Hello, Monday! How was your weekend? Ours was a good one. We spent Friday evening at the soccer field, followed by grabbing Mexican for a late dinner. Saturday we had friends over in the afternoon to watch football and celebrate “the Hailey’s.” Our Hailey’s birthday is this week and their Hailey’s birthday was last week so we usually get together for a celebration! This time I made mud pie, with Oreo’s and gummy worms, at Hailey’s request as well as white chicken chili dip, homemade guacamole, wings, and fries.

It rained all day which only added to the cozy vibe. There’s something so nostalgic to me about the sounds of college football, snacks, family, and friends.

If Saturday was a day of leisure, then Sunday was quite the opposite. Sunday was productive. Meal planning, grocery shopping, work out, errand running, and some food prep. I boiled eggs for David to grab in the mornings, marinated the chicken for dinner, and boiled chicken to shred to make my favorite smoky deli style chicken salad.

Monday nights the girls have back to back soccer practices, right through dinner time. I’ve decided I’m going to try packing dinners this year in their new lunchboxes and each one can eat while the other one practices. Tonight they’ll have chicken salad wraps with carrots and ranch.

This smoky chicken salad is one of my favorite recipes. It’s made smoky by the smoked paprika that gives it a deeper flavor and contrasts nicely with the sweet pops of cranberry and the crunch of the pecans. It all comes together beautifully for a simple and tasty chicken salad that goes great on a wrap or on top of greens.

You can use rotisserie from the store for ease. I boiled two large chicken breasts then used the mixer hack to shred it into tender pieces.

In the mood for a classic chicken salad? Try my popular chickpea “chicken” salad for a fun and nutritious twist on an old school favorite!

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