Easy Chicken Salad: Sweet and healthy too!

 It has been super hot the last few days and I've been putting effort into posting some easy salads for easy meals.

 This summer salad may be a good choice for one of our hot summer days.  Served with crackers or on a croissant or even used as an appetizer this is a very easy and at the same time refreshing summer salad.

I have some canned chicken in my pantry.   I honestly don't use canned anything much but I had wanted to try this recipe with some pineapple tidbits, cranberries and a few other add -in's. 

I'm making this easy chicken salad I found on the label of a can of chunk chicken.. Hubby loved it! I toasted a sub roll for some extra crunch .  Enjoy!

Note:  Next time I make this I'm thinking of using Greek yogurt instead of mayo.  A new twist!  I love Greek yogurt.  I'd use plain or honey if I were doing it.  Just sayin!

  Happy Baking and Cooking from my kitchen to yours!

 

The recipe did call for some chopped apples but I didn't have any but you may want to add one.

1 can Chunk chicken breast drained and rinsed or Rotisserie chicken cut into pieces
1/2 cup celery  diced
1 medium apple chopped
1 cup pineapple chunks drained
2 tablespoons raisins or cranberries
2 tsp. toasted sesame seeds
5 tablespoons light mayonnaise
1/2 tsp. curry powder (I used ginger because I didn't have curry)

Drain chicken if using canned chicken (I rinse it too).   I am just fussy about canned chicken and tuna and must rinse.

   Combine chicken, celery, apple, pineapple, raisins or cranberries  and 1 tsp. sesame seeds in a large bowl. Mix mayonnaise and ginger or curry powder.  Spoon mayonnaise through chicken mixture. Toss to coat.  Sprinkle with remaining sesame seeds.

Serve with crackers for an appetizer or

Serve on  a warm croissant, soft  or toasted roll




6/1/12
3/15/13
7/18/13

Fiesta Bean and Cheese Dip

Here's another appetizer for you to try.  When I read thru the recipe it really appealed to me and hopefully it will appeal to you and you'll try it.  Great for fall get togethers!

Fiesta Bean and Cheese Dip

1 pkg. 8 oz cream cheese softened to room temperature

½ cup Heinz tomato ketchup

1 pkg. 1.25 oz Taco seasoning mix

1 can homestyle brown sugar and bacon beans

1 pkg. (8oz) shredded Colby and Monterey jack cheese blend, divided

1 can (4.5 oz.) chopped greened chiles, drained

Preheat oven to 425 degrees

In a large bowl, mix together cream cheese, ketchup and seasoning mix until smooth.  Stir in beans, 1-1/2 cups cheese blend and chiles

Transfer to greased 1 ½ qt. Baking dish.  Sprinkle remaining ½ cup cheese blend evenly on top.

Bake uncovered for 15 to 20 minutes or until cheese is melted and lightly browned.  Serve warm.

5/9/13

Pepperoni, Provolone Monkey Bread

My daughter made this today and I thought I share her recipe. Picture of it to follow!

Here's a little something I make for the Daytona 500...my version of the Pepperoni and Cheese Pull-Apart Bread....

2 cans pizza dough
1/4 lb deli provolone cheese
1/2 lb sandwich pepperoni
2 tsp parsley flakes
1/3 cup olive oil
1/2 cup grated Pecorino Romano cheese

Instructions:
1.) Preheat oven to 350 degrees

2.) Cut pizza dough in slices and then into quarters

3.) Cut pepperoni and provolone cheese into small pieces

4.) Mix all ingredients in large bowl with hands and toss so olive oil is spread evenly throughout and on each piece of dough.

5.) Place all ingredients in bundt pan and bake for 35 min or possibly a little more. Note: If t isn't baked long enough your center might not be totally cooked.  It's a hard call. I'd press it toward the inside and if it springs back it should be done.

6.) Flip over onto plate while still hot

7.) Serve with marinara or pizza sauce

Enjoy!

2/24/14