We had half of a store-bought rotisserie chicken leftover in the fridge. Although delicious while hot, store-bought rotisserie chickens are usually not so great cold. Yesterday, I used the leftover chicken to make a simple chicken salad — the salad took about 7 minutes to make, and turned out to be a very tasty way to eat the leftover chicken!
For my post-workout lunch, I like to make a Mediterranean-style tuna salad. I use a 5 oz. can of wild albacore tuna packed in water. The salad is very much the same as the sockeye salmon salad I make for David, but instead of mayonnaise I use a drizzle of olive oil.
To make the salad: drain the can, and put the tuna in a glass bowl. Add: about a half handful of capers, a stalk of scallion, finely chopped, juice of half lemon, and a drizzle of good quality, organic olive oil. Season with salt and pepper to taste. Mix well, and serve over salad greens… or eat with some sliced avocados and cucumbers, as I did for lunch today.
Sunday is our big workout day. And for our post-workout lunch we’ve recently taken to eating canned fish. David likes red sockeye salmon with bone and skin included, while I opt for wild albacore tuna, which is lighter.
For David’s sockeye salmon salad, I use a 7.5 oz can of wild caught Alaskan red sockeye salmon (Whole Foods brand).
To make the salad: Drain the can, and put salmon in a glass bowl. With a fork, mix the salmon well, making sure that the bones and skin are blended into the meat (basically, mush well).
Add: a half handful of capers, one scallion stalk, finely chopped, a tablespoon of mayonnaise, and the juice of 1/2 lemon.
Mix well, and season with salt and pepper to taste. Serve with salad greens, or for extra protein — as in David’s case — some sliced avocado and cucumbers.
The salad is simple, delicious, and a great way to get a boost of protein as well as calcium and good fats!
Last night for dinner, I seared local swordfish filets and made a simple, fennel/olive salad as an accompaniment. Easy, breezy, tasty!
The swordfish was on sale at Whole Foods, labeled “local” and also “green” (as in, environmentally-friendly). Both good labels, and a bargain at $14.99/lb (as swordfish goes)! I bought 1.5 lbs worth of swordfish (my husband requires a lot of protein), and marinated it in a mixture of:
- Zest and juice of 1 lemon
- 1/2 jalapeño, finely minced
- 2 cloves of garlic, finely minced
- 1/4 cup organic olive oil
- salt and pepper to taste
I let the swordfish marinate for about 20 minutes.
Fresh Direct recently had fresh, wild rock shrimps on sale, so, naturally, I bought a pound of it. Inspired by Maine lobster rolls, I used the rock shrimps to make a simple salad last weekend — the result was a delicious, lovely salad lunch!