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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Easy and Healthy Shredded Chicken

We love chicken! Why? Because it’s so versatile, you can make grilled chicken, fried chicken, baked chicken, chicken wings, chicken thighs, chicken tenders, shredded chicken, you get the idea… you can use chicken in almost any dish!

Today’s recipe is super easy, and super healthy! We like to make a batch on Sunday’s and use it through out the week.

What’s great about this recipe is you don’t have to use marinara, it’s really a flexible dish and you can use all different kinds of seasoning! You can use this chicken on salads, burritos, tamales, sandwiches, soups, virtually anything you can think of, you can eat this chicken with.

Easy Shredded Chicken

Easy Shredded Chicken

Easy Shredded Chicken 

Ingredients 

  • 4 Boneless Skinless Chicken Breasts
  • 1 Cup Marinara Sauce
  • 1 Onion (Sliced)
  • 1 Tablespoon Fresh Rosemary or Rosemary Salt
  • 1/2 Chicken Broth (Or Water)
  • Garlic Salt

Step 1:

Rinse and pat the chicken dry with paper towels.

Step 2: 

Season both sides of the chicken with garlic salt (or any salt of your choosing.)

Step 3: 

In your crockpot, cover the bottom with marinara sauce. Put about half of the onions at the bottom on top of the marinara. Then place the seasoned chicken onto the onions. Cover with the rest of the marinara, onions, rosemary salt, and half a cup of chicken broth.

Step 4: 

Set the crockpot to high and cover and cook for 3.5 to 4 hours.  

Easy Shredded Chicken

Crunchy Oven “Fried” Chicken

We used to love fast food, and we ate quite a bit of it especially during the time we graduated high school and graduated college . But as we grew up, and realized that eating fried chicken fingers probably wasn’t the best or healthiest idea and started looking for healthy alternatives.

This recipe is a healthy version of fried chicken fingers, but with less calories and waaaaay more flavor. Yes, it does require more work than going through a drive-thru, but your waist and heart will thank you.


Crunchy Oven “Fried” Chicken

Ingredients 

  • 1 package chicken breast “tenders”
  • 1/2 cup goldfish
  • 8 saltine crackers
  • 1/2 cup Italian bread crumbs
  • 3 eggs
  • splash of milk
  • garlic salt
  • pepper
  • garlic powder
  • Olive Oil Spray

Step 1: 

Preheat your oven to 375°.  Cover a baking sheet with tin foil and spray with olive oil spray.

Step 2: 

In a food processor or a plastic ziplock bag pulse the saltines and the goldfish until it makes a crumb like texture. Mix with the bread crumbs in a shallow dish.

Step 3: 

In a medium bowl, beat eggs, milk, a little garlic powder, salt and pepper together.

Step 4: 

Season the chicken with salt and pepper. Dip the chicken in the egg mixture, and then coat the chicken with the crumbs. For the best results, after you’ve coated the chicken a first time, return to the egg mixture and then back to the crumbs. This will make for extra crunchy chicken! Place on prepared baking sheet.

Step 5: 

Baking the chicken for 20 minutes or until the internal temperature is 165°. Let rest for a couple of minutes and then enjoy!

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

Classic Rosemary Chicken Salad

There’s nothing worse than a boring and flavorless chicken salad, but have no fear, you won’t find that here! This recipe is the perfect balance of chicken to mayonnaise, not to creamy but not to dry either. It’s the perfect balance.

Did you know that the first noteable chicken salad consisted of leftover chicken, mayo, tarragon and grapes? Yeah, we didn’t either, but it sounds good, except the tarragon, we’re rosemary girls ourselves.

Anyways, this first chicken salad was made by the owner of a meat market, Liam Gray in 1863. He was so successful that he turned his meat market into a deli.


What You Need

  • Sheet Pan
  • Mixing Bowl
  • Wooden Spoon

Ingredients 

  • 4 chicken breasts (boneless and skinless)
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 cup celery (chopped finely)
  • 1 whole shallot (chopped finely)
  • 1 1/2 tablespoons dijon mustard
  • 2 tablespoons rosemary (chopped)
  • 1 tablespoon parsley (chopped)
  • Kosher Salt
  • Pepper

Step 1:

Preheat oven to 350°. Place chicken on a sheet pan and drizzle with olive oil. Rub all over the chicken, then sprinkle generously with kosher salt and pepper. Bake for 20 to 25 minutes. Remove from oven. When chicken is cool enough to handle, cut into bite size pieces and set aside. You can put the chicken into the freezer for five minutes, or in the fridge until ready to use.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Step 2: 

In a mixing bowl, whisk the mayonnaise, mustard, and lemon juice together. Season with pepper.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Step 3: 

Add the chicken to the dressing, mix in the shallots, parsley, rosemary, and celery.  Mix until combined. Taste and season with salt and pepper to your liking.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

DSC_0397

Peepers

Peaches is totally into this Chicken Salad.

Chicken, Potatoes, and Tomatoes Oh My!

Today’s dish was inspired by One Pot Spanish Chicken and Potatoes from Pinch of Yum. It was one of those recipes that we made, and EVERYONE loved. And every time we’ve made it since, it becomes more and more popular.

It’s a rather simple dish, and so full of flavor. And did we say it was really easy to make? Because it is! You don’t have to be a whiz in the kitchen to make this, we promise. YOU CAN DO THIS!

For really developed flavors, make the sauce part of the dish first, and the following evening make the chicken and potatoes portion.

Chicken, Potatoes, and Tomatoes Oh My!

Chicken, Potatoes, and Tomatoes Oh My!

Chicken, Potatoes, and Tomatoes Oh My!


Ingredients

Chicken, Potatoes, and Tomatoes Oh My!

For the Sauce:

  • 2-3 tbsp olive oil (more if needed)
  • 1 large sliced yellow onion
  • 4-6 tbsp garlic (or 3 elephant garlic gloves) we love garlic too much
  • 5 vine-ripe tomatos, cut in half and roasted
  • 1 medium to large eggplant or as we prefer Aubergine (skin peeled and diced)
  •  Season salt (We use Lawry’s) and pepper to taste
  • Smoked paprika
  • Onion powder
  • Garlic powder
  • Cayenne pepper
  • Approx. 1 cup chicken stock

For the chicken and friends:

  • 1½ lbs. chicken breast meat
  • Salt and Pepper
  • 1 large Russet potato, sliced
  • crusty bread or rice for serving

Step 1:

Heat the oven to 400°F. Slice tomatoes in half and toss with some olive oil, enough to coat them, and some salt and pepper. Put tomatoes on a cookie sheet and let it roast in the oven for 40 minutes.

Chicken, Potatoes, and Tomatoes Oh My!

Step 2:

Sauté onion and garlic for about 5 minutes, then add in the eggplant. Continue to sauté until eggplant is melding (getting soft sounds…awkward).

Step 3:

When the tomatoes are done, CAREFULLY move them into the pot open face down or butt side up, however you want to look at it. Let them simmer together for    5 minutes.

Step 4:

Break up the tomatoes and give it a good mix together. Transfer in batches to a blender, please don’t put it all together, you will have a hot explosion of (painfully hot) goodness, and as wonderful as that sounds…it’s not. Add in chicken stock while blending to get your desired consistancy. Add salt and pepper, paprika, onion and garlic powder, cayenne pepper. We like to start with a few shakes of each and adjust to your own liking. This it the point in the cooking where we put the spices into small prep bowls and pretend we’re Emeril, BAM!

Step 5 (optional):

After the sauce has cooled put it into tupperware, and let it get busy with itself overnight. I personally think this sauce is best the next day. But if you need it like RIGHT NOW, please go on to the next step immediately.

Step 6:

Slice the potatoes into discs, I used a mandolin to make sure they were all the same thickness. You can parboil the potatoes for a few minutes if you want, or just put them into the sauce a few minutes before the chicken. (If you gave your sauce “a break” overnight: heat it up in a separate pot first).

Step 7:

Slice your chicken into chunks or bite size pieces. Toss with 1 to 2 tablespoons of the oil of your choosing. We’re fans of olive oil and coconut oil. Once chicken is coated in oil season with salt, pepper and paprika. Remember, you don’t have to use those, those are just what we chose for this dish.

Step 8:

Place frying pan on the stove, and turn the heat to medium high. When the pan is hot, put the chicken in and brown. Once the chicken is brown, transfer to the pot with the sauce. You can also sauté the potatoes in the same pan as the chicken and add them to the pot with the sauce.

Step 9:

Cover the sauce, and simmer until the chicken is cooked. About 10 minutes. Serve over quinoa, rice or serve with a bread to sop up all the saucy goodness. Enjoy!

Chicken, Potatoes, and Tomatoes Oh My!


What’s really great about this dish is how versatile it is. All you do is change out the paprika for any other spice you like, like curry, tikka masala, Garam masala, and you get the idea.

You can also add other kinds of vegetables towards the end of the cooking process. more onions, bell peppers, peas, and you get the idea!

Happy Cooking!