Fixed chicken salad 2 Ways tonight. Here's Chicken Salad: The 1st Way (sorry I don't have pictures - we ate it before one could be taken cuz I couldn't find my camera):
Warm up a skillet. MedHigh
Throw in 2 or 3 tablespoons of olive oil.
While that's heating up - slap chop some mushrooms, onions, and garlic. I don't measure anything, but if you must - I guess it would be 1 c shrooms, 1/2 c onion, and 3 cloves of garlic.
Throw in a pinch of salt, a couple of shakes of Everglades seasoning, and let saute...stir it up every couple o'minutes.
Get some rosemary - ours is outside so I snipped off a sprig, tore off the leaves, and used the other side of a knife to bruise the leaves to bring out the oils. I learned that from Take Home Chef.
After the veg has done its thing for about 10mins or whenever you remember it's still on the heat...throw in the beat up rosemary.
Cover and turn off the heat.
Let that hot mess chill out for a little bit.
So you can focus on the other recipe -Chicken Salad: The 2nd Way:
Chop up about 4 stalks of celery. Throw that in a bowl and then throw in a couple of handfuls of sunflower seeds. Get a lemon, lime, and an orange. Cut them in half and dig the seeds out. Juice the halves (one each) into the seed/celery bowl. Take a cluster of red grapes apart and cut all the grapes in half and throw them into the bowl too. Then open a can of chicken (they were a 2fer sale), throw that in with about a half to 3/4 cup of plain fat free yogurt and 2 pinches of salt. Mix all that shit up and put it in a container and into the fridge.
Forget about that one until lunch or dinner tomorrow with either some flat bread or crackers. Its like a waldorf salad now.
Go back to your hot mess on the stove - which is now less hot.
Throw it into a different bowl (not the citrusy good one) with 2 pinches of salt, and a 1/2 cup mayo.
Eat that mess with crackers or warmed up flat bread.
Or throw it in the fridge and remember it tomorrow for lunch and have to decide which of the 2 Ways you'll turn into lunch.