Wasabi Chicken Salad

Do you know what frustrates me the most?  I'm going throughout my day thinking of all kinds of creative things to post about but when I finally sit down to actually write up a blog post my mind goes blank.  Does this happen to you?  Maybe it's because I have so much to share that I don't even know where to start.  Sometimes I can sit down and just start typing and it all comes together.  Sometimes I  sit down and just stare at the pictures I posted and the only thing I can think to add is the recipe.  This just won't do.  I realize that you all visit my blog to be inspired.  To laugh at my hilarity.  Is that even a word?  Hilarity.  That's a funny word.  Especially if you sit there and say it over and over again.  Hilarity, hilarity, hilarity, hilarity, hilarity.  Maybe it just looks funny.  HILARITY.  HILARITY.

Hmmm, maybe this isn't one of those posts to feel inspired by.

Do you know what inspired me for this recipe?  Wasabi.  I don't know about you but I'm a freak for Wasabi.  I'm always looking for ways to add it to my recipes.  This night in particular I had a stroke of geniusness.  Why not add wasabi to some chicken salad?   I had 2 huge grilled chicken breast leftover and some roasted red peppers that needed to be used up. 

Let's find out what Dee came up with!

Wasabi Chicken Salad
Yield: 4 servings

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Ingredients:

• 2 large grilled chicken breasts or 4 small ones - you could also use rotisserie chicken
• 1/2 cup to 1 cup Veganaise or mayonnaise depending on how wet you like your chicken salad
• 1 roasted red pepper, roughly chopped
• 4 teaspoons wasabi powder
• 1 - 2 teaspoons Sriracha chili sauce or more depending on how hot you like it
• 1 teaspoon soy sauce
• about 6 grapes, chopped
• ground black pepper

Instructions:

1. Shred chicken breasts with a fork.  Add remaining ingredients and mix it up.
2. Place on a bun and eat.

Cooks Note:  Feel free to get creative here.  That's the fun thing about chicken salad.  You can add or omit anything you like to fit your taste.  Red onions would be fabulous in this dish if that's your thing.  Omit the red peppers or the grapes.  Add almonds or walnuts.  Go crazy!

Recipe by Dee at Deelicious Sweets

Let's have a little discussion for a moment.

During our Vegan Venture we discovered Veganaise.  It's one of the items that has stuck around for the long haul.  We have discovered that it's so much better than mayonnaise in flavor.  Have you tried Veganaise?  Do you like it better than mayonnaise?

Love me Lunch!

I've been on a posting kick lately.  Let's see how many posts I can squeeze in on one day.

Today's lunch was a little bit spicy, cheesy and saucy all at the same time.  Follow all of that up with a big 'ole glass of water and you have a happy girl.

On to the Smart & Delicious Green Onion Low Carb High Fiber Tortilla went a light spreading of pizza sauce, a sprinkle of Athenos Sundried Tomato and Basil Feta Cheese, a chopped Jalapeno stuffed Green Olive, Roasted Tomatoes, and a light spread of Otria Southwestern Hummus.  Place it on your skillet over medium heat and let that baby heat up for about 5 minutes on each side.  It gets all melty and ooey gooey like.

What did you have for lunch today?

Love me Lunch!

A few hours after breakfast comes lunch!

Today I was feeling like a veggie samich so I stopped by the store on my way home from yoga and picked up a few ingredients and then I made one.

On to the Peppridge Farm Whole Grain Oatmeal bread went a light spread of Otria Hummus Veggie Dip - Southwestern Spice flavored, a few roasted red peppers, roasted tomatoes, thinly sliced avocado {which, unfortunately wasn't quite ripe}, chopped romaine lettuce heart, and a sprinkling of Athenos Feta Cheese - Tomato & Basil flavored {my favorite but you can skip the cheese and make it vegan}!

Natalie kindly shared some of her pear with me.  Sweet girl!

When she cut it in half she said it looked like a droopy eyed bird.  I can see that!

What did you have for lunch today?