What I'm Reading This Week #34
Hello you sassy beast! Ready for another flip flappin' fantastic weekend? Yes indeedy, Ally Sheedy. It's been a week of working ahead for me as I try to work on ideas for holiday posts. I know, no one is ready for Christmas but spit balling stuff is actually getting me excited for the season. I like to try to give myself the month of December off from writing new posts (except updating weekly happenings) so all I have to do is respond if needed. It lets me take a little mental break during the holidays to try to enjoy what I can then hop back into the new year hopefully rested and ready to roll. We did book our 30th anniversary trip, which is the same one we had to cancel this year and of course got travel insurance. It's just nice to have something to hopefully look forward to and it makes you go "where the heck did 4 1/2 years go?" because it seems like just yesterday we were celebrating our 25th. Do people even celebrate their 30t...
Those do look yummy. I'll have to give them a try sometime. You little gem you!
ReplyDeleteMmmm. These look so good! I love fruit in chicken salad. There's just something awesome about the mix of texture and flavor. I also love that you suggested alternative options like the use of avocados or hummus for the binder. I would have never thought of that! Thanks for the easy, adaptable, delicious looking recipe! :)
ReplyDeleteI like to add a little horseradish to my chicken salad. Not the mayonnaise blend, the real stuff. Raisins work well instead of apple if you're not eating it right away so the apples don't get brown & icky. This is one of my favorites to take for work, but I usually use pita or sandwich thins because lettuce cups at work are just not really workable.
ReplyDeleteYes please! Looks so yummy!
ReplyDeleteThose look DELICIOUS! Thanks for the recipe! Definitely going to give it a whirl!
ReplyDeleteLooks delicious. I made homemade chicken salad too, using low fat Mayo. I put a 3-lb. package of frozen chicken breasts in my crockpot with a can of low sodium chicken broth and cook them all day. I shred a few breasts for the chicken salad, and have several other breasts left to make pizza or a myriad other things! They are so tender cooked like that.When I mix up my chicken salad, I always add chopped celery and some chopped pickles too. It is great with lettuce leaves or even served on top of shredded lettuce (which I buy for tacos). A few sliced grapes on top are always good too. And sometimes some sliced almonds. Or a few dried cranberries. I LOVE chicken salad--can you tell??? Who needs bread????
ReplyDeleteThat looks tasty! I've never made a chicken salad before, and avoid them when I'm out because of the fat/caloire in the mayo.
ReplyDeleteAlso a good idea keeping the lettuce in some tin foil to keep it crunchy!