Posts tagged ‘chicken’

mom’s chicken salad

I think I’ve mentioned it before that I’m not a big fan of the veggie. However, there’s a few salads I’ll eat. My mom’s chicken salad hapens to be one of them. Although I love the chicken salad on a sandwich, my mom usually cooks up some elbow pasta for an awesome macaroni chicken salad. I wanted to make lunch for this week and had some extra chicken laying around, so ta da…chicken salad!

Ingredients: (for a good week long supply)

  • 3 boneless/skinless chicken breasts (i ended up using 1 part chicken thigh bc it’s what i had around)
  • 3 tbsp. miracle whip
  • 1/4 cup mayonnaise (the mayo and miracle whip can be replaced with the light or fat free stuff)
  • 1/4 cup mini diced carrots
  • 1 8oz can of pineapple chunks (drain the juice as much as possible)
  • 2 tsp. sweet relish
  • 2 tbsp. granulated sugar
  • salt & pepper to taste

Let’s start off with boiling the chicken. I let it cook until it was not pink or red at all in the middle, continuously checking. While that cooks, go ahead and dice up your carrots and cut your pineapple chunks into thin slices. Add the carrots, pineapple, and sweet relish into a large mixing bowl.

Once the chicken is done boiling, remove from boiling water and let the chicken cool. Don’t go burning your fingers off trying to shred the chicken. I did this by hand, bc it brings back that childhood feeling of helping my mom in the kitchen with this. You could always chop it up with a knife, but what fun is that?

I had way more chicken than that, but if I added it all, I wouldn’t have the cute photo op (heh). Now, add the remaining ingredients…the mayo, miracle whip, & sugar. Mix it all up nice and great. Add salt & pepper to taste. I believe I used about 1.5 tsp of salt and about .5 tsp of pepper. If you feel you’d like more mayo or miracle whip, go ahead and add it. I won’t tell. *wink wink*

This is great on a sandwich, great alone, and fantastic with elbow pasta. Here’s to lunch for a week!

–chelle (i’m on a roll. 2 in a week. woo!)


July 30, 2008 at 3:29 am 1 comment

Lemon pepper garlic roasted chicken & then some

It’s been a while and I have quite missed the cooking. Today, my first weekend off from work, I decided I would make dinner for the family. Tonight’s menu:


Lemon Pepper Garlic Roasted Chicken:

  • 5 pre-cut chicken thighs (you could use chicken breast too, but this is what I had)
  • 5 tsp. lemon pepper seasoning
  • pinch of garlic salt and pepper for each piece
  • 1 head diced garlic
  • 2 tbsp. olive oil

-Preheat oven to 375. Wash each piece of chicken and pat dry. Brush a thin layer of olive oil on each piece of chicken. Season each piece with the lemon pepper seasoning, salt and pepper on both sides of chicken. Place about a quarter tsp. of the diced garlic between the skin and the meat of the chicken. Place chicken pieces in a 13×9 baking pan. Top chicken with a light drizzle of olive oil and the remaining diced garlic you may have. Cook for 1 hour and then set the oven to broil on high for about 2 minutes.

Garlic & Parmesan Cheese Mashed Potatoes: (not for the health conscious…what? i’m southern. haha.)

  • 4 large red creamer potatoes (this will happily feed 5 kind of hungry people)
  • 4 tbsp. butter
  • garlic salt and pepper to taste
  • 1 tsp. garlic paste
  • 2 tbsp. miracle whip
  • 3 tbsp. mayonnaise
  • 1/4 cup fresh grated parmesan cheese

-Boil potatoes on high heat until soft enough that a fork easily goes through it. Mash potatoes in a bowl with a fork. Add the butter gradually, while mixing. In a seperate bowl, add the miracle whip, mayonnaise, and garlic paste and then stir together. Add mixed ingredients into potatoes and mix well. Add salt and pepper to taste. Add grated parmesan to potatoes and stir again until well added.


Sauteed Green Beans: (ah yes, something green!!)

  • 1 bag frozen green beans
  • 1/4 cup fried onions (you can buy these at the store. they’re used alot for casseroles, from what i was told)
  • 2 cloves diced garlic
  • 2 tbsp. olive oil

-Set stove to high heat and add olive oil to sautee pan. Once hot, add green beans and sautee. Then add fried onions and the diced garlic. Cook for about 5 minutes. Remove from heat and serve.


Once my auditors go, once busy season is over, and once I move, I will be back into the swing of things and hopefully kick out as much yummy stuff as Lina has! ^___^

reina-sm.gif –Chelle

March 9, 2008 at 11:50 pm 2 comments

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