Those of you who know me better than others know that I’m not much for following a recipe to make a meal. I’m pretty much a wing-it type. I think through stuff in my cabinets and refrigerator and figure out a way to put it together—usually to decent results.
This tendency of mine was the incubator for one of my more famous comments to Scott and Clark while living with them at the Park Rd. house. “You need to be more creative!” I blurted out when they complained we had no food and wanted to go to the store. I could think of plenty of options! Clark still brings it up now and then.
So, I currently have this big bin of baby spinach that I’m not getting through as fast as normal, along with some pitas I wanted to eat. For a few days, I’d been planning on doing something about those lingering refrigerator items. And tonight I finally did. Turned out de-lish! So, I’m going to guesstimate a recipe for you; “~” means “my best guess.”
- ~4 cups chopped organic baby spinach
- 3 stalks celery
- 1 9.75 oz can chicken breast in water
- 1 tomato (not sure which type… but certainly not a cherry or grape tomato)
- 1/4 cup crumbled basil and tomato feta cheese
- ~1/2 cup light salad dressing
- ~3 tbsp extra virgin olive oil
- ~1 tbsp mustard
- whole peppercorn
- whole chicken seasoning (whatever that means)
- pita bread
Chop the celery. Dice the tomato. Drain the chicken. Put spinach, celery and tomato in a bowl. Crumble the chicken and put in bowl as well. Add the crumbled feta cheese. Mix in salad dressing, olive oil and mustard. Grind peppercorn and chicken seasoning over mixture to taste. Cut pita bread in half and open. Stuff with salad. Potentially serves two. But I ate over half of it after my workout tonight.