But I found another really tasty recipe. This is even better than the Tuna Tarragon Salad, because it's SO GOOD for you. Less than 300 calories a serving, and only 5 grams of fat. The recipe makes two servings. (Source. As if I could make up my own recipe.)
Cantonese chicken and corn soup
1-inch piece of fresh ginger—peeled
3 cups chicken broth (I fancy up the broth by boiling it with 2 carrots, 2 stalks of celery, 1 onion, and 2 sprigs of parsley for 30 minutes, then straining out the vegetables.)
1 tablespoon soy sauce
½ teaspoon sesame oil
¾ cup canned creamed corn
1 oz (30g) dried rice vermicelli noodles
1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
½ cup skinless rotisserie chicken breast—finely shredded
1 scallion (spring onion)—thinly sliced
CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.
P.S. I know I should take pictures of these recipes. I actually did take one of the pasta salad, but according to Jill it looked like maggots. I swear, it didn't taste like maggots. So I figure the recipes are better without my pictures. Though the actual picture of the pasta salad can't be worse than repeated use of the word "maggots" in a post about food.