Several years ago we began cutting wheat out of our son’s diet, so the typical sandwich solutions for lunches and snacks were right out. I wanted to come up with some quick and tasty options, and this chicken salad has become a favorite go-to. It’s even easy enough to whip up at the last minute before school in the mornings. (Especially if you take your kids to school while still in your p.j.s, like I do on occasion…) My son usually eats it with gluten-free pretzels like a dip, but it makes a tasty sandwich if gluten isn’t an issue for your family.
Not only is this super easy to make, it’s also easy to be creative with the ingredients in this recipe. You can toss in your favorite ingredients to change up the flavor and texture. For example, my son likes the combination of apples, grapes and almonds, but you could substitute those for carrots, celery and pecans. I am a fan of the herbalicious flavor that is infused by the fresh thyme, but I know it might be a bit much for some. If you have suggestions for additional variations, share them in the comments section.
1 9.75 oz. can white-meat chicken (you can use leftover roasted chicken too!)
1 small apple, diced (I use Fuji apples for sweetness and crunch)
2/3 cup seedless grapes, any color
1/4 cup roasted almonds, chopped
1/4 cup mayo with olive oil
2 Tblsp fresh thyme (optional)
Instructions
In a small mixing bowl, stir together all ingredients, taking care to distribute each ingredient evenly through the mixture. If you like a creamier chicken salad, just add a bit more mayo until it has reached the consistency you prefer.
Boom! You’re done! Did I mention it was easy?
By Laurie Marshall of JunqueRethunque
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
lLaurie is a writer and junque-hunter living in Springdale, Arkansas with her husband, son and three goofy cats. She raises kids and chickens and makes messes in her craft room. She loves to create good food, pretty gardens, and happy kids. But when that doesn’t happen as planned, she simply reads about them on Pinterest. You can follow Laurie at See Laurie Write.
Some gather for the football, some for the fellowship, but most come together for the food! And I love the idea of a feast!
I’m sure you’ve seen the acronym F.E.A.S.T. (Friends Enjoying A Spectacular Time) or Webster’s definition: a celebratory abundant meal with ceremony or entertainment. Foods for the big game (and I think we all know what “big game” I’m talking about!) definitely fall into the category of feasting.
And, don’t we all like the thought of having a spectacular time with our friends and family with some delicious food!
But, putting on a “FEAST” need not be daunting. Choosing simple yet satisfying recipes will help you make it happen. Here are a couple of my favorites to get you started on your feast preparations: Country Ham Sliders (the ultimate comfort food sandwich) and Sweet Corn Chicken & Green Chile Tamale Dip(every football feast needs a memorable dip). Have fun!
12 ounces Monterey Jack cheese, Havarti, or fontina thinly sliced
4 ounces green chiles, diced (if using fresh roast, peel, seed & chop 2-3 Anaheim Chiles)
4 ounces butter
½ cup of My Brother’s Salsa (Original, House, or Hatch Green Chile)
flaky sea salt
freshly ground pepper
Instructions
Split dinner rolls. On each roll place ham, cheese and green chiles. Place sliders in baking dish side by side. In small saucepan, melt butter. Remove from heat and stir in My Brother’s Salsa until well blended. Pour this mixture over the sliders. Place in 325* oven for about 20 minutes - until cheese is melted and bubbly. Remove from oven and season with salt & pepper.
Notes
I ramp up the flavor of these ham and cheese bites by creating a melted compound butter with My Brother’s Salsa to drizzle over the sliders
By Helen Lampkin of Helen's Table and My Brothers Salsa
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Sweet Corn Chicken & Green Chile Tamale Dip
2014-01-26 19:31:18
Yields 4
A delicious creamy dip with the essence of a chicken and green chile tamale -addictive!
1/2 cup My Brother’s House Salsa or My Brother’s Hatch Green Chile Salsa
2-3 green chiles* (Hatch or Anaheim) roasted, peeled, seeded, chopped
Instructions
Combine chicken, cream corn, shredded cheese, My Brother’s House Salsa/or Hatch Green Chile and the roasted green chile. Pour into a baking dish. Bake at 400* 20 min. until cheese is bubbly. Serve with My Brother’s Corn Tortilla Chips. *You can substitute a 4 oz. can chopped green chiles
By Helen Lampkin of Helen's Table and My Brothers Salsa
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Helen Lampkin is Founder & Chairman of My Brother’s Salsa, a family owned and operated specialty foods business based in Northwest Arkansas. Originally from Oklahoma, she has lived in Arkansas for more than 35 years. Married to Steve Lampkin for 39 years, they have two grown children and two grandchildren in NWA.
Before becoming an entrepreneur and specialty foods owner, her vocation was in the home, with her family being at the core of everything she did. With her many years experience as wife, mother and community advocate, along with a passion for cooking and sharing foods, it became the perfect platform to launch a business. In 2003, Helen established Vineyard Art, Inc. dba My Brother’s Salsa based on a family salsa recipe. In 2011, her immediate family came on board and together they are making great strides in the marketplace. Today, My Brother’s Salsa is well on its way to attaining regional and national distribution with retailers including The Fresh Market, Walmart, Whole Foods, Natural Grocers, along with a host of independent grocers and markets.
In 2014, she launched a blog, Helen’s Table, where she invites you to join her in learning creative ways to bring family and friends around the table. Also an artist, when Helen is not in the kitchen developing recipes, she can be found in the studio working on No Ordinary Brooms, which is functional art for the home.
Helen Lampkin is Founder & Chairman of