A few days ago, I threw up my hands in defiance against cooking. I had burned the lentils I was going to make into a lentil, celery, and bulgur dish, and the little charcoaled lentils looked up at me from the pot with such silent disappointment. Such pressure to be creative, to balance between nutrition, cost, and taste. It was getting to be a bit much. I decided to reject the exotic ingredients and obscure herbs of Diana Henry and the from scratch teachings of Alice Waters, and to instead seek easy, quick meals for the next couple of weeks. I then embarked on a journey to Heinen's grocery store instead of whole foods, and to my delight I bought mounds and mounds of real food for $90, instead of returning home with a few blocks of cheese and tea for the same price. I will share the humble products of my discoveries with you.
This first dish is one of many uses of rotisserie chickens. They're practically the same price as raw chickens and are so fragrant and satisfying to purchase. As soon as I took it home, I took it apart with my hands and a knife (mostly my hands) and filled a tupperware tub up with delicious white meat, dark meat, and skin. Chicken salad has always had a very boring, PTA mom connotation for me, but the idea is quite simple and delicious. Here is the 4-ingredient dish that can be made into sandwiches or salad toppings:
1. Dice 1 cup roast chicken (mix of white and dark is delicious!) and 1 stalk celery.
2. Combine with 1 tbsp mayonnaise and 1 tbsp dried cranberries (craisins, as the kids call them).
3. Adjust mayo and craisins to taste. Enjoy!
(this picture is post-refrigeration so its a little smeh, but i promise it is still delicious!)
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