Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am, Fri at 10:15 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Archive for October 16th, 2017

My Chicken Salad Recipe

Posted by terrepruitt on October 16, 2017

Last month we had some really hot days where it never cooled down. My idea was to not cook when it was really hot, but I didn’t know what to make. I mean, part of staying cool meant NOT getting in the car and going to the store! So, I was using what I had. I had decided to make chicken salad but give it a Mexican inspired flavor. I posted about it in September. In that post I mentioned my “regular” chicken salad. Well, I had a hankering for that the other day and I thought since I was making it, I might as well share the recipe.

I know there are probably a million variations on chicken salad. I used to never like it because of the celery . . . but I don’t use celery. Here is what I do.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitChicken Salad

1 12 ounce can of chicken (about 8 to 10 ounces)*
1/4 onion
½ cup pickles (4 stackers)
1 green bell pepper
1 tsp garlic powder
1 tsp garlic salt
2 heaping tablespoons mayonnaise (between 1/4 cup and 1/3 cup)
sprinkle of pepper

Drain the liquid out of the can, then dump the chicken in a bowl. If you buy Kirkland canned chicken you have to use a fork to break up the chunks of meat. Chop the onion and pickles. Chop the bell pepper. Add all the chopped ingredients into the bowl with the chicken. Stir it up. Sprinkle the garlic powder and salt over the mixture. Then mix it up. Add the mayo . . . more or less depending on how mayo-y you like your chicken salad. A sprinkle of pepper (unless you like pepper, then add more).

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitMix it all up. If you have time . . . let it set at least 20 minutes. This will let the flavors meld a bit. But if you are in a rush go for it.

 

*The can is 12 ounces but a lot of it is water, so I think you end up with about 8 to 10 ounces of chicken. So if you are using chicken that is not in a can, I would start there. Also, the ONLY canned chicken I will buy and eat is Kirkland. I have tried other brands and the meat does not look good. It looks dark and there looks like there are a lot of “parts” and not just chicken meat. So I ONLY use Kirkland (Costco).

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I like chicken salad because you can eat it on bread, making a chicken salad sandwich. Or you can eat it on crackers. Today I actually had some in a tortilla. You can fill up a lettuce cup and eat it that way. Or you can just eat it with a fork.

Unfortunately if you put it on bread you kind of have to eat it right away otherwise the bread gets really soggy. Because the combination of mayo, bell peppers, and pickles this mixtures get pretty watery. So, my hubby doesn’t get chicken salad sandwiches in his lunch. (Sorry, Honey!)

Just like I asked in my other chicken salad post . . . what do you put in your chicken salad? And what do you put your chicken salad on/in?

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