Chicken Salad

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I kind of chuckle to myself every time I make this chicken salad because I remember as a child thinking it seemed really gross every time my mom would make it.  I mean, why would anyone want to eat something with celery & nuts in it?

Well, times {& my taste buds} have changed I guess, because now I consider this one of my favorites.  In the summertime especially, I probably make this once a month, at least.  I remember the first time I made this for Caleb & he had similar sentiments as I did when I was a child. After giving it a try however, he was quickly won over & now has even requested it a few times.  The other day when I was giving him the leftover options, he even chose this over a hamburger, whoa!

Chicken SaladI’ve tried to include approximate measurements in the recipe so you have a rough idea of where to start, but this really isn’t a measure-everything kind of recipe.  I always just toss things in the bowl,  mix it up & give it a taste.  If it seems like it needs more of something, I add it.  Once you make it, you’ll see how easy it is.

We usually dish this up on a thick slice of homemade soaked wheat bread, but it’s tasty enough to be enjoyed all on it’s own too!

Chicken Salad
  1. {All measurements are approximations, I never actually measure :)}
  2. 4 c. chicken, cooked & shredded
  3. 1 c. seedless grapes
  4. 1-2 medium sized apples, cored & cut into bite sized pieces
  5. 1-2 stalks celery, diced
  6. 1/2 c. pecans, chopped
  7. 1 c. mayonnaise
  8. Chives (dried or fresh), salt & pepper - to taste
  1. Mix all ingredients in a large bowl, add more mayonnaise if needed to evenly coat the whole mixture. Taste & add more seasonings if needed. Serve immediately or chill for later serving.
  2. Enjoy!!
Our Grace Filled Life

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Zesty Italian Chicken Sandwiches

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Zesty Italian Chicken Sandwiches

This is a top 5 meal at our house, without a doubt.  I made an earlier version of this recipe for Caleb not long after we started dating & I’m pretty sure he’s named this as one of his favorite meals ever since.  I asked him what his favorite meal was the other day, & he said it was impossible to pick just one :).  I mentioned last week that I can’t believe I haven’t shared this recipe here yet, so I was on a mission to get this posted before I forgot.

At first glance, you may think there are some typos in the measurements for the seasonings, but I assure you, there’s not.  The seasonings are what make this meal really pop, so delish!

One of the things I love about this recipe is that it’s so versatile.  Although the majority of the time we do exactly as this recipe says, you can so easily forego the sandwiches & place over top of pasta or eat the chicken & veggie mixture entirely on it’s own.

I couldn’t help but snap some pics while whipping these up over the weekend… 

Zesty Italian Chicken Sandwiches 3


Zesty Italian Chicken Sandwiches 4

I even went all out & made some homemade crustry bread.  The smell of fresh baked bread is the best, mmmm.

Zesty Italian Chicken Sandwiches 5


Zesty Italian Chicken Sandwiches 6


Zesty Italian Chicken Sandwiches 7


Zesty Italian Chicken Sandwiches 8


Zesty Italian Chicken Sandwiches 9 

Zesty Italian Chicken Sandwiches
  1. 1 1/2 lbs boneless chicken thighs or breasts, cut into small pieces
  2. 2-3 peppers {you can use a mix of colored bell peppers &/or sweet peppers}
  3. 1/2 red onion
  4. 1 T. olive oil
  5. 1 t sea salt
  6. 1 t pepper
  7. 1/2 t garlic salt
  8. 1 loaf crusty bread
  9. Shredded mozzarella, to taste
  10. Grated Parmesan, to taste
  11. Dried parsley, for garnishing
For the chicken marinade
  1. 1/3 c. olive oil
  2. 2 t sea salt
  3. 1 T. pepper
  4. 1 T. garlic powder
  5. 2 T. dried parsley
  6. 1 T. Italian seasoning
  1. In a medium bowl, mix together chicken marinade & chicken that has been cut into pieces. Cover & place in fridge for a minimum of 20 minutes, up to 24 hours.
  2. Preheat oven to 320*
  3. Chop peppers & red onion into bite sized pieces & place in another medium bowl. Mix with the remaining olive oil, salt, pepper & garlic salt. Place in fridge until needed.
  4. Heat a large skillet over medium/low heat. Add chicken that has been marinating & cook through, 10-15 minutes, stirring frequently. Remove from heat & pour into a strainer.
  5. Place the skillet back on the stove over medium heat & add veggies, stirring occasionally. When veggies just start to get tender, add chicken from the strainer back into the skillet & turn heat to low.
  6. Slice crusty bread into thick slices & place on cookie sheet. Drizzle with a little olive oil & sprinkle with garlic salt. Place in oven for 3-4 minutes. Remove from oven.
  7. Top bread generously with the chicken & veggie mixture. Then top with mozzarella & parmesan cheeses to taste {we pile it on as high as we can!}. Garnish with a little parsley, if desired.
  8. Place in oven for 5 minutes. Then, turn on the broiler just long enough to melt cheeses & slightly burn the bread.
  9. Remove from oven & enjoy!!
  1. This makes 4-6 good-sized sandwiches. We prefer to make up only the sandwiches we'll eat right then & save the remaining chicken & veggie mixture for another meal.
Our Grace Filled Life

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Mexican Chicken Casserole

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We LOVE mexican food!  I’m quite certain it shows up on our meal plan weekly, & sometimes it’s hard for me to not have it more often than that!  Luckily, it’s something we both enjoy, so Caleb doesn’t complain.  This particular mexican dish has been a favorite of ours for several years now.  It’s a nice change up from our typical tacos or enchiladas for our mexican fix.

The blue corn chips in this dish give the casserole a distinct look which is kind of fun.  Obviously, white or yellow corn chips would work just fine too, but we’ve come to really enjoy these yummy chips.  In case you’re wondering, they are the Simply Balanced blue corn chips from Target, otherwise known as Tar-jay in our house :).

I love having cooked, shredded chicken already prepared & in the freezer which makes throwing this casserole together a breeze.  I like to use homemade cream of chicken soup in this recipe whenever I can {I’ll try to get that recipe up soon!}, but the canned or carton variety work too.

Mexican Chicken Casserole

12 oz. bag tortilla chips {I use Simply Balanced blue corn chips from Target}

1 lb cooked, shredded chicken

2 cans cream of chicken

1 c. milk

1/2 t. onion powder

7 oz can chopped green chilies

1 c. salsa

2 1/2 c. shredded cheddar cheese

Preheat oven to 350°.

In a 9″x13″ baking dish, layer half of the tortilla chips, then half of the cooked chicken.  Mix together soup, milk, onion powder, green chilies & salsa.  Pour mixture over the top of the chips & chicken.  Layer with the remaining chips & then the remaining chicken.  Top with shredded cheese.

Bake for 30-40 minutes, or until cheese is bubbly & starting to brown.


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Chicken ‘n Biscuits

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I’ve been sitting on this recipe most of the summer, thinking it was too much of a “winter” meal to share now.  But, with school starting back up in most places already, it’s starting to feel a bit like fall, despite the still warm temps.  And with that, warm comfort foods like this are starting to come to mind.

This has been on the list of my favorite meals for several years now.  It’s pretty simple, yet has all the yummy goodness you crave in comfort food.  I try to keep cooked, shredded chicken ready & in my freezer, which makes putting this together really fast & easy.

The ratio of biscuit to filling in this dish is a bit heavier on the biscuit side for sure. {Yum!  Maybe not so great if you’re watching your carbs:).}  If you’d like a meatier meal, or even if you have a larger family to feed, I’d simply double the filling recipe & use a 9″x13″ baking dish.  Use the same amount of biscuit topping & you’d be all set!

Chicken ‘n Biscuits

2 c. cooked, shredded chicken

1 can cream of chicken soup {I like to use homemade, this is a really simple recipe}

1 can Organic Green Beans

1 c. shredded cheese

1/2 c. Mayonnaise

2 T butter, melted

1/4 c. seasoned bread crumbs

For the biscuit topping:

3 c. whole wheat pastry flour

4 1/2 t. baking powder

1 1/2 T sucanat

1/2 t. sea salt

3/4 c. butter, softened

1 egg

1 c. whole milk

Preheat oven to 375°.  Combine chicken, soup, beans, cheese & mayo in pan.  Heat on stovetop until heated through & cheese is melted.

Meanwhile, combine flour, baking powder, sucanat & salt for the biscuits.  Cut in butter with a pastry cutter or fork, mix until crumbly.  Add the egg & milk, stir until just combined.

Pour the chicken mixture into an 8″x11″ baking dish.  Using two spoons, scoop the biscuit dough on top, covering the whole dish.

Drizzle the melted butter over the top of the biscuits & sprinkle bread crumbs over top.

Bake for 30 minutes, or until biscuit top have just started to brown.