Getting a meal on the table does not have to be a big production. If you enjoy cooking and have the time, go for it. These days it seems our time is being pulled into a thousand directions. This is where the big cooking can come in handy. In Big Cooking Part 1 I made a sheet pan of chicken breasts and a sheet pan of veggies.
We had three large chicken breasts remaining. Since the clean up was minimal (2 sheet pans), I used that extra time to make chicken salad (used one chicken breast) for a quick lunch the next day.
This is my go to chicken salad recipe. To be honest I have made it so many times I do not even measure anymore.
- 1 large chicken breast, cubed
- 1/2 c onion, diced
- 1/2 c celery, diced
- 1/2 c dried cranberries
- 2 tsp dijon mustard
- Homemade mayonnaise (to your desired creaminess)(see website)
Mix it all together and chill. Taste for seasoning. Since I had generously seasoned my chicken breasts I did not need to add additional seasoning. Serve. Eat. Enjoy.
I still have 2 chicken breasts remaining and some veggies to work with. Look for Big Cooking – Chicken Part 3 – ???.