When Peter saw me typing up the title for the blog, he interjected, “Not just ‘delicious,’ it’s fantastic. Why did I bother driving to Yountville when I can have this right at home?” That’s nice. He is certainly an appreciative customer, and of course, biased. But this simple and scrumptious dish is one of my own favorites from the many recipes I have posted.
I am finally going to start exercise more conscientiously now. I only have 5 to 6 weeks to get back in shape, not only for the second season of Marco Polo which will start shooting in June, but also for the pretty summer dresses that no longer fit me. I have to face the reality that my decades long, often intense relationship with nuts and cheeses has become unhealthy and is no longer good for me. It will have to stop, especially those midnight rendezvous which I always regret in the morning — I don’t mean to stop seeing each other entirely, that would be too unbearable — but we will just be friends, for now at least. When I turn 80, if I’m lucky to get there, I will rekindle my old flame like there is no tomorrow.
For now, I must try to develop a love for baby carrots — a rebound fling.
10-minute Chicken Salad with Meyer Lemon Honey Mustard Dressing
Ingredients for the Dressing:
Juice from 1 large Meyer lemon
1 tablespoon extra virgin olive oil
2 teaspoon coarse ground Dijon mustard
1 teaspoon honey
1/4 teaspoon salt or to taste
Ingredients for the Salad:
2 to 2.5 oz Organic Herb Salad Mix
1 roasted chicken breast (I used Costco roast chicken)
1 avocado, diced
1/3 long English cucumber, thinly sliced
3/4 to 1 cup grape tomatoes, halved
Fresh corn kernels from 2 corns, cooked or roasted
Mix all ingredients for the dressing in a bowl.
Grill, roast or cook the corn and shave the kernels off with a serrated knife. The quickest way is to cook it in boiling water on high for 2 to 3 minutes. I wok charred 1/4 of the kernels on high heat for a minute or so.
Lay a bed of herb salad mix in the salad bowl. Top with slice the chicken breast cucumber, tomatoes avocado and the corn. Pour in the dressing and give it a light toss.
The recipe makes two large main course servings.
If you like this one, be sure to try the Chinese chicken salad!