Applying for the position alone has already stirred some creativity- today when I got home with my basket, I had already come up with the idea of using the uncooked single chicken breast [that has been sitting in the fridge for most of the week, with out a purpose] and the quinoa that hasn't gotten eaten up yet along with my basket contents to pull together a Chicken Salad!
Here's my list of ingredients:
- 6 oz of Chicken Breast
- 1/2 cup cooked Quinoa
- 2 Celery Stocks
- 1/2 small Red Onion
- Butter Lettuce Leaves
- 1/2 cup Cottage Cheese
- 1/4 cup Non-Fat Greek Yogurt
- Salt and Pepper
- 1/4 tsp. Mrs. Dash
Here's how I made it:
First I trimmed up my Chicken Breast and cut it in half. Laid it in a hot pan and added Salt and Pepper. Then I added about 1/4 cup water in the bottom of the pan and covered with a lid. I wanted the chicken to stay really moist and didn't want to add any oil to the pan, so this is a great way to achieve that!
While my chicken was cooking, I prepared my celery by washing, then tearing back the top so it breaks off and rip it backwards down the stock to peel off most of the chewy strings.
Then I cut them into long skinny strips and chopped it up fine.
I chopped up the red onion as well, but did it a little smaller (I'm not a huge fan of chomping into a LARGE piece of raw onion in any type of food).
When the chicken was done cooking, I chopped it up into small chunks. Then, in a bowl I combined all of the ingredients. If your mixed salad is looking a little dry still, add another spoonful or so of Greek Yogurt.
I plucked off 4 leaves of of butter lettuce and washed and dried them. Laid 2 leaves on top of each other and spooned about 1/2 cup of the salad mixture into the lettuce leaves.
I hope you love this recipe as much as I did. It made enough for me to have for 3 lunches- and the flavors developed even more each day- it got Yummier and Yummier!
Linked up at: