Salads

Chicken Salad

Ingredients:

2 cans (12.5oz each) chicken, or 3 cups cooked chicken

1 package (8oz) cream cheese

¼ cup sour cream

2-3 celery stocks, chopped

1 cup grapes, quartered

½ chopped pecans

½ teaspoon salt

6-8 avocados

2 limes

Method:

In a medium bowl combine the chicken, cream cheese, and sour cream, mix well. Add the celery, grapes, pecans, and salt. Mix to combine, set aside. Slice the avocados in half length-wise and remove the pit. Spoon the chicken salad into avocados, heaping them full. Squeeze a little lime juice over the tops to serve. Enjoy!

Enjoy leftover chicken salad in tortillas or on bread.

 

 

 

Creamy Potato Salad

Ingredients:

2 ½- 3 lbs red potatoes

3-4 stalks celery

4-5 hard-boiled eggs

Dressing:

1 cup Mayonnaise

1 cup sour cream

1 teaspoon yellow mustard

Splash of dill pickle juice

½ teaspoon celery salt

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon paprika, plus some for sprinkling

Salt and pepper to taste

Method:

Boil potatoes until just fork tender, drain and cool. For the hard boiled eggs my favorite way of doing them is to place the eggs in a pot of luke warm water. Bring to a boil and boil for 5 minutes, then take the eggs out immediately and place in ice water bath to stop the cooking process. Dice the potatoes into about 1 inch cubes, leaving the skins on.  Place into a large bowl. Chop the celery and add it to the potatoes. Peel and chop the eggs, add to potatoes. In a small bowl whisk all dressing ingredients together, salt and pepper to taste. Combine the dressing with the potatoes, starting with about half and adding more if needed. Reserve the extra dressing for leftovers, or Turkey Wraps. Enjoy!

 

 

 

Grilled Chicken Salad with Plum Lime Dressing

Ingredients:

2-3 chicken breasts

1 head lettuce

Cherry tomatoes

Salt

Pepper

Cumin (if desired)

Dressing:

2 peaches

4 plums

¼ cup brown sugar

2 teaspoons apple cider vinegar

½ lime (zest and juice)

Salt

Method:

For the dressing peel and dice the peaches, removing the pits. Dice the plums removing the pits (I left the peels on the plums but you can remove if desired). Using a food processor or blender, puree the plums and peaches. Add the rest of the ingredients and mix with the food processer/blender, salting to taste. Set aside.

Dice up the chicken breasts into about 1-2 inch cubes. Place in a bowl, season with salt, pepper, and cumin if desired. Mix to coat. Sauté in a large pan on medium high heat until golden brown and cooked through. Set aside. Chop the lettuce and halve the cherry tomatoes. Pour dressing over the salad and serve. Enjoy!

 

 

 

Coleslaw

Ingredients:

1 head cabbage

2-3 carrots

1 cucumber

3 granny smith apples

Dressing:

2 cups mayonnaise

Juice of one lemon (about 2 tablespoons)

2 tablespoon vinegar (red or white wine)

2-3 tablespoons sugar (depending on how sweet you like it)

1 teaspoon salt

½ teaspoon dry mustard

½ teaspoon celery seed

¼ teaspoon paprika

Method:

Finely shred the head of cabbage making sure to remove the core. Peel the carrots and cucumber. Using a Grater, grate the carrots, cucumber and apples. Mix everything together in a large bowl. Combine all dressing ingredients together and mix well. Pour the dressing over the veggies and stir to combine. Refrigerate for at least 2 hours before serving for best result. Enjoy!

 

 

 

Apple Salad

Ingredients:

1 head iceberg lettuce

3-4 stalks celery

2 apples

½ dried cranberries (optional)

½ chopped walnuts (optional)

Dressing:

1 ½ cups miracle whip

¼ cup sugar

1 tablespoon milk

Pinch of salt

Method:

In a small bowl combine all of the dressing ingredients together and set aside. Chop the lettuce, celery and apples place in a large bowl and toss to combine. Add the cranberries and walnuts. Pour over dressing and toss to coat. Enjoy!

 

 

 

Chicken Pesto Pasta

Ingredients:

1 (16oz) package short cut pasta

4 boneless, skinless, chicken breasts

2 cans (14oz each) quartered artichoke hearts (not marinated)

Grapes (any color you like)
1 (0.5oz) package pesto sauce mix
Olive oil

Zesty Italian dressing (I use the light so it's not so oily)

Method:

Cook pasta according to package directions, drain. Boil the chicken breasts in salted water until cooked through. Place cooked pasta into a large bowl, drizzle with olive oil and toss to coat. Add the pesto mix and stir until well combined. Dice chicken into bite sized pieces, add to pasta. Drain and roughly chop the artichoke hearts, add to pasta. Slice grapes in half and add to pasta. Stir to combine. Add enough dressing to coat, mix well. Enjoy!