Well friends, I’m finally back in action in the kitchen now that I’m settled in at home for the summer! I spent most of last week at the beach just relaxing (and CrossFitting at CrossFit St. Simons 🙂 ), which was great and all, but I like routine. So I’m happy to be back in my kitchen, back at my box, and starting my summer internships!
Since I got this question on Instagram already, I figure I’ll fill you guys in on what my internships are. My main one is with this super cool company called The Iron Yard, which teaches courses in computer coding. It’s located in a building that houses a lot of startups, so it’s a really cool work environment. Think: scooters to ride around on, unlimited beer on tap for the whole building, and a “Chowdown” every Friday where lunch is catered and the entire building eats together. Pretty sweet, huh?
I may learn a thing or two about coding, but the courses are 3 month intensives so I probably won’t really get to learn much since I won’t be sitting in on classes much if at all. I’m actually a sort of community/events intern, and I’ll be coming up with and planning fun and engaging events for the students as well as finding ways for The Iron Yard to get involved with the community through events and sponsorship. I’m pretty psyched about how independent it is, I’m not the “go fetch coffee” sort of intern which is great.
I also have another part time internship which I haven’t started yet. It’s with C Three Group, a consulting firm for renewable energies, which will be really great for learning more about that industry. It’s tougher work but it will be worth it!
Okay so enough about me and my happenings! Today I’ve got a super easy, super yummy recipe for you guys. This is my spin on chicken salad. The lemon poppy seed flavor is pretty mild, but it’s a nice way to switch things up. You can do it as endive boats or on its own, it’s equally delicious either way!
- 3 cups shredded chicken (3-4 chicken breasts)
- 3 generous Tbsp mayo
- 1 tsp Dijon mustard
- ¼ cup lemon juice
- ½ Tbsp lemon zest
- 1 tsp poppy seeds
- 1 Tbsp fresh dill, minced
- salt and pepper to taste
- 2-3 endive heads
- optional: ⅓ cup grapes, sliced in halves
- optional: ¼ cup almonds, roughly chopped
- Trim the endives and separate into individual leaves.
- In a large bowl, mix the shredded chicken, mayo, mustard, lemon juice and lemon zest.
- Stir in poppy seeds and fresh dill, and almonds and grapes if you’re including them.
- Season to taste with salt and pepper, then spoon into the prepared endive leaves.