This fun chicken salad is great in wraps, on bread or on its own on a plate.
1 lb. cooked, shredded chicken -- I prefer white meat
2/3 c. dried cranberries
3 green onions, sliced
1 celery rib, chopped
1 c. low fat mayonnaise
1 tsp. chipotle chile powder
1 tsp. coarse salt
Toss the chicken, cranberries, green onions and celery in a large bowl. Combine the remaining ingredients and toss with the chicken mixture. Chill until ready to serve.
A simple snack mix is great to put together in advance and have on hand for celebrating on the go.
2 quarts popped pop corn
2 cups small pretzels
1 cup dry roasted peanuts
1/4 cup butter -- melted
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
Preheat the oven to 250 degrees. Mix the popped popcorn, pretzels, and peanuts in a large shallow baking pan. Combine the butter, Worcestershire sauce, garlic salt and seasoned salt. Pour the mixture over the popcorn mixture stirring to mix well. Bake for 45 minutes, stirring occasionally.
Yields: 6 servings
Preparation Time: 50 minutes
If there's a topic that you'd like to see covered in this column, let me know. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
