I’d love to show you something really impressive and totally unique that I’ve made in the recent days but to be honest, there has been little to no time for cooking.
It’s a little bit sad but with good reason. Cooking and yoga are my daily release and recharge, but lately other things in my schedule have taken precedence. Mainly wedding/marriage prep!
It is all so exciting, surreal, and fun but also very time consuming. Now, I’m not complaining because the two tastings we did were out of this world delicious and we totally stuffed ourselves so there was no need for a home cooked meal those nights.
Florist meetings have been a little too much for me. I know nothing about flowers but feel like I need to in order to complete the wedding’s “theme”. You mean there are flowers other than roses, daisies, and babies breathe?! Oops. It quite daunting but we’ll get there.
Registering – now that was an adventure. After one trip to Macy’s we decided holding a scanner and wandering the store like lost puppies for 3 hours was not the most beneficial way for us to do this. Chris and I spent a few hours over the last couple of weeks registering mostly online instead. Whew.
We’ve also been taking a marriage class through our church which has been amazing. We’ve gained so much knowledge of how to be loving, understanding spouses for one another and have grown together even further throughout the experience.
With that said, I have another chicken salad for you. This is my go-to meal all week long when things get crazy, and I don’t get home until 10 p.m. I highly recommend you give this one a try.
The kiwi is a perfectly sweet pop amongst the creamy chicken and crunchy toasted walnuts. It literally took me minutes to throw this together, so get on it and have yourself a healthy, homemade lunch!
Kiwi & Walnut Chicken Salad
1 cups cooked, shredded chicken
1/3 cup plain Greek yogurt (or mayonnaise)
1/4 cup toasted walnuts, chopped
3 kiwis, peeled and diced
1 rib celery, diced
1/4 cup green onions, thinly sliced
1/4 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients together in a large bowl. Store in airtight container.
From the Little Yellow Kitchen,