Classic Chicken, Traditional Tuna and Excellent Egg Salad

Everyone needs a fast, easy go-to salad recipe and this is it!  A tasty take on Classic Chicken Salad, this recipe is perfect for a quick luncheon or a super simple supper and is always thoroughly appreciated by all; with or without including the optional ingredients.  Additionally, this recipe also produces an Excellent Egg Salad and an outstanding Traditional Tuna Salad and is sure to be a crowd pleaser and solid staple in your rotation. 

Ingredients-

• 2- 12.5 oz. canned Chicken Breast or 2 cups cooked Chicken Breast
• 1/2 large Onion
• 3 ribs Celery
• 2 large Carrots
• 3/4 cup Mayonnaise or Greek Yogurt
• 1/8 cup Mustard
• 1/3 cup Pickle Relish -optional-
• 1 tablespoon Lemon Juice
• 1 dash Pepper
• 1 tablespoon Parsley
• 1 teaspoon Dill Weed
• 1/2 teaspoon Garlic Powder
• 2 hard-boiled Eggs (chopped) –optional-
• Bread, Pita, Wrap, Croissant or Rolls of choice
• Lettuce, Spinach, Kale, Arugula or any other Greens
• Tomatoes
• Cooked Bacon -optional-
• Cheese selection -optional-

Directions-

Chop onion, celery and carrots and place in a mixing bowl.  Add drained shredded or chopped chicken, mayonnaise or Greek yogurt, mustard, pickle relish (if using), lemon juice, pepper, parsley, dill and garlic powder, then mix well to combine. If using the optional chopped hard-boiled eggs, add and mix thoroughly. Refrigerate for a couple of hours to chill the chicken salad. 

Serve on bread, pita, wrap, croissant or roll of choice with lettuce, spinach, kale, arugula, or any greens of choice and sliced tomatoes.  If desired, top with cooked bacon and cheese selection.

Leftovers can be easily stored by refrigerating  in an air tight container for up to three days.

Enjoy!

Fast “Fiesta” Bean Burritos

These easy to make, filling Bean Burritos are a wonderful quick meal and require minimal clean-up too!  As always, I recommend purchasing the highest quality (low sodium and organic, if possible) ingredients you can find.  This recipe yields approximately six medium size burritos.

• 1 teaspoon of extra virgin olive oil
• 1 Bay Leaf
• 1 cup of mixed peppers and onions
• 1 jar of salsa
• 1 package of steam-in-bag rice, cooked to package directions, or about 2.5 cups cooked rice
• 1 can of Black or Red Kidney Beans
• 1 package of medium size tortillas (room temperature or warm)
• Condiments of your choice- shredded cheese, sour cream, lettuce, tomato, onion, guacamole, pico de gallo, corn, olives, hot sauce, etc.

Heat the olive oil and bay leaf in medium pot on the stovetop and add the peppers and onions to sauté.  When the peppers and onions are cooked through, add the salsa and rice and then mix well. Lower the temperature on the stove; rinse and drain the beans and add them to the mixture and stir well.  Cover and continue to cook on low for 5 to 10 minutes, stirring frequently. Remove the bay leaf, place about 1/4 to 1/3 of a cup of the mixture onto a tortilla; then add your desired condiments, fold and enjoy!

       

Now, what about those leftovers?? Breeze through breakfast by reheating (without overheating) the mixture, either by stovetop or microwave.  Next, plate the mixture, add your desired condiments, top with an egg prepared your favorite way and garnish with cilantro or parsley.  Serve with a warm tortilla and enjoy!