This is no ordinary, boring, mayo loaded chicken salad sandwich. I love all the different flavors and textures in this chicken salad. Best of all, it’s actually half of the guilty! Use greek yogurt in addition to mayo and you get an extra creamy and tangy flavor without the extra calories. Then, add a trio of spices– cumin, chipotle powder and plenty of fresh chopped cilantro – along with sweet onions and lime juice for a sweet, spicy and tangy flavor. Piled high on top of a croissant with some radish slices, or just mounded on top of of greens, this chicken salad is anything but boring.
Start by roasting or boiling the chicken breasts. I used leftover chicken I roasted in the slow cocker.
Chop the sweet onion and place it in a large bowl that gives you enough room to mix all ingredients thoroughly.
Chop the cilantro really really fine and place it in the bowl.
Get your hand all over the chicken breasts and start shredding it. To the bowl it goes. Add the Greek yogurt and mayo.
Finish by adding the cumin, paprika, chipotle, salt and lime juice.
Mix it well and give it a try. Adjust the flavors to taste by adding more yogurt. mayo or spices. It’s always a good idea to start with less and add more as you go. You can ditch the mayo all together and go full yogurt for even less guilt.
Citrus Chipotle Chicken Salad Sandwich
- 2 shredded chicken breasts (roasted or boiled chicken bone in preferable)
- ½ cup of mayonnaise
- ¼ cup of greek yogurt
- ½ sweet onion chopped
- ½ bunch cilantro (chopped)
- ¼ tsp cumin
- ¼ tsp paprika
- ½ tsp chipotle powder
- ¼ tsp salt
- some lime zests (no more than ¼ tsp)
- Juice of one lime (approximately 2 tbsp)
- In a large bowl, combine all ingredients.
- Serve the salad on croissants, or on your favorite kind of bread. For a fun fix, try rolling it in a tortilla.
I’m excited to share this idea here. It’s pretty simple to make and so delicious. I’m a big fan of chickpeas but they do need a lot of love to really get their flavors going. Mash them up with some cumin, lemon and a touch of heat and you have a delicious salad to tuck into pita bread, roll on a tortilla or kale leaf, serve as a dip or as a base for a tartine.
This is how I made this batch, but you can add or hold ingredients to taste.
Use one can of chickpeas, drain and mash it slightly to keep a bit of a crunch.
In a separate bowl mix well until creamy:
- 1 tbsp pure tahini
- 1 tbsp Extra Virgin Olive Oil
- Juice 1/2 lemon (aprox. 1/2 tbsp)
- 1/2 tbsp water
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 tsp of Huy-Fong Chili Garlic Sauce (it can be replaced with Sriracha or fresh chopped garlic and chili flakes)
Mix the sauce with the mashed chickpeas.
I spread half of the salad evenly on top of a slightly toasted bread. Added some thin sliced cucumbers, watermelon radishes, chopped parsley, toasted almonds and lunch was ready.
I was so hungry…Taking the pictures was pure torture.
I ate the other half of the salad as a dip for the extra cucumber slices and I finger licked the bowl.
I’m so excited that this Mongolian Beef was a winner! This was such an easy and quick fix that I was able to make it in less than 30 minutes. The kids really enjoy it and seeing my ‘flexitarian‘ child eating chunks of beef was priceless.
I used Filet Mignon for this recipe (don’t judge me yet) because my daughter would not eat even the slightest chewy meat. I got a great deal on tenderloin steak today at my local Ralph’s ($5.57 for 0.62 lb.). It was a manager’s special. You can judge me now!
The manager’s special section is never a sure bet for me. Most of the time I don’t see anything I’m interested in cooking, but today almost everything in the Ralph’s meat shelves had the “manager’s special” sticker including filet mignon. There is really nothing wrong with “manager’s special” meats except their bad reputation. Usually “manager’s special” meats are set to expire within 2-3 days and as long as the meat is cooked or even frozen the same day as purchased it should be totally safe and hopefully ‘dealicious’.
Quick Mongolian Beef with Broccoli
Dominique for DealiciousCooking
- 1 tablespoon canola oil
- ½ medium onion, sliced thinly
- 2-4 cups of broccoli florets
- 1 pound steak (sirloin, flank or tenderloin), sliced thinly
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili sauce (I used Sambal Oelek)
- 2 clove garlic, grated
- ½ tablespoon ginger, grated
- 1 tablespoon cornstarch
- ⅓ cup beef broth (I used TJs)
- 1 teaspoon sesame oil
- ¼ cup green onion, sliced
- 1 teaspoon toasted sesame seeds
- On a separate bowl start by mixing the soy sauce, hoisin sauce, beef broth, chili sauce, brown sugar, ginger, and cornstarch. Make sure the cornstarch is completely dissolved. Reserve.
- Heat up the canola oil and sesame oil on a wok or large pan. Add the onion and garlic. Sauteed at high temperature until slightly brown. Add the steak. Cook for approximately 3 minutes and add the broccoli. Cook 3 more minutes until steak looks cooked. Remove from wok to a separate container.
- Using the same wok/pan add the sauce and cook at low temperature whisking it until sauce thickens.
- Place the sauteed beef and broccoli back on the wok/pan mixing it well with the sauce. Add the green onions and sesame seeds. Cook at medium heat for additional 2 minutes.
- Serve over brown rice, jasmine rice or even couscous.
This is a kid friendly version but if you like more heat fell free to add another tsp of chili sauce or chili flakes.
Oh…Costco. I dread going in and I fight to get out EVERY TIME! The crowds are unbearable, the parking dance, the sneezing, the rude and the cruisers. I won’t even mention the samples because I’m a victim of them as well. However, there’s no other place I can get a heart attack wrapped in tin foil (aka Chicken Bake. It’ll kill you) and endless organic eggs as cheap as it gets.
Costco is a paradox and I love to hate it.
This was yesterday’s quick dinner fix from Costco. I’m not sure how “clean” their rotisserie chicken really is but it’s delicious and convenient.
This pre-packed salad is so tasty, surprisingly low calorie and only $4.49.
And because sweet potatoes are super food, I’ve committed to a 6lbs. bag of Organic sweet potatoes for $6.49 (seriously cheap.) The kids better start liking it because that’s a whole lotta sweet potato. I made this quick Chipotle Honey Sweet Potato Hash to go with dinner and turned out pretty good (recipe below).
Here is to a ‘Costcosized’ happy and healthy weekend!
Honey Chipotle Sweet Potato Hash
Dominique for DealiciousCooking
- 2 tsp. of Ghee butter, olive oil OR coconut oil
- ½ cup diced shallots or red onion
- 2 cups of shredded sweet potatoes (I used the Titan Julienne peeler) or cut it into ½” cubes
- ½ cup of diced yellow or red bell pepper (optional)
- ½ tbsp. of chipotle powder
- ½ tsp. cumin
- 2 tbsp of honey
- Salt to taste (I used about 2 tsp to star with and add some more after cooked)
- In a large pan, heat the Ghee butter (or oil of preference) over medium. Add the onions (and bell peppers if using it) and sauté until they became translucent. Add the sweet potatoes, chipotle powder, cumin and salt. Cook for 10-12 minutes, moving it around to cook evenly.
- Cook the hash until the sweet potatoes are soft but not 'mushy'. Once hash is cooked add the honey, mix and serve.
Do not cover the hash while cooking. It'll sag the sweet potatoes. Substitute honey for maple syrup for a more breakfast friendly taste. Add sausage or bacon to it! This is a really simple and versatile dish. Have fun with it!