Guilt-Free Chopped Chicken Salad

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It’s hard to believe that we’re not done with the pandemic yet. It has been over a year since I offered my last in-person cooking class on making Limoncello. The week following that class we were in lockdown. That was mid-March 2020. 

So today I’ll be starting with a little humor to help relieve some of the stressors we’ve all pent up. This week’s recipe includes chicken so I thought a few chicken sayings and jokes:

  • Money can’t buy happiness, but it can buy chickens and that’s almost the same thing.
  • Chickens make me happy, you not so much. 
  • The rooster may crow, but the hen delivers the goods. 
  • He said I had to choose between him and the chickens. I miss him sometimes. 
  • I ordered a chicken and an egg off the internet. I’ll let you know which comes first. 

If I were a chicken, here’s what I might say

  • I poop breakfast (eggs), what’s your superpower?

And for the younger crowd (my cousin Miggy)

  • What do you call a bird who is afraid to fly? Chicken. 

Hope those put a smile on your face. Moving forward…

Chicken: a go-to protein to add to our meals. And it is so versatile to use in recipes. 

Since there are only two of us in our house, a whole chicken can last us three or so meals. Here’s one that’s basically a chop and drop in a dish. 

Ingredients chopped.

Mixed and ready for seasoning.

Add dressing of your choice. I dressed the salad with blue cheese, hubby preferred ranch dressing. For a Tex-Mex spin, sprinkle a little taco seasoning over the salad.



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