CHICKEN SALAD
Daily Post: Jan 6th THE QUEST FOR THE WOODEN SPOON
GLUTEN-FREE
S H O P
LEFTOVER: Chicken from making Chicken Stock or Chicken Soup
GROCERY
Mayonnaise
Tarragon
Kosher salt
Edamame, frozen wo/pods
Slivered almonds
GREEN MARKET
Lettuce
Celery
Green onion
T I M I N G
SERVES 1
PREPARATION TIME: 5 min
P R E P A R E
INGREDIENTS
1/4 stalk celery, chopped
1/2 green onion
1 TBSP mayonnaise
Pinch tarragon
Pinch kosher or sea salt
1/4 c edamame
Few slivered almonds
Lettuce leaf or 2, torn into smaller bits
PREPARATION
- Steam edamame until thawed but not hot; lay out on paper towel to drain.
- Combine dry ingredients in bowl.
- Add mayonnaise, blending well.
- Scoop onto a bed of lettuce or make a sandwich.
S E R V E
Chicken salad plate or sandwich is great with a sliced avocado, a bowl of soup, a handful of potato or corn chips.
W O R K P L A C E L U N C H
For the freshest sandwich, make up chicken salad the night before, omitting the nuts. Put salad in air-tight container; pack nuts separately in a little jar. Put lettuce in one grip lock storage bag, & bread or roll in another.  At lunchtime make your sandwich, sprinkling nuts on top of chicken salad after scooping onto bread.
