Lemon Turmeric Chicken Salad Sandwich & Cowboy Caviar

Lemon Turmeric Chicken Salad Sandwich & Cowboy Caviar

These recipes, adapted from NYT Cooking, make for an easy lunch you can make ahead of time! Prep both on Sunday and keep in the fridge for simple meals all week long.

Ingredients:

Lemon Turmeric Chicken Salad Sandwich

• ½ lemon, zest only
• ½ tbsp lemon juice
• ¼ tsp white vinegar
• ⅛ tsp ground turmeric
• ½ tsp minced garlic
• ⅛ tsp sugar
• ½ tsp sea salt
• 2 tbsp plain Greek yogurt
• 2 tbsp light mayo
• 1 tbsp finely chopped dill
• 6 oz shredded rotisserie chicken
• Whole grain sandwich bread
• Baby arugula

Cowboy Caviar

• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 2 tsp minced garlic
• 1 tsp sugar
• ½ tsp sea salt
• ½ tsp black pepper
• 3 plum tomatoes, diced
• ½ red onion, diced
• 15 oz canned black beans, drained and rinsed
• 15 oz canned black-eyed peas, drained and rinsed
• 15 oz canned corn, drained and rinsed
• 1 bell pepper, diced
• 1 jalapeno, diced
• ½ cup chopped cilantro
• 1 scallion, chopped
• Tortilla chips for serving
  

Directions:

Lemon Turmeric Chicken Salad Sandwich

1. Combine lemon zest, juice, vinegar, turmeric, garlic, sugar, and sea salt in a medium bowl. Stir well, then add the yogurt and mayo and stir until smooth. Mix in the fresh dill and chicken, then refrigerate for at least 1 hour to chill.
2. Serve as a sandwich on whole grain bread with fresh arugula. OmieBox UP will keep lunch cool thanks to its built-in ice pack!

Cowboy Caviar

1. In a medium bowl, whisk together the olive oil, vinegar, garlic, sugar, salt, and pepper. Then add the tomatoes, onion, black beans, black-eyed peas, corn, bell pepper, jalapeno, and cilantro. Toss to combine and adjust salt and pepper to taste, then refrigerate for at least 2 hours to chill. 
2. Toss and garnish with scallions before serving with tortilla chips. We packed our chips in an OmieSnack container to keep them fresh!
   

Original recipes:

https://cooking.nytimes.com/recipes/1026914-lemon-turmeric-chicken-salad

https://cooking.nytimes.com/recipes/1020433-cowboy-caviar