Fruit and Nut Chick’n Salad Lunch

Chick’n salad is one of my favorite sandwiches.  I love making different variations, especially by the season.  Today’s was fruit and nuts.  It started with the classics, diced chick’n, celery and onions.  Then it got sweet and nutty with the addition of chopped apple, dried cranberries, dried apricots,  sweet fresh segments of clementine's and crushed hazelnuts mixed throughout.  The chick’n I used was Gardein, which already had a saltiness, so I only added black pepper, Earth balance vegan mayo and a little Better than Sour Cream, stirred it all together and viola, Fruit and Nut Chick’n Salad.
I served it up on Wheat and Flax Sandwich Thins, topped with spring mix and tomatoes.  We had some veggie fries on the side.  Andy, Mya and me all finished our plates.  Every bite.
I wanted dessert too.  I have been waiting for two days for my bananas to be ripe enough to make this “healthy” cookie recipe I found on the 101 Cookbooks Blog.  It was a batter of 3 ripe bananas, 1/3 cup coconut oil, 1 tsp. vanilla, 2 cups of whole rolled oats, 1/3 cup coconut, 2/3 cup almond meal, and 1 cup organic vegan chocolate chips and cinnamon, salt and baking powder.  No extra sugar.  They were baked for 15 minutes at 350. They were awesome.  Next batch I will add some almond butter. 

On a personal note.  Mya got a hair cut, very short… she wanted me to share the pics!