As a busy Stay at Home Mommy with a 3 and 5 year old, I rarely want to cook lunch on a weekday.
My 5 year old is now in Pre-K and gone all day, but that leaves me with my 3 year old most days and everyday for lunch.
In between cooking dinner (usually thanks to the Crock Pot), entertaining a 3 year old, and keeping my house in order, I do NOT want to cook anything for lunch.
Good thing my son and I love sandwiches. One day I ran out of turkey and was in the middle of a cleaning spree, therefore going to the store was out of the question.
(I try to avoid it with my kids as often as possible. Alone it takes me about 20-30 minutes, with one kid about an hour and with both, we’re lucky if we done in 1.5 hours.)
I checked my pantry (to be honest, it’s always stocked with essentials and a few extras.)
Canned chicken and tuna. (Since my son is a heart baby, I try to limit his fish intake, just because I’m overprotective and well a Mommy.)
Chicken salad it was!
Checked around to see what else we had on hand and then came up with this deliciousnes.
Ranch Chicken Salad with Walnuts and Raisins
- 2 TB lemon juice
- 1/4 cup mayonnaise
- 1/4 cup Light Sour Cream
- 3 TB premixed Ranch dressing
- 1 Tsp sea salt (guesstimating. I have a salt mill and turn it about 4 times.)
- 1 Tsp fresh black pepper (same as the salt. I guesstimated)
- 1/2 tsp Nutmeg
- 1 13 oz can of chicken (drained)
- 1/4 cup raisins (can use dried cherries or fresh grapes cut in half)
- 1/3 cup chopped walnuts
Combine all ingredients. Mix well, breaking up chicken as you mix. Serve on bread or crisp lettuce.
It tastes great served immediately or leave in the fridge for a few hours to allow flavors to meld together.
Just whipped this up for my son and I for lunch and today it’s served with carrot sticks and plain chips.
As always, if you try it and like it or hate it, let me know what you think!