I’m looking forward to a week or two that is a normal week. These past two weeks have been anything but normal: I’ve spent a lot of time away from my desk for meetings and a good portion of the weekend away from home doing some work out-of-town. I had high hopes for some interesting meals while I was out-of-town, and ended up eating Wendy’s chicken nuggets and fries for dinner one night and a Chipotle veggie burrito the next. Not healthy, not interesting, and barely food in the case of the first meal. This week isn’t much better, though I’m hoping for some interesting restaurant food in a few days – we’ll see if that actually works out.
In the meantime, here’s a quick and easy recipe that makes for a great lunch you can easily eat at your desk. This is one of my favorite ways to use up leftovers from my favorite roast chicken recipe.
Easy Chicken Salad
Serves 4
2 cups chopped, roasted chicken
2 small pickles, finely chopped
3 celery stalks, finely chopped
2 tablespoons stone ground mustard
3 tablespoons ranch dressing
Combine all ingredients and mix. Serve on romaine lettuce leaves for a low-carb meal or with tortilla chips.
