A discovery
One of the most difficult things to plan, prepare, and cook is lunch for work.
For me anyway.
Dragging myself out of bed, showering, making myself presentable, and getting to work with coffee in hand is a major accomplishment.
Adding lunch to that mix is just not going to happen.
If I’m on the ball, I’ll pop leftovers into a cheapo plastic container the night before. But again that requires being on said ball.
Today I decided to whip up some chicken salad, and haul that to work along with some tortillas. A ‘wrap’ if you will.
One odd thing about Portland is the lack of pre-made mayonnaise-ey chicken salad. Maybe my southern roots are showing, but I fully expect to see tubs of chicken salad along side the macaroni salad and potato salad. But no luck.
So Trader Joe’s carries this tub of pre-cooked chicken for use in salads or whatever.
Using this a lazy start, I chopped up some celery, basil, green onions, 2 boiled eggs, and shredded a few carrots. I cubed the chicken and tossed it together with the veggies with salt and pepper. I squeezed the juice of a lemon over this mixture, then popped it into the food processor with a few spoonfuls of mayo.
Not bad. Just like the real thing. Just not as mayonnaise-ey.
I learned a new trick while doing this.
My hand-grater, a nice sharp micro-planer with a semi-circular profile, when held over a dish (curve side down), it makes a fine strainer to catch lemon seeds when squeezing for the juice.
That right there is multi tasking.