shredded chicken, chard and chickpea soup

2 tbsp. olive oil
1 medium onion, sliced fine (about 1 1/4 cups)
black ground pepper
kosher salt
1 clove garlic (minced, about 1 tsp.)
1 bunch chard (ribs removed and cut into 2 inch ribbons, about 4 to 5 cups)
15 oz. chickpeas (drained and rinsed)
1 1/2 lbs. chicken breasts (about 3 medium breasts)
4 cups low sodium chicken broth
1 piece parmesan (rind, optional)
2 tbsp. lemon juice (from 1 lemon)
parmigiano-reggiano (for grating)

1) heat oil in a 12 inch skillet over medium heat until shimmering.  add the onions and a pinch of salt and cook until the onions have softened, about 4 minutes.  add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.

2)  add the chard, chickpeas, chicken, stock and rind, if using and turn heat to high, bringing the liquid to a boil.  make sure the chicken is covered and the chard has softened a little and then reduce to a simmer and cover.  cook until the chicken has cooked through, about 12 to 15 minutes.  remove chicken, allow to cool slightly, and then shred into bite sized pieces.  return to soup.

3)  remove parmesan rind (if using).  add lemon juice and season to taste with salt and pepper.  top with hefty grating of cheese.  serve immediately.  pass more cheese tableside.

*original recipe found on www.yummly.com 

sesame brown rice salad with shredded chicken and peanuts

2 c. long grain brown rice
2 c. shredded cooked chicken breasts
1/2 c. shredded carrots
1/3 c. sliced green onions
1 red pepper, chopped
1/4 c. dry roasted peanuts, divided
1 tbsp. chopped, fresh cilantro, divided
1/2 tsp. salt
2 tbsp. fresh lime juice
4 tsp. canola oil
1 tsp. dark sesame oil
2 garlic cloves, minced

cook rice according to package directions.  transfer rice to a large bowl; fluff with a fork.  cool.  add chicken, carrot, onions, red pepper, 2 tbsp. peanuts, 2 tsp. cilantro and salt to rice; toss to combine.

combine juice and remaining ingredients in a small bowl.  drizzle oil mixture over rice mixture; toss to combine.  sprinkle each individual serving with remaining peanuts and cilantro. 

*original recipe from www.yummly.com

chicken salad sandwiches

cannned chicken
light mayo
parmesan
spinach - coarsely chopped
dry roasted almonds
apples - chopped and covered in lemon juice
salt
pepper
multigrain bread

mix ingredients together and put on bread.  use judgement on portions. 

*original recipe came from me needing dinner for a picnic in a hurry.