Miriam has been moving this week and her mother and sister have been helping her. In this situation it is polite to feed your workers, but with the kitchen half packed up it can be a challenge. Takeout pizza is the usual solution, but my daughter is capable of being creative. A little chicken, vegetables, fruit, a bit of mayonnaise and viola you have a salad.
Eilene liked Miriam’s salad so much that she asked me to make it again the next day. I had a leftover chicken breast, but I did not have a tart apple or an Asian pear. I made do with what I had and I served it on a bed of lettuce. You could also spread it on toast as an open faced sandwich.
Miriam’s Chicken Salad
1 cup cooked chicken
1 Jazz apple, peeled, seeded and diced
1 ripe Bartlett pear, peeled, seeded and diced
1 stalk celery, diced
2-3 Tbs. mayonnaise
2 green onion, sliced finely
Black pepper, to taste
Lettuce or toast (optional)
1. Mince the chicken into small bits and place it in a small mixing bowl.
2. Add the apple, pear, celery, and mayonnaise and stir to mix.
Tip: We use a low-fat mayo, because of Jan’s dietary restrictions, but your favorite will do.
Note: For the variation also add the onion and pepper.
3. Serve chilled on a bed of lettuce or on toast.