what I'm eating this morning and how to make it

Today I had planned on hosting a friend of mine and her children for lunch so I decided to whip up a batch of chicken salad and make a loaf of spelt bread to suit her gluten allergy. Unfortunately she canceled, which leaves me with this abundance of chicken salad and only one belly to put it in. But you know, it's SO good, that I decided to eat it for breakfast. Y'all, I make some of the best chicken salad you've ever put in your mouth. I've even debated on whether or not I should share it with you. But, because I am nice, and I like this sharing thing, I am posting it below. You can't BUY chicken salad this good.

Also, when I harvested the collards, kale and carrots from my garden I whipped up a delicious collard kale salad (inspired by the delicious version served at R Thomas Deluxe Grill in Atlanta ). I have to say, mine was better though :). The collards and kale are sturdy enough greens to toss with a dressing and keep chilled. You'll be able to eat on this for several days, up to a week. It's a great substitute for coleslaw if you're in the mood for something crisp and refreshing but simply want a change.

Brooke's Chicken Salad
1 bag Tyson Frozen Chicken Breast (100% Natural) - 2 lbs
mayonaisse
honey or maple syrup
tarragon
nutmeg
salt
apples or grapes (I prefer apples texture-wise)
You'll need a food processor or a really sharp knife, a big bowl and sturdy spoon.

Cook entire package of chicken in the oven according to package directions. With the frozen packs you can put them straight from the freezer into a 375 degree oven for 50 minutes and they come out great. Makes 2 lbs. I cut the chicken up and pulse in a food processor until it's cut into tiny pieces.

I think about 1/2 to 3/4 cup of mayo will work... but add the mayo bit by bit, stir, and repeat until you get the desired creaminess. I like mine not too creamy. Also the chicken will absorb some of the moisture so add a little more than what you like to get it just right after refrigeration.

Add honey or maple syrup to taste... I think about 1/4 cup will do.

Sprinkle nutmeg and tarragon to taste. I think a teaspoon of nutmeg is good, maybe a little more. Add teaspoon of salt.

Stir in diced apples or halved grapes - I used half of a large apple in mine. You want good distribution with the crunch of the apple in every bite.

I eat it by itself but it's good on in pita or a slice of bread! ;)

Collard Kale Salad
1 bunch kale and 1 bunch collards (equal parts), chopped up into small pieces (like, coleslaw-y small, but not too fine or it won't last)
2 large carrots
1 apple (Gala is my fave)

Dressing (I eyeball everything, these are guesstimations on measurements):
1/2 red onion, diced
2 tbsp dijon mustard
1/2 cup olive oil
1/2 cup apple cider vinegar (raw preferred)
1/4 cup honey or 1/2 dropperful of liquid stevia

Chop up your kale and collards and put them into a bowl.
Shave your carrots thin in a food processor or on a grater.
Dice the red onion.
Cut up your apples into bite size pieces - don't make them too small.
Put all of the above in a big bowl.

Whisk up all dressing ingredients until well blended. Pour over your greens mixture and toss. Make more dressing if you'd like more...
Refrigerate up to a week. As Jeannie would say, a great alkalizing dish! ;)





Jeannie enjoying my collard kale salad this past weekend ;)