SWEET AND SASSY CHICKEN SALAD

Another visit with an old friend–Sweet and Sassy Chicken Salad. In the past, I’ve made this recipe with deli-roasted chicken, but since I forgot to pick one up, canned chicken came to the rescue. And, really, it was just as tasty. Perfect for a cool summer dinner!

Sweet and Sassy Chicken Salad

1/2 cup mayonnaise

1/4 cup sour cream

3 tbsp apricot jam

juice of 1 lime

1 tsp honey

1/4 tsp salt

3-1/2 cups deli-roasted chicken (or 3-10 oz cans chicken breast, drained)

1 large apple (I used Fuji), diced

1 mango, peeled, pitted, and diced

1 cup seedless red grapes, halved

1/2 cup chopped celery

1/4 cup Craisins (or raisins)

1/3 cup chopped pecans

6 cups chopped romaine lettuce

1) To medium-sized bowl add: mayonnaise, sour cream, apricot jam, lime juice, honey, and salt; mix well and set aside

2) To large bowl add: chicken, apple, mango, grapes, celery, Craisins, and pecans; mix well; gently stir in mayonnaise-sour cream sauce until combined; set aside

3) Divide lettuce between 4 (or 6) plates; spoon chicken salad over lettuce and serve with or without dressing of your choice (Junior Too rarely passes up a chance to pour on Raspberry Walnut Vinaigrette); Yum!

Servings: 4-6

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CAST-IRON CHICKEN WITH GRAPES AND KALAMATA OLIVES

Looks aren’t everything, but–goodness!–this dish tasted all the better for its beauty: golden-brown chicken, black kalamata olives, red grapes, greenest parsley, and the lovely contrast of shredded parmesan cheese. A one-skillet wonder!

Cast-Iron Chicken with Grapes and Kalamata Olives

1 tbsp olive oil

1 tbsp dried rosemary

1 tsp sea salt

1/2 tsp ground black pepper

4 chicken thighs and 4 drumsticks (about 4 lbs)

2 cups whole seedless red grapes

1-1/2 cups whole pitted kalamata olives

1 red onion, sliced thin

3/4 cup white cooking wine

3/4 cup chicken broth

1/4 cup parmesan cheese

1 tbsp parsley

1) Preheat oven to 450 degrees; lightly grease casserole dish with olive oil spray

2) In large oven-safe skillet (I used cast iron), heat 1 tbsp olive oil over medium-high heat; sprinkle rosemary, salt, and pepper over oil and add chicken pieces to skillet; cook 3 minutes each side until golden brown; scatter grapes, olives, and onion over chicken and remove from stove top; bake in oven 20 minutes

3) Carefully turn chicken pieces, pour cooking wine and chicken broth over top, and bake 10 minutes (or until chicken is no longer pink inside); scatter parmesan cheese and parsley over chicken and bake additional 5 minutes; serve paired with warm bread and a crisp salad

Servings: 4-6 (depending on how many guys are at your table with fork and knife in hand)