Cranberry Jalapeño Chicken Salad

Ingredients:

• 3 cups shredded rotisserie chicken
• 2/3 cup celery, finely chopped (I use about 2 stalks.)
• 1.5 (or one large) jalapeños, finely diced
• 2/3 cup dried cranberries, finely chopped (or I just buy small-sized cranberries)
• 2 teaspoons apple cider vinegar
• 2 teaspoons dijon mustard
• 4 tablespoons (or 1/4 cup) plain non-fat Greek yogurt
• 1/2 cup + 2 tablespoons mayo (I like Chosen Foods Classic Mayo.) 
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon dried dill weed
• 1 teaspoon onion powder

Directions:

1. Shred the rotisserie chicken. 
2. In a container you plan to seal your chicken salad into, combine shredded chicken and finely diced cranberries, jalapeño, and celery. 
3. In a separate small bowl, combine Greek yogurt, mayo, dijon, apple cider vinegar, sea salt, garlic powder, onion powder, and dill. Stir to combine. 
4. Pour wet mixture onto chicken to coat. 
5. Adjust seasonings as needed.  I like to add a generous pinch of pepper!
6. Top it on toast to make an open-faced sandwich, wrap into a tortilla, or scoop with your favorite crackers!

*www.onebalancedlife.com

Hummus Party Dip Platter

 

It's best to use a large, deep-sided platter, as this will prevent the oil from spilling over and will also allow you to spread the ingredients out so that every scoop of dip gets a little bit of everything! You can certainly halve the recipe for a smaller crowd, but I do NOT suggest using an uneven platter, such as a pie plate, as the base of that serving dish is far more narrow than the top.  See above picture for inspiration!  

Ingredients:

• 4 cups prepared hummus (plain is BEST!)
• 1/2 cup sour cream
• 1/2 cup sun dried tomatoes, finely chopped (I also rinse the jarred oil off of them.)
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup seedless cucumber, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts toasted
• 1/4 cup olive oil (gradually add)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried red chili flakes, optional 

Directions:

• Add the pine nuts to a dry skillet. Over medium-low heat, lightly toast the pine nuts until they are lightly browned – about 4-5 minutes. DON'T FORGET ABOUT THEM.  I like to set a timer!  Every so often, keep the pine nuts moving around the pan to avoid burning. Remove the toasted pine nuts from the skillet and transfer to a glass bowl. Set aside to cool completely.
• Start by spreading the hummus onto the base of the patter – and keep the hummus a good inch or two away from the edge.  Create deep swirls in the hummus to catch the toppings and the prevent them from sliding off.
• Next, layer the sour cream and lightly spread it over the top of the hummus.
• In a small bowl, toss together the chopped sun dried tomatoes, parsley, and cucumber. Sprinkle the mixture evenly over the hummus and sour cream layers.
• Next, sprinkle over the feta cheese, followed by the toasted pine nuts.
• Drizzle the olive oil and top with ground black pepper and dried red chili flakes.
• Refrigerate until ready to serve.  I like to serve mine with carrot sticks, mini sweet peppers, soft pita wedges, and pita crackers like Stonefire Naan Crisps.
  *www.lordbyronskitchen.com