Dawn's Chicken Salad
Combine 3 cups cooked, diced chicken, 1 cup red seedless grapes (halved), 1 cup chopped Granny Smith apple and 3/4 cup chopped walnuts. In another bowl, whisk together 1 T sugar, 1/2 c reduced fat mayonnaise, 1/4 cup reduced fat sour cream and 2 T lemon juice.
Fold dressing into chicken and fruit mixture. Chill.
When I was catering, I served this on a variety of breads but the favorite, by far, was on a croissant with red or green leaf lettuce. Today I used plain Greek yogurt instead of the sour cream. Tasted okay to me. Also, I normally add some pepper and salt to the dressing mixture.
Pasta Salad
Really, really, really easy. I normally use rotini but you can use whatever pasta you have in your pantry. Cook the pasta as directed. Rinse in cold water and drain. To the pasta, I add lots of colorful veggies - halved cherry tomatoes, zucchini or summer squash, broccoli, green onion, green, red or yellow pepper. Today, I diced some sharp cheddar cheese and added that. You can use whatever cheese you like or none at all. I have use shredded before but I like the cheese better when it's cubed or diced.
If I'm in a hurry, I use a bottle of Balsamic Vinegar dressing (Kroger brand today) and toss to coat. Remember, you don't want your pasta swimming in dressing.
Of course, homemade dressing is better so here's that recipe...
Mama's Balsamic Vinaigrette
Combine 3/4 cup extra virgin olive oil, 3/4 cup balsamic vinegar, 1 clove garlic (crushed), 1/2 t dried oregano, 2 t dijon mustard, 1 pinch salt, 1 pinch freshly ground black pepper. Shake or whisk well. Store in refrigerator.
Looking like Spring here in the South. Bought a new basil plant this morning and am getting ready to plant some pansies in the front flower bed...
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