Tag Archives: greek yogurt

asian chicken curried salad

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So, my grandma?

me and gma

Not only is this woman adorable and funny and kind, she is also a fabulous cook! {Check out her recipes for curried butternut squash & apple soup, apple cake with brown sugar glaze, and vegetable salad with honey-apple vinaigrette.}

Last week she tried out a new recipe for asian chicken salad that was an instant hit in our little household. Grandpap and I both went back for seconds — I think Grandpap may have even gone back for thirds! I took photos because I knew immediately that I wanted to share the recipe with all of you. So here it is:

asian chicken salad

grandma’s asian chicken salad
– 2-3 cups cubed chicken
– 4 oz can of water chestnuts, drained & sliced
– 1 lb. seedless green grapes, halved
– 11 oz. can mandarin oranges, drained
– 14 oz. can pineapple chunks, drained
– 1 cup toasted almonds
– 1 cup chopped celery

for the dressing:
– 3/4 cup greek yogurt
– 1 tsp. curry powder
– 2 tsp. soy sauce
– 2 tsp. lemon juice
– salt & pepper to taste

1. In a big bowl, combine chicken, water chestnuts, grapes, oranges, pineapple, almonds, and celery.

2. In a separate bowl, combine the dressing ingredients and whisk until well combined.

3. Toss the chicken mixture with the dressing until everything is well-coated.

4. Chill several hours, or even overnight.

5. Serve on lettuce for a salad, or on a roll as a sandwich.

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At first Grandma made different versions with either the pineapple or the oranges, but we decided we liked it best with all the ingredients!

 

Question of the evening:

  • What are some of your favorite recipes lately?

kitchen tip tuesdays: my favorite {healthy!} chicken salad

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kttovenmittbanner425

Hi, friends! I have a quick, easy and healthy recipe to share with you today as part of Kitchen Tip Tuesdays! I love chicken salad but I don’t like mayonaise very much, so I was on a mission to find a healthier recipe for chicken salad that I could make at home. I think I found a winner!

I like to bake chicken breasts ahead of time during the weekend {see my earlier post about making the most of oven time} so I typically have cooked chicken breasts in a tupperware container in my fridge. Often to save time and extra dishes, I mix up the chicken salad in the tupperware container, and I’m ready to grab and go if need be!

chicken salad

healthier chicken salad
– 2 cups cooked, shredded chicken breast
– 1/2 cup plain Greek yogurt {you could add more or less yogurt as desired}
– 2 tbsp hummus
– 2 stalks celery, chopped
– 1/4 cup dried cranberries
– 1/4 cup slivered almonds
– salt and pepper to taste

1. Stir Greek yogurt and hummus into chicken until fully incorporated.

2. Add chopped celery, dried cranberries, slivered almonds, and mix well.

3. Add salt and pepper to taste. Enjoy!

It’s a great lunch, especially as the weather continues to warm up! I like serving the chicken salad over a bed of baby spinach.

chicken salad lunch

Have a great day! I’ll be back tomorrow with a post I’m really excited to share with you! 🙂

Till soon,
Dallas

MPM-Spring

This post is also linked up with Menu-Plan Mondays!

blueberry streusel muffins

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I spent a rainy afternoon last weekend at Starbucks writing, reading and grading. Sometimes it’s nice to just get out of the apartment — if I stay inside all day without getting out at all, I start to feel a little claustrophobic. I call it the “closed-in feeling” and when it hits, the only solution is to grab my bag and books and keys and head out! Even just heading down the street to Starbucks is enough to clear my head and get me into productive mode.

I ordered my usual Zen green tea and since I was a little hungry I also tried a blueberry muffin. I really loved the crumb topping and as soon as I got home, I thought: I want to make my own version!

So this morning that’s what I did.

I found this recipe on the blog Stacey Snacks for peach streusel muffins … I didn’t have any peaches so I adapted it to make blueberry muffins. I’m looking forward to trying the recipe with peaches sometime soon though! The photos on Stacey’s blog look amazingly scrumptious.

Here’s how my blueberry streusel muffins turned out:

blueberry streusel muffins

for the topping:
– 1/3 cup uncooked oatmeal
– 1/3 cup all-purpose flour
– 1/3 cup firmly packed light brown sugar
– 1 tsp ground cinnamon
– 3 tbsp unsalted butter, softened

for the muffin batter:
– 2 cups all-purpose flour
– 1/2 cup sugar {or 1/4 cup stevia/truvia}
– 1 tsp baking powder
– 1/2 teaspoon baking soda
– 2 tsp ground cinnamon
– 1/2 teaspoon salt
– 3 eggs
– 1 tbsp unsalted butter, melted
– 1 cup Greek yogurt
– 1/4 cup unsweetened applesauce
– 1 tbsp pure vanilla extract
– 1 & 1/2 cups blueberries

1. For the topping: In a small bowl, combine the flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.

2. Preheat the oven to 375 degrees. Line muffin cups with paper liners or spray with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, yogurt and vanilla.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended, being careful not to overmix.

6. Fold in the blueberries.

7. Scoop the batter into the prepared muffin pan until the batter comes to the top of the paper liner or pan. Sprinkle with the brown sugar streusel topping, and lightly press the topping into the muffin batter.

8. Bake for 22-25 minutes, until tops are golden brown and a knife inserted in the middle comes out clean.

Update: These were delicious right out of the oven, and still moist and fresh-tasting a couple days later when I finished the last of the batch. They’re a great way to use up the last of your summer blueberries! I especially loved the streusel topping!

YUM!

Have a delightful day, everyone!

Always,
Dallas

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-Time spent: about 1 hour {including bake time}
-Cost: less than $5

You might also enjoy these previous posts:
–blueberry/blackberry/raspberry muffins
–good morning sunshine muffins