Citrus Glazed Chicken Bowl
This chicken bowl salad is so full of individual great pieces. No wonder they are basically a symphony when put together.
Dijon and pomegranate? Am I kidding??
Trust me on this one. I know it seems a little weird, but it is totally delicious.
It’s also like a 3:1 ratio of mayo to Dijon. It totally works and ads a little kick to a salad that should be customized often.
Dave and I are heading home to Wichita soon and I can’t be more excited. We’ll be seeing friends, having an early Christmas with my side of the family and of course spending a little time in the kitchen all together. I can’t wait to be back. Our upcoming travels are one reason that I’m interested in eating as many light meals as possible between now and then – and this was a good one!
Of course, I totally blew that away today! I did have a very healthy lunch at Panera – post coming soon, by the way! I was selected to review their new soups. But I also had a lovely holiday party in the evening and a large amount of snacks along the way – and I needed the calories to make it! Things are running full steam ahead at work, with lots of video production and so many design projects! But my boss/friend Sarah and I are totally in the groove, churning out pieces at breakneck speed. We are definitely earning our holiday vacations
Here’s what you need for an easy peasy dinner or lunch for two:
I prefer my chicken salad to be pretty cold, so after cooking and shredding the chicken, I stick it into the freezer or fridge for a few minutes to chill.
After that, stir together all of your ingredients except the tortillas. Spoon the salad into your tortillas and serve with a side (we did sweet potato fries ).
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