Anne McAlpine: November 14, 2019

Thanks to our readers for continuing your random acts of kindness – I am well on the way to accumulating the 73 I am hoping for. Some of them are:

• Two of our readers left their money in the grocery cart slot for the next person.
• A very kind gentleman put my large bag of bird seed onto the counter for me at Home Hardware and then carried it out to my car.
• Someone paid for another senior’s lunch at the Cypres Centre.
• My friend Darrell, a war veteran, offered to take part in the Remembrance Day service that my daughter organized at Bellmore School in Binbrook.
• Kaitlyn tracked down a man in a store to tell him that he had left his lights on (and that was after he took her parking spot).

When Allison brought me a can of chicken chunks that she got at Costco I was a bit doubtful about it, but I have had her get more for me since. It is a good way to get your protein in at mealtime when you are just too tired to cook. I was amazed that it was so good and I have used it for chicken salad, in pasta, and in a honey soy sauce mixture over rice.

This chicken salad with cranberries is definitely a favourite lunch item for me. It keeps well in the fridge and I like the combination of flavours. You could use mayonnaise if you prefer that instead of Greek yogurt. You can, of course, make this with baked and shredded chicken. Do adjust the amount of ingredients as you prefer. I added a few finely chopped walnuts just before I ate it. They will go soft if you add them and then store in the fridge. You could also add fresh halved green grapes before serving.