Thursday, January 21, 2016

A Writer's Chicken Salad

When I'm writing, I like foods I can munch easily. Once I get the muse talking I hate to shut her up just because I'm faint with hunger. I've had times when I was in the flow and gone without eating so long I became ill.

So, to appease this fickle daughter of Zeus, I try to find edibles I can access quickly, with minimum prep time so I can get back to work. It is easy to fall into a habit of reaching for unhealthy stuff.

Since I retired, I've tried to make changes in what I eat that won't mess up my lab numbers. I still grab junk food but I've started buying things that are better for me and fast. I like sandwiches for that reason but processed meat is not good for you.

I'm also limited on what meats I like. I like ham and salami but not turkey or baloney. My grocery store stocks a wonderful chicken salad but that thing cost the earth. Just a pound cost more than $8. That will buy lunch at my favorite Mexican restaurant, including the drink and tip!

A few weeks ago, I needed something and after scrounging in the cabinets and refrigerator and finding nothing fit for mortals, I found Sarah's canned chicken. I never cared for canned chicken but I bought it because her other grandmother told me when Sarah is at her house, she loves to eat it.

So, I went back to the cabinets and fridge and scrounged some more, racking my brain trying to remember what they put in that wonderful salad at the supermarket and wondering if I had that in my larder. Turns out, I have better stuff than they used and it taste better than the store version. The important thing is that it's healthier than Reese Cups, and it's fast. I can be back to the desk in under 30 minutes.

And now, I'm sharing my receipt with you. Enjoy and get back to writing.

A Writer's Chicken Salad

Prep time: 15-20 minutes

Ingridents

1 12.5 oz (354 g) can *Great Value Chunk Chicken Breast-Or brand of your choice. (chop fine)
1/2 cup diced celery*
1/2 cup Ocean Spray Craisins*
1/2 cup chopped pecans
1/2-1/3 cup *Mayo or dressing of your choice (amt needed for desired consistency) 
Lettuce, I prefer a blend to enhance the flavor.
Favorite bread

Prep:
Mix well. Store in an airtight container. 
This will make about 4-5 sandwiches. 


* Notes:
*Chicken: I used Great Value Chunk Chicken Breast from Wal-mart but you can use the brand of your choice. Yes, it is still processed meat but without nitrates. You may find a healither version. You may use fresh grilled, roasted, or fried checken and shred it. I take a chopper and chop my canned chicken rather fine because I don't like chunks. It makes a smoother spread that way. I'm going to eventually try a Sam's Rotisserie chicken. Remember, if you're cooking, it adds to the time and expense.

*Celery: Don't worry about waste here. It stores amazingly! When you get your celery, take it apart, wash it thoroughly and dry it, and wrap it tightly in Reynolds Wrap (or a cheaper foil if you prefer). I mean really wrap it well. I use two sheets and press it all around the bundle. Now, store it in your crisper. It will keep for weeks. YES! It will. I've had the stalks in my fridge now for over three weeks and it still is fresh.

*Craisins: You can substitute red grapes for the Craisins. I like both but Craisins have their own health benefits.

*Mayo: You could substitute Ranch Dressing, Miracle Whip or something else. Don't use Lowfat anything.  They have a high sugar content.



1 comment:

  1. Boneless chicken breasts are our staple - grilled or boiled then chopped with left overs frozen to use next time. Makes great salads. Of course, my favorite remains egg salad!

    ReplyDelete

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