When it's the morning crunch to get things done before I head off to work and leave My Husband in charge of getting them on to the bus... I often run out of time to pack some healthy food for my own lunch. I've gotten better in the last couple of weeks, and that's due to planning. Planning is so very important to ensuring I don't forget about my own lunch... which will then cause me to have to buy something... and our cafeteria at work can leave little to be desired no matter how hard the current chef tries... it's just not that good, and I don't trust the items they list as their "lighter side" when I see them sitting in a sauce. I think their idea of "lighter" and mine differ quite a bit.
So, the ideal option is for me to pack up my little bag with good-for-me foods. I've been taking several servings of fruit daily which is helping me curb my chocolate cravings. Late afternoons are a real struggle, but I'm managing when I bring in something satisfying like a little bit of peanut butter to spread on banana slices.
Lunch is frequently leftovers, but sometimes I underestimate how much everyone will eat at dinner and when they love something I won't have anything left for my lunch the next day. This Almond-Dill Chicken Salad is ideal for these situations.
The original recipe was from the The Good Carb Cookbook. I've had this cookbook for quite awhile and have tried a few recipes from it. It got pushed aside for the many other cookbooks I've collected since then, but recently came back out when I was trying to plan some healthy meals. I am not a fan of the "no carb" craze, because I don't feel all carbs are "bad". It's about choosing the biggest bang for your buck when it comes to carbs... high fiber and avoiding added sugars.
I adjusted the recipe a bit to suit my tastes and to accommodate what I had on hand when I decided to make it. It's a great recipe to throw together and you'll be able to get at least 2, maybe even 3 lunches out of it.
Almond-Dill Chicken Salad
- 1 - 8 ounce can chicken (or 1 cup cooked, diced chicken)
- 1/4 cup sliced almonds
- 2 tablespoons sliced scallions
- 1/4 cup reduced fat mayonnaise
- 2 tablespoons reduced fat sour cream
- 2 teaspoons chopped fresh dill
- If using canned chicken, add to a bowl and use a fork to break it up so that it's not large pieces (should resemble shredded chicken when finished).
- Add the almonds, scallions, mayonnaise, sour cream and dill to the chicken and combine completely. If it is too dry, add a little more mayonnaise.
- Chill until ready to serve in whole wheat pitas or on whole wheat bread.
Note: The link for the cookbook will take you to the Amazon site where you can get more information on the book, and order if you'd like. I receive a small referral fee if you choose to purchase via this link.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first. Tweet