Tag-Archive for » Salad «
I have been so busy over summer that I have not had time to keep up with posts, hopefully I will have some more time to post more regularly over August. I tagged this recipe to make for a swap I am involved in, as I had some leftover roast chicken to use up. It was a quick, easy and very tasty recipe and I loved the combination of ingredients used. I made mine with regular mayonnaise instead of miracle whip as I prefer this. I served ours over salad greens with some crusty bread for a great summer time meal. To read more reviews on this recipe or to view more photos please click here.
Ingredients
3 Cups cubed cooked chicken breasts (About 3- 4 breasts)(leftover roast chicken also works well)
2 Medium cucumbers, peeled, seeded, chopped
1 1/4 Cups crumbled feta cheese
2/3 Cup sliced pitted ripe olives (I used pimento stuffed olives.)
1/4 Cup snipped parsley
3/4 Cup Miracle Whip (I used mayonnaise)
3/4 Cup plain yogurt
1 Tablespoon dried oregano
3 Minced garlic cloves
Lettuce leaf
Method
1. In a large bowl, combine chicken, cucumber, cheese, and olives.
2. In a smaller bowl, stir together parsley, Miracle Whip, yogurt, oregano, and garlic.
3. Add to chicken mixture, toss to coat, Ccver and chill.
Serve on lettuce or mixed green leaves.
All photos taken by me unless otherwise stated.
This is a fantastic light summer time recipe that can be enjoyed for dinner over a salad or for a light lunch just as is. I chose to make this one for the recipe swap I am in this month because it has some of my favourite ingredients in it. The only change I made to the recipe was to add about 11/2 tablespoons of white balsamic dressing to the tuna mix. We all really enjoyed it and it is so light, refreshing and healthy. I am the first person to review this recipe but to see original please click here. May I also suggest checking out more recipes by this chef as she has some great ones.
Ingredients
2 Medium mangoes, peeled, seeded and chopped
3 Tablespoons chopped red onions
2 Tablespoons snipped fresh cilantro
1 Tablespoon extra virgin olive oil
1/4-1/2 Teaspoon ground cumin
1/2 Teaspoon salt
1/8 Teaspoon cayenne pepper
12 Ounces solid white tuna packed in water, drained
2 Large avocados, halved and pitted
Lemon wedge
Method
1. In a medium bowl, stir together mangoes, onion, cilantro, oil, cumin, salt and cayenne. Add tuna; stir gently to break up slightly. Cover and refrigerate up to 4 hours, if desired. (I also added about 11/2 tablespoons of white balsamic dressing to the mix.)
2. Right before serving, spoon about 1/2 cup tuna mixture into the center of each avocado half; garnish with a lemon wedge.
I served ours over salad greens with olives, tomatoes and goats cheese balls for a great summer time meal.
All photos taken by me unless otherwise stated.
