Week 7/Meal 7

Taking advantage of left overs!  The other night we had a party for our trainers and grilled whole chickens.  We did not finish one of them.  I simply tore off all the meat and chopped it up for a chicken salad.  I added chopped celery, chopped green onion, chopped parsley, and minced fresh garlic.  Mix with a tablespoon of organic mayo and a drizzle of olive oil. I seasoned it with curry, sea salt, and black pepper.  It was REALLY good! 

For the side, I steamed asparagus and threw them in an ice bath to stop their cooking.  I seasoned the asparagus with a leftover vinaigrette from last night's dinner.  The vinaigrette was 1 teaspoon dijon mustard, 2 tablespoons fresh lemon juice, 1/2 cup olive oil, a teaspoon of minced fresh garlic, a pinch of sea salt and black pepper.