Quick review

Hey I cooked last night! Hashbrown casserole and chicken tenders. I would have just gone with the casserole on its own, but I figured we needed a protein. But, like so many of us, I am flattened.

Grabbed some heat & eat chicken tenders at the store – Perdue Simply Smart Organics/Gluten Free Breaded Chicken Tenders.

Ease of Prep: 10/10. Straight from the tray to the cookie sheet, 11-12 minutes in the oven. Couldn’t be easier.

Taste: 6/10. They’re not *bad* – they didn’t dry out in cooking, but the breading has zero seasoning in it, so they’re a bit on the bland side. Easily solved with some BBQ or Honey Mustard sauce, but not much on their own.

But, they got the job done. I didn’t intentionally look for gluten free, it’s what was at the store, and I genuinely don’t know if that accounts for the plainness of the seasoning or not.

They were easy, which was nice, but I think next time, time and energy allowing, I’ll do my own coating & breading. (Coating: Mayo & Country Dijon mustard, Breading: Italian Breadcrumbs w/Parmesan cheese.)

ETA: Just reheated one with a bit of garlic salt on top – very good! Trick may be to put some of your favorite shake-on seasoning before cooking, flip at the halfway point and hit the other side.

ETAA: Just had another one, this time with some Italian Seasoning – also, very good. Definitely recommend putting your fav seasoning on before cooking.

Screenshot of Perdue Organic Gluten Free Chicken Tenders package

Easiest Chicken Salad

It's hard to take an artful photo of a chicken salad sandwich...

It’s hard to take an artful photo of a chicken salad sandwich…

With the weather warming up, it’s time for cold salad sandwiches.  Never been an egg salad person myself, but I loooove my chicken salad.  Mainly because the only way it could be easier is if I got it at the store – and the store bought is never as good.

Chicken Salad!

1-2 pounds of chicken breasts, cooked and diced
Mayonnaise
Grey Poupon Country Dijon Mustard

Optional:
Celery
Onions
Grapes
Apples
Walnuts

Cook up and chop up the chicken.  For the sauce, the proportions are 1 heaping tablespoon of mayonnaise to 1 heaping teaspoon of mustard.  Now – how much of these tablespoons & teaspoons you need depends on how much chicken you have.  I just keep doing one of each until it looks like enough, taste it, then add more mayo or mustard to get it just right.

Combine it all.  There you go.  Really.  You could just eat it like that.  (I have been known to do that on more than one occasion.  Straight from the bowl.)

I like to add in some chopped celery and onions.  My brother prefers it plain.  If you go with grapes and apples, it’s a little harder to make sandwiches out of it, but it’s good.  I think it’s terrific on croissants.

Cooking the chicken takes the most time – but it’s not like you’re standing over the stove the whole time.  The rest, maybe 10 minutes.