Since it’s cold out, I’m having the urge for “stick to your ribs” food. Heavy soups, stews, etc. I love a good salad as much as the next person, but as I write this, it’s currently 30°F and I haven’t seen the sun in days, so all I want to do is curl up on the couch under a blanket with a cup of coffee and some really warm, heavy food. Hence, rum stew.
But more than that, there are a few days where people come over to my house and I need to figure out how to feed dinner to additional people on my teeny food budget. Luckily this recipe allowed me to use up what I had in the fridge and make an oh-so-tasty meal in the process.
Keep in mind that this recipe, like all my cooking, is not an exact science. Have more or less carrots? Fine. More or less meat? No problem. Just go with it and see where you end up.
- 1.5 lbs boneless, skinless chicken breast, boiled and diced
- 1 avocado, sliced
- 1 fuji apple, diced
- 2 ribs celery, diced
- 24 red grapes (approximately more or less to taste), 12 whole, 12 chopped
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp Raw Apple Cider Vinegar
- 2 tsp lemon juice
- pinch dried parsley
- salt & pepper
- In a large bowl, combine chicken, celery, apples, 12 chopped grapes and lemon juice. Mix well.
- In a small container (I used the one that came with my stick blender), add avocado, Dijon mustard, olive oil and 12 whole grapes. Using your stick blender, blend thoroughly.
- Add avocado dressing to chicken mixture, top with vinegar and parsley. Mix thoroughly.
- Salt & pepper to taste.