Cashew Raisin Chicken Salad
Two ideas about dementia grabbed my husband’s attention recently. I want to bring both of them to you.
As an aging Boomer, the title of Michael Kinsley’s book speaks volumes: Old Age: A Beginners Guide.
Powerful, no?
Here’s a quick excerpt that appeared in Parade magazine:
“I begin with the assumption that, as age cohorts go, boomers will be remembered for being especially ambitious and competitive. Fair generalization? . . .
There are all sorts of theories, but it probably has something to do with boomers being the largest age cohort in American history, and the most affluent. As they prepare, inevitably, to lose the game of life, which ambitions do they look back on with the most embarrassment? Which seem most pointless? Without much trouble, I conclude that it’s the competition for things. Two bumper-sticker clichés more or less say it all: he who dies with the most toys wins and you can’t take it with you. The second is profoundly true, making the first profoundly wrong. Toys will do you no good when you’re dead. You’d happily trade them for more time with the grandchildren, wouldn’t you?
So maybe what you really want is longevity..."
Read the full column at PlanZDiet.com
Related Recipes at PlanZDiet.com:
Caribbean Chicken Chili
Zippy Szechuan Chicken and Veggies
Cashew Raisin Chicken Salad
Servings: Serves 4
Ingredients:
1 whole rotisserie chicken from the deli (I get a plain one). Pull it apart and cut the meat into cubes. Toss the skin and the carcass. You’ll end up with about 4 cups of chicken.
½ cup of raisins (or less)
1 cup of cashews. I leave mine whole but you can use pieces to save on budget.
1 cup of mayo (approximate; depends on how creamy you like your chicken salad)
Sea salt and pepper to taste. I use lots of pepper.
½ – 1 tsp of curry powder. This is to your taste, too.
Instructions:
Put all of the ingredients in a bowl and stir. I use plenty of pepper in mine and I always add a whisper of cayenne to dishes like this to give the flavor a little extra sparkle.
Serve on top of salad or toast one piece of a low-carb bread, butter it and serve open-face. Julian’s bakery makes a nice low-carb whole wheat. I don’t eat it often but when I do I feel spoiled.
Enjoy!
Cheers,
Zola
