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2 posts tagged lunch
Chicken Salad Sandwich
We feel zero shame in saying that we don’t always brown bag it.
It’s hard to be an adult. Sometimes we cannot believe that anyone on the planet has time to spend the day at the office, commute, make sure your plants/pets/children are clean and watered, put food in your face— potentially feeding others, maybe have a social life or deskank your house, AND still possess the forethought, motivation, clean pans, and stocked fridge necessary to make the next day’s lunch.
Leftovers make us more likely to save the cash of running to the deli next door, but present the problem of being boring and easy to forget in the fridge. The secret we’ve found to successfully taking your lunch to work is to make something that’s exciting— and working with a recipe that’s half done before you even started.
Chicken salad is tasty, nutrient-diverse, and impossibly satisfying. You can make a batch big enough to keep it in the fridge for four days with totally minimal effort— and not too many dishes. When you short cut it by using store bought rotisserie chicken, it is one hundred percent idiot proof. And probably more delicious.
Chicken Salad Sandwich
- 2 cups Grapes
- 4 stalks Celery
- 1 tsp Fresh Thyme
- A Handful of Fresh Parsley
- ½ Rotisserie Chicken
- ¼ cup Greek Yogurt
- ¼ cup Mayonnaise
- 1 tbsp Soy Sauce
- Lots of Black Pepper
- ¼ cup Pistachioes
- Good, sexy, crusty Whole Wheat Sandwich Bread, cut in fat slices
- Lettuce, of your choosing
Grab a big cutting board. Wash your Celery and Grapes, cut into bite size pieces; roughly chop the Parsley and Thyme. Set this produce aside in a large bowl with the Pistachios.
Pull, chop, shred, or otherwise remove the Chicken from its bones. This is the only time we will ever recommend you lose its skin. Because Ew.
Add the Chicken, Yogurt, Mayonnaise, Soy, and Pepper, being sure to mix thoroughly. If things look too dry, add another squirt of Mayo or dollop of Yogurt.
Park it in the fridge overnight in individual portions, and bring your Bread and Lettuce separately.
Miso Rice Salad with Sesame and Radishes
We’re obsessed with Frozen Rice.
It’s exactly what it sounds like: cooked rice in your freezer, ready to go. No extra ingredients or preservatives and, most importantly, no extra cost. It shaves tons of time off meal preparation and is always 100% perfectly cooked. Sometimes we don’t even fucking heat it up. While the more civilized among us may zap it in the microwave for 30 seconds— we just pour half a cup in the bottom of a bowl and let a scoop or two of piping hot curry do all the cooking for us. Frozen rice is a foundation of quick but satisfying meals in both of our kitchens, and that applies doubly in shitty hot weather like this.
One of our favorite applications of frozen rice is a dish that is totally essential to our lifestyles: rice salads. They’re satisfying and hearty and don’t make you sweat when you eat them. A good vinaigrette, as you may have guessed by the little theme we’ve got going this week, is the key to making these salads happen. Since rice isn’t know for its, uh, particularly Robust flavor profile, it serves as a perfect backdrop for the intense flavors of the viniagrette. The fat in the dressing, beyond being fucking delicious, actually makes the rice and veggies we throw together more nutritious. It’s simple, it’s cheap, and it’s actual food that feels good to eat.
Miso Rice Salad with Sesame and Radishes
- 1 cup of Brown Rice, cooked and cooled or simply from the freezer.
- 1 cup of Wild Rice, ditto.
- or you can use one of those fancy schmancy rice blends-
- 1 cup of shelled Edamame- frozen also works nicely here
- 5 Radishes, thinly sliced
- 2 Carrots, peeled and thinly sliced
- 1-2 Scallions, chopped
- 1/4 cup Sesame Miso Vinaigrette, plus more to season as necessary.
- Sesame Seeds
This is probably the easiest recipe we’ve ever given y’all. Put the rice and veggies in bowl. Toss it together. Add the dressing. Let it sit for a few minutes, until the rice is thawed. Check for seasoning; you won’t need salt but you may need more dressing because rice is generally bland and absorbs lots of liquid. Serve, and top with scallions and sesame seeds. Do this before bed, put in a storage container, and stick it in the fridge for a perfect, stupid simple, hella satisfying lunch the next day.
