Chicken Salad

I was wondering what to do with my food from my Bountiful Basket and this recipe was my first idea. Well....not my first idea, but the easiest one to throw together for dinner. Absolutely delish!

Ingredients:

2 large chicken breasts

1 1/2 cup grapes

1 cup chopped celery - about 2 stalks

3/4 cup mayo

1/2 tsp salt

1/4 tsp fresh ground pepper

Lightly drizzle some olive oil on the bottom of the chicken and then sprinkle with salt and pepper. Turn chicken over and do the same thing on the top. Place on a cookie sheet or in a baking dish and bake at 350 degrees for 30 minutes.

Remove chicken and let it cool. Once it has cooled down, chop it into small cubes (or shred it, but I like cubes).

Put grapes and celery in with chicken. If you have large grapes, cut them in half - mine were small, so I left them whole.

In a small bowl, add the mayo and the salt and pepper. Stir to combine. Pour over chicken, celery, grape combo and mix together.

Cover and place in the refrigerator until ready to use. It tastes better chilled.

You can serve this a couple of different ways.....

You can have it just plain - by itself or on a piece of lettuce.

Or...you can add some carbs!

The traditional way is on a croissant bun.

Absolutely yummy and served at every wedding reception you go to. : )

I really like it this way, however, I would have to say that my favorite way to eat this is on a piece of toasted whole wheat bread.

Take two slices of bread and toast them (no butter). Place one piece of toast on the bottom, cover with chicken salad, and then place the other piece of toast on the top.

You'll probably want to eat this with a fork!

The crunch of the toast goes great with the creamy chicken salad. It's just a great combination - and a lot healthier than the croissant.

Enjoy!

Rosemary Chicken with White Beans

Everyone needs a crock-pot recipe and this just happens to be one of our family's favorites.

Ingredients:

2 Tbs. Oil

4 to 6 Chicken Breast halves

2 cups Carrots, sliced

1 cup Celery, sliced

2 cans Great Northern or other white beans, drained and rinsed

1 tsp. Salt

1 tsp. Pepper

2 tsp. Rosemary

2/3 cup fat free Italian dressing (or low fat...or any kind, they'll all work)

In a large skillet, heat the oil and brown the chicken breast. Remove and drain.

Place the carrots, celery and beans in the bottom of the crock-pot...

...and add the chicken breasts.

(I know the recipe says 4 to 6, but I usually use 2 to 3 large ones and that feeds my family of 6)

In a medium bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the carrot and celery mixture. Stir to combine.

Cover; cook on Low for 8 hours or on High for 4 hours.

Shred the chicken once it is cooked. Stir to combine with other ingredients, and...

serve over rice.

Enjoy!

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