Last week I came home exhausted almost every night. Between my full cooking schedule and the triathlon training, I am felling a little worn out. With the tiredness, I ended up ordering in a bit more than I like so I decided to be proactive and do some extra cooking on Sunday.
Here's the ingredients:
4 chicken breasts (the meat from a rotisserie chicken would work well here too)
1/2 of a red bell pepper (I used the rest in the shrimp tacos)
1/2 cup pumpkin seeds, toasted
1 cup of celery, diced
a bunch of grapes, halved
2 spring onions, diced
2 Tablespoon curry powder
1/2 cup mayonnaise
1/2 cup sour cream
I started by baking the chicken breasts. I used frozen chicken breasts from Costco that I cooked right from their frozen state (following the instructions on the bag).
While the chicken cooked I prepped the rest of my ingredients and stirred them all together. Once the chicken was cooled I diced it and added it to the mix. Then, into the fridge it went.
On Monday I served this with lettuce leaves, crackers and some cherry tomatoes with olive oil, sea salt and black pepper.
On Tuesday I ate a little for lunch, then the husband ate some for dinner while I was out. Finally the husband finished it off on Wednesday while I was at tri-training (a sure sign that he liked it).
All-in-all, five servings of a really tasty salad, all for less than 30 minutes of active cooking time in the kitchen. I love that I was able to eat and provide a tasty home-made meals with minimal weekday effort. It was like having my own personal chef!