You know what I love? Life cereal. I just got back from the grocery store (I didn't go yesterday cause it rained all day), and normally, I hate cereal. Never eat it. But I glanced over and saw the Life, and threw it in the cart. Munching on a bowl right now....good stuff.
Anyway, I figured I should share this chicken salad recipe before summer is officially over. Personally, I like chicken salad any time of the year, but for some it's a summery kind of lunch. This was a crazy popular pin over on Pinterest this summer. I'm sure if you're on Pinterest, then you've seen THIS picture pinned a few million times.
It was really, really good. All three of us loved it. Now, as you can see, I prefer pita bread to a wrap, but you can put it in anything you like...a wrap, pita, sandwich bread, between two lettuce leaves...whatever. Also, I couldn't find the 'cherry cranberry pecan mix', so I bought individual bags of Sun-Maid cherries and cranberries and a small bag of chopped pecans. I was able to add more or less of certain things that way, so it was nice (like, more cherries...less pecans. My salad was pretty sweet, but you can tweek it to your specific tastes).
Ok guys, I'm off. I've got to meet Heath over at the Nautilus in a couple hours for a retirement ceremony, so I need to jump in the shower, then spend 6 hours straightening and drying my hair...fun, fun!
Have a great weekend!
'Cranberry Cherry Chicken Salad'
Source: Adapted from Menu Musings
1 box Southwestern or Original seasoned chicken breast strips (9 oz)
1 tablespoon sun-dried tomatoes
2 tablespoons cherry cranberry pecan mix
1 tablespoon Greek yogurt
1 tablespoon organic mayo
1 teaspoon lemon juice
pita or regular bread or wraps
1. Chop the chicken strips into cubes.
2. In a large bowl, mix together the first 6 ingredients. Refrigerate for 1 hour.
3. Prepare sandwich on bread of choice (as a wrap, pita or regular sandwich) with lettuce.
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