My kids spill their drinks everyday.
Every. Single. Day.
On a day when it's almost bed time and the spill hasn't happened, I literally visualize the calm before the storm. A few weeks ago we went out to eat with the kids and ordered a large lemonade.
First mistake.
Somehow the restaurant messed up and they brought us three. THREE large lemonades on a table with three kids.
Second mistake.
We let the kids all have sips.
Third Mistake.
Then...Each cup of lemonade was knocked at some point during the dinner and proceeded to spill all over the floor, table, their clothes, my purse, my pride...
After the first spill we removed the remaining two lemonades to the other side of the table. My husband got up to go to the bathroom and some how his butt knocked the other cup off the table. The third happened when we were getting out of the booth and my 3 year old grabbed the large cup when I wasn't looking and dropped it everywhere.
You guys!! Who gave us children?!
In my defense, I helped the waiters clean up each mess as I jokingly said we shouldn't be allowed outside and each time not one of them laughed...BECAUSE WHY WOULD THEY?
What does this have to do with chicken salad sandwiches you might ask?
Nothing.
It's just an easy dinner for a tired mom who is holding a mop and regretting throwing away the sippy cups.
“I love chicken salad sandwiches for dinner because it comes together SO easy and I don’t have to turn on my oven. It’s versatile and you could add what ever you have on hand, but the touch of fresh herbs and lemon juice take this meal over the top! Trust me, everyone will ask you for the recipe! I cannot take full credit for this recipe, because the amazing blog How To Feed a Loon came up with the original recipe. I adapted it a little to what I had on hand.”
The Best Chicken Salad Sandwich
Ingredients:
1 rotisserie chicken, shredded
1 cup purple grapes halved
3 small or 2 large celery stalks chopped
3 scallions sliced
1 cup candied pecans
1 cup mayo or plain greek yogurt, or half yogurt/half mayo for a lighter version
1 1/2 TB. ground mustard
2 TB. finely chopped dill
1 TB. finely chopped Italian parsley
Juice of 1 juicy lemon
1/2-3/4 tsp. salt
lots of fresh ground pepper ;)
Directions:
1. In a large bowl toss together the chicken, grapes, celery, scallions, and pecans together.
2. In a separate bowl, whisk together the mayo or yogurt. Add chopped herbs, lemon juice, salt, and pepper.
3. Pour dressing over salad and mix to combine.
4. Let set in the fridge for at least an hour if able.
5. Serve and enjoy!
Original Recipe From How To Feed A Loon
