This is how I felt at lunch today:
To back up a little … Whole Foods carries this extraordinarily tasty apricot chicken salad. This stuff is so addictive that if it weren’t $10.99/lb … well, I probably still wouldn’t buy it often. It’s a crime to spend so much money on something that’s easy to make at home for much fewer $buckus, and much healthier, too.
So, Peter and I set out to make our own healthified and cheapified version of this salad.
THIH Apricot Chicken Salad
1 pound chicken breast (can use tofu, beans, any protein of choice)
1/4 cup mayonnaise (can use vegan mayo, or even mustard – just reduce mustard a bit)
1/4 medium red onion, chopped
8 – 12 dried apricots (depend on how “apricoty” you want your salad)
2 scallions, chopped
1/4 cup sliced almonds, toasted in skillet over low heat
Poach chicken in water until cooked, then cool. Soak apricots in warm water for 5 minutes. Puree in blender (chunks are ok). Shred chicken, and mix with mayo, onion, apricots, scallions, almonds. Add salt and pepper to taste.
I had some of the chicken salad at lunch with leftover Raisin Almond Swiss Chard and Japanese sweet potato. Very satisfying.
I am fascinated by the way Peter cuts onions. Apparently, this is the right way to cut onions, but I’ve never actually seen anyone else cut onions this way. It sure looks pretty, though!
I don’t know about you, but I’m not quite that coordinated. 😛