Chicken Salad Sandwich & Mushroom Soup


This was a super-simple lunch to make since most of it was prepared before. The mushroom soup was merely reheated from the soup I made on Wednesday. It’s a soup with dairy in it, so it will not keep for long and needed to be finished up. The sandwich was made with some of the fixings from yesterday’s lettuce wraps.

I had reserved about 2/3rds of the salad mix for future use. The thing is, when making up a salad mix, it’s well and good to say 1/3 apple, but it’s not realistic. So I am fine with mixing up a decent batch of mixed veggies that I can then use for different purposes.

Today I took another third of that mix of chopped apple, celery, onion, cilantro, pecans and dried cranberries. I added 2 TBSP of crumbled feta cheese and about 3 oz of chopped chicken saved from the soup. To dress it, I just tossed on a couple tablespoons of caesar dressing from the store. An italian, oil and vinegar or other slightly acidic dressing would work as well. With the cheese, you would not want anything too creamy and sweet. I toasted a ciabatta bun and spread the mix on it and there I had a tasty lunch that feeds the eyes as well in less than 5 minutes.


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