So I wrote this post a month and a half ago and never hit publish. Huh. That explains why no one ever read it. Clearly I've been neglecting my lovely little corner of the interwebz and that simply wont due. Without further delay, here is a recipe I concocted a month ago on a really crappy, hot day when nothing was going right.
It's been one of those hump days. Ya know, where you bribe your three year old with a ceramic Tinkerbell while at Walgreen's just to get her to chill the hell out, even though you know it will promptly break. And then it does which causes further freak out. The planned and desperately needed grocery store trip was abandoned and nap time came early.
All I wanted in this entire world was a chicken salad sandwich (and four minutes of quiet). Is that too much to ask?! While the little guy chilled out for two in the jumper I decided to take inventory of what we had in the sparsely stocked kitchen:
- 1 lb chicken breast
- approximately 1 cup fresh spinach
- 2 tablespoons buffalo hot sauce
- Blue cheese - I use about an ounce, maybe two. I like getting good sized chunks in a bite.
- 2 green apples
- approximately 1/2 cup plain Greek yogurt
I poach the chicken in water on the burner until fully cooked, about 15-20 minutes in rolling water. While the chicken was going for a swim, I chopped up the green apples, blue cheese and spinach and set them aside.
Once the chicken was cooked, drain the water and shred them up in another dish. Don't know how to shred poached chicken? Take a fork in each hand, stab said breast and pull them apart. Or dump the breasts in your food processor and let it do the grunt work. Anyway, I tear them apart like a schmuck, then add it to the chopped mix of veggies and fruit and cheese and bla bla bla.
Add the Greek yogurt in a few tablespoons at a time so you can get it to your preferred consistency. If you like mayo in your chicken salad, you are free to go that route instead. Just please don't invite me over to lunch - mayonnaise is my kryptonite. BLECH!
What with the sparse kitchen cupboards, I was basically out of bread as well. I dug through the freezer and found some frozen hamburger buns to toast. Okay, that works for me. I like to refrigerate the chicken salad mix for a few hours before serving so the flavors can mesh. Then toast your buns, dump some salad on said bun and love your life.
Seriously, this sandwich was my happy place. Make it yours. Get it in your belly, NOW. And if you decide not to add mayo, please feel free to give me a ring so I can partake with you.
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