Another dish inspired by the leftovers lingering in the fridge. Okay that was boring, I know. Sometimes… actually, most times, it’s hard to find the words to type at the beginning of a recipe. Most times, all I can think of saying is what actually went through my head when I first dreamt up the recipe, and that’s usually quite yawn-worthy. Do you really read the “introduction”? Every food blog writes one. How the hell do they always have something to say? Brandon and I are not that interesting. Example: do you really want to know that tonight, Brandon and I painted the hall bath ‘Nutshell’ from the Martha Stewart paint collection? Probably not.

Anyway. After re-thinking what I called this recipe, I hope you don’t schluff this off. It really does sound like the recipe would call for a grilled chicken boob, with the usual fajita suspects, plopped on top of lettuce. The Paleo world has been there, done that.  And though the picture does predominantly feature lettuce, let’s look past that and see it for what it really is… eye candy (due to my lack of pho-tog skills, I have resorted to cheap tricks. I am truly a faux-tographer.). Let me explain, before the comment sections blows up with, “Eye candy isn’t Paleo. You suck.”

Eye candy (noun);

visual feast, eyeful; gloss, tinsel, veneer, decoration, glitter, flamboyance, gaudiness; ritz, glitz, garishness, razzle-dazzle, razzmatazz; sight for sore eyes.

I hope you see this recipe for what it is…a rescue for the pervasive chicken and its dry, lackluster, but always plump, boobies.

Ingredients

• 1- 1½ lbs chicken, cooked anyway you like & chopped (breasts or a mix of breasts & thighs or leftover rotisserie chicken)
• 1 red bell pepper, chopped
• 2 green onions, chopped
• 1 handful cilantro, chopped
• 1/3 c mayo, preferably homemade
• 1 lime, juiced
• salt, to taste
• hot sauce or chili garlic sauce, to taste

Method

In a medium bowl, whisk together the mayo, lime juice, cilantro, salt and chili sauce. Add the chopped chicken, bell pepper and green onion. Mix to combine. Let the salad sit in the fridge, so the flavors can meld, at least 30 minutes. Serve cold.