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Here it is, just another lazy day in April. For this installment of my life, I thought I would share my recipe for a delightful chicken salad and also, share a photo of my new dining room table (sans chairs). I know. It is terribly exciting.

Laura’s Colossal Chicken Salad

INGREDIENTS
4 slices thin cut chicken breast
½ cup diced onion
⅓ cup sliced almonds
2 tsp each of: salt, pepper, garlic powder, paprika, cilantro, and natures seasoning
1 ½ tbsp of Hellmans Mayo
½ - 1 cup of fat free plain yogurt (will vary depending on your preferred consistency)
2 tsp of spicy brown mustard
Extra Virgin Olive Oil (EVOO)


DIRECTIONS
Coat the bottom of a large pan with EVOO. Put half of seasonings (omitting the natures seasoning) on the chicken. Put chicken in the pan (seasoned side down) and add the other half of the seasonings (again, omitting the natures seasoning) on the exposed side of the chicken. Turn the burner on to medium-high. Cook both sides of the chicken until golden brown (about 5 minutes on each side) with a nice white center (test by cutting into your thickest cut of meat).

Cut chicken into bite sized pieces and place in a medium-mixing bowl. Add your wet ingredients (mayo, mustard, and yogurt) and mix thoroughly. Then add the onion, almonds, and natures seasoning. Cover and let refrigerate for 1 hour (or more) before serving.



I like to have my chicken salad over a bed of lettuce and with a little fresh grated parmesan. Yum!

I've been asked to post a picture of my lovely new dining room set. Unfortunately, it is all packed away so I have to post a picture from the web. It doesn't matter. It's still a great set and it sits 6-8 people (depending on whether the extension is in place or not). Without further ado, here it is:



Have a Happy Thursday! And please, if you comment leave a name!