Chicken Salad....MMMMMMM

Something I NEVER get sick of is chicken salad filling to have on hand. You can make lettuce wraps, tortilla wraps, sandwiches, put it on salad, use crackers to dip in it, or just eat plain!! It's also so easy to change it up and make it different. I love to add water chestnuts, apples, crumbled bacon, boiled eggs all diced up..you can use Greek yogurt, and mashed avocado for the sauce...WHATEVER you want!! :) But here's a really basic recipe to use and then change up as you want: 

Classic Chicken Salad Wraps

2 cups cooked, shredded chicken

1 cup chopped celery (about 2 stalks)

1 cup halved red grapes

1 green onion, thinly sliced

1/2 cup pecan halves, roughly chopped

1/2 - 3/4 cup mayonnaise (I use Hellmann's) 

2 tablespoons fresh dill, finely chopped

1/2 teaspoon black pepper

1/2 teaspoon salt

juice of 1/2 a lemon

4 tortillas

Place the chicken, celery, grapes, green onion, and pecans in a large bowl and stir to combine. In another bowl combine 1/2 cup of mayonnaise with the dill, black pepper, salt, and lemon juice. Pour the dressing over the chicken mixture and stir until coated. Give yourself a little taste and add more salt, pepper, and/or lemon juice as you please. You can also add another 1/4 cup of mayonnaise if you like your chicken salad to be thinner. Cover and refrigerate for at least a few hours or up to overnight to allow the flavors to combine, and serve wrapped inside tortillas. 

Cauliflower Crust Pizza

Serves 2

Ingredients

1 cup cooked, riced cauliflower

1 cup shredded mozzarella cheese

1 egg, beaten

1 teaspoon dried oregano

½ teaspoon crushed garlic

½ teaspoon garlic salt

olive oil (optional) 

pizza sauce, shredded cheese and choice of your toppings

(I use spinach, tomatoes, turkey bacon, olives - and I make my own sauce )

Instructions

To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven.

To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

*Note: Toppings need to be precooked since you are only broiling for a few minutes.

I love that I can make a pizza that doesn't make me feel gross after and that is completely healthy and kid friendly! My kids love pizza, and they 100% approve of this one and they like picking out their own toppings and making their half of it :)