Am I the only one who associates chicken salad with every picnic, luncheon, or any party/get-together for that matter?! It makes perfect sense though since it feeds a large crowd and is easy to make. I’m a little picky about my chicken salad though. I like it to have the right proportion of everything and the crunch factor is a must!
The other week, I had some extra chicken left over and threw it in the Crock-pot with no plan of what I was going to do with it. Until…I started craving something chicken salad. 🙂 I love that while the chicken cooks away, I can prep all the other ingredients without having to keep an eye on it. Plus, I feel like everyone is always trying to find an excuse to use their Crock-pot more. It’s simple, tasty, and can be catered to exactly how you like it! This is my personal favorite combo, (hence the name) 😉 but add more of this and that if you need to! 🙂
2.5 pounds boneless, skinless, chicken breast
2. Tbsp coconut oil
1 cup cup mayo or veganaise (if you add veganaise, you may need to add just a smidge more!)
1.5 cups red seedless grapes
1 and 1/4 cup slivered almonds
1/2 cup organic spicy brown mustard
1 Tbsp cumin
S & P to taste
Red leaf lettuce
What to do:
Place the chicken breasts and coconut in the Crock-pot on high for 2-3 hours (or until chicken is fully cooked). Shred and cool. Once the chicken is completely cool, in a large bowl, add all ingredients and mix until all remaining ingredients are combined. Cut open the croissant and add one leaf of lettuce. Scoop chicken salad into lettuce and dig in!
The combination of the red leaf lettuce and croissant make it one of my favorites and complete the dish! Give it a try. 😉
Eating organic as often as possible is one of the main goals in our home. Seasonal, healthy food is what we strive for in our recipes throughout the week. Some days it feels like everywhere I turn there are more tempting foods that are the exact opposite of healthy. However, organic products are also something that is at an arm’s length these days, even at your local Wal-mart.
A few weeks ago we had family over for Mother’s Day and needed to stock up on some of our favorite organic products. My homemade Strawberry Rhubarb Crisp (recipe below!) topped with Stonyfield’s Organic Greek Yogurt was exactly the seasonal dessert I wanted to serve. We grabbed a few of their yogurt’s for snacks throughout the week, and since Eric drinks milk like it is nobody’s business, we picked some up as well. Organic and affordable products that we love to buy really can be just around the corner if you just look for it!
Strawberry Rhubarb Crisp
4 cups cut strawberries into 1/2 inch pieces
2-4 large stalks rhubarb (or desired amount) cut into 1/2 inch pieces
2 cups organic oats
1 cup almond flour
1/2 cup pure maple syrup
sea salt to taste
Stonyfield Plain Organic Greek Yogurt
Preheat oven to 350 degrees. Line an 8×8 pan with the cut up fruit. For the crisp, in a medium-sized bowl, combine oats, almond flour, maple syrup, EVOO, and salt. Mix. Top fruit mixture. Bake for 35 to 45 minutes or until crisp on top.
Happy Memorial Day weekend everyone! Here’s to prepping for the craziest/busiest/last-week-of-school! 🙂
*Thank you to Stonyfield for sponsoring this post. All opinions are my own.
I have this thing where I pretty consistently ask Eric for a bite of whatever he is eating. After it happening time after time, we made a deal that as long as it’s not the last few bites, I can ask for another. 😉 I’m also guilty of saying I’m not hungry and then asking for a bite of what is on his plate. Oops. Therefore, for so many reasons this spoon screamed my name and is just the cutest! Don’t worry though, I made plenty of my Coffee Ice Cream for us to each have our own bowl because I knew I would love it. It really is the best of both worlds: Coffee and ice cream mixed together fora creamy and light texture that your family will love too! I think the spoons add a fun touch too and may even make it taste better. 😉
I was talking to a friend the other day about how I need to switch up my workout routine. Thank goodness for some good ol’ sunshine these days, that is making a world of difference. In my mind, being outside is one of the best parts of the change from winter to spring. (Cold weather and I just don’t mix very well!) Do you want to know one of the other best factors to get me motivated? New workout gear. I’ve heard it said time and time again and tried to convince myself that my high school tee and older shorts were just fine. Although they are and get the job done, there is something about a new set of clothing that ups the ante for that early morning, eyes-still-half-asleep workout. Am I right or am I right? 😉
Whether it’s yoga, going for a run, or simply a walk, taking time to slow down and enjoy you is really what working out is all about. Pair your workout with some this fair trade, organic comfies from prAna and you are set! If nothing else, this Aloha Smoothie post-workout is refreshing and refuels you when you need it most! I like to workout early in the morning so this smoothie can serve two purposes: Post workout food and breakfast. Embrace this season sipping on something healthy for you while wearing something that is sustainable.
Use code: WHOLES17STE for 15% off your entire purchase at prAna!
“It’s during the summer months where the craving comes back around and all my taste buds are reminded why ice cream is my favorite treat. With the help of an automatic ice cream maker, this recipe is a game-changer and leaves zero to be desired (except more in your bowl!)”
I’m sharing one of my favorite ice cream recipes at Urban Southern today! Be sure to check out the entire post and recipe, here! 🙂