Picnic Perfect Chicken Salad

Check.  It.  Out.  This post makes for TWO in a single month!  Perhaps I am back on track for my resolution!  Perhaps I should revise said resolution to be 'an average of 2 posts per month.'  That way, I just need a few months with three posts and I can claim success.  This seems like a reasonable revision in my book, but feel free to give me a reality check if you disagree.  The dog is sitting, statuesque, in the back yard as I sit at my laptop conjuring up memories of the scrumptious chicken salad I made last week.  This was not my first rodeo, mind you, as I actually came up with the idea last summer.  But, as I started my blog in October, I decided to hold back on the chicken salad post until the season was right.  Well here we are.  Smack dab in the middle of June.  Perfect timing for some chicken salad.  Especially when there is a rummage sale to be had...  My sister and I embarked on task of epic proportion when we decided to help our dad do a residential 'cleanse.'  This of course involved a weekend-long rummage sale.  So, I decided it would be the perfect time to have some chicken salad in the fridge and ready to go for my sister, mom, dad and me in case of sudden hunger.  When I first made it, I had a pretty good idea of the flavors I wanted to achieve, and I hit the nail on the with a few secret ingredients.  Red grapes and a little honey in the dressing add the sweetness, while crisped bacon and toasted pecans add a smokey-nutty element.  I think you'll also find that the Greek yogurt/ mayo dressing is a winning combination who's texture is misleading in it's richness.  I'm not sure what's better: this chicken salad, or selling the old sofa sleeper.

Sweet and Smokey Chicken Salad

Ingredients

3 large boneless/ skinless chicken breasts, grilled (or otherwise cooked)
2/3 cup low fat plain Greek yogurt (you could use regular plain yogurt in a pinch or even light sour cream)
2/3 cup Hellman's light mayonnaise (they label theirs gluten free)
2 tbsp honey or agave nectar
6 strips bacon, fried crisp and chopped into small bits
1 cup red grapes, halved
1/2 cup pecan pieces, toasted

Directions

Start by cubing or pulling the grilled & chilled chicken.  (Pulling the chicken is more effort, but I prefer the results of this method because it absorbs more of the dressing.)  Put the the chicken in a large mixing bowl and set aside.  Next, make the dressing by combining the yogurt, mayo and honey/agave nectar in a smaller bowl.  Then, add the dressing to the chicken and toss to evenly coat.  Lastly, add the remaining bacon, grapes and pecans and toss to evenly distribute.  Your chicken salad is complete!  You can make sandwiches or simply serve it atop a bed of greens, but either way, you are sure to enjoy it!

Serves 4-6, depending on appetites.

The finished product, atop gluten free bread and greens.

Quinoa with Vegetables and Mango

Quinoa with Vegetables.  Admittedly, this sounds a little bit boring.  But please, give it a chance!  This side dish packs a punch, with colors, flavors and nutrition.  Quinoa contains all 8 amino acids (a complete protein) as well as being plain high in protein.  Add some colorful vegetables, and you've got side dish to be reckoned with!  A couple weeks ago, I made plans to make dinner with a good friend, who admittedly used to be quite picky.  Somehow, during his time in grad school, he has managed to exchange the Spaghettio's for real food.  While this very much excites me, I'm still in a state of disbelief.  Our trip to the grocery store was the first step in my acceptance of my friend's new pallette.  "Will you eat quinoa?"  "Yes Anne, and you don't have to ask me that anymore.  I pretty much eat anything."  Alright...  We ended up sauteeing a bunch of lovely vegetables and tossing them with our quinoa and a near perfect mango.  This was accompanied by some jerk-seasoned grilled chicken and a simple but lovely salad.  A perfect summer supper in my book.  I made the quinoa again the following week, but was forced to omit the mango due to a shortage at the store.  My sister and I made up for it by adding a little tamari ginger dressing and a squeeze of orance.  Frankly, one could add pretty much any veggie desired, so feel free to take liberties!

Quinoa with Veggies and Mango

Ingredients

3 cups cooked quinoa (1 cup dry)
Handful of snow peas
1/2 smallish red onion, thinly sliced
1 red pepper, cut into short strips
2 carrots, cut into thin pieces
1 mango, coarsly diced
1/4 cup San-J gluten free Tamari Ginger dressing
Juice of 1/2 an orange, or a whole lemon or lime

Directions

Begin by preparing your quinoa per the package instructions.  (some need to be rinsed prior to cooking)  while it is simmering away on the stove top, sautee your veggies.  The carrots will take the longest to cook, so start by adding them to a large pan with a splash of olive oil and cook over medium heat.  After about five minutes, go ahead and add the other vegetables, cooking until they are still just a little bit crunchy.  Then, add the quinoa and mango to the pan and gently fold it into the vegetables.  When everything is well incorporated, drizzle the dressing and juice over the mixture and stir to coat.  Your quinoa is ready to serve!  You can serve your protein on top of it, or use it as side.  Either way, it's a scene stealer. 
Serves 4-6