Rainy Monday! I am not leaving my house until the last second I have to today and for once I’m actually dreading the food store. I hate doing basically anything in the pouring rain and I’m sure I’m not alone.
Currently I’m doing all the work I didn’t get to do over the weekend from the couch. It’s day like these I feel lucky I can work from home. Saturday I was at Bliss Juice Bar for the afternoon giving out some samples. I love being able to talk to customers and get to know other local people. Everyone is always so supportive and love giving me ideas for new stores I should approach. After hanging at Bliss we went down to Jersey to help Danny’s mom host a shower for her niece.
We planned the menu a couple of weeks ago and I have to say it was a huge hit. I was pretty exhausted after helping with making all of the food and serving it. I wasn’t too involved in the clean up efforts, a luxury of being pregnant. People like to tell you to sit down. 🙂
We all pitched in to make lots of delicious food, like mini caprese bites, spinach and feta on a phylo dough and Pioneer Woman’s chicken salad. I would say that the biggest hit was the chicken salad. We served them on pieces of cucumber, but I also snuck some on focaccia bread I made Friday. It was delicious and so unique. Usually I taste a recipe and adjust flavors as needed, but honestly, with this recipe it was perfect on first try.
adapted from the Pioneer Women
- 6 chicken breasts
- 5 stalks celery, Chopped
- 3 pieces scallions, Chopped
- 2 cups grapes, cut into fourths ( I used red)
- 1/3 cup mayonnaise (I used organic canola mayo)
- 1/2 cup 0% Plain Chobani Yogurt
- A Small Handful Of Fresh Dill, Minced
- 1/2 cup Slivered Almonds
- 1 Tablespoon Brown Sugar
- Juice Of One Lemon
- Sea Salt To Taste
- Fresh Ground Black Pepper To Taste
Rinse chicken and place in a large pot of water. Turn on the heat and bring to a boil. Simmer water and let chicken cook through, about 30 minutes. When cooked through, remove chicken from pot and shred chicken with a fork. Place chicken in a large bowl. Chop up all of your vegetables and fruit and add to bowl. Add in fresh dill. Add mayonnaise, yogurt, lemon juice, brown sugar and salt and pepper to taste. Mix everything very well so it’s completely combined. Place the chicken salad in the fridge and let chill. Serve over cucumber slices, on toast or on crackers! [/print_this]
You must try this recipe. I not only ate it with my lunch today but plan on making it again ASAP to have in the house!
I have to say I love bridal showers and sharing in the happiness of the bride. Everything was beautiful from the food to the bride to be!
What’s your favorite dish to make for parties?
Something to read: Check out my May Memorial Day newsletter!
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