Sometimes, nature surprizes me!
These beautiful grapes are out of my momma's backyard. Crazy, considering we live in the desert. When she said she planted grapes I really didn't think they had a chance, but low and behold, she has more grapes than we can carry.
Upon a bit more research, I found out just how well grapes do grow in our hometown. Corrales, NM is actually a big wine hub. In fact, it actually had quit a bit of notoriety in the '60's and many people opened up little wineries in this once farming community along the Rio Grande.
Grapes do grow in the desert.
This recipe was inspired by these sweet green grapes.
Packed with potassium, vitamin C, K and so much more these little green fruits provide a ton of nutritional additives to your diet including;
1. Beneficial Antioxidants
2. Prevent Heart Disease
3. Weight Loss
4. Eye Health
5. Blood Pressure
6. Blood Sugar and Diabetes
7. Colon Health
Read more about this at Sun World
Re-purposing to perfection!
Once a week I cook a crockpot of chicken. I'm not a huge meal prepper, instead opting for meal batching. I always make way more than I need for every meal and usually freeze the leftovers for later.
The recipe French Citrus Fennel Crockpot Chicken is one of those meals.
But sometimes it's best re-purposed in another awesome meal. And that's where this lovely recipe for chicken salad came in!
Combined with the beautiful green grapes from my momma's house and a little Primal Kitchen Mayo, chicken salad is the way to go for a fresh, chicken remake.
- 1 pkg/ 4-5lbs of cooked Crock pot chicken-
- 2 cups primal kitchen mayonnaise
- 2 cups chopped green grapes 🍇
- 1 cup chopped slivered almonds
- 2 springs fresh lemon thyme
- 3 large basil leaves
- Garlic and sea salt to taste
Shred chicken in a large mixing bowl. Add 2 cups of mayonnaise and mix thoroughly. Add green grapes slivered almonds thyme, basil, and garlic and sea salt. Mix well. Plate and serve. Can be refrigerated for future meals.