What a Glorious Day for a Picnic

Good Day and welcome to the First Wednesday of the Easter Season. It is very much with a sense of mixed emotions that we celebrate this the 4th day of the Octave of Easter. While the whole of the Church mourns the passing of Pope Francis, it is also a time of joy.

Mourning is something to keep the living occupied. In my life I’ve lost friends to wars. I’ve lost friends to the streets. I lost a mother, a brother, a daughter and most recently a sister. Some say that’s been a lot of loss. While at times I feel sad over this loss, wishing I could hear their laugh just once more or share an accomplishment, or just talk for a few more minutes about everything and nothing, I’ve never felt the need to truly mourn. To grieve beyond consolation is a foreign concept to me. While personal loss fractures a part of me, I have always believed there is a purpose for living and for dying. At times death seems so senseless – loss to violence, sickness or addiction can seem overwhelming. We often search for answers – insisting there has to be a reason and crying out in our pain “Lord, I don’t understand.” It’s okay not to understand. Sometimes when we try to make sense of it all on our own terms, we fill that sense of emptiness with anger, frustration and despair. Trust in Him. It’s okay let go, to feel sad. It’s also okay to feel joy. Especially when someone we love has been suffering. God has said thank you my good and faithful servant. Now is the time for you to rest. In that there surly must be joy.

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Today is National Picnic Day. While picnics should be a time of making memories picnics can also be a time to soak in the beauty of the world around us while remembering those who are a little further along on the winding journey home. It’s also a Tuesday. And most of you know by now Tuesdays mean spice. This salad is beyond delicious. Enjoy!

Southwest Chopped Chicken Salad
2 boneless Chicken Breasts
Olive Oil as needed
3 tablespoons Taco Seasoning
1/2 head Green Leaf Lettuce
1 cup Cherry Tomatoes
1 whole Cucumber
8 White or Brown Mushrooms
2 cups Spring Green Blend
1 Lime, juiced
1/2 cup shredded Pepper Jack Cheese
1 cup Buttermilk Ranch Salad Dressing
1 teaspoon Taco Seasoning
Pinch Cayenne Pepper
Fresh Black Pepper

Cut chicken breast into bite-size pieces. Set aside. Heat oil in a skillet over medium heat. Once warmed, spread chicken out in the skillet. Season withal with taco seasoning. Stir often, cooking until the chicken pieces are cooked through, about 8 minutes.

While the chicken is cooking, chop the green leaf lettuce. Cut tomatoes in half. Peel and slice cucumber. Clean and slice the mushrooms. Place lettuce, tomatoes, cucumber and mushrooms in a large mixing bowl. Scatter spring greens into the bowl. Toss to blend. Spread salad out on a large serving platter, set aside. Set vegetables aside.

Once the chicken is cooked through, slice lime in half. Squeeze fresh lime juice over the meat. Toss chicken, remove skillet from heat. Scatter seasoned chicken over the top of the salad.

Whisk ranch dressing with remaining teaspoon taco seasoning and a pinch of Cayenne Pepper. Serve salad with dressing and pepper jack cheese on the side to use as desired. Finish the salad with some fresh black pepper.

Note: For a picnic, assemble salad on the platter, cover with plastic wrap. Place dressing and cheese into bowls with tight fitting lids and keep in the cooler until ready to serve. The salad is fine at room temperature. Enjoy!

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Give thanks to the LORD, invoke His name;
make known among the nations His deeds.
Sing to Him, sing His praise,
proclaim all His wondrous deeds.