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Lilly’s Table

 

Meal Detail

 

Lunch

Apricot Chicken Salad with Honey Mustard dressed Spring Root Salad

from the Week of May 6, 2012


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Cook the chicken if not already prepared. Soak the apricots. Chop the rest of the ingredients for the chicken salad. Whisk up the dressing. Thinly slice the roots and toss with the greens and dressing just prior to serving. If taking on the go, package the dressing separately from each salad.


Recipes for this Meal


Spring
Photo of Apricot-Pistachio Chicken Salad
  • Easy
  • Medium
  • Hard
Apricot-Pistachio Chicken Salad

Leftovers from the Apricot Roast Chicken or even the Apricot Stuffed Pork will work well in this chunky, creamy salad. Alternatively, simply rehydrate the apricots in hot water and use cooked, shredded chicken.


Winter
Photo of Honey Mustard Dressing
  • Easy
  • Medium
  • Hard
Honey Mustard Dressing

Simple as can be to whip up with only a handful of ingredients, unlike the store-bought varieties which often contain suspicious chemicals and additives. Make this vegan by using agave instead of honey. Although, you may want to call it Agave-Mustard Dressing, instead. ;-)


Spring
Photo of Spring Root Salad
  • Easy
  • Medium
  • Hard
Spring Root Salad

This is a tossed salad of greens & thinly sliced spring root vegetables. Left undressed and sealed well in the fridge this salad will last several days providing you with quick veggies whenever you need. Use a favorite dressing to top it or do it Italian style- drizzled with a beautiful extra virgin olive oil and an aged thick balsamic vinegar.