Throughout this pregnancy I have been hangry the entire time. Even when battling terrible morning sickness (re: all day sickness) for the first four months, when I was finally able to eat a meal it was like it was my last one. This baby has quite the appetite! I’ve had to majorly step up my protein game. As in, if I eat a snack or meal sans protein I am hungry again in 30 minutes. It’s crazy.
Anyway, this chicken salad is a weekly staple for lunches that fills me up and is so easy to make. Kudos to my gal Lucie for the smoothie recipe!
Mustard Chicken Salad:
Breast & Thigh meat from one rotisserie chicken, shredded
2-3 heaping tablespoons of Creamy Dijon Mustard (depending on how much you love mustard)
3-4 heaping tablespoons of Duke’s Mayonnaise
Chopped fresh parsley
Kosher salt + Freshly ground pepper
Stir all ingredients together. Serve on toasted bread, hearty crackers, on top of salad greens, or just by itself– preferably with a side of salt and vinegar chips!
4 cups of melon (any type of melon is fine)
3/4 cup or so of coconut milk
8-10 fresh mint leaves
1 cup of ice
Blend all together until creamy and delicious. Enjoy!
These are some other favorites that I’ve loved these past 8 months. Try some out:
Deb’s Fridge Dill Pickles, Homemade Granola Bars, Lamb Burgers w/ Whipped Feta, Apple Cinnamon Baked Doughnuts, Asian Chicken Salad, Fire-and-Forget Pork Carnitas, Fattoush Salad + Roasted Chickpeas, Peanut Butter Oatmeal Chia balls, Vietnamese Rice Noodle Salad, Back Pocket Chopped Salmon Salad, Blueberry Health Muffins, Carrot Salad w. Tahini & Chickpeas, Veggie Sandwiches (swapped the beets for sweet potatoes).