What’s for dinner Wednesday: Chicken Salad(s)

I recently made two super easy and yummy chicken salads for lunch/dinner and wanted to share with you all! Sorry – I didn’t take any pictures but if you make any of these please share your pictures with us on our Facebook page and let me know how it turned out!

Chicken Curry Salad (make the night before for best taste)
serves two

Shopping list
1 Can Chicken
Mayo (or the equivalent)
Curry Powder
Pita Bread
Sweet Potato or Veggie Chips (found in the chip aisle)

To Prepare 

In a bowl – add chicken, as much mayo as you want (I always go light because I don’t really like it but haven’t been able to find anything else that works with this) and shake as much curry as your tastes prefer.

Store overnight.

To Enjoy

Cut pita bread in half – in first and second half, scoop generous amount of chicken curry and place tomatoes on inside top.

Serve with sweet potato/veggie chips.

Chicken salad
serves four
Shopping List

1 pound chicken thighs
Grapes (purple or green)
Candied Pecans
Apples (any, I had Pink Ladies on hand)
Mayo (or the equivalent)
Pita Bread
Trader Joe’s Mediterranean Pasta Salad Kit (or you can make your own)

To Prepare
Add chicken to casserole dish, cover with tin foil and cook at 375 for 30 minutes or until there is no pink. While chicken is cooking, cut/chop – grapes, apples and pecans to bite size pieces, prepare pasta salad – follow directions on box and slice pita bread.

Remove chicken from oven and let cool. Once cool, chop/shred. Add chicken, grapes, apples and sorry yes, a bit more mayo… just for consistency.  Refrigerate one hour before serving. Before you put the chicken bowl on the table add chopped pecans and stir.

To Enjoy:
I served this family style and had everyone prepare their own sandwich. Just grab a pita and add in the chicken. Scoop up the TJ’s pasta salad to serve on the side. They are great together!

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