This week, my evenings were full- with babysitting, high school bible study, work, and eating at Cheesecake Factory. So a new recipe for dinner wasn't going to happen. On Tuesday, Virginia had time to meet for lunch before she headed to work, but instead of going out to lunch, we decided to have a picnic!
We ended up just meeting at my apartment and eating on the porch, since it was really hot and there wasn't a great picnicking spot nearby. But it was great! My new recipe for the week was Flying Farmer Chicken Salad. This was a recipe from my mom that she had made for a lunch at sometime in my past, that I remembered being delicious. We also had hummus, carrots, grapes, and fresh whole grain sourdough bread from a local bakery.
- 3 boneless chicken breasts, cooked and shredded
- 2 Tbs olive oil
- 2 Tbs orange juice
- 1 tsp salt
- 2 C cooked rice
- 1 1/2 C green grapes, halved
- 1 1/2 C sliced celery
- 1 C pineapple chunks (or 12 oz can pineapple tidbits, drained)
- 1 (11 oz.) can mandarin oranges, drained
- 1 1/2 C mayonnaise
1. Boil or roast chicken until cooked through. I roasted mine in aluminum foil, seasoned with salt and pepper, for 40 minutes at 350*.
2. Shred or cut chicken into chunks. In a separate bowl, combine oil, orange juice, vinegar, and salt.
3. Add cooked rice, chicken, fruit, and celery. Gently toss together.
This tastes best when made the night before and allowed to marinate together overnight!
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