Some days are just plain harder than others. It’s those days I’m thankful for cable TV, delivery pizza, and leftovers. Or for the incredible technology that is my phone which allows me to attempt to stay on top of my blog! Yes, I am writing another post from the fabulous WordPress app.
Firecracker is napping and instead of getting to catch up on some of my own sleep, too, I’m fighting with Treat who can’t decide if he wants to nurse or not! The poor guy has a stuffy nose and can’t seem to get comfortable! As a result I’ve already found and fixed some crazy typos from flying infant hands, but if I missed any let’s blame the 3 month old. 😉
Chicken salad is a great way to utilize miscellaneous leftovers in your fridge and makes for an easy lunch. That’s a win-win in my book! I’ve adapted this recipe from Jeff Mauro and it’s my new favorite. I’ve become a little addicted to it actually.
This recipe makes two 10″ wraps but can easily be multiplied. Eat it as a wrap, as a sandwich, on top of salad, with crackers, or as-is. I like it best enveloped in a spinach tortilla.
Dijon Chicken Salad
- 1 C cooked, cubed chicken breast
- 1/4 C dried cherries
- 1/4 C glazed walnut pieces
- 1 rib celery, thinly sliced
- 1 tbsp minced red onion
- 1/8 C mayonnaise
- 1/8 C plain Greek yogurt
- 1 tbsp Dijon mustard
- 2 10″ tortillas (serving suggestion)
- In a bowl toss together the chicken, cherries, walnuts, celery, and onion.
- In a small bowl, whisk together the mayo, yogurt, and mustard. Season to taste with S+P.
- Gently fold dressing into the chicken mixture. Wrap in tortillas to serve (optional).