Chicken salad is one of those quick, easy, and inexpensive meals you can easily make yourself.  Have it your way, and save lots of money, at the same time.

I always make this salad from a leftover chicken meat, most likely chicken breast, after I roast a whole chicken, or cook extra breast to use for Chicken Dip, or sometimes I just buy a ready to eat roasted chicken (if it costs less than doing it myself).  I create a new meal out of the leftovers, such as Chicken Salad, or Chicken Croquettes, Chicken Tetrazzini, or Chicken in Aspic.

I could never figure out why anyone would buy Tuna Fish Salad, Chicken Salad or Egg Salad.  These salads are very simple to prepare, yet quite pricey to purchase ready made, in comparison to the time and ingredients they require,  (not to mention the overload of mayo and salt).

Today I will share a quick recipe for a Homemade Chicken Salad.  I already posted my Tuna Fish Salad recipe, and the Egg Salad recipe will follow in the near future.

Ingredients:

• 1 ½ cup chicken breast, cooked and chopped
• 3 Tbs. Light Mayonnaise (I use Hellmann’s Light) (see TIP below)
• 1 tsp. mustard (Gulden Spicy Brown, is my favorite)
• ¼ tsp. salt
• ½ tsp. black pepper
• 1 Tbs. peppers (green, orange, yellow, or red) chopped (see TIP below)
• 1 Tbs. celery, chopped
• 1 Tbs. onion, chopped

Directions:

1. Place chopped chicken in a medium size bowl.
2. Mix Mayonnaise with mustard, salt and pepper.
3. Mix in the chopped veggies.
4. Add to the chopped chicken.
5. Fold in, to combine all ingredients evenly.

Serve plain, with tossed salad, on your favorite bread or roll, or on a bed of lettuce.
Enjoy.

TIP: If you do not like veggies in your salad, you can use garlic powder, or onion powder for flavor, in addition to

salt and pepper.

I personally like the crunchiness of the veggies in my salad.

If yo do not like Mayo, you may use Greek Yogurt, or all mustard.

It’s that time of the year again…yes you guessed it… Super Bowl Sunday. Time to watch LOTS of Football, Half- Time entertainment, great commercials, and most of all, LOTS of delicious party food.

It does not matter if you like football or not, or if you care about the Pittsburgh Steelers , or the Green Bay Packers, the important thing is that you will be surrounded by your family and friends to have a good time together.

If you are still searching for recipes for your party, search no more, because I am about to give you a list of my favorite recipes.

Ham Canapes (very easy, presentable and delicious)

Jalapeno Corn Dip ( for the vegetarian on your list)

Buffalo Chicken Wing Dip (everyone’s favorite)

7 Layer Guacamole Dip (yummy..)

Swedish Meatballs (quick, delectable, filling)

Texas Caviar (another meatless dish)

Mrs. Z’ s Deviled Eggs (can’t beat these!!)

Pesto Sun-Dried Tomato Cheese Spread (sooooo good…)

Caramel Apple Dip (great for the underage crowd…)

Turkey Taco Ring (presentable and really tasty)

Rye Bread Dip (oldie but goodie..)

Tzatziki Dip (for the vegetarian in your crowd)

Lemon Basil Hummus (very healthful dip)

City Chicken (a party must…easy to snack on)

Calico Beans (better than chilly)

Veggie Platter (healthful and crunchy)

Non-alcoholic Punch (for the party animal having fun without alcohol)

Your list is ready.

All you have to do now is to prepare a shopping list, and coordinate some kitchen help to put it all together, for that special day.

MAY THE BEST TEAM WIN!!!!

Dips are still part of the “centerpiece” foods at parties. Everyone loves having a scoop of their favorite dip, surrounded by veggies or chips. It makes it easy to move around and socialize, while enjoying your food at the same time.

I already shared the ever so famous recipe for the original Buffalo Chicken Wing Dip, but recently I had an opportunity to taste a much lighter version of this dip, and I could not believe how great it tasted.

So, if you are still sticking to your New Year’s Resolution to eat healthier, here is a recipe for you to enjoy without feeling guilty.

Ingredients:

• 2 chicken breasts (cooked and shredded)
• 8 oz Fat Free Cream Cheese, softened
• ¾ cup Frank’s Red Hot Original Cayenne Pepper Sauce
• ½ cup shredded Low Fat Cheddar Cheese
• ¼ cup Fat Free Ranch Dressing
• ¼ cup Fat Free Oikos Greek Yogurt

Directions:

1. Preheat oven to 350 degrees.
2. Unwrap the cream cheese, place it in a microwave safe dish, and microwave for 10 seconds, to soften it.
3. Place cream cheese in a medium bowl, and stir until smooth.
4. Mix in Frank’s Red Hot Original Cayenne Pepper Sauce, Low Fat Cheddar Cheese, Low Fat Ranch Dressing, and Oikos Fat Free Greek Yogurt.
5. Add chicken, and mix until combined.
6. Scoop mixture into a casserole dish, and smooth the top with a spoon to even it out.
7. Bake it uncovered for 20 minutes, or until the mixture is heated through (do not overcook, as it will begin to separate)
8. Stir well and serve.

TIP. Best served with cut vegetables (carrots, celery, peppers),pretzels, crackers or baked tortilla chips.

If you prefer less spicy version, you may cut the cayenne pepper sauce to 1/2 cup.