Thank the Lord we aren't packing to move to another house, just heading out for the shore for a few days of vacation and rest!

Figuring out meals for us on a family vacation has been an interesting challenge, but I found a great chicken salad recipe to make beforehand and I had to pass it along:

Lighter Chicken Salad (from Martha Stewart)


Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 cup light mayonnaise
1/4 cup low-fat buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 to 1 teaspoon hot sauce
2 celery stalks, finely chopped (I usually opt out of these, I have never been a fan of celery)
1/2 small red onion, finely chopped
1/4 cup chopped fresh parsley

Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.

In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens.

See you when we return! Hopefully with pictures and stories to share.


Jess said...

Have fun!! The beach is the best, isn't it!

The Murphys said...

finally, someone who understands aversion to celery!

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