Christie’s Chicken Salad

Christie's Chicken Salad

Today’s recipe is a simple and classic. We’ve already shown you how to make traditional Chicken Salad, but today’s version is Christie’s take.

What makes this recipe special is it’s made with a combination of mayo, for the flavor we always look for in chicken salads, but also it’s made with greek yogurt, to cut out some of the calories of mayo and adding a tanginess. This is what happens when you have leftover shredded chicken and random fridge ingredients!

Christie's Chicken Salad

Christie’s Chicken Salad 

Ingredients 

  • 2-3 cups shredded chicken breast
  • 1/2 cup of celery (fine dice)
  • 1/4 cup of onion (fine dice)
  • 3 tablespoons of apple cider vinegar
  • Turmeric
  • Mustard powder
  • Cayenne pepper
  • Salt
  • Pepper
  • 1/2 cup of mayonnaise
  • 1/2 cup of plain greek yogurt

Step 1:

Finely dice the onions and place into a small bowl. Add the apple cider vinegar with a tablespoon of water into the bowl of onions. This will mellow out the ‘bite’ of the onions without compromising the crunch and give an added sweetness. so good!

Step 2:

Finely dice the celery and add to bowl of shredded chicken.

Step 3:

In another small bowl, add mayo, greek yogurt, turmeric, mustard powder, cayenne pepper, salt and pepper. You can also add a splash of the apple cider vinegar onion liquid, but don’t add the onions yet. Combine everything and give it a taste, adjust accordingly.

Step 4:

Drain the onions and add them to the chicken bowl, mix the chicken, celery and onions together until incorporated.  Add half of the mayo mixture to the chicken and mix, add more mayo mixture if needed or wanted. 🙂

Christie's Chicken Salad

Christie's Chicken Salad

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Delicatessen Style Potato Salad

First off, we looked up potato salad to find a few historical tid-bits, but the first observation was that some people refer to potato salad as tater salad. That makes us think of a giant bowl of tater-tots tossed in some ketchup dressing (new idea? maybe not haha). Not necessarily a bad thing, just never heard of that way.

Anyways, potato salad has several ways to prepare it, from hot to cold, mayo to vinegar dressing. The cold potato salad that most of us know came from the British, while the warm vinaigrette Potato salad comes from France. And one of our favorites, the German preparation, hot vinegar with bacon dressing.

There are so many variations we might have to try each kind, but first here’s our New York aka Deli style potato salad inspired by Nate ‘N Al of Beverly Hills Deli. (if you ever have a chance go to Nate ‘n Al’s for breakfast or lunch, the corned beef is the best in the West)

Delicatessen Style Potato Salad

Delicatessen Style Potato Salad 

Ingredients

  • 7 to 8 Large Yukon Potatoes
  • 1 Red Pepper (Finely Diced)
  • 2 Celery Stalks (Finely Diced)
  • 2 Green Onions (Diced)
  • 1/4 Cup Sweet Relish
  • 1 Cup Mayonaise
  • 1/4 to 1/2 Cup Yellow Mustard
  • 2 Teaspoons Cayenne Pepper
  • Kosher Salt

Step 1: 

In a large pot of salted boiling water, cook the yukon potatoes whole until fork tender, but not falling apart. Drain the potatoes and set aside to cool.

Step 2: 

While the potatoes are cooling, mix together in a small bowl, mustard, mayonnaise, relish and cayenne pepper. Mix well and set aside.

Step 3: 

When the potatoes are cool enough to handle, cut them into medium sized chunks and put into a large bowl.

Step 4: 

Mix in the diced red peppers, celery, and green onions. Next add about 1/2 the mayonnaise mixture and stir until combined. If needed, add more dressing and season with a little kosher salt if needed. Put the salad in the fridge and let the flavors meld for at least 30 minutes.

Delicatessen Style Potato Salad

Watermelon Basil Salad

Happy Friday!

Today’s recipe is the definition of clean eating. Watermelon and basil. Yup, that’s it. I mean you don’t even need a recipe, but we’re going to give you one anyway. This combination is so simple and easy, and incredibly healthy and refreshing.  What more do we need to say?! Try it!

Watermelon Basil Salad

Watermelon Basil Salad

Watermelon Basil Salad

Ingredient

  • 1 Watermelon (cut into pieces)
  • 15 -20 Basil Leaves (chopped into ribbons)
  • Fresh Cracked Pepper

Step 1: 

In a bowl, gently mix together water melon and basil.

Step 2: 

Sprinkle with fresh cracked pepper and combine.

Step 3: 

Enjoy.

Watermelon Basil Salad

Creamy Coleslaw

Happy National BBQ Day!

One of the best things about Barbecues, besides the meat, is the side dishes! We mean, you can’t really have a BBQ without side dishes, and one of our favorite BBQ sides is Creamy Coleslaw!

This recipe is  a classic and a definite crowd pleaser, and a must at any summer BBQ.

Creamy Coleslaw

Ingredients 

  • 1 Bag of Coleslaw Mix
  • 3/4 Cup Mayonnaise (We use the one made with Olive Oil)
  • 1/4 Cup Sugar
  • 1 Teaspoon Celery Seed
  • 2 Teaspoons Mustard Powder
  • 1/2 Teaspoons Cayenne Pepper
  • 3 Tablespoons White Vinegar
  • Kosher Salt
  • Fresh Cracked Pepper

Step 1: 

In a small food processor put the mayonnaise, sugar, celery seed, mustard powder, cayenne pepper and white vinegar and blend until smooth.

Step 2: 

Taste and season with kosher salt and pepper to your like. Blend for five more seconds.

Step 3: 

Place your coleslaw mix in a bowl and mix with some of your dressing. Toss until fully coated, serve almost immediately.

Personally we dress our coleslaw 10 to 15 minutes before we serve it, that way it lightly breaks down the coleslaw mix and it’s not too soggy.

Creamy Coleslaw

Smashed Potato Salad

Love potato salad, but hate all the mayonnaise? Then this recipe is for you! What’s great about this recipe is fact that you’re using the mashed potatoes as the creamy element. You can also add a dollop of sour cream, or even mayonnaise for extra creaminess. But it’s not needed!

Smashed Potato Salad


Ingredients

  • 3 Russet Potatoes
  • 3 Red Potatoes
  • 3 Yukon Potatoes
  • 1/2 Cup Celery (Diced)
  • 1/2 Cup Onion (Diced)
  • 2 Green Onions (Diced)
  • 2 to 4 Tablespoons Coleman’s Mustard (Or mustard of your choice)
  • Kosher Salt
  • Fresh Cracked Pepper
  • Garlic Powder
  • Onion Powder
  • Splash of Half and Half
  • 1 Tablespoon Butter

Step 1: 

Peel and chop all your potatoes and place them in cold salted water. Once chopped and peeled, put the potatoes in on the stove and bring to a boil. Cook until potatoes are fork tender.

Step 2: 

Before draining, reserve some starch water. Drain the potatoes.

Step 3: 

Return about half of the cooked potatoes to the pot and start mashing them. Add a splash of half and half and one tablespoon of butter. If you’re not feeling the half and half, use some of the reserved starch water. Because of the starch it helps thicken the potatoes but with half the calories!

Step 4: 

Season the mashed potatoes with some kosher salt, pepper, garlic powder, onion powder, and mustard. Mix well.

Step 5: 

Next, mix in the onions and celery.

Step 6: 

Finally, stir in the other half of the cooked potatoes. At this point, season to your liking. If it needs more mustard or salt add now. Can be served immediately, at room temperature or cold. It’s really up to you!

You can also add a dollop of sour cream and mix it in for added creaminess.

Smashed Potato Salad

Sweet and Spicy Cucumber Salad

Today’s recipe is a nice change of pace from your typical picnic salad. A cucumber salad is light, crispy, refreshing and can withstand sitting out on a warm day without getting “funky” like any mayo salad. This particular salad is slightly sweet and a has a nice warm after-bite.

Marlee’s dad, Bob, makes a fantastic cucumber salad where he uses a mandolin to get paper thin half moon slices, it’s so freakin’ good that we cannot share that recipe. So, we found one that was completely different.

Sweet and Spicy Cucumber Salad


Ingredients

  • 4 to 5 English Cucumbers (skin on)
  • 2 tsp kosher salt
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 3 tablespoon sugar
  • 1/2 teaspoon red chilli flakes
  • Red Onion (Half)

Step 1: 

Slice your cucumber into bite size pieces, we prefer half moon slices. Place the cucumbers in a colander and sprinkle them with salt. Mix thoroughly and place a plate on top of them or something heavy, like a can, to push the excess water out. Set aside for at least 40 minutes. Next, chop your onions.

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Step 2: 

In a saucepan, mix together the vinegar, water, sugar and red chili flakes. Bring mixture to a boil, and then lower the heat and reduce for 15 minutes. Remove from heat and add onions. Let the mixture cool to room temperature.

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Step 3: 

Rinse the cucumbers in cool water and let drain for a couple more minutes. Before mixing, lightly pat the cucumbers dry. Put in a bowl and mix with “dressing”. Refrigerate and then serve.

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad


Chicken Curry Salad

Today’s recipe is a mix of two of our favorites, the Gelson’s Chicken Curry Salad and Queen Ina’s Chicken Curry Salad.

For years, we tried to figure out how to make Gelson’s Chicken Curry Salad, and it wasn’t until one day that we saw watched Ina make her variation on The Barefoot Contessa that we realized how similar the two recipes were.

Chicken Curry Salad


What You Need

  • Sheet Pan
  • Blender/Food Processor
  • Mixing Bowl
  • Mixing Spoon

Ingredients 

  • 4 chicken breasts
  • 1 cup Mayonaise
  • 1/3 cup white wine (such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon,)
  • 1/4 cup mango chutney (Mango Ginger from Trader Joe’s adds a nice bite)
  • 3 tablespoons curry powder
  • 1 1/4 cup celery (chopped)
  • 1/3 cup green onions (whole onion chopped)
  • 1/4 cup raisins (roughly chopped)
  • 1 granny smith (bite size pieces)
  • 1 red delicious (bite size pieces)
  • 1/4 cup shredded coconut (optional)
  • 1/4 cup cashew cashews (optional)
  • Kosher Salt
  • Pepper
  • Olive Oil

**Don’t cut the apple until just before you mix everything together, otherwise it will oxidize**

Step 1: 

Preheat the oven to 350°. While the oven is heating up, place the chicken on a sheet pan and rub with olive oil. We use garlic olive for more flavor. Sprinkle generously with kosher salt and pepper. If you’re doing bone in chicken, cook for about 40 minutes.

If using boneless and skinless, cook for about 20 to 25 minutes. When chicken is cooked, let cool and then cut into bite sized pieces. Obviously, remove the bones and skin, if using bone in chicken.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Step 2: 

In a blender place mayonnaise, wine, chutney, curry and a sprinkle of salt. Blend until smooth.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

As usual, our kitchen helper Peaches was envious of all the food.

Step 3:

In a bowl, mix a little of the dressing with the chopped chicken. Chop the apples and mix them in. Add the celery, green onions and raisins. Mix together, adding a little more dressing. Dress to your liking, you don’t need to use all the dressing if you don’t want to.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

You can also use Golden Raisins (chopped slightly)

Chicken Curry Salad

Step 4: 

Refrigerate until chilled, this really allows the flavors to develop.

Chicken Curry Salad