What I'm Reading This Week #37
Good mid(ish)- September Friday to you. I hope your week felt short and your flop sweat was minimal. We never seem to be rewarded with two cool weeks in a row so it was back to poopie temps and we'll be tipping 90 this weekend which I am none too pleased about. Once you throw me two 70's days in a row, it's time to retire the summer temps. Dems da rules. I got a few things done this week like steaming the curtains which made them drop about 1/2" but thankfully not drag the floor. I finally got the dead flat I ordered from some chick on Etsy after she sent me the wrong thing initially and it took two weeks to get the right thing. I don't know about you but if I sent someone the wrong thing initially and made them have to drive to the post office to return my mistake, I'd be refunding some money or expediting their shipping on the right box. So I've got my two coats on the newel post after doing a little touch up on a spot I didn't see originally....
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!