One of my all time favorite lunch time meals is chicken salad, so I knew I needed to make some this past week. I also made enough for a few days of lunches. Why?
Have you ever tried to eat lunch with a toddler?
I feel like my baby is still my baby and not a toddler yet, but she’s definitely getting there. She’s trying to walk and is into everything. I’m having flashbacks now of my son at her age because he was her age when I started this website. I remember now why I always did my cooking during his nap time and we just reheated dinner at dinner time. I’m back into that routine again now, I cook dinner during naps and then work after she goes to sleep at night.
I also keep reminding myself too that even though this stage comes with some challenges like being impossible to go grocery shop or cook dinner with a toddler at your feet, I know it will all pass by far too quickly.
My husband looked over at my son the other day and started tearing up because he looks more and more like this young boy instead of the little boy he was and is. All those tales of kids growing up in the blink of an eye are so true.
Now, all that leads me right back to that chicken salad. It’s delicious, my daughter can eat it too, plus I can easily toss it on some toast or crackers and eat lunch quickly with a baby on my hip. The day in the life…
I also added a little dill weed to this chicken salad too, food is just better with dill.
Ready for a delicious lunch today?
Rosemary Chicken Salad
- 3 Cups Chopped or Shredded Boneless Chicken Cooked
- 1/3 Cup Green Onions Chopped
- 1/4 Cup Smoked Almonds Chopped (Optional)
- 1/4 Cup Plain Fat Free Greek Yogurt
- 1/4 Cup Light Mayo
- 1 Tsp Chopped Fresh Rosemary
- 1/4 Tsp Dill Weed
- 1 Tsp Dijon Mustard
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Ground Black Pepper
- Bread Gluten Free Bread, or Crackers
Combine first 10 ingredients, stirring well.
Spread chicken salad over bread or crackers and serve.