Wednesday, December 10, 2008

Quick Dish: Cranberry Chicken Salad Sandwiches

Ah, lunch.

Such an important meal of the day. And during the work week, "going out" for it saves you from a whole host of of bothersome things - hunger, boredom, a stuffy office, an annoying co-worker. But as fun as going out to lunch is, it definitely does not save you money, or time. If you're short on both, I'm guessing your brown bag it most days. And though in doing so you're being oh-so-good, I'm also guessing you open that bag feeling a wee bit grumpy about what a great meal you could be having. Hrmph.

Sufferers of lunch remorse, this quick dish is for you. When I brown bag it, I try to pack a meal that I would actually want to order somewhere, not just the usual hum drum home fare. So, whenever I make chicken for dinner, I cook extra so I can make this lovely salad the next day. (It's also a great use for the uneaten half of that store-bought roast chicken you couldn't resist). It couldn't be simpler to make, and this time of year, those lovely specks of celery green and cranberry red are very festive, no? I prefer it on hearty pumpernickel, but any old bread will do. So make chicken tonight and no more boring lunch tomorrow. Voila!

Cranberry Chicken Salad Sandwiches
Makes enough for two sandwiches

One leftover chicken breast (about 6 ounces)
2 ribs of celery, diced, green leaves included
A handful of dried cranberries
3 tbsp mayo
2 tsp honey mustard
Salt and pepper to taste

Mix together ingredients. Make sandwiches. Pack sandwiches.

Eat at work. Ignore annoying coworker.

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