I have been cleaning and decluttering my house lately so unless you find clean pantries exciting, I don’t have a whole lot of photos to offer.
I did take a break to make my world-famous chicken salad for lunch. It’s not really world-famous but I think it should be. It’s my favorite. Here is a recipe for ONE CUP of chicken salad. When I cook for only a few, I scale down the amounts. Simply use those fifth grade math skills to multiply for a crowd.
Julie’s World Famous Chicken Salad
3 ounces cooked chicken breast
1 small stalk celery
1/2 teaspoon dill weed
1 tablespoon mayonnaise (or more if you are throwing calorie caution to the wind)
1 tablespoon sour cream
10 seedless grapes, cut in half
2 tablespoons sliced almonds
salt and pepper to taste
Use a food processor to finely chop the celery. Add the chicken and pulse to desired texture. Remove chicken and celery to a bowl and stir in the mayo, sour cream, and dill weed. Add the grapes and almonds. Season as desired with salt and pepper.