My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.
Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods.
James, my fiancé is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.
2 Skinless/boneless chicken breasts
2-3 Quarts of water
1/3 c. Dill weed
1/2 c. Red lettuce
1 Small shallot
1-1/2 T. Mayo
Salt and Pepper to taste
Serving Size 4
In a boiling pot, add water and chicken. Add salt and bring to boil and cook for about 25-30 minutes, depending on the size of the chicken breasts. Once cooked all the way through, pull out of pot and let cool completely for about an hour.
While the chicken is cooling, shred 1/2 c. of red lettuce, chop 1/3 c. of dill weed and chop shallot.
Once chicken has cooled, dice into small pieces and transfer into a large mixing bowl.
Add all of the prepped ingredients to mixing bowl and mix thoroughly together until well combined. Add salt and pepper to taste. You can add more mayo if you like a creamier chicken salad.
Eat alone or make a sandwich or add on top a bed of lettuce for a carb free lunch.
Cook Time: 1:45 minutes
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