This week’s post is by Bee Mandelberg of Style Island.
Mother Nature seems to be toying with all of us this week, taking us for a roller coaster of a ride as we revel in the spring season for one day, only to be freezing again the next. But just because the outdoors isn’t quite spring ready, doesn’t mean you can’t be prepared indoors.
In spite of the chill still in the air, but inspired by the sunshine, I decided to try my hand at some homemade chicken salad sandwiches. Although they can obviously be eaten anytime, something about the meal made me think of an airy, carefree spring day. Although the warmer season hasn’t hit quite yet, at least we can will it with this lunch.
This is so simple to make, and should last for a few lunches; just keep the leftovers stored in your fridge.
Chicken Salad Sandwiches for a simple spring Lunch
- 1 lb. skinless chicken breast – already prepared and refrigerated*
- Light mayonnaise
- 1 Celery stalk
- Dried cranberries
- 1 lemon
- 2 pinches of salt
Cut up prepared chicken into small pieces and put into a bowl. (* I used the Foreman grill to make mine, but you can prepare it however you prefer). Add 1 tbsp. mustard, 3 tbsp. light mayonnaise, walnuts, cut up celery, and cranberries. Mix everything together. Chill. Serve alone or as sandwiches. Enjoy!
Here are some other great recipes for lunch or dinner to ease you through the transition from winter to spring. I have a feeling we haven’t had the last snowfall of the season yet, even though the first day of Spring is later this week!
Bee Mandelberg is a lifestyle blogger and writer at Style Island.
A New York City native, she adores rifling through her mom’s closet for vintage
clothes, pretending to be Parisian and obsessively watching horror movies. You
can find her carrying a Vogue in one hand, and a cappuccino in the other.