I haven’t run in almost three days. I’m going insane. And it’s my own fault. Okay, so this past Saturday I was having a blast swimming at my aunt’s pool. I was going hard, trying to beat my husband and get more diving rings than him, even though he ALWAYS wins, and felt a slight strain on my lower quad. No big deal. I kept swimming, ran a 5k later that night (setting a PR!), then 10 miles the next morning. Of course the slight strain started to feel a bit worse after all that, so I took Monday off from running. Then Tuesday I got up and pushed through to do a difficult 8.5 mile interval run, followed by work (where I’m on my feet all day), and by evening I could barely walk. Silly me. So yesterday I was stuck laying around all day not running, today I didn’t run, and let’s be honest, I probably shouldn’t tomorrow either. My body has just felt so run down lately, and I should have listened to it and backed off a little on my mileage, but I didn’t. Well now I’m paying for it! I’m sure it will be fine, but just take a lesson from me, and listen to your body. It knows what’s up!
Alright, so enough sadness. Here is a delicious recipe to cheer up this post! Chicken salad is mine and my husband’s favorite lunch ever. Seriously. We have “chicken salad week” about once a month, where we prep 5-6 lbs of this stuff and eat it for lunch every day through the week. It’s really the best. I use my homemade mayonnaise in this recipe, which adds a bit of different flavor than using store-bought mayo. Not to mention it’s healthier. I love to eat this over a bed of greens, though it would be great with lettuce roll-ups or between some gluten-free bread! Also, so long as your mayo and dijon are compliant, this recipe is Whole30-friendly.
- 2 lbs boneless/skinless chicken breasts, cooked, cooled, and finely diced
- 1 cup celery, diced
- 1½ cups grapes, halved
- 1 batch homemade mayo
- 2 tbls dijon mustard
- 1 tbls dried parsley
- ½ tsp granulated garlic
- ½ tsp onion powder
- ½ tsp smoked paprika
- salt and pepper (to taste)
- Get your mayo started by bringing the egg to room temperature. While the egg is sitting out, finely dice the chicken and celery and halve your grapes.
- Make your mayo accordingly.
- Add spices to mayo and stir until well combined.
- In a large mixing bowl, stir together the chicken, celery, grapes, and mayo dressing.
- Enjoy immediately or refrigerate and serve later!