Garlic Parmesan Chicken Salad

Garlic Parmesan Chicken Salad| Licious Food
Are you a browser in the grocery store? I totally am. I could roam around the store taking a look at this and that. Adding new products to my cart and acting like I have no where to be … which could be because I don’t have anywhere to be. This is your heads up 7Up; if you want to get in and out of a grocery store – don’t take me.

Little known fact: I have been grocery shopping by myself since I have been about 10 or 11. Long story but needless to say I love grocery stores.

Another reason to grocery shop — the potential to meet my Mr. Gosling-Vartan- Walker-Rheon-Reynolds. I am single and not really ready to mingle but I hear from all the 1001 magazine articles that the grocery store is a great place to meet a man. Uh-huh.

Anywho, on one of my excursions I was in my favorite aisle, condiments, and these new sandwich spreads from Hidden Valley Ranch caught my eye. I instantly grabbed the Oven Roasted Garlic Parmesan Sandwich Spread and Dip. The idea was to add it to my burgers to make it sang – which it did.

However, what am I to do with this stuff when not using it for burgers? So the brain starts churning and the idea comes to add some of this goodness to some chicken salad I was making.

It was dang delicious! “DANG DELICIOUS,” I’m telling you! It upped the flavor factor in my chicken salad and had me coming back for seconds, thirds, fourths, and fifths. Yeah, I kind of ate it all in a matter of a day.

I love chicken salad. As you can see with this being the third recipe I have for some type of chicken salad. It’s a great go to dish in the hot months. Great as a sandwich or paired with fruits or topped on a bed of mixed greens. Chicken salad is also simple to make. It’s a 30 minute meal or less with the help of precooked chicken. Grocery store Rotisserie Chicken is my weapon of choice.

By the by, I was not compensated or sponsored by Hidden Valley Ranch for this post. I simply love grocery store browsing and shopping.

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Garlic Parmesan Chicken Salad
“A Licious Food Original”

Makes 4 cups

Ingredients
4 cups rotisserie chicken breast, finely chopped
1/4 cup green onions/scallions, sliced
1/4 cup Hidden Valley Ranch Oven Roasted Garlic Parmesan Sandwich Spread & Dip
1 tablespoon lemon juice
1 cup mayonnaise
1/4 teaspoon lemon pepper seasoning
Dash of cayenne pepper

Directions
In a medium to large bowl add finely chopped (aka using food processor and pulsing about 10 to 12 times) chicken breast, sliced green onions, HVR Garlic Parmesan spread, lemon juice, mayonnaise, lemon pepper seasoning, and cayenne pepper.

Mix all items together until fully blended/incorporated with a mixing spoon. Wrap bowl and let mixture refrigerate for at least 15 minutes and serve.

The longer you let it refrigerate the better it is … if you can wait that long. Serve chicken salad with your favorite crackers, pita chips, bread, fruit …

Sweet Italian Pasta Salad

Sweet Italian Pasta Salad

Ahhhhhhh, the summer holidays are just around the corner. You know what that means … cook outs and glorious get togethers and the age old question pops up …

“What are your bringing?”

Tell them you are bringing Sweet Italian Pasta Salad.

It’s a recipe that I perfected last year but never bothered to blog about it. It was gone before I could actually snap a photo – it’s like that sometimes. Just how I rolls.

This pasta salad is easy peasy, the preparation of the additions is what takes the most time in my opinion. It’s worth the effort I promise.

Simple, I am all about simple and this dish is simple.  Rotini pasta works well for this pasta salad since it captures the dressing in it’s spiral shape.  I combine some great things like fresh sweet corn (but canned corn works, too), orange peppers, grape tomatoes, spinach, blue cheese and the pièce de résistance, Marzetti’s Sweet Italian Dressing.

What the what? It’s exactly what the name applies, a sweetened Italian Dressing and it’s delish. Yes, this sugar lover would think it’s delicious. I haven’t tried making this superb pasta salad with any other dressings but if I would have to guesstimate … I think it would still be good. So don’t be afraid to explore!

Wishing all my readers a Happy Memorial Day and would like to thank all those who serve and protect our nation!

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Sweet Italian Pasta Salad
A Licious Original Recipe

Ingredients
4 cups of rotini pasta, cooked and drained (I used Barilla Whole Grain Rotini)
1 cup fresh baby spinach, chopped
1 cup corn (either fresh or canned, if canned make sure to drain)*
1 cup grape tomatoes, chopped
1/2 cup orange pepper, diced
1 cup blue cheese crumbles
1/2 cup Marzetti Sweet Italian Dressing

Directions
Cook pasta according to directions on box. While pasta is cooking prep your vegetables. Drain pasta and place in a large bowl. Add the veggies; spinach, corn, tomatoes, pepper, blue cheese and combine. Finally add the salad dressing to the mix until coated through out (Every bite should have a taste of dressing). Chill for at least 2 hours and serve with your favorite entree.

*If you decide to use canned corn, it does not have to be cooked before adding to the pasta however if your are using frozen or fresh corn be sure to cook!  I like to roast fresh corn in the oven.

Loaded Baked Potato Salad

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I was never a big potato salad person when I was a kid or teen yet when I was in college I had roommates who challenged my thoughts on potato salad and I realized I CAN like it under the right circumstances. These circumstances would be when I make the potato salad or someone I trust makes it. The majority of my family still does not care for it and I respect that; I still have an ” Oh Heck NO!” ban on Macaroni Salad, Coleslaw, Egg Salad, and any type of mayonnaisey salads that like to be served at summer cook outs.

This potato salad I am posting about today is not the normal Southern Style salad. This is a new Americana salad. No mayo needed. No eggs needed. Dill pickle … fuhgeddaboudit!

If you like sour cream, bacon, and cheese with your potato then this is your potato salad. It’s good warm or cold but just don’t leave it sitting out; that would be bad – very very bad. How would I describe this salad? A fully loaded bake potato but cold; simple and point blank.

Loaded Baked Potato Salad has been a favorite of mine for some time and I would usually just buy it in my local market’s deli yet that is never good enough for me. If I love something then I want to recreate it – so I did. The first two times I made this salad it was more like a mash potato salad and kind of bland. Since the creations sucked the big one, there was no reason to blog about it. If I wouldn’t eat it, why would you?

HOUSTON WE HAVE LIFT OFF! This third time I was successful – no mashed potato salad and flavorful! Instead of baking the potatoes whole this time around, I diced the potatoes and tossed with seasoning and olive oil and baked. This made all the difference! Perfectly cooked potatoes with seasoning that when sour cream, cheese, bacon, and scallions were added it is the bomb dot com!

Serve this salad with your favorite beef entrée or any meat entrée for that matter. Try it at your 4th of July party – You and your guests will be back for seconds my friends!

Warning: I plan to play with this recipe one more time so there may be a modification at a later date.

Until Next Time,
Jennifer

Loaded Baked Potato Salad
A Licious Food Original 

Ingredients
3 Medium size Russet Potatoes, cleaned and diced
2 teaspoons Seasoning Salt
1 tablespoon olive oil
1 cup sour cream
2/3 cup cheddar cheese, shredded (I used Kraft 3 Cheese Crumbles)
2/3 cup bacon, cooked and crumbled
1/4 cup green onions; chopped plus 2 Tablespoons for garnish

Directions
Preheat oven to 400 Fahrenheit.

Clean potatoes with the skin on, thoroughly. Tasting grit is never good.  Diced potatoes, make sure they are somewhat uniform in size so they bake evenly.   Rinse potatoes again.

In a bowl add potatoes, seasoning salt, and oil then toss until the potatoes are coated.  Start with two teaspoons of seasoning salt but feel free to add more – you should season it to your taste.
Spread the potatoes on a cookie/ baking sheet ; should be one layer no overlapping.

Bake potatoes for 30 to 35  minutes at 400 Fahrenheit  and remove from the oven.  Let the potatoes cool for at least 15 minutes.

In a large bowl add cooled potatoes, sour cream, cheese, bacon, and green onion. Mix together until incorporated. Top with remainder green onions (you can also add some cheese and bacon for garnish, too) and serve if you want it cooled but not refrigerator cool or refrigerate and serve when ready.

Makes approximately 3 to 4 cups.

Barbecue Chicken Salad

From a previous posting you know that I have a deep abiding love for Barbecue sauce so this posting should not be a shocker.   Today I bring you Barbecue Chicken Salad!!!  Forget boring old Chicken Salad and hop aboard its counterpart Barbecue Chicken Salad!

Choo Choo!

I never knew chicken salad could taste this good until I took a bite of this piece of manna from heaven.  Barbecue Chicken Salad is great by itself, as a sandwich, with crackers, on toast points, fruit …. It is just yums!

Never thought about Barbecue Chicken Salad if I had never worked for Kroger’s Grocery Store but I did and the thought was conceptualized – so thank you Kroger’s.  To make this Barbecue Chicken Salad I recommend a thick, sweet, and savory type of Barbecue Sauce.  I used Jack Daniel’s Honey Smokehouse instead of my beloved Canadian Club Honey Garlic since I am getting low on the sauce. I hope you will enjoy this dish as much as I do – it really is a perfect summer dish!

Barbecue Chicken Salad
4 cups of chicken breast, chopped
½ cup green peppers, diced
½ cup Vidalia Onion, diced
¼ teaspoon chopped garlic
½ cup low fat mayonnaise
¾ cup Barbecue Sauce
1 teaspoon of low fat sour cream
2 dashes of Worcestershire Sauce
dash of salt and pepper

Directions: In a large mixing bowl add all ingredients and mix with a spoon until thoroughly combined.  (I would recommend preparing a day ahead in order to allow all the ingredients to marry and have a fantastic union.)

I told you it was simple! Until next time …