Meat from 1 Rotisserie Chicken (cooked & shredded)
1 c Red, seedless grapes , halved
1 Granny Smith apple, cored and chopped
½ c (generous) dried cranberries or dried cherries
¼ c (generous) chopped red onion
½ c chopped walnuts (optional)
½ c plus 2 T mayonnaise
½ c plus 2 T vanilla yogurt
3 t lemon juice
In a large bowl, combine chicken grapes, apple, dried cranberries/cherries, red onion and walnuts. Set aside.
In a small bowl, combine mayonnaise, yogurt and lemon juice. Whisk until smooth. Pour over chicken mixture and stir gently to combine.
You can enjoy immediately or cover and refrigerate for 2 or more hours to allow flavors to combine. This salad just gets better over the next 2 days!
Printable recipe here.
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I love spinach. It’s truly my favorite veggie of all time. I’ll eat it in salads, on pizza, with pasta, over chicken or in ball form. But my favorite way to eat spinach is creamed.
Creamed spinach is quite rich and caloric though. And my svelte figure can’t take that kinda lovin’ too frequently. So I had to lighten it up a bit without losing any of the flavor or creaminess.
Creamed Spinach (Lite Version)
1 12 oz. pkg spinach, cooked according to package directions and drained slightly
4 cloves garlic, minced
1/2 T butter
1 T cream cheese
pinch red pepper flakes (optional)
1/4 c skim milk
1/4 c fat free half and half
2 T. sour cream
1/4 c. grated Parmesan cheese
salt & pepper to taste
Melt butter in large skillet. Add spinach and saute for 3-4 minutes over medium heat with salt, pepper, and nutmeg. Add garlic and continue to cook for 3 minutes, stirring frequently to prevent garlic from burning. Add milk, half and half and cream cheese. Stir to incorporate and bring to a simmer. Add red pepper flakes (optional) and Parmesan cheese. Stir until cheese is melted. Remove from heat and stir in sour cream until incorporated. Enjoy!