And then I got pregnant (yay!), but then I got morning sickness (boo!). Suddenly just thinking about eating food, let alone making and styling food, make me physically sick.
Thankfully morning sickness was just a phase and now we are on to happier (and tastier) times in the second trimester. Bring on the food.
I told Joseph recently that I would eat this for lunch everyday if I could. And from a girl who has always had a mild aversion to chicken salad sandwiches, you know this has to be something special.
I love to eat this all summer for dinner when my oven is forbidden to turn on. And during the winter when I need a break from soups and casseroles. And always, I would eat this always.
PS: These pictures can't do it justice. Chicken salad should be added to the list of most difficult foods to photograph.
Cilantro Lime Chicken Salad
2 cups shredded or chopped chicken (I've also used canned salmon)
1/2 cup halved grapes, green or red
1/2 cup chopped celery
1/4 cup snipped cilantro
1/4 cup thinly sliced green onions
1/2 cup mayonnaise
1/4 teaspoon salt
1. In a medium bowl combine chicken, grapes, celery, cilantro and green onions. Zest the limes straight into the bowl. Add the juice from 1 1/2 limes into the bowl.
(Save the other half of the lime in case you need more lime flavor in the end.)
2. Make the dressing by combining the mayonnaise and salt in a small bowl, mix together until smooth. Start by adding half the dressing to the salad. Stir until combined.
Add more dressing, if needed, until everything is moistened and well mixed. ( I almost always end up with leftover dressing, I just don't care for mayonnaise that much.)
3. Cover and chill for at least an hour. Taste and add more lime juice if necessary. Serve on bread to make a sandwich.
(We always toast our bread before making a sandwich. This prevents the bread from getting soggy.)