I wrote about the lovely possibilities of Lent, wondering if these practices might be nourishing rather than simply restrictive. Could we consider Lent through the lens of midlife transitions, moving into healthier, gentler, more sustainable rhythms for the second half of life?
I fired off 10 patterns or practices I will either release or adopt, and #8 was this:
I will make a delicious lunch on a real plate every day instead of eating like a raccoon.
I know. Not very Lent-y. But we are considering new life right now, old things passing away and new things arising. And maybe taking 30 minutes to feed myself nourishing food while sitting in the sunshine instead of shoveling in cold leftovers over the sink is not a terrible move toward actually cherishing this one wild and precious life.
Anyway, today I made delicious chicken salad over toasted and oiled sourdough with a drizzle of balsamic glaze, and I put it on a real plate. Such a tiny little act of love. But aren’t those the ones that end up mattering the most?
Delish Chicken Salad with Unknown Quantities
- 1 rotisserie chicken, shredded
- 3-4 stalks of celery, chopped
- 1/2 cup toasted slivered almonds
- Bunch of grapes, halved
- Equal parts mayo and Greek yogurt (1/3 cup each or so)
- Squeeze of dijon
- 2 T sugar
- Juice of one lemon
- T of dried tarragon
- Plenty of salt and pepper
Shred your chicken while it is still warm because it falls right off the bone. Toast up your almonds in a dry pan over medium heat for 3-4 minutes until toasty and brown. Chop your celery and grapes. In a mixing bowl, whisk the mayo (DUKE’S OF COURSE), Greek yogurt (FULL FAT OF COURSE), dijon, sugar, lemon juice, tarragon, and S&P. Taste it and see if you like it. Add more of anything you want. Then add in all the other stuff and mix gently.
This is sooooooo yummy. And listen queens, do whatever else you want here. Add parsley or chives, green onions, sub dried cranberries, or switch to toasted pecans, or use curry powder for a super fun flavor profile. Eat it on a croissant, or toasted sourdough, or in a wrap, or with crispy crackers, or dolloped over sturdy romaine.
And by all means, make it for your lunch, put it on a real grown up plate, and eat it in the sunshine. I love you.
