Well the time has come for the kiddies in NJ to head back to school. Today I will meet my new students, and hopefully they will be eager to learn. One of my least favorite things about going back to work is lunchtime. I tend to get bored very easily when it comes to lunch. (If I could I would eat grilled cheese everyday.) My usual go to is a peanut butter and jelly sandwich, but I can eat only so many of those. I also love to bring leftovers, but when you are cooking for two, I tend to cut back on recipes to avoid being wasteful. This year my goal is going to pump up my lunchtime hour (really 45 minutes) with some new recipes that can be made ahead of time and last me throughout the week.
Last week, I decided to try the first one out since we had no leftovers in the house. The original recipe for this chicken salad called for poaching some chicken breasts, I cheated and used a rotisserie chicken. In the ingredient list, I just included shredded chicken since there are many routes you can take here, it is totally up to you. I also only had only regular sliced almonds not smoky ones. I loved the addition of the cranberries and the Greek yogurt. I have been seeing many recipe swapping out mayo for Greek yogurt, and I was very happy with the outcome. In the end, I did end up having leftover dressing which I decided to save for my next batch! This is definitely going to become a regular on my lunchtime menu.
Creamy Chicken Salad:
1/2 cup light mayonnaise
1/2 cup plain fat-free Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chopped celery
1/3 cup sweetened dried cranberries
7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
What you’ll do:
In a small bowl combine mayonnaise and the next 7 ingredients (through black pepper). Stir with a whisk until combined. Add shredded chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over greens, on toast, or in a wrap.
Source: Cooking Light, May 2011