Chopped Chicken Fiesta Salad

Nothing like a delicious salad on a hot summer day. More salad recipes in Tastes & Treasures cookbook.

Chopped Chicken Fiesta Salad

Ingredients Dressing:

3 tbsp. fat-free plain yogurt 

1 tbsp. finely chopped and seeded jalapeño pepper
1 tbsp. finely chopped red onion

1 1/2 tsp. seasoned rice vinegar 

1/2 tsp. finely chopped cilantro 

1/4 tsp. granulated white sugar 



Ingredients Salad:

4 cups chopped romaine lettuce 

1/4 cup chopped red onion 

2 tbsp. chopped red bell pepper 

2 tbsp. black bean and corn salsa 

2 tbsp. shredded reduced-fat cheddar cheese 

5 baked tortilla chips, broken into bite-sized pieces

3 oz. cooked and chopped skinless chicken breast 

1 tbsp. finely chopped parsley 

1 tbsp. finely chopped cilantro

1/8 tsp. garlic powder 



Directions: 

In a small bowl, combine dressing ingredients. Add 1 1/2 tsp. water, and mix well.

 To make the salad, place lettuce in a large bowl (or on a large plate). Top with onion, bell pepper, salsa, cheese, and broken tortilla chips. 

Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing. 


Makes 1 serving.

Thanks to Hungry Girl for this recipe.

Low Cal Chicken Salad Wrap

Lower calories and fat grams! Get ready for one flavor-packed, guilt-free Chicken Salad Wrap.

Tastes & Treasures has a delicious Chicken Salad Pie on page 176 with pineapple. It is simple to switch out the ingredients and make it a lower calorie, lower fat dish like the one below.

Chicken Salad Wrap

Ingredients:

1 slice center-cut bacon or turkey bacon

3 oz. cooked and finely chopped skinless chicken breast

1/4 cup chopped bagged broccoli cole slaw

2 tbsp. fat-free mayonnaise

1 tbsp. diced celery

1/8 tsp. garlic powder

1/8 tsp. onion powder

Dash black pepper

1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)



Directions:

Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

In a medium bowl, combine chicken, slaw, mayo, celery, and seasonings. Mix well. 


Microwave tortilla on a microwave-safe plate for 10 seconds, or until warm. 

Break bacon in half, and lay the halves horizontally on the center of the tortilla. Top with chicken mixture.


Wrap tortilla up by first folding in one side (to keep filling from escaping) and then tightly rolling it up from the bottom. (Or fold in both sides, burrito-style.) Enjoy!



MAKES 1 SERVING
Serving Size: entire recipe
Calories: 273
Fat: 7g
Sodium: 858mg
Carbs: 30.5g
Fiber: 6.5g
Sugars: 4g
Protein: 30.5g 


Thanks to www.hungrygirl.com

Healthy Chicken Salad Sandwich

Healthy Chicken Salad
Ingredients:

1 lb. chicken breast (chopped) 

1/2 c. diced red onion

1/2 c. diced apple

2/3 c. grapes, halved

1/3 c. dried cranberries 

1/4 c. sliced almonds

1/2 c. Greek yogurt

1.5 T. lemon juice

1/2 tsp. garlic powder
salt and pepper

Directions:
Mix incredients and serve as sandwich or salad.

Rosemary Raisin Bread from Patti Goss

New League Member shares some thoughts about Tastes & Treasures cookbook.

"I have enjoyed reading the book as well as using the recipes. It also makes a wonderful gift to those who appreciate our Arizona history. The recipes I have used most often are Chicken Salad Pie, Garland’s Apple Tart, Orange Vinaigrette, Breakfast Casserole, Easy Sticky Buns and Rosemary Raisin Bread. The buns and bread are always enjoyed by my guests. I have not tried the El Charro Lodge Famous Sticky Buns because the ones I make are so good and easy.

Often I look at the recipes for inspiration and then combine some of the ideas. I am not a cook or baker that sticks with the exact recipe so I cannot repeat exactly what I do, except I do have fun. I am so thankful to all of the ladies who have contributed hours of their time preparing the cookbook.

Rosemary Raisin Bread - page 47 Tastes & Treasures cookbook

Ingredients:
1 cup raisins
2 cups warm water
1 tablespoon dry yeast
1 cup warm water
1 cup warm milk
1/4 cup sugar
1 tablespoon salt
1 tablespoon chopped fresh rosemary leaves
3 eggs, beaten
1/4 cup olive oil
2 cups whole wheat flour
4 cups bread flour

Directions:
Soak the raisins in 2 cups warm water in a bowl for 5 minutes to plump; drain well.
Dissolve the yeast in 1 cup warm water. Combine the warm milk, sugar, salt and rosemary in a bowl of a stand mixer fitted with a dough hook. Add the beaten eggs and mix at low speed for 1 minute. Mix in the olive oil and then the yeast mixture. Add the whole wheat flour and 3 cups of the bread flour. Mix at low speed until the dough begins to come together. Add the remaining bread flour a small amount at a time, mixing at low speed until the dough forms a ball and leaves the side of the bowl. Add the well-drained raisins gradually, mixing constantly at low speed.
Place the dough in a lightly oiled large bowl. Cover with plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and turn the dough onto a clean work surface. Lightly sprinkle flour over and around the dough and knead until smooth and elastic. Divide the dough into two equal portions and shape into a ball. Cover with plastic wrap and let rest for 10 minutes.
Press each portion into an 8X10-inch rectangle. Shape into loaves by rolling up the dough from the top of the rectangle towards you, pressing at the edge with your thumbs to seal. Place seam side down intwo lightly oiled 5X9-inch loaf pans. Cover with plastic wrap and let rise in a warm place for 40 to 60 minutes or until doubled in bulk.
Preheat the oven to 350 degrees. Make three diagonal cuts int he top of each loaf and place on the middle oven rack. Bake for 40 to 50 minutes or until the tops are brown and the loaves sound hollow when tapped on the bottom. Cool completely on a wire rack.

Makes 2 loaves