I had the most incredible weekend! My friends threw a bridal shower for me, and it was beyond anything I could have ever imagined.
It was the perfect setting to enjoy all my favorite girls in one room celebrating Chris and I, and showering me with love at such an exciting time in life. It’s a rare feeling, and I’ll never forget how much it meant to me to have them all there celebrating our marriage.
Everything from the centerpieces to the food, games, and music were carefully selected with me in mind, and it was so much fun.
I’m sure Chrissy will fill you in on the details this week with some pictures of the fantastic food and descriptions about the foodie games we played, but I just had to tell everyone what a perfect Saturday I had.
In addition to friends and family being in town for my shower, Chris officially moved into our new place this weekend, wedding planning is in full force, and our schedules are packed with fun in the next few months.
Did I mention Chrissy booked a place in CABO for the bachelorette party? Margaritas all around!
Bear with us while things get a little crazy in the LYK in the months to come. We promise to continue to share all about the adventures (and food) with you!
After a long weekend of fun with family and friends, we needed a light and easy meal to top it all off last night.
We have what seems to be an endless supply of lettuce, and I had enough salads last week to last me a lifetime, so we switched it up. Despite the fact that I woke up starving at 2 a.m. because of this very light meal, they hit the spot. That said, I’d recommend these for lunch, not dinner.
P.S. If you don’t have canned chicken breast, you can cook up fresh chicken (about 2 cups cooked), dice it, and make the exact same recipe. Oh, and you can totally eat this chicken salad in a sandwich too…
Mediterranean Chicken Salad Lettuce Wrap
1 heart of romaine lettuce
2 (12.5 oz.) cans cooked chicken breast, drained
1/3 cup Greek yogurt
3 tablespoons dijon mustard
1/3 cup kalamata olives, pitted and chopped
1/3 cup sundried tomatoes, chopped
1/3 cup red onion, diced
1/3 cup celery, diced
1/4 cup parsley, chopped
1/3 cup feta cheese, crumbled
Salt and pepper
In a large bowl, combine chicken breast with yogurt, olives, sundried tomatoes, onion, celery, and parsley. Add salt and pepper to taste. Stir until the mixture is evenly distributed. Peel leaves from the heart of romaine and fill each one with chicken salad. Top with feta and garnish with parsley.
From the Little Yellow Kitchen,