Ever since I banned feedlot meat from my diet, it’s a lot harder to eat ethically when I travel. That’s why I try and research farm-to-table restaurants ahead of time whenever possible. But what if you’re in transit, on your way to some fabulous city but you need a place to eat lunch? Or just taking a day trip somewhere and you want to avoid fast food?
Remember picnics? A roadtrip is the perfect opportunity to slow down, smell the roses, and take time for a roadside picnic. It doesn’t matter if it’s a rest stop on Interstate 80 in the middle of Ohio or a roadside park on a country road. Not only is it good to eat wholesome, homemade food you brought along in your cooler, but it’s also a good excuse to stop and rest and enjoy food with your travel companion. Or even by yourself. We just don’t take the time to eat slowly and enjoy our meals anymore.
Here’s my antidote for fast food when you’re on the road:
The easiest way to make a chicken salad is by planning ahead. Let’s say you know you’re going on a trip next weekend. If you happen to roast or grill a chicken, you should have leftover meat on the carcass. Otherwise, you can easily cook up some chicken ahead of time for the salad. If you make the chicken salad the night before you leave, it’s all set to throw into a cooler when you hit the road. Here are the ingredients I like in my salad but you can certainly vary them by what’s in your fridge, or by adding what you really like and omitting what doesn’t appeal to you.
(Bill and I often add eggs because we usually have a few eggs to use up before a long vacation. If you don’t like eggs in your chicken salad, you could fry them up for breakfast the day you leave to use up what’s in your fridge. Or have them in a frittata the night before.)
Roadtrip Chicken-and-Egg Salad
Leftover roast chicken, or about 8 oz. of chicken, cooked
2 T. mayonnaise
1/2 tsp. dried mustard
1/2 tsp. paprika
2 sprigs fresh hyssop, leaves only, chopped
2 stalks of celery, chopped
1/4 cup red onion or 1 shallot or 2 green onions, sliced
2 eggs, hard-cooked, peeled and chopped
Salt and pepper to taste
Chop chicken into 1/2 to 1-inch pieces.
Mix mayonnaise with paprika and mustard, then add chicken and onion or shallot.
Add hyssop, celery, and eggs. Stir to coat.
Chill in fridge overnight. Serve over mixed greens or on bread for sandwiches.