{eMeals} Crispy Oven-Baked Chicken & Tarragon Potato Salad

When I first signed up for eMeals clean eating recipes, I didn't think I would actually find any I would want to make. I thought that a lot of my favorites would go out the window and I'd be stuck making things that may be "clean" but not tasty. I was completely wrong and this recipe is one that proves it. Last weekend I wanted a summer meal for our Saturday dinner. Cold potato salad and crispy chicken sounded like the perfect summer meal. One that would be perfect for a BBQ or even a picnic. 

The chicken was so quick and easy to make. Besides boiling the potatoes, so was the potato salad. I honestly can't remember the last time I made potato salad. I forgot how easy it was and how much better it is then what you buy at the store. I added some small pieces of turkey bacon that was leftover from breakfast that morning, which hubs enjoyed.  Definitely a meal we'll make again and a potato salad I'll bring to our next BBQ.  Enjoy!

Crispy Oven- Baked Chicken 

Ingredients: 
3 boneless, skinless chicken breasts, cut in half 1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1 (8-oz) container reduced-fat sour cream
2 tablespoons reduced-fat 2% milk (we used almond milk)
2 green onions, chopped
1 teaspoon paprika
2 cups whole wheat panko breadcrumbs
3 tablespoons olive oil

Directions:
Preheat oven to 375°F; sprinkle chicken evenly with salt and pepper. Whisk together sour cream, milk, green onions and paprika in a shallow dish; place panko in a separate shallow dish. Dredge chicken in sour cream mixture then in panko, pressing gently to adhere. Heat oil in a large nonstick skillet over medium-high heat; cook chicken, in batches, 2 minutes per side or until browned. Transfer chicken to a lightly greased rimmed baking sheet. Bake 10-15 minutes or until done. 

Tarragon Potato Salad 

Ingredients:

3 lb new potatoes
2 shallots, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1⁄4 cup olive oil

2 tablespoons chopped fresh tarragon

Directions: 
Bring potatoes and salted water to cover to a boil in a large Dutch oven; cook 10 minutes or until tender. Drain; let cool, and cut into quarters. Whisk together vinegar, mayonnaise, mustard, salt and pepper; gradually whisk in oil. Pour dressing over potatoes; add tarragon, and toss until well coated. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

{eMeals Recipe} Basil- Avocado BLT

There are many nights where I don't feel like cooking. Mostly on the weekends. Lately, we've been trying to watch our eating out spending, which means a lot more weekend meals at home. A few weeks ago, we decided to plan all of our weekend meals and not eat out once. Including Friday night. This was big for us. When I planned our weekend menu, I looked for recipes where I could reuse the ingredients. Since our Saturday morning meal was homemade breakfast sandwiches using bacon, I choose this dinner recipe for Sunday night. 

I'm not a huge fan of the original BLT. I need more in my sandwich. But, this. This is a sandwich I am a fan of. Plus it's a clean eating recipe! Cooking the bacon was the only thing that took time. The rest was simple to throw together. I think what did it for me was the basil-avocado combination with the bacon. So much flavor in every bite.  Serve with sweet potato fries and you're all set! We've made this meal twice since, it's one of our favorite at home lunches.

Ingredients:

12 slices natural, uncured bacon

12 slices whole-wheat bread, toasted

6 tablespoons reduced-fat olive oil mayonnaise

2 ripe avocados, sliced

2 tomatoes, sliced

11⁄2 cups baby arugula

1⁄4 cup fresh basil leaves 

Directions: 

Cook bacon in a large nonstick skillet until crisp; drain on paper towels. Spread toasted bread slices with mayonnaise; top 6 slices with bacon, avocado, tomato, arugula and basil leaves; top with remaining bread slices, mayonnaise-side down. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

{Toddler Approved} Strawberry Pineapple Popsicles

One of the items on our Summer Bucket List was to make popsicles. 

The weather here in TX was well into the high 90's in May. 

The mini and myself were craving something cool to enjoy in the afternoon heat. 

For me, there's nothing better than homemade popsicles. 

Especially out on the deck while watching the mini splash around in her water table. 

Ingredients: 

10-12 large fresh strawberries (cleaned and cut)

1 cup of fresh pineapple 

1/4 cup of OJ

Directions: 

Put the strawberries, pineapple and OJ into a blender. I used my nutribullet. 

I blended it until it was completely smooth. Once that was done, I poured it into popsicle molds I found at Bed, Bath & Beyond. Freeze for at least 5 hours or overnight. Enjoy! 

{Clean Eating} Mexican Quinoa Bowl

Today, I'm sharing one of our favorite new dinners. This meal takes about 25 minutes to make. It's one of the meals I will throw together when I am running late getting dinner started or am looking for a quick and healthy meal. It also makes a perfect lunch. Hubs adds chicken to his, I personally think this is filling just the way it is. Enjoy! 

Ingredients: 

1/2 cup of uncooked quinoa 

1 can of black beans

1 can of diced tomatoes (or a cup of fresh quartered)

1 can of corn or a cup of frozen

1 avocado, diced 

1 lime 

Directions: 

Cook quinoa according to the package directions

Once it's finished add it to a large skillet (turned to low heat)

Drain the black beans and corn 

Add them to the skillet, along with the tomatoes (undrained)

Mix ingredients and leave on the stove until everything is heated through. 

Once it's heated, add the juice of a freshly squeezed lime and the diced avocado

You can also add cilantro if your would like 

Avocado Tomato and Feta Dip

Guacamole is a weekly staple in our house. Hubs, the little one and myself all love it. Since hubs lived in New Mexico growing up, he has special ingredients that he uses to make his guac. I've tried to replicate his recipe many times, but I don't come close. It's famous among our friends and always a favorite at a party.

Since I did the menu planning and most all of the cooking for the 4th of July, I wanted to surprise him with a new guac recipe. Not to replace his, but something different. I found this recipe on Pinterest. As someone who loves feta cheese, I knew I would love it. I was a tad worried about what everyone else would think. 

Results: A welcomed change to the normal guac appetizer. Unbelievably fresh and full of flavor. Perfect for summer BBQ's! 

Avocado, Tomato and Feta Dip

Adapted from A Sunshiny Day

Ingredients

• 2 hass avocados diced and slightly mashed
• 1 cup cherry tomatoes (quartered)
• 3/4 cups crumbled feta cheese
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 tsp garlic salt 
• 2 tablespoons fresh chopped parsley

Directions

1.	Combine all of the ingredients together in a large bowl.
2.	Serve with tortilla chips.

Bacon and Pea Pasta Salad

I made this pasta salad for our 4th of July BBQ. My MIL doesn't like mayonnaise so I searched for a recipe that didn't include it.  Out of the few I found, I knew this one would be the people pleaser. 

Overall, the recipe was easy. The only thing that takes time is the bacon and cooking the pasta. Once those two ingredients are ready, the rest is easy to throw together. I personally prefer a pasta salad with a heavier dressing, but this is a great alternative and much lighter. My 2 year old ate this up.  She wasn't a huge fan of the corn but ate everything else. I definitely recommend making this a few hours before serving and refrigerated to let the flavors come together. You can also serve this salad warm.  Enjoy! 

Easy Bacon and Pea Pasta Salad 

Courtesy of Simply Stacie 

• 1½ cups bow tie pasta, uncooked
• 1 cup frozen corn
• 1 cup frozen peas
• 1⁄2 lb bacon, cooked and chopped
• 4 cloves garlic, minced
• 1 lemon
• 4 tbsp butter, melted
• 1 tsp salt
• 1⁄2 tsp black pepper

Bring 6 cups of water to a boil in a medium pot on the stove. Add corn and peas and cook for 2 minutes. Drain in a colander and set aside.

Cook pasta and drain into the same colander as the corn and peas. Set aside.

Zest and squeeze juice from lemon into a large bowl. Add in garlic, salt and pepper and stir to combine.

Add pasta, corn and peas to the bowl. Then add in butter and bacon and stir to combine. Season with salt and pepper to taste, if desired.

Cinnamon Bun Baked Donuts

It had been a few months since we made baked donuts for breakfast. Hubs has been on a pancake kick lately, which is fine by me. For Father's Day I decided to take back the kitchen and make these donuts, along with eggs and bacon. Usually when I make donuts, I use a cake mix with a few added ingredients. While these took longer to make, they were much better than any of the cake mix baked donut recipes we've tried. They weren't as dense as cake mix donuts, much easier to handle and eat.  I also loved that it only made 6 donuts. I have a tendency to make an entire batch with the cake mix recipes and the extras end up sitting in the freezer until they're thrown out. 

Hubs and the little one both ate their fair share. It's safe to say this recipe will be around for a while! 

Cinnamon Bun Baked Donuts

Adapted from Averie Cooks 

INGREDIENTS:

1 cup all-purpose flour

1/4 cup granulated sugar

3 tablespoons light brown sugar, packed

1 teaspoon baking powder

2 teaspoons cinnamon 

1/4 teaspoon salt

6 tablespoons almond milk

1 large egg

1/2 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

1 tub of cream cheese icing plus an additional few dashes of cinnamon

DIRECTIONS:

1. Pre-heat oven to 325 and lightly grease donut pan. I use coconut oil spray. 
2. In a mixing bowl, mix together flour, sugar, baking powder, cinnamon, and salt.
3. Add milk, egg, vanilla and melted butter.  Mix to combine. 
4. Using a quart or gallon size plastic bag with a corner cut off, pipe the batter into a 6-donut pan.  After attempting many other ways of doing this, this is the easiest I've found. You could also use a pastry bag if you prefer, I like the clean up with the plastic bags better. 
5. Bake 8 to 11 minutes, or until doughnuts spring back when touched, indicating they're set.  Allow to cool for a few minutes before you remove them to a cooling rack. 
6. Make the glaze by melting the cream cheese icing for 10-20 seconds in a microwave safe dish.  Mix it to get a smooth consistency. I added a dash of cinnamon to the mixture before dipping. I also use a low bowl, which makes it easier for dipping the donuts. 
7. Dip the donuts into the glaze once they've cooled. Immediately top with sprinkles if desired. 

{Toddler Recipe} Triple Hitter Muffins

A few months back, I hosted a coffee playdate for my moms group. Whenever I host playdates, I like to put out some snacks for the moms and kiddos. I love to bake and trying new recipes. I'm always looking to make things my toddler will eat, which is what brought me to this recipe. 

When Avery was younger, she would eat anything and everything. Around 19 months old that all changed. My child turned into a very picky eater, which I hear is typical around this age. Anyhow, it's difficult. Difficult to find things she will eat that are also good for her. I chose this recipe because there are veggies hidden in it. I made them the day before the playdate so I didn't have to run around like a mad woman the morning of.  There is a tad more prep time in this recipe than your typical muffin but it's worth it. Not only did our toddlers eat the muffins, the moms loved them too. Many asked for the recipe. I've made these again a few times since the playdate and love that there is more than enough to share with a friend and freeze for long lasting easy access. 

If you have a picky eater like I do, definitely try these muffins. They won't disappoint. 

*affiliate links used in this post*

Triple Hitter Muffins (Toddler Muffins) 

Courtesy of The Loftlands

Ingredients: 

1/4 cup vegetable oil

1/2 cup brown sugar

1 egg

3/4 cup applesauce

1 cup grated carrot

1 cup grated zucchini

1 cup all purpose whole wheat flour

3/4 cup all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Directions:

Preheat over to 400*

In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini. 

In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.

Fold dry ingredients into wet, until just mixed. Grease muffin tray and fill cups to the very top. Bake 18-20 minutes.

{Healthy} Oatmeal Cookies

Every afternoon while Avery naps, I like to enjoy a sweet snack. Usually while enjoying the remainder of my morning coffee that ended up in the fridge because I didn't have time to finish it. I had been itching to bake and wanted to make something sweet and healthy. These cookies didn't disappoint. Not only did my house smell absolutely amazing, the cookies were sweet and delicious. They were a tad hard on the outside and soft on the inside. These are also hubby and toddler approved! 

Healthy Oatmeal Cookies

Adapted from Food Fanatic

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tbs ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup coconut oil, melted 
• 3/4 cup brown sugar
• 1 tablespoon pure vanilla extract
• 2 eggs
• 1 cup quick oats
• 1 cup rolled oats
• 3/4 cup dark chocolate chips 

Directions

1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
2. In a medium bowl, stir together the flour, cinnamon, baking soda and salt. Set this bowl aside.
3. In a large bowl, mix together the oil, sugar, vanilla and eggs until well combined.
4. Add the dry mixture to the wet and stir until thoroughly combined.
5. Stir in the oats and if using, the raisins or chocolate chips.
6. I used a medium cookie scoop to form 1 1/2 inch balls and placed them 2" apart on the prepared baking sheet.
7. Bake for 13 minutes or until the center of the cookies is set.
8. Let the cookies cool for 3 minutes on the tray and then remove to a wire rack to cool completely.
9. Store the cookies in an airtight container at room temperature for up to 1 week.

Chicken Apple Sausage Skillet II

This recipe is very similar to one of our recent favorite summer dishes I posted about last week. All I did was change up the veggies I used. Another meal done in less than a half hour, using two pans and a cutting board. It gives us a good amount of leftovers and the toddler devours it. Can't think of a better, healthier summer recipe. Enjoy! 

Ingredients: 
1 package of chicken apple sausage, sliced
1 red pepper cut into 1 inch pieces 
1 green pepper cut into 1 inch pieces
2 small sweet potatoes cut into 1 inch pieces 
2 TBS coconut oil 
salt and pepper to taste

Directions: 
All you have to do for this recipe is sautee all of the ingredients. I used a medium skillet for sautéing and then a larger skillet (more of a wok style) to combine all the ingredients   I did the sweet potatoes with a little coconut oil first because they take the longest. When they're finished I put them in the large skillet on low. Next, add a little more coconut oil  in the medium skillet and did the peppers. Once they're cooked through, I add them to the wok. Last is the sausage, it doesn't take long.  Once everything is cooked, I combine it all in the wok and season it. 

You can eat it as is or serve over brown rice or quinoa. 

Click here for the printable recipe

Quinoa Shrimp Bowl

I've bene doing a lot of cooking with quinoa lately. Mostly because I've been trying to eat more clean and also because everyone in my family enjoys it, especially the toddler. I usually make a bag each week and add it to as many meals as I can. 

This meal was thrown together on a whim. I had cooked shrimp already in the fridge, along with quinoa and black beans. I added some tomatoes and avocado to make it a new favorite healthy lunch. It's just what I needed for these HOT summer days. Enjoy!

Ingredients:

- 2 dozen cooked shrimp (medium size)

- 1 cup quinoa cooked according to package instructions

- 1 can black beans, rinsed and drained

- 1 cup cherry tomatoes, halved 

- 1 avocado, diced

- 1 lime

- a little EVOO

- salt and pepper to taste

Directions: 

I decided to serve this meal cold. You could easily eat it warm as well. Since my shrimp, beans and quinoa were already cooked, I just added them to a large bowl. From there I added tomatoes and diced avocado. I squeezed lime juice over the top and added a touch of olive oil. I mixed all of the ingredients and added a little salt and pepper before serving.  

To serve warm, you could sauté or grill the shrimp. Cook the quinoa according to the package, warm the black beans and add the tomatoes and avocado. 

Mini Carrot Cake Muffins

I wasn't sure whether to call these muffins or mini cakes.  I decided that since they were made in a mini muffin pan, muffins they would be. If you didn't add the icing on top, these would be the perfect bite sized breakfast treats. With the icing on top, they become a fabulous dessert.  

I made these for Easter this year. While looking for items to add to my menu, I looked for simple recipes. I was three and a half months pregnant at Easter. I was sick, exhausted and not really in the mood for spending all Easter in the kitchen making a meal. These muffins ended up being the perfect dessert. They were quick, easy to make and even easier to just pop in your mouth. The little one snacked on them from the minute they came out of the oven. She was a big fan. Everyone else enjoyed them after our lunch. I loved that they weren't too filling yet satisfying for the sweet tooth. Exactly what we needed after a filling Easter lunch.

Mini Carrot Cake Muffins

Courtesy of Six Sisters' Stuff

Bite-Size Carrot Cake:
(Makes 48 cakes)
Ingredients:1 carrot cake mix
3 eggs
1/3 cup oil
1 8 oz can crushed pineapple
1/2 cup raisins
3/4 cup coconut
1/2 cup chopped walnuts
Cream Cheese Frosting

Directions:Preheat oven to 325 degrees. Mix together cake mix, eggs, oil, pineapple, raisins, coconut, and walnuts until completely incorporated. Spoon the mixture into greased mini muffin tins, until each one is about 2/3 full. Bake for 15 minutes. Let cool completely, and then top with frosting. I used store bought frosting and a Pampered Chef icing tip.  ]

Chicken Apple Sausage Skillet

Looking for a healthy, clean eating, quick dinner?  This is it. 

Fresh summer veggies with sweet chicken apple sausage is our go to summer dinner.

This dish took me less than 20 minutes to make. 

It was full of flavor and filling. 

Husband and toddler approved. 

Add this to your summer menu today! 

Ingredients: 
1 package of chicken apple sausage, sliced
1 squash cut into 1 inch pieces
1 zucchini cut into 1 inch pieces
2 sweet potatoes cut into 1 inch pieces 
2 TBS coconut oil 
salt and pepper to taste

Directions: 
All you have to do for this recipe is sautee all of the ingredients. I did the sweet potatoes with a little coconut oil first because they take the longest in a medium skillet. When they're finished I put them in a large skillet on low. Next, add a little more coconut oil to the medium skillet and sautéed the zucchini and squash. Once they're cooked through, I add them to the large skillet. Last is the sausage, it doesn't take long.  Once everything is cooked, I combine it all in the large skillet and season it with salt and pepper. 

You can eat it as is or serve over brown rice or quinoa. 

Crumb Cake Donuts

Over the past few months we've fallen out of our Saturday donut tradition.  It's mostly because I'm starving when I get up and don't feel like a. making them and b. waiting the ten minutes for them to bake. It is a goal this summer to get back to that tradition.  

Before our donut hiatus, we made these crumb cake donuts. I love cinnamon sugar, especially on a donut. I usually use this muffin mix to make muffins, which disappear in a flash at our house.  I decided to try to make them in the donut plans this time.  They did not disappoint. Not only were they easy to make they went perfectly with a warm cup of coffee.  Enjoy!

Ingredients: 
1 box of cinnamon swirl crumb cake muffin mix
2/3 cup of water
1 egg

Directions: 
1. Preheat oven to 350.
2. In a bowl, combine the muffin mix, water and egg.  Mix well, getting rid of the clumps.
3. Using a plastic bag (I use sandwich size with a tip cut off) spread the mix into greased donut pans.
*This is the easiest way I have found to put the mix in the pans. It is mess free and makes perfectly round donuts.  Make sure they are about 3/4 full.
4. Top the muffin mix with the crumb cake mixture.  I made sure I pressed it into the top of the muffin mix.
5. Bake for 20-22 minutes or until a toothpick comes out clean.

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Brown Sugar Meatloaf

The reason I picked this recipe was because of the onion soup mix.  A few nights before I had just made sticky chicken in the crock pot.  One of the few ingredients in that recipe was dry onion soup mix.  When I bought it, there were two in the pack. So I went in search of a recipe that called for onion soup mix.  If I didn't find one within the week there is a strong change the mix would have gone into the pantry and I would have forgotten about it until I did a pantry clean out. 

Meatloaf is a great family recipe. It only takes a few minutes to prep. While there is a longer cooking time, it's hands off time. Add some veggies and you're good to go. The mini usually will eat meatloaf without an issue. This particular recipe was great. I always rate my recipes on what the husband thought. Mainly because I'm not picky and I think most of the things I make are pretty good. It took a minute for him to realize how much he enjoyed this meal. He didn't say much in the beginning but as he kept eating he started to rave. He even went as far as saying this was one of the best meatloaf recipes I've made. My favorite thing about this particular meal is how moist the meatloaf was. It wasn't too sweet thanks to the onion soup mix, all of the ingredients meshed well together.  

If you're looking for a family friendly recipe, this will surely pass the test! 

Brown Sugar Meatlaof

Adapted from Sweet Pea's Kitchen 

Ingredients:

1/2 cup packed light brown sugar
1 cup ketchup
1 tablespoon Worcestershire sauce
1 1/4 pound ground turkey
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 cup almond milk (or whatever milk you use)
2 large eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 package of dry onion soup mix
1/4 tsp ground ginger
3/4 cup Italian bread crumbs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan or casserole dish.
2. In a small bowl, combine brown sugar, ketchup and 1 tablespoon Worcestershire sauce. Divide evenly among three separate bowls; set aside.
3. In a large bowl combine garlic, Worcestershire sauce, milk, eggs, salt, pepper, soup mix, ginger, bread crumbs and one bowl (1/3) of prepared brown sugar/ketchup mixture. Add ground turkey to the mixture and mix to thoroughly combine.
4. Shape into a loaf and spoon one bowl (1/3) of prepared brown sugar/ketchup mixture onto the top of the loaf.
5. Place the meat loaf, brown sugar/ketchup side down, into prepared casserole dish. Top with remaining bowl (1/3) of prepared brown sugar/ketchup mixture.
6. Bake in preheated oven for 1 hour, until juices are clear or until thermometer inserted into the loaf reads 160 degrees F. 

7. Let stand 10 minutes before slicing.

Bacon Cheddar Deviled Eggs

Deviled eggs are an Easter tradition at our house. I absolutely love them and have no idea why I don't make them more often.  Every holiday I try a new recipe.  Not because I haven't found one I like, but because there are so many amazing recipes out there.  This one was probably a personal favorite.  It's the first time I've made them with bacon and I don't think I'll go back from here.  Hubs agreed.  We definitely won't be waiting until Easter to make these again. Enjoy!

Bacon Cheddar Delived Eggs

Courtesy of Kitch Me

Ingredients Serves 24

1. 12 egg
2. 1⁄2 cup mayonnaise
3. 4 slice bacon
4. 2 tbsp cheddar cheese, finely shredded
5. 1 tbsp mustard

Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

{Healthy} Chicken Salad

I've been on a cold lunch kick lately.  Lots of salads and wraps, anything that doesn't have to be heated up or reheated. I had picked up a rotisserie chicken for dinner one night and we ended up eating something different.  So the next day, I decided it would be perfect to use to make chicken salad for lunch for the week. It took me about a half hour to make and provided me lunch for the entire week.  I was surprised how good the dish was with greek yogurt instead of mayo. I didn't miss it at all. Hubs even took it for lunch one day and didn't miss it either.  Win! I had it with pita chips twice and made toasted sandwiches the other three days.  I will definitely be making this again.  It's perfect for spring and summer. Enjoy! 

Ingredients:

1 whole rotisserie chicken, pulled and shredded 

1-2 cups chopped celery

1 cup grapes (quartered)

1 cup apple (peeled and diced)

1/2 cup plain greek yogurt (possible a little more depending on your taste)

1/2 cup slivered almonds

Juice of one lemon (1-2 tbs)

Directions: 

In a large bowl, stir all of the ingredients together.  Adding salt and pepper to taste if needed.