Which came first—the chicken or the egg? I say, who cares! Let’s throw them both together and make something delicious. Whether on the road in a cooler or in a lunchbox for school, this healthy meal fills them up and keeps ‘em going. My kids adore this lunch on-the-go, especially the carrot spoons. I take an extra minute to scrape out a carrot stick so that they can use it as a spoon. That way, they can eat every bit of it, spoon and all! Hey, if it gets them to eat some extra veggies because it’s fun, it’s worth the extra time.
SALAD
2 cups diced cooked chicken
2 hardboiled eggs, peeled and chopped
1 stalk celery, chopped
1 green onion, chopped
1 TBSP chopped fresh parsley
½ tsp dill
½ tsp Dijon mustard
2 TBSP mayonnaise
⅛ tsp granulated onion
Sea salt to taste
Freshly ground black pepper to taste
Squeeze of lemon juice
SPOONS
2 carrots, peeled
PEPPERS
4 bell peppers, any color you’d like
GARNISH
Chopped toasted almonds
Makes 4 peppers
In a medium-sized bowl, stir together the salad ingredients until well blended. Set aside.
Cut the ends off of the carrots. Cut off the skinny end, leaving a 4-inch piece on the fatter end. Cut this piece in half. Using a teaspoon, scrape out a well in the fattest part of the carrot to create a spoon. Do so for all 4 pieces.
Cut the stem tops off of the bell peppers. With a spoon, scrape out the white ribs and seeds.
Fill each pepper with the chicken and egg salad.
Store the dish in an airtight container in the refrigerator or a cooler until ready to eat.
Top each pepper with toasted almonds, and serve with a carrot spoon.
