|March 18, 2021||Posted by Wendy Perry under apples, dressings, gluten free, here chickie!, L&M Produce, product recipe development, published, rotisserie, salads, slaws and such|
On occasion, I have opportunity to create recipes for all sorts of food companies. Recipe development is my favorite thing to do of all the many things I do! I have been fortunate to do this for LM Companies… a large produce distributor. A while ago, they asked me to create some apple recipes for them… this tasty chicken salad is one of those.
For those of you who love chicken salad like me, I encourage you to make this one! I’m all about simplicity in the kitchen, and you could even use rotisserie chicken for the cooked chicken in this recipe.
Do you make an “outside-the-box” chicken salad? If so, please drop me a note if you’re willing to share it. I love seeing ways others make theirs!
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We know you are going to love this vibrant apple chicken salad! The hint of lemon from the fresh juice and zest really make the flavors pop. Honey Crisp apples are perfect to complement the chicken and savory celery, while pairing nicely with the plump little sweet bites of raisins. So versatile, we suggest you enjoy on a variety of breads, or tucked into lettuce for fun little wraps.
- 2 1/2 cups chopped cooked chicken (about 1 pound)
- 3 stalks celery, diced
- 1 1/2 cups Honey Crisp apple, cored and diced
- 3/4 cup golden raisins
- 1 cup chopped green onions, white and green parts
- 1 8 ounce can diced water chestnuts, drained
- 1/2 cup nonfat plain Greek yogurt
- 3 tablespoons mayonnaise (light)
- zest of 1 lemon
- 2 teaspoons fresh lemon juice
- 1 teaspoon white pepper
- 1 teaspoon poppy seeds
- salt to taste
Combine all salad ingredients in a large bowl.
Whisk together dressing ingredients. Fold into the salad and stir until the salad is moist.
Salad can be served immediately, but is best if it sits several hours or overnight for flavors to marry.
Serve with assorted breads or as lettuce wraps. We like this with raisin bread toasts.
|February 18, 2021||Posted by Wendy Perry under Carolina Country, casseroles, cheesy, Mexican/Southwestern, Mindless Mutterings from the Teacher's Lounge, published, rotisserie|
This one needs a bit of planning ahead to cook the pork, but using one large butt yields lots of meat to freeze to make several batches of these easy, creamy Carnita Enchiladas Suiza. Olé!
|August 28, 2020||Posted by Wendy Perry under Asian, Carolina Country, here chickie!, Mindless Mutterings from the Teacher's Lounge, published, rotisserie, soups, stews, chilies chowders and such, wendy's signature recipes|
Some recipes for tasty hot and sour soup can take hours and require hard-to-find ingredients. This simple version takes only 30 minutes from prep to table when using time-saving rotisserie chicken.
Well here we are, in the dog days of summer! In my neck of the woods, it’s been the monsoon days of summer. Rain! RaiN! RAIN! But hopefully, we have a little break in sight for that and can now “look forward” to good old hot.humid.days.of.August! And who wants to turn on anything that will add to that heat? Ummmm, nobody. This recipe for Italian Rotisserie Chicken Salad Stuffed Tomatoes was first published last summer in Carolina Country Magazine and a frequent go-to for me. We all love to grab a cooked rotisserie chicken now and then… we can do so many things with one… not to mention throwing the skin and bones into the crock pot overnight after pick’n for the BEST flavorful chicken broth. You DO do that don’t you? Oh there’s so much flavor in those bones and skin (if you don’t eat it) and all you have to do is cover with a quart or two of water, turn on low, and head to bed. By morning time, you’ll be waking up to the aroma of tasty broth to use for soups, cooking veggies like greens and butterbeans or just to sip. You can throw in some herbs on the front end, or simply cool and freeze and season on the back end depending on how you’ll be using it. I freeze in pint-size containers and it’s great to be able to grab and cook a little pot of butterbeans or collards with this deliciousness!
So here’s to the versitile Rotisserie Chicken!! Pick one up today and make this chicken salad twist… ooooh la LA, you’ll be glad you did.
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classy with a bit of sass!!
Who wants to cook on hot summer days? No need with this flavorful Italian chicken salad.... just pick up a rotisserie chicken, throw in a few ingredients and toss with the simple Dijon dressing, and that's it! Except for a juicy ripe summer tomato you're going to stuff with this good stuff.
- 1 rotisserie chicken, skinned, boned & shredded (about 5 cups)
- 1/2 cup sliced roasted peppers, drained
- 1/2 cup thinly sliced red onion
- 1/2 cup diced celery
- 1/2 cup toasted pine nuts
- 1/2 cup chopped fresh parsley, plus 2 tablespoons for garniish
- 1 4 ounce carton feta cheese with basil and tomato, reserve 2 tablespoons
- 2 tablespoons capers drained
- 8 large tomatoes, cored and drained upside down
- 1/2 cup Dijon mustard
- 1/2 cup olive oil
- 1/4 cup honey
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- crushed black pepper
Whisk all dressing ingredients together. Stir dressing into chicken to coat. Add all remaining ingredients (except the tomatoes) and mix well.
Chill several hours or overnight. Stuff tomatoes and garnish with reserved feta cheese crumbles and parsley. Serve immediately
- Don’t cut out too much of the delicious tomato — just enough to mound the chicken salad!
- If you have fresh herbs... oregano, rosemary, basil, etc., use them instead of dried for more robust flavor!
Rotisserie Chicken Pot Pie Soup…the comfort of soup AND pot pie, all wrapped up into one!