recipe: CHICKEN SALAD WITHOUT MAYONNAISE

Mayo... who needs it?! Okay, well sometimes it's pretty awesome. BUT you can actually enjoy a tasty chicken salad sandwich without it! Check it out...

Cooking the chicken

INGREDIENTS:

• 2 chicken breasts with bones (Boneless, skinless breasts gross me out for several reasons, but besides that I prefer to use breasts with the bone because the meat usually cooks much more tender and juicy that way!)
• 1/2 Ambrosia apple, remove core and seeds (you can also use Gala, Fuji, or any other sweet apple)
• 1 Medjool date (remove pit)
• 1 clove garlic, chopped
• 1/2 large red onion, chopped
• 1/4 cup extra virgin olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon black pepper
• splash of white wine (optional)

INSTRUCTIONS:
Preheat oven to 400.

Wash chicken breasts and place in an oven safe baking dish.  (I like to take a little extra virgin olive oil, a little salt, and a pinch of turmeric and massage them into each breast before I do anything else.  This usually makes the meat a little bit more tender and flavorful, but it is completely optional.)

Blend apple, date, garlic, red onion, olive oil, salt, pepper, and wine if you're using it.  Make sure mix is smooth and then pour it on top of the chicken.  Cover with foil.  Cook for 45 minutes or until cooked through.

Remove from oven.  Let chicken cool slightly.  Remove breasts from the dish and set the "sauce" aside.  On a cutting board, remove the meat from the bone and cut/shred into small bite size pieces.  Place shredded chicken in a bowl and mix in the sauce a little bit at a time until moist and saturated. 

Preparing the chicken salad

INGREDIENTS:
1/4 Ambrosia apple, finely chopped (can substitute with any sweet apple)
1/2 cup raisins
1/4 cup sliced almonds
1/4 red onion, finely chopped

INSTRUCTIONS:
Add apple, raisins, almonds, and red onion to chicken.  Mix.

Place in the refrigerator to chill.  Serve and enjoy!

GTBB,
Bad Joan

recipe: CARROT RAISIN DIP WITH HOMEMADE PITA CHIPS

I love snacks! Especially crunchy snacks which are a little bit savory and a little bit sweet. The other day I noticed I had some carrots and raisins I hadn't eaten yet so I tried a little experiment. The result was a very flavorful dip that is actually good for you! Check it out...

INGREDIENTS:

• 1 bag baby carrots
• 1/2 cup raisins
• 2 cloves garlic
• 1/4 cup red onion, chopped
• 2 teaspoons mint leaves, finely chopped
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

INSTRUCTIONS:
Preheat oven to 400 degrees.

Mix all ingredients in a medium size oven safe pan. Cover tightly with foil.  Place in the oven for 1 hour.

Remove from the oven.  Let cool for a few minutes and the blend.

Simple, delicious, and healthy!

This dip tastes great with some homemade Pita Chips.  They are so simple to make and if you use a whole wheat pita they are low in calories and high in fiber.  Here is how you do it:

• Preheat oven to 350
• Separate the pita
• Brush each side with olive oil
• Cut into triangles
• Cover a baking sheet in foil and lay the triangles in a single layer
• Lightly salt 
• Place in the oven for 20 to 25 minutes, until brown and crispy 

This is an easy snack to keep at home that will fill you up in a nutritious way!

GTBB,
Bad Joan

recipe: RAISIN CURRY CHICKEN

This is a simple and flavorful recipe that is mainly made up of items that you probably already have left over in your refrigerator!  Check it out...

 

 

INGREDIENTS:

• 2 - 3 lb chicken cut into 1/8ths
• 3 roma tomatoes
• 1/2 red onion
• 1 garlic clove
• 3 fresh mint leaves
• 1/4 cup raisins
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon fresh grated ginger
• 1 tablespoon extra virgin olive oil
• dash of turmeric
• salt and pepper
• wedge of lemon

 

INSTRUCTIONS:
Preheat oven to 375.

Wash chicken and place in a large baking dish.    (I like to take a tiny bit of extra virgin olive oil, coarse salt, and turmeric and rub them directly on the chicken before I do anything else.  I find that this makes the meat extra tender and fall off the bone.  This is optional step and this amount of olive oil and salt would be in addition to the amounts listed above.)

Chop tomatoes, onions and garlic and place in a large mixing bowl.  Finely chop the mint leaves and add to the bowl.  Add the rest of the ingredients to the bowl and mix.  Pour the mixture over the chicken.

Cover the baking dish tightly with foil.  Place in the oven.  (Placing the foil over the baking dish will help to lock in moisture and flavor.  If you want the chicken to brown a little and the skin to be a little bit crispy you can remove the foil for the last 20 to 30 minutes of cook time.)

Cook times will vary on how large your chicken is.  It is recommended to cook a chicken for about half an hour per pound.  So if you have a 3 lb chicken then you should bake it for approximately 1 1/2 hours.
If you are cooking for one, then this is the perfect thing to make on Sunday and eat all week.  Just store the cooked chicken in the refrigerator in some sort of sealed container or in a dish cover with foil or plastic wrap.  It will be good to eat for about 4 days.  You can reheat the chicken and eat it on its own or pull the meat off the bone and use it in a sandwich or salad. 

You can also use the meat along with the curry mix and serve it over rice, as seen here!

GTBB,
Bad Joan