Delicious 10-minute Chicken Salad with Meyer Lemon Honey Mustard Dressing

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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.

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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

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Preparation:

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.

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If you like this one, be sure to try the Chinese chicken salad!

Moroccan Chickpea & Turkey Stew

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Tiffanie Hsu is the writer director for Adeline, a film that Audrey will star in.  Tiffanie is a 27-year-old Harvard graduate.  In my girls’ eyes, the Harvard degree instantly gives her credibility and legitimacy.  Tiffanie came up from LA today to see Audrey and she assigned her to read the book The Lion, the Witch and the Wardrobe.  Audrey dutifully purchased it on Amazon and began reading it as soon as Tiffanie left the house.  Perhaps I should ask Tiffanie to tell her to practice piano, or to do dishes. 

To give Audrey a crash course in acting, we watched Natalie Portman’s first film, The Professional.  Portman’s fierce raw talent simply incinerated the screen. Audrey loved the film so much that she wanted to watch it again tomorrow.  She seems to take this spring break acting gig quite seriously.

I wonder what life has in store for Audrey.  What will be her passion?  What will give her meaning, and in turn make her happy? 

Seeing how quickly my children grow up right in front of my eyes brings a twinge in my guts.  It’s frightening how time skates by so fast.  I can easily flash forward and see myself like my own mother waiting thousands of miles away for her wayward children to visit home.   

Audrey told me this morning that she was having a free weekend, meaning that she would allow herself to eat some meat.  I instantly began to cook this Moroccan Chickpea and Turkey Stew.  I found that a pot of stew is perfect for the weekend — you cook it on Saturday and it will last you till Monday.

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Moroccan Chickpea & Turkey Stew

Ingredients:

1.3 lb package 99% lean ground turkey

1/4 cup cooking wine

2 tbsp extra virgin olive oil, light

1 yellow onion, chopped

2 garlic cloves, chopped

3 tbsp poblano pepper, chopped

1 cup diced carrots

1 cup diced celery

2 1/2 ripe tomatoes, diced

2 (15 oz) cans chick peas, drained

2 cups low sodium, 99% fat free chicken broth*

2 tsp turmeric

2 tsp paprika

1 tsp coriander

1 tsp ground cumin

1 tsp ground cardamom

1/2 tsp crushed red pepper flakes

2 tsp coarse salt

1 tbsp freshly squeezed lemon juice

1/2 cup Bertolli Organic Olive Oil, Basil & Garlic tomato sauce (optional)

2 tbsp fresh Italian parsley or spearmint, chopped

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Preparation:

Mix ground turkey with cooking wine.  Let sit in the fridge for 15 to 30 minutes while you chop the vegetables.

Heat a large nonstick skillet with 1 tbsp olive oil and over medium high heat cook ground turkey for 10-12 minutes.  Break up the ground meat and mix so meat cooks evenly; place in a soup pot.

Add the remaining olive oil to the skillet, add onions, tomatoes, pepper, carrots, and celery and sauté until soft, about 8 minutes.  Add garlic and sauté for another 2 minutes.

Transfer to the soup pot with chick peas, spices, broth and gently mix well.  Cover and bring to boil, then simmer for 30 to 45 minutes.

Garnish with fresh herbs.

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Adapted from: skinnytaste.com