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Lilly’s Table

 

Meal Detail

 

Lunch

Apricot & Pistachio Chicken Salad Sandwiches

from the Week of March 22, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Whip up the chicken salad. Toss it with the salad. Stuff it into a few slices of French bread, or skip the bread and pile it on to a bed of lettuce to make it gluten-free.


Recipes for this Meal


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.


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 French bread
  • Easy
  • Medium
  • Hard
French bread

Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.

Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.