Don’t go by the picture please and trust me on this. Ok? This is really really good!
I was going to insert an appropriate quote from Dr. Tae Yun Kim, something to the effect of “don’t be fooled by your 5 senses” but then I read the end of her book, “The Silent Master,” and it is simply beautiful, and I wanted to share it with you, so bear with me please.
“We live in a wonderful time called now. In this moment, everything true about you is waiting to be recognized and expressed. Everything in the past is gone. Tomorrow will never come. There is always only now. You can take charge, take action, and create freedom for yourself.
Right here and right now let’s start celebrating! Freedom is real. Freedom is possible. You have power, truth, beauty, and potential within you alway waiting to be discovered, always waiting to be expressed. Brighter and more precious than diamonds, warm as the spring sun and beautiful like spirals of galaxies sprinkled over this vast universe, your Silent Master awaits your return, so that together you will come forth as one radiant being in charge of your destiny. What is stopping you? What is holding you back? You are free to be free! Spread your wings! Fly and be free!”
So, now, back to making an awesome chicken salad! We had some very hot days last week, and cooking wasn’t on my mind. Yet, with a summer-time Jung Suwon potluck in the backyard, something had to be done! This was one of those dishes that came together simply using what I already had at home. Luckily that included an organic, roasted chicken, from Whole Foods! I quickly boiled about 6 – 7 eggs and chilled them.
I started by taking all the meat off the chicken and chopping it (several of our Jung Suwon warriors have to watch their cholesterol, so I didn’t use the skin.) into bite size pieces. NORMAL bite sized pieces please, not hulk, and not ant sized either!
After that, I chopped up the eggs, again, not too fine and not too huge, and add to the chicken. Chop some celery (washed and peeled) maybe a handful, and add, and also add a handful of chopped tomatoes (firm ones, and take out the liquidy part.) Chop some olives fine, and add, as well as a good handful of green onions, both white and green parts, chopped finely. Add some marinated artichoke hearts, chopped into small pieces, a total of a good handful ( 😉 ), and a handful of marinated mushrooms, also cut into pieces.
Now, gently mix it all together, and add gluten-free, organic, olive oil based mayonnaise, just enough to make it moist. Add salt (I use Himalayan salt) and garlic pepper to taste, and let sit in refrigerator for a couple of hours, to let the flavors do their thing.
Of course, there are hundreds or even thousands of ways how to make a chicken salad. This one just happens to be my current favorite. With Dr. Tae Yun Kim’s own words, “it is your life, and your world! Don’t let anyone stand in your way!”