Hello, dear readers! I hope everyone is happy and well.

I thought I would share a recipe with you. Are you hungry? I am trying an anti-inflammatory diet this week and next (and maybe the next) hoping to arrest my ongoing battle with random pain. For dinner tonight, I created this chicken salad that turned out so yummy I just had to share with you. This made two servings, but easily can be doubled to serve more people:

Two chicken tenders (or one-half breast), boiled in salted water until cooked through, cooled and chopped well. Please, don’t use canned chicken! Fresh tastes SO much better! It doesn’t take long to boil the chicken and you can use that time to chop your veggies: two stalks celery, 1/4 c. diced onion, half a small apple diced, 2 tbs. slivered almonds, a small Persian cucumber peeled and diced, half an avocado chopped. Place everything in a bowl and mix with approx. 2 tbs. mayo (I used vegan because the diet abstains from eggs), 1 tsp. dijon, and one tsp. apple cider vinegar. Sprinkle with salt, fresh pepper, garlic powder, dried oregano, thyme and tarragon. Add a 1/4-1/2 tsp. turmeric. Mix well. I served on lettuce with a drizzle of balsamic vinegar and a side of roasted fresh beets and carrots. Very delicious! I hope you try it in spite of the crummy picture.