I packed my last school lunch for the year this morning. I can’t tell you how excited I am to have a break from making a ham sandwich. True story, my sweet father made my lunch every single day for YEARS…like all the way through high school. I don’t think my kids will be so lucky.
I have a girlfriend who is so creative with her kid’s lunches. She’s not exactly creating art installations out of a bento box, but she packs interesting things like a thermos of tomato soup or yogurt and granola parfaits. She makes her own dried fruit and homemade trail mix and the point is her kid’s aren’t bored with the same old sandwich every single day and as much as I would love to be that mom, my brain just doesn’t do that kind of creative thinking that early in the morning. I’m sure Jack is equally excited for a break from the same boring lunch every day.
Poor kid, what he doesn’t know is he’s going to have to make his own sandwich not to mention his sibling’s sandwiches all summer long. #momwin or #momfail??
That being said, I couldn’t face another sandwich earlier this week so I dug around in the fridge which happened to be overflowing with food from a massive get-ready-for-summer Costco run and came up with the yummiest chicken salad. I ate it for lunch on a bed of greens two days in a row and Aaron ate it straight from the bowl.
- 2 cooked chicken breasts, diced into 1-inch pieces or shredded with 2 forks
- 3 stalks celery, diced
- 1 Fuji apple, diced
- 20 red grapes, halved
- 3 green onion, diced
- handful of parsley, chopped finely
- 1/4 cup mayonnaise
- salt and pepper to taste
Chop up the veggies and herbs and put into a bowl along with the chicken. Toss the mixture in mayonnaise. For the mayonnaise, it’s about a 1/4 cup but use a little more or less depending on how saucy you like it. Sprinkle the entire thing liberally with salt and pepper. Serve in a sandwich, over greens or in a wrap.