Only four days left.
Until I disembark for Los Angeles.
Virginia has been a whirlwind of a trip. Cliche I know, but it did go by too quickly. It was productive (I finished the draft of my new book—now I'm in editing land). The weather finally cooperated. I enjoyed seeing my parents and spending time with them, but I'm looking forward to returning west.
I love the west coast, and I love Los Angeles.
P.S. Check out my friend Jennifer Handford's novel DAUGHTERS FOR A TIME now available on Amazon (and if you're a Prime member, you can borrow it for FREE!).
I know why you came.
Here's a great way to use leftover chicken—Pomegranate Tarragon Chicken Salad Sandwiches. I made these for lunch the other week, and they were delicious. In addition to pomegranates, I added sunflower seeds and tarragon.
Simple, healthy, lots of textures and flavors.
How can you resist?
Pomegranate Tarragon Chicken Salad SandwichesServes 4 people
Prep time: 10 minutes
Ingredients2 cups shredded, cooked chicken
2 tablespoons mayonaise
1/2 cup pomegranate seeds
2 tablespoons sunflower seeds
2 tablespoons fresh tarragon, chopped
1 teaspoon dijon mustard
1 shallot, peeled and chopped
1 large celery rib, chopped
juice of 1 lemon
salt and freshly ground pepper
4 pieces of whole grain toast
2 cups mixed greens (for serving)
Directions1. In a mixing bowl, combine the chicken, mayonaise, mustard, pomegranate seeds, tarragon, shallot, lemon juice, and celery. Mix well.
2. Season the mixture to taste with salt and freshly ground pepper.
3. Place some of the mixed greens on each piece of toast. Top with a generous portion of chicken salad. Serve the sandwiches open faced. Enjoy!
The bread may be omitted and the chicken salad served over the mixed greens for a lighter lunch.