As evidenced by this post and this post, I am clearly, though begrudgingly, a fan of chicken salad. I also recently made a curried chicken salad from Week 6 of Cook Once, Eat All Week, which I didn’t document. (It was good, but maybe not as good as the curried chicken salad that my friend’s mom made for a post-Frederick-half-marathon picnic we had at Black Ankle Winery in May… yum.) I still think of it as a novelty and something that I don’t really like, but I should probably officially put it in the regular rotation, because I do like it. It’s versatile (Put it on lettuce! On bread! On other vegetables! Eat it fresh, eat it as leftovers, as a main, as a side, etc.) and delicious. And there are so many different ways to make it and flavors! I don’t have a favorite.
Most recently, I made the Smoky Chicken Salad from Diane Sanfilippo’s 21-Day Sugar Detox Daily Guide. I have not done the 21 Day Sugar Detox, but I considered it once. I don’t know, my days of food elimination/reintroduction programs (or food programs in general) may be over. I learned a lot from my various Whole30s and the Fed&Fit project and other programs, but I’m not sure I have much more to learn, and now it just feels like unnecessary deprivation and a head game.
Anyway, the chicken salad! I was poking through the Daily Guide the other day to get some meal inspiration, and this chicken salad was the second day’s recommended lunch. It used Diane’s own recipe for a smoky spice blend, which used both smoky and sweet paprika, among other spices. Which was perfect, because my parents recently did a river cruise in Europe and brought me back both types of paprika. The spice blend also included chili powder, so it was a little spicy! We didn’t give any to Gabriel. He’s realized recently that more-than-very-mildly spicy food makes him cranky. The recipe also included other standards – mayo, red onion, and celery. No fruit.
And it was good! I tripled the recipe from the book (which was only for two servings), so we had it in the fridge for a few days. I ate some on homemade sourdough (yep, doing that again – I finally let my previous starter that I had for 8 years die, but I’ve started another), on lettuce, and by itself. Dan brought it on a sandwich to work several nights – and even praised it. I think he also thinks he doesn’t like chicken salad and is surprised when he finds he does.
In other food news, at the top I mentioned Cook Once, Eat All Week, which I’ve been really enjoying! Maybe I’ll do a post on it, but in the meantime, just know that it’s worth it, buy it. #notsponsored, duh, I’m not that cool. It takes the planning/thinking out of what to do for dinner most nights of the week, and I’ve been able to manage most of the prep during nap time on the weekends (was able to do even before I quit my job).
Did I mention, I quit my job?! I’m currently funemployed and going back to a full time job (still with the government, still in health policy, but now in Baltimore instead of DC!) in November.