It’s occurring to me now that what may have planted the seed to make chicken salad sandwiches was A and I joking on the weekend that one of her chickens should be named Salad Sandwich.
There was leftover grilled chicken in the fridge, and so I hacked it up with a green onion and the last of the blueberries and added the final scraping from the jar of Hellman’s Light, and I think that was it. I toyed with the idea of adding some mango and curry powder, but was just craving a plain old chicken salad sandwich. (I’m not sure I would have wanted one as badly had I made the aforementioned connection earlier.)
I’m glad I didn’t mask the raspberry chicken flavour – this is the great thing about leftover chicken that has been marinated or cooked in some sort of sauce – the flavour translates over to the chicken salad. I love chicken salad sandwiches but rarely make them and am always disappointed when I get one out – they are never as chunky as they ought to be. These sandwiches were suitably chunky.
With it, some soup I made with a small acorn squash and the last third of a can of pumpkin puree from my fridge. This is a good basic curried squash soup to which you could add apples or pears, or even apple juice. If I plan for it I use butternut squash, but any kind will do – acorn, hubbard, pumpkin – don’t bother with spaghetti squash, I don’t think.
W ate oatmeal. He is the only toddler I know who won’t eat anything that resembles baby food – yogurt, applesauce, even juice. Weirdo. The lady who owns the corner store tried to give him a freezie the other day and he swatted it away and ran from it as if it were poison.