We have left Easter behind and with that said goodbye to another few days of good food and quality time with family. I spent Thursday and Friday pretty much in the kitchen, my little but crowded domain on days like these. And after brunch yesterday we went home with a satisfied yet slightly stuffed feeling. Rest was needed and the food for today would be rich in flavor but light in every other aspect. We decided to go for a chicken salad for dinner, sweet, simple and just what we needed after the rich meals of the past few days. It’s never a challenge for me to figure out what to do on ‘simple’ days: as long as I have some fresh veggies in the house and some piece of lean meat I’m ready to go.
For this salad I chopped up some iceberg lettuce, a yellow bell pepper and a pair of thin spring onions. The chicken was coated in some breadcrumbs and an egg, grilled and sliced. And the dressing stayed in the light theme: just a tablespoon of non-fat mayo, dill, pepper, salt, and very finely chopped parsley. A squeeze of a half lime gave it an extra kick. Very enjoyable!