Oh, hello there 70 degrees and sunny! Warm weather means away with the soups and in with the salads. I've never been too fond of chicken salads, as I'm not a mayonnaise aficionado. So, here I've created a creamy, satisfying chicken salad for those relaxing summer lunches (hopefully you can have at least one of those in the next few months) without all the mayonnaise. I've paired it with a vinegar tomato and cucumber salad. I love the creaminess of the chicken salad and the punchy bite of the other. Both of these are light on fat, but heavy on satisfaction.
Mayonnaise-free Chicken Salad (makes 4 servings) 16 oz poached chicken breasts, cooled and diced 1/2 cut plain yogurt (you can use Greek if you're feeling adventurous) 2 tbsp lemon juice 1/2 diced sweet onion 2 tbsp dijon mustard 1 tsp tobasco (gives it a punch!) 1 tsp fresh ground black pepper
While cooking your chicken, mix together the remaining ingredients. When the chicken is cooled, dice and toss with the yogurt mixture.
Tomato and Cucumber Vinegar Salad 2 vine tomatoes 1 cucumber 1/4 cup salad vinegar (if you have other vinegars on hand, feel free to try it out) 1 tbsp olive oil 1 tsp sugar 1 tsp salt 1/2 tsp paprika 1 tbsp lemon juice
Dice the tomatoes and cucumber. In a bowl, mix the remaining ingredients until the sugar and salt granules have disintegrated. Toss over cucumber and tomatoes and let marinate in the fridge for 1/2 hour.
So, I cheated. I used boxed cake. Do you judge me? It's ok, you'll get over it when you taste one of these. My one suggestion would be to use the no-sugar peanut butter for the frosting. I sadly didn't have any available, and the icing was a little too sweet for me, but I'll know for next time!
INGREDIENTS: for the cake - 1 boxed mix (gasp!) of devils food cake 3 lg eggs 1 1/3 cup veg oil 1 cup water 1/4 cup peanut butter
1. Pre-heat to 350 2. Prepare ingredients as directed, per the boxed instructions, and add in the peanut butter. Bake for 15-20 minutes, or until inserted toothpick comes out clean
for the fun stuff -
3/4 cup butter (1.5 sticks) 2 cups powdered sugar 1/2 cup peanut butter 3 Reese's Cups, cut into fourths
Mix together the butter, sugar, and peanut butter until smooth. Pipe onto cooled cupcakes and add the reeses cups on top as decorum. Eat and repeat.