It's hot and muggy here in Kentucky and I hate the thought of turning on the stove when I come home from work. This kind of weather is perfect for cold food. I made this chicken salad a couple of weekends ago for a light lunch after a friend and I went hiking. It was perfect for a hot afternoon. And the Tortilla Rollups make a great appetizer for an outdoor meal. Enjoy!
California Chicken Salad
2 1/2 cups shredded (or cubed your choice) cooked chicken
1/2 cup Miracle Whip or mayo
2 tbsp nonfat plain yogurt
1 1/2 tsp cider vinegar
1/8 tsp salt
1/8 tsp pepper
1/3 cup chopped cilantro
2 tbsp lime juice
1 1/2 cup green grapes, halved
1/2 cup slivered almonds
Combine chicken, grapes and almonds in a large bowl.
In a separate bowl, whisk the remaining ingredients together to make the dressing. Add the dressing to the chicken mixture and toss to coat. Serve immediately or chill until ready to eat. Makes about 5 one cup servings.
Tips: Don't skip the cilantro! It really gives it a kick.
And although it's tempting to buy one of those lime shaped containers of lime juice, use the real thing. It doesn't take a lot of squeezing to get two tablespoons and the taste is so much better! Two small limes would do the trick.
Trivia: I was once asked to make this for a friend's wedding reception. I made enough to stuff 75 croissants. It was a long time before I wanted to make this again.
16 oz cream cheese
1 package Ranch dressing mix
3 oz green chilies, chopped
8 10-inch flour tortillas
1 cup cheddar cheese, finely shredded
Mix cream cheese and dry dressing mix until well-blended.
Stir in green chilies, and cheddar cheese.
Spread mixture over each tortilla and roll up tightly. Wrap in damp paper towels to maintain moisture. Refrigerate 2 hours.
Cut into 1-inch pieces before serving. Serve with salsa.
Tip: Lighten it up! Use fat free or reduced fat cream cheese, fat free or reduced fat cheddar and wheat tortillas!
4 years ago