Chicken salad variations

To use up the cucumber salad, my husband and I opted to make chicken salad. We had some skinless, boneless chicken in the freezer that he cooked.

We mixed the cucumber salad with the chicken once we chopped it. Then we added spices: Italian seasoning, garlic pepper. I also added golden raisins.

I split the chicken into two bowls, one heavy on the cucumber and the other heavy on the meat. The meaty bowl got mayo while the other got serious amounts of buffalo sauce. I added soft goat cheese crumbles to both.

Served on apple fritter bread with heaps of fresh spinach.

Beverage was a strawberry yogurt smoothie. (Serves three.)

- two cups strawberries

- one container strawberry rhubarb noosa yogurt

- one carnation instant breakfast packet in French vanilla

- about four ounces very vanilla soy milk