How was your weekend? Mine was fabulous! Started Saturday off by teaching a great class at Quest Cycle and then went out for a little ski with Angus at Riverside Golf Course. I got a coupon for a buy one get one free gelato from the gelato fiasco so obviously that got used as well. Saturday night Angus headed to Sunday River to meet up with some friends and I went to the mall. Holy moly the mall on Saturday. BUT I found the running shoes I was looking for for only 70 bucks. So it was worth it. Sort of. Then I spent the evening eating sushi and watching movies that Angus wouldn’t want to watch. Sunday was spent doing a lot of cleaning, a lot of chillin, and a quick run + workout at the Y.
Did anyone make chicken over the weekend? Wondering what to do with all that leftover chicken? Here is a quick and easy recipe for lunch. I got the inspiration for this off of Pinterest but then I simplified it, and then my romaine lettuce wouldn’t roll up into cute little wraps. So there you have it, chicken salad boats… not wraps. Since I teach spin classes during lunch time three days a week I am always on the lookout for a quick, easy, and healthy lunch. By the time I get back from class, it’s already late and I’m so hungry so taking a lot time to prepare something really isn’t in the cards. Plus: ain’t nobody got the time for that. Oh yeah, and I HATE mayo. So this is not your traditional chicken salad…
Chicken Salad Boats
- Diced chicken (I think I used about 1.5 cups,)
- 1/3 cup diced granny smith apple
- 1/3 cup halved red grapes
- 2 TBS almond butter
- Romaine lettuce leaves
Combine chicken, apple, and grapes in a bowl or tupperware container. Add almond butter and stir or put a lid on your container and shake it around. Then you can either roll up the mixture in lettuce (good luck) or eat it open faced like I did. Or you can make an actual salad and cut up the lettuce. This will keep in the fridge (chopped apple and all) for another day so enjoy having leftovers!