I tried my hand at egg drop soup. I failed!!!
The taste wasn’t bad, but the consistency was not good. It had a very odd texture to it, that I didn’t enjoy. So, like the good minimalist that I am, I put it in a container and put it in the fridge so I could repurpose it into another recipe. But, that didn’t happen. It got pushed to the back of the fridge and forgotten about. When in doubt, throw it out!
I’ll share one of my “food likes” with you. This is especially good now that the weather is warming up a bit…
Let me just say that Pita Pockets Rock!!!!
Now, I must confess… I honestly believe it doesn’t matter what you stuff in a pita pocket, it automatically turns into a meal, even a dinner. Try it on, you’ll see what I mean. Pita pockets ROCK!
Honey Dijon Chicken Salad
- 2 cooked chicken breast chopped (I braise mine to keep them moist, but grilled would be good too)
- 1/2 of a sweet onion, chopped
- 2 stalks of celery, chopped
- 1 cup of red grapes sliced in half
- 1/3 cup of walnuts, broken in pieces (don’t chop them it makes them to grainy, IMHO)
- 1 heaping Tbsp of mayo
- 2 heaping Tbsp of grain mustard (pick a good one, it matters!)
- 2 tsp of good honey
- 1/4 tsp of thyme leaves
- 1 Tbsp lemon juice (this is where the juice really is worth the squeeze) 😉
- S&P to taste
- Pita Pockets
Mix the first 5 ingredients in a large bowl. In a second (smaller) bowl mix mayo, mustard, honey, thyme, and lemon juice together to make a dressing. Depending on the size of your chicken breast you may need more dressing. Add to taste what you need, just go shy on the mayo. Lean toward what you think might be on the dry side in appearance, because it will loosen up with the juice from the grapes as it sits in the fridge. Let sit in the fridge at least 1 hour before serving.
(Yes, you could use a honey mustard dressing instead of the grain mustard and honey separate)
Fill a pita pocket with your chicken salad, add some chips and a glass of wine and you have a meal.
Y’all take care!