Today is the first day that my husband and I observe fasting in the month of Ramadan. We will not be eating or drinking during daylight hours. It is the month of praying and forward graces to others.So I won’t be cooking during the days except for Yaseen. Reading or posting about food may not be the good as to provoke hunger or indulge in virtual deliciousness. I would be posting and visiting my favourite food blogs at night where my home would be infused in aromatic Middle East exotic spices.

So here is a simple dish we regularly made for quick lunch. When we have some leftover roasted chicken in the fridge, I know it’s time to make some crunchy and juicy chicken Mayo salad.

Hearty Chicken Mayo Salad

Ingredients: (2 servings)

1 1/2 cup sliced roasted chicken

2 hard boiled eggs- peeled and sliced

Green salad of your choice

1 large tomato- sliced

A handful of green olives

2 tbsp pickled jalapeños

1/2 onion-sliced

2-3 tbsp Mayonnaise

Preparation

Arrange salad leaves and other vegetables over the serving plate, add chicken and eggs, and top with some mayonnaise.

I will continue to post about our adventures and something interesting from this small corner of the earth during the day… and all about food at night.

I am currently working on a small project for Yaseen birthday (15th Aug). He is about to turn 3, my husband and I decided to write him a small book about his adventures and road trips in India and Thailand so far. It is going to be a small fun book with lots of pictures and stories along the rides.

Have a beautiful day,