Chicken Salad

Tuesday morning, I poached some boneless chicken breasts. We've been chowing down on them since. I sauteed a mirepoix, then heated chicken broth over it, and threw in a inch of fresh ginger. The breasts were poached in the brew.

That night, we had them sliced -- cold -- with some of the broth over. The veg was brussel sprouts roasted with whole garlic.

The next night, I sliced some more of the chicken and we had it cold again, moistened with broth. The side dish was roasted cauliflower with ras el hanout.

Today, we're finishing off the chicken for lunch. My wife took some slices for a sandwich. I made for myself a chicken salad largely of my own recipe, i.e., what was around the house--

CHICKEN SALAD

1 cup diced poached boneless chicken breast
1/2 cup minced shallots
1/2 cup minced celery
1/2 cup chopped green olives
1/2 cup low fat mayonnaise
1/2 cup shredded goat milk Gouda cheese
Salt and pepper to taste

Mix and serve. I had it in a whole wheat pita. For a side, I had leftover roasted cauliflower with ras el hanout.

To drink, I had iced coffee with chicory.