I don’t know what I was thinking starting a blog during the last few months of my undergraduate degree! I appreciate all of you who are sticking with me as I work towards posting more regularly. Within the next two weeks, I will transition to blogging full-time (hopefully) and will be posting every Sunday at the minimum.
Every week I have dinner with my friends Nate and Nathan. We rotate who hosts dinner each week, and every week it is so nice to have a day when I know for sure that I will be eating a full dinner! (Sad, but true). When they host, it is such a gift to be able to just show up and be fed delicious food. When I host, I look forward to trying new recipes! Last week I made chicken salad sandwiches and kale salad with cumin vinaigrette. Yummmm!! My roommate Emily (aka one of my favorite people in the world) whipped up a batch of our favorite no-bake cookies for dessert. Since the weather has gotten warmer these past few weeks I really wanted to make something refreshing. I also really wanted to make something with the frozen chicken thighs that I bought on sale two months ago. I used Lisa and Anna’s recipe from their blog garnishwithlemon.com as my base recipe, but adapted it to fit the ingredients I had in my kitchen. (Read the original recipe here!)
The difficult thing about hosting dinner in the middle of the week is that I don’t usually have a lot of time to make food. I was able to make this chicken salad the day before and keep it in the fridge overnight. So easy! I put the chicken in the crockpot that morning before I left for work (around 5 am), and then did all of the chopping and mixing between work and class (9am-noon). This meal also turned out to be super affordable because I already had the chicken, grapes, and spices and just needed to buy buns, celery, and mayonnaise (because I am weird and don’t own condiments).
I am not a huge fan of chicken salad, but I loved these sandwiches! It was perfect for a warm, spring night, and the bakery-fresh buns from Lucky’s Market made them taste even better! I was attempting to make the curry chicken salad that we make at work, but this hardly had any curry taste at all (still delicious though). I will definitely be trying again to make the version from work, but this recipe is great to have when I am craving a tried-and-true refreshing chicken salad!
A refreshing take on chicken salad, adapted from Lisa and Anna's recipe on their blog GarnishwithLemon.com
Cook chicken in crock pot with your favorite spices for about 4-5 hours on low, or until cooked through.
Chop the celery, green onions, and grapes.
Dice or shred the chicken
Combine pepper, curry powder, and mayonnaise with the rest of the ingredients.
Eat immediately or refrigerate for up to 3 days.