Happy Tuesday!! I'm so excited to share this recipe with you today!! I made it for dinner on Monday night and it was absolutely delicious on this hot summer day!
I know you have probably tried thousands of different chicken salad recipes but I must say, this is one that surprised me...
Here goes....
Hearty Roasted Chicken Salad
3 bone-in chicken breasts (skin on)
Extra Virgin Olive Oil
Salt, pepper
Heat oven to 350 F and place chicken breasts on a pan. Rub both sides with olive oil, salt and pepper and put in oven -- roast until skin is crispy and juices run clear. Let cool and remove skin and bones and shred chicken with a fork into bite size pieces but large enough to tell what meat it is.
Put chicken in a large bowl and to them add the following:
1 can of artichoke hearts, drained and quartered
1/2 cup of sliced red grapes (add more if desired)
2 handfuls chopped walnuts (don't you just love my measurements!)
1/2 cup sour cream (may use regular, light or fat free)
1/2 cup mayo (may use regular, light or fat free (I used Dukes light)
1 T. soy sauce
Juice of 1 whole lemon
Stir together gently making sure all ingredients are blended. When combined, toss in about 2 tablespoons of chopped green onions and lightly mix in. Taste to see if salt and pepper are needed...chill for about 30 minutes.
To serve: Make a plate with thinly sliced cucumber, fresh strawberries or melon, a few cubes of cheese and some crispy crackers or toast points and serve.
Delicious with a glass of icy cold lemonade or tea....
Healthy, filling and yet light and cool and ready in a flash with very little chopping or effort....my kind of summer supper! Hope you enjoy it too!!!
Verse of the day: Galatians 5:22-23 "But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law."
I know you have probably tried thousands of different chicken salad recipes but I must say, this is one that surprised me...
Here goes....
Hearty Roasted Chicken Salad
3 bone-in chicken breasts (skin on)
Extra Virgin Olive Oil
Salt, pepper
Heat oven to 350 F and place chicken breasts on a pan. Rub both sides with olive oil, salt and pepper and put in oven -- roast until skin is crispy and juices run clear. Let cool and remove skin and bones and shred chicken with a fork into bite size pieces but large enough to tell what meat it is.
Put chicken in a large bowl and to them add the following:
1 can of artichoke hearts, drained and quartered
1/2 cup of sliced red grapes (add more if desired)
2 handfuls chopped walnuts (don't you just love my measurements!)
1/2 cup sour cream (may use regular, light or fat free)
1/2 cup mayo (may use regular, light or fat free (I used Dukes light)
1 T. soy sauce
Juice of 1 whole lemon
Stir together gently making sure all ingredients are blended. When combined, toss in about 2 tablespoons of chopped green onions and lightly mix in. Taste to see if salt and pepper are needed...chill for about 30 minutes.
To serve: Make a plate with thinly sliced cucumber, fresh strawberries or melon, a few cubes of cheese and some crispy crackers or toast points and serve.
Delicious with a glass of icy cold lemonade or tea....
Healthy, filling and yet light and cool and ready in a flash with very little chopping or effort....my kind of summer supper! Hope you enjoy it too!!!
Verse of the day: Galatians 5:22-23 "But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law."
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