Chicken salad as we know it in the U.S. originally became popular in the 1950s. This recipe includes Red Onion, carrots, Raisins and a special ingredient, Greek Yogurt. This is as healthy as it is delicious !
Makes about 6 sandwiches
3 cups cooked chopped chicken
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup diced carrots
1/2 cup mayonnaise or plain Greek yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Raisins
Pinch of paprika
For the rest of the sandwich:
6 croissants, cut in half horizontally
Trimmings: mustard, tomato, avocado, etc. (optional)
1. Prep the chicken – you can use rotisserie chicken or roast the chicken yourself. To roast yourself: Rub some chicken breasts with olive oil, salt, and pepper and let them bake on a baking sheet at 350 degrees for 35-40 minutes, until the chicken is fully cooked.
2. Chop the vegetables & combine in a large bowl. Add the cooked chopped chicken and mayo/yogurt to the bowl and toss thoroughly.
3. Add the salt, pepper, raisins and paprika and mix well. Cover the bowl and let the mixture refrigerate for one hour.
4. Serve the chicken salad in a croissant, atop lettuce.
A Soup for Every Season - this super healthy, Seven Vegetable Minestrone Soup is bound to make you feel better & fill you up …
2 teaspoons olive oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped
2 teaspoons minced garlic
2 medium yellow squash, chopped
2 medium zucchini, chopped
2 medium carrots, chopped
1 – 15.25 oz. can whole kernel sweet white corn, drained
6 (4 cups) Roma tomatoes, chopped & divided (3 cups & 1 cup)
3 – 14 oz. cans low sodium chicken broth, divided
1/2 cup uncooked ditalini pasta
1 – 15.5 oz. can Great Northern beans, rinsed & drained
1 – 6 oz. bag of fresh baby spinach
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) grated Asiago cheese
1. Heat oil in a Dutch oven over medium high heat.
2. Add onion to pan; sauté 3 minutes, until softened, stirring frequently.
3. Add oregano and garlic; sauté 1 minute, stirring frequently.
4. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally.
5. While the vegetables are cooking, place 3 cups chopped Roma tomatoes and 1 can of broth in a blender; blend until smooth. Add the tomato mixture to the pot. Stir in remaining 1 cup Roma tomatoes and remaining 2 cans of broth; bring to a boil. reduce heat; simmer 20 minutes.
6. Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally.
7. Remove from heat. Stir in spinach, salt, and pepper. 8. Ladle soup into bowls and top each bowl with 2 tablespoons of cheese.
This classic Cuban sandwich is stocked with pork, ham, swiss & pickles. It is perfect with a nice side of potato chips, potato salad or even your favorite soup!
2 Cups Pulled Pork (leftover slow cooked or purchased already cooked)
6 Thick Slices Dietz & Watson Honey Ham Honey Dijon Mustard (recipe below)
Sliced Sandwich Pickles
3 Slices Dietz & Watson Swiss Cheese
1 Large Loaf Crusty Bread
Honey Dijon Mustard:
2 Tablespoon Dijon Mustard
2 Teaspoon Honey
2 Teaspoon Mayonnaise
In a small bowl mix together ingredients for Honey Dijon Mustard Slice crusty bread in half and spread mustard on both sides.
Place pulled pork, then ham, then cheese, then pickles topping with second half of crusty bread.
Use a Panini press if you have one to create a nice flattened and heated through sandwich. If not, melt butter in large skillet and use another clean skillet or pan to “flatten” sandwich while it cooks, turning once at 3-4 minutes.
Cook sandwich for a total of 6-8 minutes.
Change up the idea of summer potato salad with this combination of potatoes & kielbasa. It is a nice blend of flavors and textures for Fourth of July menus or any other gathering. Preparation time is just about 40 minutes. So you can whip this up in a jiffy!
3 pounds fingerling potatoes
1 tablespoon coarse salt
1/4 cup olive oil
2 (14-ounce) packages kielbasa sausage
1 cup chopped celery
Dressing: 1/4 cup cider vinegar 1/3 cup organic maple syrup (or less to taste) 3 tablespoons coarse-grain mustard 1 tablespoon caraway seeds 1/4 cup minced shallots 1/2 teaspoon coarse salt 1/2 cup canola oil.
1. Place potatoes in large pot and cover with water. Add salt. Bring to boil, then reduce heat. Simmer until potatoes can be pierced with the tip of a knife but are not completely tender, about 5-7 minutes. Drain. Cut potatoes in half lengthwise. Place in large bowl. Coat with 1/4 cup olive oil.
2. Heat grill to medium high. Arrange potatoes on grill grate. Grill potatoes until tender and lightly browned, about 5 minutes per side. Remove from heat. Place in large serving bowl. Cover with aluminum foil. Grill kielbasa until browned. Cut into 1/2-inch slices at a diagonal. Add kielbasa and celery to bowl with potatoes.
3. Combine vinegar, maple syrup, mustard, cumin seeds, shallots and salt in a small bowl. Slowly add oil to mixture, whisking continuously, until smooth. Add dressing to potato mixture. Stir until evenly coated. Serve warm.