Bake chicken – I use skinless, boneless white breasts.  I drizzle a glass pyrex dish with olive oil and sprinkle it with sea salt.  Then I place the chicken in the pan, salt and pepper,  and bake at 325 for about 40 minutes.

When it’s done and has cooled, cut the chicken in small pieces.

Mix in ¼ of a can of frozen concentrated orange juice, approx 1 cup of mayonnaise (or salad dressing), and some chopped celery (water chestnuts are good, too.)

Serve on croissants or on tortilla shells as a wrap with romaine lettuce.

This Week So Far:

Monday: Cleaning the kids bedrooms. 

Tuesday: A morning visit with my oldest daughter and babies; Cleaning my room. Tonight: 4-H western pleasure practice at the fair grounds.