I love food. And by love, I mean LOVE.
If I could get paid to eat, I would. Even if I didn’t get paid, but could eat everything in sight without ending up like a rotund roly poly, I would. I would consume every ethnicity known to man and be proud of it. In fact, almost as proud as this guy. But less puking, and definitely less eating the puke if said puking occurs.
One of my favorite things to do is to make non-vegetarian entrees vegetarian, and not just by omitting the meat. That is far too easy. Which leads me to one of my all time favorite foods and recipes: Vegetarian Chicken Salad.
It’s incredibly quick and makes 10 half-cup servings which pretty much sums up all of my favorite recipes: easy to make a ton of food. For those looking for a meat-eating version, just substitute skinless chicken breast.
- 10 oz Quorn Naked Cutlets (or any vegetarian chicken)
- 1/2 cup Activia Light Vanilla Yogurt
- 4 tablespoons of Light Miracle Whip
- 2 small apples
- 1/2 teaspoon lemon-pepper seasoning
- Salt and pepper to taste
- 1/3 cup Craisins
- 1/4 cup slivered or sliced almonds
In a mixing bowl, combine the yogurt, Miracle Whip, lemon-pepper seasoning, salt, and pepper. Stir until thoroughly mixed.
Chop up the apples and the chicken. Combine in the mixing bowl and mix until thoroughly coated.
Optional: Add in the almond and Craisins. The recipe is still delicious without them if you don’t wish to add them in.
Eat by itself or on your favorite bread.
What are some of YOUR favorite recipes?
– ♦ –
All month long I’m celebrating turning twenty-four with a month filled of true awesomeness. Make sure to check out the thirty-one days of self-indulgent posts that uncover the real person behind the blog and enter the twenty-four item giveaway that runs all month!