We’re finally getting a bit of summer weather here!  We always try an hold off until June to pull the window unit air conditioners out of the attic and start using them, but we didn’t quite make it this year.  Last week we had some high 80’s and HIGH humidity, and this week began with a couple of days in the low 90’s with HIGH humidity.  That makes for some difficult, hot, and sticky sleeping conditions, so the window units have helped!

Last week I had the privilege of getting together with about six different women from my church throughout the week, and the highlight may have been the one who brought her one month old over for a lunch date!  That’s right, my friend Katie brought little Tristan over on one of those humid (but not warm and sunny) days, and we had a lovely lunch visit.  The best part was the LONG nap that Tristan took while I held him on the couch, and Katie and I chatted.  There is just nothing like cuddling with an infant, and I loved every minute of it.  Tristan’s daddy was even here for a visit this week, as he has been coaching Kory in test-taking skills and helping him prepare for the SAT on Saturday ~ a huge blessing to us.  So thankful for these two in our lives!

My own kids were at home as well, and I wanted to make us all a special lunch, so I put together a veggie plate, a cheese plate, and then created a chicken salad from a few different recipes that I have.  My kids love chicken salad, and have even gotten to a place where they don’t mind all of the crunchy stuff in it.  It seemed to be enjoyed by all, and I can’t wait to make it again.  It’s a keeper for the hot summer days ahead.

4 – 6 chicken breasts, cooked and chopped (I baked my chicken)
2 – 3 stalks celery, chopped
1 – 2 sweet, crisp apples, cubed (I used Gala and left the skin on)
1 small onion, diced (purple ones work well)
 1/2 – 1 cup slivered almonds, toasted
3/4 cup mayonnaise
3/4 cup sour cream
1 Tbsp honey or agave
2 tsp lemon juice
salt and pepper to taste

Combine chicken, celery, onion, and apple in large bowl.  In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, honey/agave, and salt and pepper.  Add dressing to the chicken mixture and thoroughly combine.  Toast the slivered almonds, and either add them to the mixture as well, or sprinkle them on top.

For a pretty presentation, wash and dry a few lettuce leaves, and place them on a plate or platter so that the ruffled edges skirt outward.  Spoon chicken salad gently on top of the bed of lettuce.  Sprinkle all or a few of the almonds on top for a garnish.