1/2 roasted chicken (from the fridge) ripped into small bite-size pieces
3/4 cup low-fat mayo
2 teaspoons sesame seeds
1 tablespoon soy sauce
2 tablespoons freshly grated ginger
1/2 cup finely diced red pepper
1/2 cup finely diced celery
5 green onions chopped (just the bottoms)
Combine all ingredients, put in container, place in fridge for a few hours so flavors marry, eat for lunch.
We went to Ophelia‘s for dinner on Friday. It reminded me that, as Sarah has noted before, butter is not always the answer.
Back to my city where it’s a brisk 42 degrees.