My New Spin on Chicken Salad

Let me start by saying that while the posts about food have been lacking in photographic evidence, you should be thanking me for that. Seriously, I don't think I've ever taken more unappetizing pictures ever before. So, until I have the foresight to actually set aside part of the meal so that I can take a picture of it in good light, not to mention remember that I'm supposed to take the picture the next day, you don't want to see the dark, slightly disgusting pictures I've been taking lately.

That aside, let us get to today's meal. Actually, tonight I had leftover greens and rice and cooked some Cajun salmon to go with it. But, the other night I made chicken salad, but added a little something-something to make it extra tasty. I've been eating it for lunch all week and I still haven't tired of it. Good thing, too, since I have a lot left still!

Lemon-Thyme Chicken Salad

2 boneless/skinless chicken breasts
1 tbsp dried or fresh thyme (fresh would probably be a lot tastier, but I only had dried in the house)
salt (as needed)
3/4 lb brussel sprouts, shredded and rinsed well
6 good sized carrots, peeled, quartered and sliced thin
1/4 to 1/2 tsp sugar
12 oz small shell pasta
1/2 c mayonnaise
juice and zest of 1/2 a lemon
1/2 tsp thyme
good pinch of cayenne pepper
pepper to taste

Put chicken breasts in a pot, cover with water, add salt and thyme and cook until done. Allow to cool.
While the chicken is cooking, put on a large pot of water to boil.
Once water in second pot is boiling, add salt, stir, then add pasta.
Cook pasta until done, drain and rinse in cold water until cool.
While pasta and chicken are cooking, prepare the brussel sprouts and carrots.
Put brussel sprouts in a large serving bowl, sprinkle with a bit of salt (not too much, maybe 1/4 tsp) and about the same amount of sugar.
Also while other things are cooking, mix mayonnaise, lemon juice, lemon zest, thyme, cayenne pepper, and pepper (and salt if desired) in a bowl and set aside.
Once chicken is cool enough to handle, cut into bite-size pieces.
Add carrots, pasta and chicken to the shredded brussel sprouts.
Add the dressing and stir until well coated.
Allow to chill in the refrigerator for at least one hour.