This week, certainly not motivated by losing last week, I decided to do better. My inspiration came from a recent addiction to endive. Plus, I had some grapes in the fridge that I didn’t want to sour… Don’t read anything into that.
I made chicken salad. Juicy, tart grapes, crisp celery, and crunchy walnuts tossed with chopped chicken, scallions, and a light mayo-based dressing. Light and mayo? you ask? Question mark? Yes. I answer. Narrating. Because I don’t love mayonnaise, I don’t use a lot of it. It makes me feel uncomfortable in large doses. Don’t get me wrong, I’ll dip fries in aioli all day, I just can’t stand scooping mayonnaise out of the jar in my fridge. This makes me sound strange, so let’s just move on.
Paired with sharp endive cups and followed by goat cheese–stuffed dates, this meal is good enough for your next ladies’ luncheon or fancy hat party (or just for eating at your desk out of tupperware). It’s a real winner. I mean that in the least competitive way.
(About three days of delightful work lunches (unless your boyfriend eats it all).)
2 grilled chicken breasts, chopped
1 cup grapes, halved
1 rib of celery, thinly sliced
1/2 cup toasted walnuts, chopped
2 scallions, thinly sliced
1 oversized scoop of mayo (using a regular for-the-table spoon)
1 regular-sized scoop of country Dijon mustard
Juice of half a lemon
Salt and pepper to taste
Mix mayo, mustard, and lemon juice together at the bottom of a large bowl. Add in chicken, grapes, celery, walnuts, scallions, and season with salt and pepper to taste. Toss to coat. Win (with grace).