We buy a roasted chicken pretty much each week. I could probably come up with 100 uses for a roasted chicken without even thinking hard. I am most pleased with myself when I get two uses from one chicken. When I am feeling uninspired I chop up half of the chicken, add some mayo and have chicken salad. While making this one weekend, my sweet husband commented how much he loved chicken salad but how much he hated the fat and calories from the mayonnaise.
Later that evening, while looking through the cookbook, I saw Rebecca Rather's recipe for chicken salad. At least once a day I look on Pinterest. That evening I found myself looking for avocado and greek yogurt chicken salads. Today's adventure is the great chicken salad battle of the beak!
I bought two chickens and deboned them. I used half for one salad and half for the other. Here are the cast of characters for the first one.
I had never made mayonnaise from scratch but thanks to my food processor, I made it in a jiffy! The recipe says use a blender and I see now why. The processor left it a bit liquidy but I was not feeling in the mood to get out and clean up multiple appliances. Below is a picture of the chicken and mayo plus apples on the bottom. The bowl next to it is all of the veggies my son and I will not eat. I mixed it up sans veg and took some out. Then I mixed in the veg. Yes, I am that kind of girl!
Then came the avocado recipe. This is easy to find on pinterest (or pin-tear-est if you are funny).
Chopped chicken, greek yogurt (I did a half cup instead of 1/4 yogurt and 1/4 mayo), two avocados (The recipe said one), fresh garlic, cilantro, salt and pepper.
Seriously, what kid gets food this pretty on a week night??!!
The winner? The Pastry Queen. I think over time he will slap some hot sauce on that avocado one and go to town.
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