I apologize for the lack of posting in the last week. Unfortunately, we caught the flu that has been lurking around, and there hasn’t been much cooking in this kitchen. But we’re all better now and excited to share some delicious meals.
As I’ve mentioned before, Sam and I like to make our own vegetable and chicken stock. It’s healthier- you know what ingredients you’re putting in, especially the amount of salt. Throughout the month I save odds and ends of various vegetables, and add them to a bag in the freezer. Using up these scarps (asparagus ends, broccoli stems, celery ends or parsley) also helps with less garbage, and better use of all of your groceries. The broth or stock is then frozen, and can be defrosted any time we need it for soups.
My favorite part is actually taking the chicken meat, and making something with it. The last time I posted a recipe like this it was the Indian Chicken Soup, which is a top 3 most viewed post on this blog. To make the Indian Chicken Soup, or this Chicken Salad, you can also use cooked chicken breasts or leftover rotisserie chicken.
This is a perfect recipe for an easy lunch, or dinner. And with the weather getting nicer by the day (spring, where are you?!?) hopefully you’ll be attending cookouts and get together with friends soon enough. Eat it with a fork, or enjoy it between two slices of fresh bread. It’s light, refreshing and it’s got a little crunch.
Chicken Salad with Greens
A Fifth Floor Kitchen Original
4 cups of shredded chicken
1 small onion, finely chopped
4 garlic cloves, minced
3 celery stalks, chopped
2 cups of fresh spinach, chopped
1 cup green peas
1 red bell pepper, chopped
1/2 cup green onions, chopped
1 cup mayonnaise
1/2 cup plain Greek yogurt
2 tbsp Dijon mustard
juice of 1 lemon
1 tsp salt
1/2 tsp pepper
Add all of the ingredients into a large bowl, then stir together. Taste test if the salad is wet enough for you, if not add a little more mayo/yogurt mixture. Also, check on the salt and pepper amounts if they are to your liking.
*The wetness and salt amounts will differ on what kind of chicken you’re using- rotisserie or fresh, or one that has been used to make broth.
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That sounds really good! I’d use cucumbers instead of celery. Also, impressed with you on making your own stock and not wasting things! Also, I think I have the same bowls 😉
Ooo, cucumbers sound like a great idea! Next time I’ll do a chicken salad!
And you have to make your own stock, so much better & yummier! As for the bowls, they’re from Anthropologie- a wedding present from a friend. Love the colors on all of them (all different).