Posts Tagged ‘chicken salad’

…is an excellent addition to chicken salad, I must admit.  In fact, I would go so far as to say that I prefer it to typical mayonnaise!  It’s hard to believe, but subbing reduced-fat cream cheese for mayo can actually be a healthier choice.  I wouldn’t recommend using it on a regular basis, but it is a fairly good substitute on occasion.  We made southwestern chicken salad wraps (found in Reader’s Digest) for lunch this week, and they are delicious.

For four servings of the chicken salad you need:

  • 4 oz. cream cheese, softened
  • 1/2 cup cooked chicken, chopped
  • 1/2 cup Monterey jack cheese, grated
  • 2 tbsp. green pepper, finely chopped
  • 2 tbsp. red pepper, finely chopped
  • 1/2 tsp. parsley
  • 1 tsp. chili powder
  • juice/zest of 1 lime
  • 1/8 tsp. salt
  • 2 flour tortillas

We made a few changes to the recipe so there would be enough salad for the week.  We used 2 cooked chicken breasts and about half a pound of cooked ground turkey along with whole peppers and 8 oz. cream cheese.   We subbed in cilantro for parsley and added the juice and zest of one lime.  I think black beans would also be a great addition for the next time (and there will be a next time!) we make this.

Anyway, simply combine everything but the tortillas in a bowl.

Scoop 3/4 cup salad onto a tortilla and roll it up tightly.  Now, you can either eat the wrap as is, or you can cut the stuffed tortilla into pinwheels.

This chicken salad is quite yummy!  I have certainly been looking forward to lunchtime all this week!



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…is adorable.  I know, I know, it’s just a pasta, but really.  So tiny, but it has the most satisfying bite and texture!  For lunch this week, we made a Greek pasta salad with feta and chicken that is quite delicious.

For this tasty lunch pasta you need:

  • 12 oz. ditalini or other small pasta
  • 1/2 cup reduced-sodium chicken broth
  • 1 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 2 cloves garlic, grated or minced
  • 1 tsp. Dijon mustard
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • salt and pepper
  • 1 lb. cubed, cooked chicken breast
  • 1 green bell pepper, finely chopped
  • 1/4 cup fresh mint, chopped
  • crumbled feta cheese, for sprinkling

Cook your pasta in boiling salted water for 10 minutes.

In a bowl, whisk together the broth, oil, mustard, thyme, oregano, salt, pepper, garlic, and vinegar.

Add the chicken and bell pepper to the dressing and toss to coat, then mix in the pasta and mint.

Serve a bowl of pasta topped with some crumbled feta.

Yum!  this salad really makes me look forward to my lunch hour–it’s pretty tough to beat the combination of pasta, garlic, mint, and feta!  Stir up a batch and enjoy a little piece of Greek heaven in your workday.


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…can get so boring, if you ask me!   Around our house, a plain old sandwich day after day is not an option.  We like to switch things up often and make tasty treats to break up our work days.  This recipe is one of our favorites, and Schatzi is actually the one who discovered it.  It’s a simple chicken salad, but is an especially nice option now that it is getting warmer out.

You really don’t need much:

  • 2 boneless chicken breasts
  • creamy salad dressing (we like Italian or Caesar)
  • mayo
  • 2 stalks of celery
  • 1/2 of an onion (we usually use white, but I used some leftover red this time.  Your choice!)

Start by seasoning your chicken with some salt and pepper and then sauteing it in a skillet.  I like to cut the breasts in half because they cook more quickly and you can easily tell when they are done.  Or, you can just leave them whole and use a meat thermometer, if you would like.

While the chicken is cooking, wash your celery and dice the entire stalk (leaves and all) into small bits.   Also, dice up the onion. They don’t have to be too small, because now you’re going to toss them in the food processor.  Chop in the processor to your desired chicken salad texture; we like ours diced pretty finely.

Then, do the same with your chicken.  When everything is diced to the perfect consistency, toss it in a bowl to add the last few ingredients.

Add a tablespoon of salad dressing and mix it into the chicken mixture well.  Then, add another tablespoon of dressing and 1 tablespoon of mayonnaise.  Continue in this 2:1 ratio until the salad is the right consistency for you.  For us, the right combo is about 2 tbsp. of dressing and 3/4 tbsp. mayo.  Then, squirt in a wee bit of lemon juice.   You can also stir in some Craisins and almonds to switch things up. We served ours on some potato rolls and had fresh mango on the side–perfect for a sunny spring day!

So simple.  So delicious.  Nice find, Schatzi!


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