingly far out of my belly gets a little old. Especially when I am trying to think…
I made chicken salad tonight. It is my mother-in-law’s recipe that she made for my bridal shower. I believe that she got it out of this cookbook:Celebrate! by Sheila Lukins. I hope I am not remembering that wrong! Everyone asked for this recipe the day of my bridal shower. I have made it ever since, partly because it is a great recipe and partly for sentimental reasons. My husband always asks me when I make this, “Hey, didn’t my mom make this one time?” And I smile and respond, “Yes, she did. And it was lovely.”
I ate my chicken salad on Whole Food’s Gluten-Free Bakehouse Sandwich Bread.
CHICKEN SALAD SANDWICH
4 cups of cooked chicken, shredded
3 celery stalks, chopped
1 1/4 cup grape or cherry tomatoes, cut in halves
1 1/4 cup seedless red grapes, cut in halves
1/2 cup whole flat leaf parsley
1/2 cup of mayonnaise
1/2 cup of yogurt
salt and pepper to taste
Shred the cooked chicken. Combine the grapes, tomatoes, celery, chicken, and parsley in a very large bowl. Add equal amounts of yogurt and mayonnaise until satisfied-maybe 1/2 cup each. Salt and pepper to taste.
Note: This tastes even better the next day, so it is a great make-ahead recipe.