‘Tis the season of eating good and good eats.
I am seeing recipes for soups and chilis on all of the blogs I follow. Decided I better get on the bandwagon lest you think I don’t cook over here (feel pretty sure you know I eat).
PC and I are truly trying to eat healthier and get in better shape. We went to the grocery store together on Saturday afternoon, my Prince pushed the cart as I consulted my list and a dozen recipes for everything we needed to buy.
Tonight not only did we skip the gym but I fell back on making an old faithful casserole rather than any of the meals for which I shopped over the weekend. But tomorrow is another day and we will do better.
Among the recipes that I am going to be making over the next few weeks is one that I first tried in September for chicken salad. I took bits and pieces from two recipes to create my own and it was mmm, mmm, good, if I do say so myself.
The recipes I combined were Sonoma Chicken Salad, below left, that I found on Pinterest, originally pinned from Cooking Classy and Skinny Chicken Salad, below right, another Pinterest pin, from Skinny Mom.
Let me say upfront that I never measure when I cook. So to say I followed a recipe or even two, as would be the case here, means I looked over the recipe(s) then threw the ingredients I liked of those listed in the directions into a bowl. Then stirred.
This is my recipe, kinda.
- 3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
- 1 cup diced celery (about 3 stalks) – eh, a cup is a lot of dicing…maybe 1/2 cup?
- 2/3 cup chopped pecans – more like one small package worth
- 1/2 cup dried cranberries, such as Craisins, roughly chopped – no time to chop OR
- 1 cup red, seedless grapes, cut in half – I can cut that much
- 2 Tbsp finely grated Parmesan cheese – possibly a little more, I love P-cheese
- 2/3 cup light or fat-free mayonnaise OR 1/2ish cup plain, nonfat Greek yogurt + 1/4 cup light or chubs-free mayo
- 1/4 cup apple juice
- 3 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp prepared yellow mustard (optional) – probably a little less
- 1 Tbsp poppy seeds
- 1/2 tsp onion powder
- Salt and freshly ground black pepper to taste
Throw it in a bowl uand mix it up. Chill before serving. Serve on pocket bread. Let’s eat!
Just noticed I used white grape juice that looked like apple juice. Oh, well, tasted good. I am thinking with the leftover turkey that this season brings, this might be a great way to use it.
Hope you can make heads or tails out of this recipe.
It is truly tasty.
If you try it, let me know!
But only if you like it!
Hugs and kisses,