Friday, May 18, 2012

Leftovers for Lunch



T's chicken last night was seasoned with Penzey's Northwoods seasoning then grilled until just done. There was a breast leftover, so for lunch today I chopped the chicken, combined it with some barely blanched purple asparagus, chives, and yoghurt (and yes, another shot of Penzey's seasonings - this time their Green Goddess mix). A sprinkle of peppery chive flowers pulled all of the fresh flavors together for a satisfying and healthy lunch for one.

Chicken Asparagus Chive Salad
Serves 1

1/2 cup cooked chicken, chopped
1/2 cup barely blanched asparagus, chopped
1/4 cup Greek-style yoghurt
1 tablespoons chives, chopped
2 teaspoons Dijon mustard
2 teaspoons Green Goddess seasoning (or variety of fresh and dried herbs to taste)
1/2 teaspoon salt
1/4 teaspoon pepper

Combine yoghurt, chives, mustard, and Green Goddess seasoning until well blended. Add chicken and asparagus. Garnish with chive flowers.

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