One of my absolute favorite things to do is cook. There’s something magical about taking simple, real ingredients and transforming them into something delicious. Cooking is where I feel most creative, and when you combine that with nourishing food that supports your health? Total win-win.
But it’s not just about cooking for me. I love cooking for friends and family, especially those who stop by for an impromptu visit. I’m pretty sure this comes from watching my grandmother work her kitchen magic when I was growing up. She had this amazing ability to whip up a meal out of whatever was on hand—planned visit or not. Didn’t matter if you were a neighbor or the furnace repair man; if you came to her house, you left with a full belly. And the secret ingredient? Love, of course.
Honestly, I’ve carried that tradition into my own life. My friends and family will tell you the same thing—if you come over, I will try to feed you. It’s just who I am! And when I know someone’s coming, I tend to go all out. Let’s just say there’s usually enough food to feed an army. No complaints yet…well, except for that one time I made three types of mac-n-cheese and my friend Mike may have eaten a little too much. But that’s a story for another day!
This week, my dear friend and fellow NTP, Larissa, made the trek to visit me. She drove 4.5 hours to get here, and I knew I didn’t want to spend the entire time in the kitchen preparing a big meal. We just needed something simple and delicious that we could enjoy while we caught up. So, the night before she arrived, I opened the fridge to see what I could make with what I already had on hand.
One thing I’m big on when cooking is using what I’ve got—no last-minute grocery store runs if I can help it! Luckily, I had some leftover rotisserie chicken and a bunch of fresh herbs, which were the perfect base for a quick and easy chicken salad. The only thing I needed to make was some mayo, so I whipped up a lime mayo using pastured eggs, fresh lime juice, and olive oil. Easy, peasy!
(Side note: I’ll share that lime mayo recipe soon—trust me, it’s a keeper!)
Once the mayo was ready, I tossed everything together, mixed it up, and just like that—bam! Chicken salad was done. I served it up with a simple carrot and cabbage slaw and a fresh veggie tray, and we were good to go.
And guess what? It was a hit!
Here’s the thing—nourishing food doesn’t have to be complicated. Real food + love = pure nourishment, every single time. That’s what it’s all about.
Give this simple chicken salad recipe a try and let me know what you think!
3 cups cooked chicken (leftover, rotisserie, etc.)
2 shallots, diced
3 stalks celery, diced
1 cup jicama, diced
1/2 cup pecans, chopped
1 cup mayo, homemade or store bought
2 cloves garlic, minced
2 tsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
2 tsp. fresh sage leaves, minced
Juice of 1 lime
Sea Salt & Pepper to taste
Directions:
- Shred or dice cooked chicken.
- Add the remaining ingredients into the shredded or chopped chicken. Mix well.
- Place in the fridge for 1 hour, or overnight.
- Serve on lettuce leaves
ENJOY!