Easy Curry Chicken Salad

Happy Sunday everyone! I don’t know if it is the sudden heat wave or me coming off a busy month of April, but I have had zero motivation to get on here and write. I know I posted a few weeks ago that I would be sharing this recipe, and I’m sorry it has taken me so long! I am sleepy, lazy, and a total couch potato today!

I am currently sitting in my living room, sweating my butt off because my golden retriever LOVES laying on the hot turf and it is 100 degrees outside! Of course I’m that over-bearing dog mom that is panicking inside that he’s going to pass out in the heat… or worse, burn those cute little paws!! So, I’m sitting here with the door cracked open so I can hear him move around and occasionally hop in his mini pool. Barking means he is A-OK! I know some of you are laughing right now…. God bless my husband because I am going to be one high-strung mama bear when that time comes!

Is anyone else getting excessive heat already? Today is BRUTAL! I am so not ready for the 100s yet, but I guess mother nature has a different plan this year. For those of you who haven’t been to Arizona, I suggest you don’t plan a trip out any time soon!

This Easy Curry Chicken Salad was a nice change for lunch last week and lasted quite a long time in the refrigerator! I had one last little serving yesterday before we left for some Cinco de Mayo fun in the afternoon. It is super easy, and the flavors only get better as the week goes on! Plain Siggi’s yogurt gives the chicken salad a tangy flavor and provides an additional protein source that help keep you full long after your meal. I chose to add cashews to this recipe because it is one of my favorite nuts to snack on and has a creamy texture that complimented the other ingredients well. Feel free to try other nuts such as pistachios or slivered almonds in replacement of the cashews! I hope you enjoy this simple and easy summer recipe!

Easy Curry Chicken Salad

  • Servings: 6-8
  • Difficulty: medium
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Ingredients

  • 2 large chicken breasts
  • 1/2 cup red bell pepper, diced
  • 1/2 cup golden raisins
  • 1/2 cup chopped cashewes
  • 1, 5.3oz container of plain Siggi’s yogurt (can sub other plain Greek yogurt brands)
  • 1 1/2 Tbsp honey
  • handful fresh cilantro
  • pinch salt
  • curry powder
  • black pepper
  • onion powder
  • garlic powder

Directions

Pre-heat oven to 350 degrees

Bake chicken breasts for 25-30 minutes with salt and pepper to taste. Let sit for 10-15 minutes to cool before dicing into bite size pieces. Put aside in refrigerator to continue cooling.

In a large bowl, combined diced red bell pepper, cashews, and golden raisins. Once chicken has cooled for another 10-15 minutes in the refrigerator, add it to the pepper, cashew, and raisin mix. Add 1 container of plain Siggi’s yogurt (or comparable product), 1 1/2 Tbsp of honey, and seasonings. Season to taste (add as little or as much curry powder as desired).

Once well combined, fold in a handful of fresh cilantro. Cover with plastic wrap or transfer mixture into a large container with a lid. Put back into the refrigerator to cool for at least 1-2 hours before serving. The longer the mixture sits, the more the flavors will meld together. Serve in an airy pita or on top of crisp salad greens. Keeps for up to 1 week in the refrigerator!


Chickpea Cashew “Chicken” Salad

Happy Wednesday everyone! This past weekend was filled with fabulous weather, a little baseball, and some much needed spring cleaning. I was wanting to make something a little different for this weeks lunch prep. Last week I was really craving chicken salad, but cooking chicken in between cleaning on a Sunday morning just didn’t seem appealing. I decided to make a mock “chicken salad” using chickpeas with a few other simple, fresh ingredients.

I was so happy with how this quick and easy recipe turned out! I have made similar recipes in the past, and I’m always so please with how similar they really take to normal chicken salad! If you follow a vegetarian diet, this is a great alternative choice for you!

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After cooling overnight in the refrigerator, the texture was perfect. The crunchiness of the celery went perfect with the creamy greek yogurt, and cashews add a little extra fat to help you feel full and satisfied after eating this “salad”. Cranberries provide a little something sweet with each bite!

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Eat this yummy light little salad with crackers, rolled in crisp romaine leaves, or in a light and airy pita. Give this a try and as always, let me know what you think!

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1, 15oz can chickpeas, unsalted, rinsed
  • 1 container plain Siggi’s yogurt (or any plain, high protein yogurt)
  • 1/3 cup chopped cashews
  • 1 1/2 Tbsp dijon mustard
  • 3 celery stalks (chopped)
  • 1/4 cup red onion
  • pinch of paprika
  • 1/8 tsp salt
  • pinch black pepper
  • 2 Tbsp dried cranberries

Directions

In a large bowl, partially mash chickpeas. Texture more resembles chicken salad if some pieces remain whole/chunky. If your cashews are not already chopped, roughly chop them and add to the chickpeas.

Add celery and onion. Lightly toss ingredients together with paprika, black pepper, and salt. Stir in yogurt, dijon mustard, and cranberries until all ingredients are evenly distributed.

Allow mixture to sit covered in the refrigerator for at least 6-8 hours before serving and serving. Serve with crackers, inside a light and airy pita, or wrapped in crisp romaine leaves!


Kale & Quinoa Salad

You guys remember my yummy broccoli salad? Well, this is just a glorified version with a little twist.

Quinoa has always been an interesting grain to me. When I first tried it, I could not get over the grainy taste and wasn’t quite sure if I liked it hot, cold, or not at all. After trying many different recipes, I finally figured out ways to incorporate this high fiber, protein filled grain into my diet.

This recipe is very, very similar to my broccoli salad. You will see it pictured below with broccoli, but I originally made it with sweet potatoes (which I actually preferred!). Sweet potatoes add an interesting and yummy twist to a fun salad that is already packed with flavor. The recipe I provide will include both options.

IMG_2151Walnuts add a slight crunch, while dried cranberries add a touch of sweetness with each bite. Could a salad pack more flavor and nutrient dense foods into one bowl?

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Aside from all of the delicious flavors, this is a super simple recipe to make ahead and pack for lunches throughout the week. Kale is a firm and crisp vegetable that holds its shape and crunch for much longer than spinach, arugula, or other commonly used salad greens.

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I hope you give this easy, quick, and flavorful recipe a try! While I typically don’t measure ingredients when making salads, I tried to provide the most accurate measurements I could for the recipe. As always, let me know what you think!

Kale & Quinoa Salad

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1/2 cup (dry) tricolor quinoa
  • 1 1/2 large sweet potatoes OR 1 1/2 cups raw, chopped broccoli
  • 3-4 cups fresh kale
  • 1 cup chopped walnuts
  • 1/3-1/2 cup dried cranberries
  • 1/3 cup feta cheese
  • dressing of choice
  • olive oil spray
  • seasonings: pink salt, black pepper

Directions

Preheat oven to 400 degrees.

Dice sweet potatoes into small, bite sized pieces. Spread evenly on a cookie tray and spray with olive olive spray (or spray of choice). Season with black pepper and pink himalayan salt. Roast for 20-25 minutes or until sweet potatoes are golden brown.

While the potatoes are roasting, bring 1 1/2 cups of water and 1/2 cup of quinoa to a boil. Once boiling, reduce to a simmer. Let quinoa cook for about 15-20 minutes or until all water is evaporated. You may need to add another 1/4-1/2 cup of water as quinoa cooks. Fluff with a fork and set aside to cool.

Wash and finely chop kale (if using broccoli instead of sweet potato, do the same at this time). Put into a large bowl and top with warm quinoa to help wilt the kale. Top with walnuts, dried cranberries, and feta cheese once quinoa has cooled to prevent the cheese from melting.

Keep in the refrigerator and portion out before serving. Top with dressing of choice. My favorite dressings for this salad include Champagne Pear Vinaigrette with Gorgonzola from Trader Joe’s and Organic Pear Vinaigrette from Sprouts.


Creamy Cranberry Chicken Salad

Looking for a fun and simple summertime lunch idea? This chicken salad is perfect for an afternoon by the pool or to prep ahead for lunch throughout the week. I made this recipe for lunch this week and packed sliced cucumbers to use in replacement of crackers or bread. It only got better as the days progressed!

Typically, the base for most chicken salads or other simple salads such as egg salad is mayonnaise. For this chicken salad, I used a plain, fat free Greek yogurt to not only add a little tanginess, but also bump up the protein content a bit! I was so pleasantly surprised how well this salad kept for 5 days!

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I used about 3/4 lb of chicken for this salad, but the recipe can easily be doubled for a larger crowd or to last a bit longer. I also used a pre-shredded chicken, but you can easily shred a small while chicken or cook 1-2 large chicken breasts, let them cool, and shred yourself.

I hope you give these easy and delicious summer recipe a try!! The weekend is right around the corner 🙂

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  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 lb shredded chicken
  • 1/3 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1/3 cup chopped bell pepper
  • 1/4 cup diced onion
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • pinch black pepper
  • pinch of pink salt
  • 1/2 cup plain 0% Greek yogurt
  • 2 Tbsp dijon mustard

Directions

Chop onion and bell pepper into small, bite-sized pieces.

In a medium sized bowl, make sure chicken is shredded to the texture you like. Add all ingredients and stir until chicken is fully coated. Taste to see if further seasoning is needed. Keep in an air-tight container in the refrigerator for 5-6 days.

 


Holiday festivities… and food!

Hi everyone! I hope y’all had a fun and relaxing weekend. Jeff and I started a serious journey towards finding out perfect home this weekend and let me tell you…. STRESSFUL. I don’t know if I ever pictured house hunting to be this stressful, but boy do I see why we have avoided it until now. With that said, yesterday I was in dire need of a little relaxation and down time.

Jeff worked through the afternoon, which gave me time to plan a nice little Memorial Day dinner for both of us. No, I didn’t pull out the grill (although I’d highly recommend it if you make the burgers!) because sitting in front of a hot grill in 100 degree weather just didn’t seem all that appealing.

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When it comes to festive foods, you know I like to keep it simple, flavorful, and fun! I had been thinking about making sliders for a while so I went with mini turkey burger sliders as our main dish and a unique, tangy “potato salad” for our side. Who doesn’t love burgers and potato salad?!

The potato salad is definitely not your traditional potato salad. I added a little roasted corn and sauteed green beans for added color and flavor. The dressing is super delicious, tangy, and easy to make. It can also be used to marinate chicken, other meats, or dress other salads/veggies! Make it ahead of time to save yourself some extra work if planning for a party or barbecue!

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For the turkey burgers, I decided to do a few sliders wrapped in romaine lettuce for myself and mini buns for Jeff. I like the added crunch of the lettuce and found this to be a great alternative to a regular bun if you tend to eat gluten-free or want to minimize your carbs for other health reasons. The burgers were flavored with green chile and shredded cheddar cheese, nut other flavor combos such as feta and basil or blue cheese and bacon would also be great to try!

I hope you give these recipes a try and maybe add them in to your next barbecue. The 4th of July is right around the corner, so planning ahead will help minimize stress and hopefully lead to a fun and relaxing party!

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Tangy Dijon Vinaigrette

  • Servings: 1
  • Difficulty: easy
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Ingredients

Yields ~1/4-1/3 c dressing depending on how careful you are with measurements!

  • 2 Tbsp olive oil
  • 1 1/2 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1/2 tsp red pepper flake
  • pinch salt
  • pinch black pepper
  • 1/8 tsp garlic powder

Directions

Put all ingredients into a mason jar or small container with a lid. Agitate by shaking vigorously. Store in a cool area until ready to use.

Green Chile Cheddar Turkey Sliders

  • Servings: 1
  • Difficulty: easy
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Ingredients

Yields ~8-10 sliders depending on size

  • 1 lb ground lead turkey
  • 1 large egg
  • 1/2 can diced green chiles 
  • 1/3 c shredded cheddar cheese
  • 1/4 c diced yellow or white onion
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch black pepper
  • pinch chile powder

Directions

In a large bowl, mix all ingredients with hands or roughly with a fork. Roll and press patties about the size of a larger, thick cookie or muffin top. Place on parchment paper until ready to cook.

In a large pan (or on a grill), spray the surface to prevent sticking. Heat the pan to medium heat and place about 4-5 patties in the pan. Cook about 4-5 minutes on each side or until juices run clear and there is a golden brown color on the surface. Serve with toppings of choice.