CHOPPED CHICKEN SALAD

I had made four large chicken breasts for supper - coated with almond meal and baked in a iron cast frying pan. After eating leftovers for a second night, the thought of a third supper eating this chicken was not looking appealing. Instead I decided to make chicken salad with the leftover chicken. There was about 1 1/2 chicken breasts leftover to use in a salad. I didn't want to make a chunky chicken salad but more of a finely chopped salad. Adding cabbage, apple and green onion made it appealing as the chicken salad would include several ingredients for a coleslaw. I also wanted to mix two kinds of mayonnaise including a paleo mayonnaise from Primal Kitchen that would add some zip as it is a chipotle lime flavour.

There are many other options besides making chicken salad with leftover chicken. This salad is a good alternative to the usual 'go to' recipes you might usually make. 

After mixing the salad in the bowl.

INGREDIENTS:

1 1/2 leftover cooked chicken breasts, skinless
wedge of cabbage
1 apple, cored and sliced
2 green onions, diced
1/4 cup mayonnaise including plain and chipotle lime
1 tbsp lemon juice
salt and pepper to taste


DIRECTIONS:

Using a food processor with a metal blade, chop the chicken into very small pieces but not so finely chopped that it becomes pureed. Spoon the chicken out of the food processor into a medium size bowl. Add the apple and cabbage to the food processor and chop into minced/finely chopped pieces. Add the minced cabbage and apple to the chopped chicken. Combine. Add the green onions, mayonnaise and lemon juice to the mixture. Mix well and season with salt and pepper. Serves four.

BUTTERNUT SQUASH AND CARROT SOUP

Recently I bought two butternut squashes from the store that likes to sell things in large size volume ➡️ Costco. I have a few recipes for butternut squash soup and I wanted to try out the latest one I saw on a blog site from platedcravings.com. 

I made it today as part of supper and it is a wonderful soup. I added a few things to the ingredients and have provided them in the ingredient list. As I followed the directions laid out in the blog, I am providing the link to the site. The directions are really helpful as they include directions for pressure cooker, slow cooker and stove top. I made the soup using a pressure cooker. I did add a few others things to the ingredients including a carrot and some spices which I listed in the ingredient list. Both the DH and I really enjoyed this soup.

INGREDIENTS:

1/4 cup butter
1 medium-large size onion, chopped
1 large carrot, peeled and chopped
1 medium-large apple, peeled, cored and chopped
1 medium to large size butternut squash (3 to 4 pounds), peeled, seeds removed and cubed
salt and pepper to taste
4 1/2 cups chicken stock
1/2 tsp grated fresh ginger
1/2 tsp cardamon 


DIRECTIONS:

Here is the link to the directions for making this soup using several different approaches. I used an immersion blender to puree the soup. It serves about 6 depending on portion size - butternut squash and carrot soup