Barbecue Chicken Salad

Changes are taking place...

so that means you eat the same things.

Like pizza, and burgers, and frozen lasagna, and...chicken salad. 

I had absolutely no intention on sharing yet another chicken salad recipe with you at least until summer 2014, but then this happened and I simply couldn't resist.  I threw this together on a whim one day (several weeks ago, actually.  I've been MIA, if you haven't noticed.  Like I said though, there are some changes taking place in our lives- more on that at a later time, but no, I'm not bearing child) and it was love at first bite.  But we're kind of barbecue freaks in this house.  It's sweet and spicy and tangy and perfectly acceptable this labor day weekend.  And a heckuvalot more up my alley than smoking a brisket.

omgbbq.

sorry, keeping it short today folks!  hopefully i'll be back in the blogging swing of things soon!

Barbecue Chicken Salad

1 large chicken breast, cooked and chopped

1 stick celery, chopped

1/4 cup red onion, diced

1/3 cup corn kernels

1/2 teaspoon italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons mayo

2 tablespoons barbecue sauce (I used Head Country Hot for a little kick!)

Combine chicken celery, onion, and corn.  Sprinkle with italian seasoning, salt, and pepper and toss.  Add in mayo and barbecue sauce; toss to coat.  Refrigerate for one hour or until ready to eat.

Chelsea Original :)

Curried Cranberry Chicken Salad

I'm heading to a party.

A party with presents and pizza and cake and Nathan in a speedo.

It's a birthday party for Benjamin!

Yes, my adorable nephew turns three this weekend and we're going to celebrate.  There will be water games and animals (no, not a petting zoo, just our dogs Sam and Annabelle, so yeah, I guess a petting zoo) and candles (three big special candles) and balloons. 

Our little getaway starts in t-minus two days with the four hour roadtrip north.  The drive usually starts out with me driving (Nathan sleeping), then Nathan driving (me reading while Nathan is ready to chat, so...no reading)-- ps currently reading Dark Places by Gillian Flynn (Gone Girl).  Very good.  Excellent writing but a bit on the morbid side.  Dark, I suppose. 

Before I headed out, though, I was hoping to share this quick and easy chicken salad with you.  (Sorry, not exactly cake and pizza but it's a perfect summertime treat, nonetheless).  Simply chicken tossed with celery, green onions, dried cranberries, and a dash of curry powder, it's a healthy meal that keeps Nathan trim for that speedo. 

Curried Cranberry Chicken Salad

Serves 2-4 (about 3-4 cups)

1 large chicken breast, cooked and chopped (mine was about 10 ounces)

2 sticks celery, chopped

2 green onions, sliced

1/3 cup dried cranberries

1 (5.3 ounce) container plain greek yogurt (I used Oikos)

1/2 teaspoon dried italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon curry powder

Mix chicken, celery, green onions, and cranberries in medium size bowl.  In separate, small bowl, mix yogurt, itailian seasoning, salt, pepper, and curry powder.  Pour yogurt mixture over chicken mixture and toss to coat.  Refrigerate for one hour before serving.

Chelsea Original :)



Spicy Ginger Balsamic Tomato Salad

We have officially had our first dinner party.

There were only four of us.  And the other couple was my parents.  And they pretty much did all the cooking.  But still.  We had guests for dinner, at our table, in our home.  We're so grown up!

Upon their arrival, the car was unloaded (wine in tow, no doubt), the tour was given (we've bought a few things since their last visit), and drinks were poured (beer for the guys, said wine for mom, fruity cocktail for me, as usual).  At last, our little party was underway.  While the men manned the grill, us ladies stayed in the kitchen making this tomato salad- a light and refreshing side dish straight from the kitchen of my sister. 

We were first introduced the evening after my brother's wedding at a small get-together at her place and Nathan's been talking about it ever since.  Once my parents announced their intentions to drive down and stay with us for a little weekend vacay, they insisted we put our lonely grill to use, and I knew instantly that tomato salad would make an appearance.  The tomatoes get a little heat from the jalapeno, a bit of a zing from the ginger, and a salty drizzle of balsamic poured over top; we definitely enjoyed good company and good food that evening.

Spicy Ginger Balsamic Tomato Salad

Serves 4

2 large tomatoes, cut into large chunks
1 green onion, diced
2 garlic cloves, minced
1/2 jalapeno, minced

1/8 cup balsamic vinegar
1/2 tablespoon brown sugar
1/2 tablespoon olive oil
1 teaspoon fresh ginger, finely minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Combines tomatoes, green onion, garlic, and jalapeno in large bowl.  In separate, small bowl, whisk together balsamic, brown sugar, olive oil, ginger, cumin, salt, and pepper.  Pour dressing over tomato mixture and toss to coat.  Chill for one hour before serving.

Adapted from my sister, Mel.

Sweet Corn and Bacon Chicken Salad

I'm pretty pumped.



You see, this weekend my little brother is getting married!  (Yes, both him and my sister have Nathan and me beat, despite the fact that we've been together at least one year longer than either of them.  Not that this is a contest or anything...), but yea, I'm seriously excited.  And I must say, he's tying the knot with one really great girl.

Their gift is wrapped; (multiple!) dresses have been bought (ahem...four...); travel arrangements, dinner plans, and hotel accommodations have been made; haircut and pedicure are taking place this afternoon.  It's definitely going to be a fun and family-filled weekend!  Needless to say, things have been busy (and I'm not even the bride!).  So what's a great thing to have on hand during those busy busy weeks (which, who are we kidding, is every week)?  Chicken salad, my friends.

I tend to get on a bit of a chicken salad kick come summer.  Last year I treated you to greek, southwest, and peach and honey mustard versions, and now I'm starting up again with corn and bacon.  I love love love having a batch of this stuff in the fridge, ready to spoon between two slices of bread or picked at straight from the bowl.  As I nibbled on this I thought about how to describe the flavor (maybe a little too hard, actually), but it's definitely a little different than the more traditional, tangy mayo variations.  It's got a zesty kick from the paprika, and a salty smokiness from the bacon and dijon.  It's a good thing though, if you're into that sort of thing, and if your brother is getting married in a few days. 

Sweet Corn and Bacon Chicken Salad

Makes about 4 cups

1 pound boneless, skinless chicken breasts, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2/3 cup plain greek yogurt (I used one [5.3-ounce] Oikos container)
1 1/2 tablespoons dijon mustard
1 cup cooked sweet corn kernels
4 bacon slices, fried and crumbled
4 green onions, sliced
2 tablespoons chives (or 2 teaspoons dried)

Add shredded chicken to a large bowl and season with salt, pepper and paprika. Add yogurt and mustard, tossing well to coat, then fold in the corn, bacon, green onions, and chives. Taste and season with more salt and pepper if desired.

Adapted from How Sweet It Is.

Mom's Waldorf Salad

Let's talk traditions.

Like the one where your brother chooses the same italian restaurant year after year for his birthday.  Or the one where you bake the usual tried and true cookies with your mom and sister every Christmas.  Or the one where you and your fiance grill up a different type of burger every Sunday night during the summer.  Or the one where every time your mom cooked up her homemade chili, there was sure to be a Waldorf salad on the table that night.  And some hot and flaky popovers.  Or is all that just me?

Over the holidays my mom had a little surprise in store for the ladies in the house.  Each of us were presented with a cute Susan Branch recipe binder with which we are to fill with sweet treats and savory dishes that we share with one another.  A family cookbook, of sorts. 

This recipe was the first to go in.  Followed by my dad's famous football dip and my future sister-in-law's crazy good chocolate chip cookies.  And I'm not stopping there- my brother's challah and my sister's stuffed pasta shells are next on the list.  Gotta love family stuff.

Mom's Walforf Salad

Serves 2 (when my mom emailed the recipe to me she was sweet enough to accommodate the measurements for my blog)

1 apple
1 stalk celery, sliced
1/4 cup walnuts, broken into small pieces
1/4 cup raisins
5 tablespoons mayonnaise
1 tablespoon of maraschino cherry juice (you can substitute 1 teaspoon sugar)

Core and dice the apples into bite-size pieces.  In a bowl, combine the apple, celery, walnuts and raisins. 

In a small separate bowl, mix mayo with a little cherry juice (or sugar).  Pour over apple mixture and toss gently to serve. 

Adapted from my mom.

Sweet Corn, Peach and Honey Mustard Chicken Salad

Let's just call this summer in a bowl...

Or "one last hoo-rah to summer in a bowl".

Labor Day is just around the corner, the nights are getting a little cooler, and school is officially back in session.  That has end of summer/start of fall written all over it. 

Yes, I have shoved a lot of burgers, berries, and chicken salads in your face the past couple of months and my seasonal gears will be switching soon but before they do I had to share my favorite chicken salad recipe I have made all summer.  My favorite people.  Seriously. 

This one has a unique combo of corn, peaches, and fresh basil with a honey mustard-soy sauce dressing.  It's sweet and salty and has a wonderful balance of summer tastes and textures- the perfect bowl to cap off the season and take just a little more advantage of the produce.

Sweet Corn, Peach and Honey Mustard Chicken Salad

Makes about 3 cups

1/2 tablespoon olive oil

1 1/3 cup sweet corn kernels

1/4 teaspoon pepper

Dash coarse salt

1 cup cooked and shredded chicken

1/2 peach, chopped

1/4 cup basil leaves, chopped 

1 tablespoon soy sauce

2 tablespoons honey mustard

Heat olive oil in a small skillet over medium-high heat.  Add in corn kernels and sprinkle with pepper and salt.  Cook until warmed and golden (about 7 minutes).  Set aside and let cool slightly.

Combine cooked chicken, peach, corn and basil in large bowl.  In separate small bowl, stir together soy sauce and honey mustard.  Pour over chicken mixture and toss to coat.  Eat as desired!

Adapted from Running to the Kitchen.

Greek Chicken Salad

Let's do lunch.

My treat!

Ok, well you'll have to do a little prep work, but I'll give you the recipe and the rave reviews and let you take it from there.

Isn't chicken salad wonderful?  Growing up I never really got into the traditional chicken/celery/grape/mayo dish, but I have now discovered chicken salad comes in many forms (why is it that growing up you tend to think of the things your mom made as the ONLY way to make them??).  So I'm finally discovering the versatility with chicken salad (you may remember the southwest version I made a couple of weeks ago) and you can eat it in many forms too!- in a bowl with a fork, tucked between two slices of bread, or nibble at it straight from the fridge (I chose to do all three). 

Oh, and eat it for lunch, snack, dinner, breakfast...? 

Greek Grilled Chicken Salad

Makes about 4 cups

1/2 pound chicken, cooked and chopped into small chunks
2 roma tomatoes, chopped
1/4 of a red onion, chopped
1/2 of a cucumber, copped
1/4 cup feta

for chicken dressing:
2 tablespoons greek dressing
2 tablespoons lemon juice
1 tablespoon lemon zest
1 garlic cloves, minced

for quick tzatziki:
1/4 cup plain Greek yogurt or sour cream
1 teaspoon olive oil
1/4 teaspoon lemon juice
1 garlic clove, minced
2 tablespoons chopped cucumber
1/2 teaspoon dried dill
salt and pepper, if desired

30 minutes to 2 hours before servings, place cooked chicken in a ziplock bag or baking dish and cover with the dressing ingredients (dressing, lemon, zest, garlic) and let sit.

Meanwhile, combine the tzatziki ingredients (yogurt, oil, lemon, cucumber, garlic and dill) in a bowl and mix. Season with salt and pepper. Set aside or back in the fridge until ready to use.

In a large bowl, combine cucumber, tomato, onion and chicken. Add in feta. To bring the salad together, add the tzatziki.  Just continue to mix until the salad comes together. Eat as desired!

Adapted from How Sweet It Is.

Southwest Chicken Sliders

Mini stuff is so cute.

And it's kinda fun to eat. 

These sliders made the perfect little meal for us on a recent weeknight.  A cool, refreshing, zesty chicken salad after a long, hot day.  I prepped the salad in the afternoon, popped it in the fridge, and when we were ready to eat...viola!  Dinner was served.  And so was lunch the next couple of days :)

Southwest Chicken Sliders

Makes about 12 slider sandwiches

1 pound boneless, skinless chicken, cooked and shredded
1 teaspoon olive oil
1/2 green bell pepper, chopped
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/3 cup black beans
1/3 cup sweet corn
3/4 cup plain 2% Greek yogurt or sour cream
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
2 tablespoons finely chopped fresh cilantro
12 slider buns, dinner rolls, or bread slices

Heat a skillet over medium heat and add olive oil. Throw in onions, peppers and 1/4 teaspoon salt, mixing to combine. Cook for 5-6 minutes, until vegetables have softened. Remove from heat and let cool slightly. In a large bowl, combine chicken, onions + peppers, black beans and corn, mixing well.

In a smaller bowl, combine greek yogurt or sour cream, remaining salt, pepper, cumin, smoked paprika and cilantro, mixing well. Add sauce to the chicken mixture, stirring well to coat and combine. You can eat/serve your chicken salad in a traditional way, or to make the sliders, scoop a few spoonfuls of the chicken salad onto slider buns, top with bun and eat!

Adapted from How Sweet It Is.