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Rural hood ornament?

I took this photo through the window about 2 years ago. It was rather startling to see this on top of my husband's truck! I don't know whose chicken it was, but after a few hours of clucking and strutting, he disappeared, never to be seen again.

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The things kids do...

Especially boys.
It's only the grace of God that protected this little guy from tipping the cat tree into and through the plate glass window!

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A new recipe - and a HEALTHY recipe - for chicken salad.

 And it will knock your socks off! Forget the goopy mayo and try  this for a change! Thanks again to The Mediterranean Dish for another great recipe!

Healthy Chicken Salad



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For The Dijon Dressing

  • ·        1/3 cup extra virgin olive oil
  • ·        1-2 lemons (I used 1 1/2)
  • ·        1-2 garlic cloves, minced (I used 1)
  • ·        1 teaspoon sumac (Available in specialty stores or on
  • ·        ½ teaspoon paprika

For The Chicken Salad

  • ·        ¾ lb (12 oz) cooked chicken, shredded (I just cut it into bite-sized pieces)
  • ·        1-2 shallots, chopped (I used 1)
  • ·        2 celery stalks, chopped
  • ·        1 15-oz can of marinated artichoke hearts, drained and chopped
  • ·        1-2 oz sundried tomatoes, chopped
  • ·        A handful (about 1 cup packed) fresh Italian parsley, chopped
  • ·        1/3 cup shelled walnuts, chopped
  • ·        Salt and black pepper to taste (I didn't use either and it tasted great!)


·        Make the dressing: Into a small mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the second lemon, if desired.

·        Mix the salad: In a large mixing bowl, combine the shredded chicken, shallots, celery, artichoke hearts, sun dried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.

·        Dress the salad: Pour dressing over the chicken salad, toss to combine.

·        Serve: Serve immediately, or, for best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.

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