Chicken salad with fresh tarragon and peas-cold lunch ideas

Chicken salad is an easy quick and mostly healthy cold lunch option. I get bored making (and my husband must get bored eating) a turkey sandwich everyday so this is a nice (easy) option to add to the repertoire. If you buy frozen grilled chicken strips it's very fast! You also have the option to cook a couple chicken breasts or even use a rotisserie chicken. Just depends on your preference and time available.
When I cook I tend to alter the amounts of ingredience by taste so measurements don't have to be exact. Add or subtract to your liking.

3 green onions -chopped
2 celery stocks -chopped
3T of mayo -I use best foods canola cholesterol free (could use Greek yogurt as healthier option)
2T of lemon juice -fresh or bottled
1T Dijon mustard
1-2T FRESH tarragon -chopped
1/2cup frozen peas
2-3 chicken breast or 2-3 handfuls of frozen grilled chicken
1tsp garlic powder
Sea salt and pepper to taste

Chop the green onions and celery and add to bowl. Add the mayo lemon juice mustard and tarragon  to the bowl and mix. It's important to use fresh tarragon as apposed to dry. They're just very different flavors.
Add frozen peas.
I made this the day before I'd be serving so I left the peas frozen they will defrost in the fridge but you could stick in the microwave for 30-45 secs to defrost.
If using frozen grilled chicken put in a microwave safe dish and defrost for 1min. Doesn't have to be completely defrosted if prepping the day before. Fully defrost if immediately serving.
Chop the chicken into bite size pieces and add to bowl with peas and garlic powder. Stir to combine then add sea salt and pepper to taste.
I use grinders and I did about 3-4 turns of both sea salt and pepper. I prefer sea salt to table salt as it retaines all the minerals that benefit our body as apposed to processed table salt/kosher salt which tend to just raise your blood pressure.
If your bowl gets too full you can always place a lid on your Tupperware and Shake.
Set in the refrigerator to let the flavors combine.
This could be served just as the salad or on bread as a sandwich or even a tortilla for a wrap.

Curried chickpeas-cold lunch ideas

I found this recipe online and altered it mildly. My husband LOVES curry so I figured this would be right up his ally(I was right). I'm constantly looking for healthy cold lunch options for my husbands work lunches. So here it is
Makes 3 large servings
2 cans Chickpeas (garbanzo beans), rinsed well and drained 
2 T olive oil 
1 small onion finely chopped 
2 tsp. turmeric 
2 tsp. cumin 
1 tsp. ground coriander 
1/2 tsp.cayenne pepper 
Handful of cilantro chopped 
Lemon juice drizzled on top to taste
Sea salt to taste

Drain and rinse chickpeas. Let them drip as you chop onion.
Measure and combine all seasonings (turmeric, cumin, coriander, cayenne) to a small bowl/cup and set aside. This saves time so you don't burn as your cooking.
Chop all cilantro and set aside.
Add olive oil and onions to pan. Cook until translucent and just starting to crisp on the edges. Don't over cook or they will become bitter. 3-5 mins on medium heat-frequently stir.
Add all seasonings to pan. Cook until fragrant, 2 mins roughly.
Add chickpeas to pan. Stir until combined. Cook for 3-5 mins so flavor scan fuse together.
Add cilantro stir 1 min then remove from heat.
Add sea salt to taste while still warm.
Remove from pan and add to a container to be placed in refrigerator. Drizzle lemon juice over the whole surface of the top.
Let it sit out covered but not sealed until room temperature before transferring to the fridge. This will help to avoid condensation building on the lid.
Can be served cold or room temperature.


Original recipe here-http://www.kalynskitchen.com/2011/03/recipe-for-curried-chickpea-salad-from.html
I upped the amount of seasonings I felt it was a little bland instead of full bodied curry like my husband likes.