Last night my husband got to enjoy the most magnificent Father’s Day–by his definition–celebrating another trivia night at Max Dale’s with our two oldest, now just 21, and now able to rally with us behind the closed doors of the 21-club. Our weekly at Max Dale’s goes with several great friends. And we win. A lot. At one point, other teams hated us; they wouldn’t even clap they were so mad that we. won. again.
We had that same sense of connectedness last night with the boy and girl child, who both journeyed home for the trivia night and joined us with our friends. We were an unofficial team because we exceeded the limit, but that was okay because it was fun. Our team name started out as “The Kids’re Legal Now.” Amazing night.
And tonight, the two kiddos are off again and we were left alone to our own devices, which included little sugar. It’s so easy to splash the menu with fun [and sugar!] when the young ones’re around. Because they will eat a little of the surgary stuff, at least, giving me permission to make it. [Why are kids these days so healthy?] Here’s where the chicken salad comes in.
This morning, I set aside the sugariness…. And before the scrambled eggs and Paleo Apple Muffins, I started some chicken in the oven for a salad for lunch. Finely chopped, baked chicken; quartered grapes (a questionable paleo ingredient), finely sliced green onions, coarsely chopped cashews, salt, pepper, paprika and mayo. Voilá! Amazing chicken salad served on romaine spears. Who would have thought this would be so decadent, but it was. So. Much.
“The Kids’re Legal Now” Chicken Salad
One chicken breast seasoned with salt, pepper and paprika, baked at 350 degrees for 25-30 minutes, then cooled and finely diced.
Mix with mayo, spices, 1/2 c. quartered grapes, 1/2 c. roughly-chopped cashews, 1/4 c. finely sliced scallions and 1/4 c. chopped cilantro. Serve on Romaine leaves.