Lately a lot of radio stations have been doing bits on life’s simple pleasures. I don’t know if it’s the lighthearted feeling of springtime that’s got them all going on the same subject or if it’s just something radio hosts tend to cover this time of year.
In any case, it got me thinking “What are my simple pleasures?” And when I found a package of beautiful green grapes for just $.41 in the Daily Specials bin at the grocery store, I realized that grapes rate high on my list.
Photo by Julia Boyle
You see, I generally consider grapes too expensive to buy every week (they weigh in at about $3.99/lb). So when they are on sale, I snatch them up and feel frivolous and joyful that I get to enjoy the sweet, juicy, refreshing bursts of goodness.
And that, to me, is a simple pleasure.
Tip: Don’t give up on more expensive foods; just pay attention to sale prices (and buy them on sale, of course). Not only will you save money, but you’ll enjoy your favorite foods even more. You know what they say: “Absence makes the heart grow fonder.”
Recipe: Full-of-fruit chicken salad
About 5 servings
Photo by Aaron Keeny
4 to 5 boneless, skinless chicken breasts
1/4 cup reduced fat mayonnaise
1/3 cup low-fat plain yogurt
1 Tbsp honey mustard
1 Tbsp Caesar salad dressing (not creamy)
2 tsp apple cider vinegar
1/2 tsp seasoned salt
1/4 tsp ground mustard
1 Tbsp honey
1/3 cup fresh basil, finely chopped
1 apple, peeled, cored, and diced
1/3 cup dried cranberries
1 cup grapes, quartered
Pepper to taste
Wash chicken breasts and trim off any fat. Bring a large pot filled half-way with water to a boil. Carefully place chicken breasts in boiling water and boil for 14 minutes. Meanwhile, mix mayonnaise through basil in a small bowl.
When chicken is done, remove from water and chill in refrigerator for at least 15 minutes. When cool enough to handle, chop chicken into bite-sized pieces. Add apple, cranberries, and grapes, then add dressing. Toss to combine and coat chicken and fruit thoroughly with dressing.
Serve alone, on a bed of lettuce or spinach, in a pita pocket, or as a sandwich on whole grain bread.
Whenever I make chicken salad, I make a big bowl to eat throughout the week since it’s so versatile. If you want to make just one serving, boil one chicken breast and cut your mayo and yogurt down to about a heaping tablespoon each. Then add just a smidge of all the other ingredients to taste.
