I've posted
a few chicken salad recipes (see here, here, and here).
Not exact matches
With a little tweaking of the dressing from the original
recipe and a
few additional ingredients, I have to say I really enjoyed this Asian
Chicken Salad.
As I was talking to a
few friends about their favorite
chicken salad recipe, there seemed to be a lot of opinions on whether the
chicken should be chopped / cubed or shredded.
Attention all Panera Bread
Chicken BBQ
Salad lovers, your saving grace is here; you can imitate this
recipe at home for
fewer calories.
I did add a
few other things, I bought roisterer
chicken to use for the other
recipe (
chicken salad with grapes) for my husband and decided to throw in some of the extra left over pieces, and then I added more sharp cheddar on top before adding the ritz topping and oh my!
We have a
few recipes we make on a regular basis that the kids love (Taco Pasta
Salad,
Chicken Parmesan Quinoa Bake, Lighter Baked Tortellini and Stove Top Spinach Mac & Cheese, to name a
few).
A
few months ago I posted once of my favorite healthy
recipes, Farro and Kale
Salad, and today I bring you another one of my new favorites: Roasted Farro with Greens and Grilled
Chicken.
I start by making a
chicken salad: dice some leftover roasted
chicken and a similar amount of apple, then mix in a small handful of dried cranberries and a
few toasted nuts (I use pecans and almonds interchangeably in this
recipe).
But I also had a baby shower to attend a
few weeks ago, so as soon as I saw the
recipe for this
Chicken Asparagus Pasta
Salad, I knew I had found a winner!