This was a lazy week in terms of the recipe I chose, but I actually cooked three real meals this week, two outside of Run Fast Eat Slow: one pan roasted chicken and veggies, and crock-pot shredded barbecue chicken. I had some chicken left over from the one pan roasted chicken and veggies so I used that for my weekly recipe.
This week’s recipe was Carolina tarragon chicken salad. I don’t know that I can actually call it that because I didn’t use tarragon. Here are the ingredients and then what I actually used:
- shredded chicken breasts or thighs
- mashed ripe avocado
- plain whole milk yogurt
- chopped fresh tarragon leaves or basil (skipped this)
- chopped shallots (skipped this)
- lemon juice
- granny smith apple, chopped
- thinly sliced celery
- chopped toasted walnuts (used cashews instead)
- arugula or salad greens (skipped this)
Since I already had cooked chicken, I skipped the part about cooking it in the oven and just shredded it. Then I chopped up everything.
After all the shredding and chopping, I mixed together the yogurt, avocado, and lemon juice and whisked the combination until it was fairly smooth. By fairly smooth I mean, I whisked it for a bit but it was pretty challenging. So it wasn’t exactly smooth when I finished.
After that I combined all of the ingredients in a mixing bowl. It didn’t look super appetizing in the bowl, but did look better after I put it on a slider roll.
It didn’t look great, but it was actually pretty good! It was very filling. I had two sliders and I was comfortably full. I will say that it hasn’t aged incredibly well – the avocado made it a bit brown. I had some for lunch today (three days later) and it still tasted good. The recipe uses so many ingredients and has an interesting texture. I might not add the celery next time – that and the apples just made it very crunchy. I’ll make this again, but continue to tweak the ingredients to get the perfect consistency – not too smooth and not too chunky.
Now to find a recipe for this week that doesn’t involve chicken!