Crunchy Baked Spiced Chickpeas {Gluten Free} {Healthy}

If you are looking for a healthy protein filled snack give some of these Crunchy Crispy Spiced Chickpeas a try.  They are super quick and easy to make using canned garbanzo beans, and they are baked for ideal crunch while still being incredibly flavorful.

I love to snack on these spiced beans, but I also love to add them to my salad in replace of or as a healthy alternative to a crouton.  These beans are gluten free and all around allergy free, and they make any salad a bit more delicious. 

I personally think these Spiced Crispy Chickpeas are amazing warm straight from the oven, but they are delicious cold on a salad as well.  Basically they are the perfect diet friendly food.   Yum!

Spiced Crunchy Chickpeas
Recipe: Alohamora adapted from FoodiePhysician
Active Time: 10 minutes
Inactive Time: 45 minutes
Servings: 3-5

Ingredients: 
2 cans (15oz) chickpeas/garbanzo beans, rinsed and drained
2 Tbsp olive oil
1 1/2 tsp paprika
1 tsp cumin
1 tsp coriander
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt

Directions: 

1. Preheat oven to 400 degrees and line a cookie/baking sheet with aluminum foil. 
2. Place the rinsed and drained chickpeas/garbanzo beans on a kitchen towel and dry them.  I removed any outer shells that had fallen off. 
3. Place the beans in a bowl, and add the olive oil and spices to the chickpeas/garbanzo beans.  Stir to combine everything. 
4. Pour the spiced chickpeas onto the prepared baking sheet and distribute them into a flat even layer. 
5. Bake the chickpeas at 400 degrees for 40-50 minutes until they are crispy and crunchy.  I prefer them more crunchy so I baked them longer. 
6. I like the chickpeas warm and crunchy, but they are delicious cooled as well.  Store cooled spiced crispy chickpeas in an airtight container on the counter. 
7. Enjoy!
8. This healthy snack stores for at least 2 weeks.  

Happy Healthy Snack and Salad Topping Eating!   

How and Why of Roasted Tomatoes {Healthy}

If you are not roasting tomatoes you should.  They help the budget minded, taste delicious, super simple and easy to make, gluten free, and ready in less than 30 minutes. 

Often times I will buy a pint or even a Costco size container of grape tomatoes.  I often can never finish them in time before they start to get a bit wrinkly.  If you find yourself looking in the fridge at wrinkly or a bit old tomatoes (grape, cherry, or plum, or any tomato variety) don't throw them away; roast them instead.  You'll save money, waste less food, and enjoy delicious tomatoes.   

Roasted Tomatoes are quickly made and they are extremely versatile.  You can eat roasted tomatoes plain, simply toss them in pasta, add them to homemade pizza, use them on a green salad, enjoy in eggs, and so much more.  They are delicious, easy on the budget since you aren't wasting food, and store in the fridge quite well. 

The above is just a handful of reasons "Why" Roasted Tomatoes are deliciously fantastic, and below you will find the recipe which provides the How to.  Enjoy! 

Roasted Tomatoes
Active Time: 5 minutes
Inactive Time: 20 minutes
Servings: varies with use

Ingredients:
1 pint (approximately  2 c.) grape or cherry tomatoes- if you have larger tomatoes slice them
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp black pepper
2 cloves garlic, minced

Directions: 

1. Preheat oven to 400 degrees and line a pan with aluminum foil or a baking mat. 
2. Wash and dry your tomatoes and place them in a medium bowl. If you don't have grape or cherry tomatoes then slice your larger tomatoes in thicker slices. 
3. Toss the tomatoes with the olive oil, and then add the remaining ingredients stirring to combine everything.  
4. Pour the tomatoes on the prepared pan, spread them out, and cook them at 400 degrees for 20-25 minutes until they are soft. 
5. Enjoy the tomatoes plain, tossed with pasta, on a pizza or salad hot, cold, or room temperature. 
6. Store leftovers in the refrigerator. 
7. You can adjust the measurements according to the amount of your tomatoes. 

Happy Healthy and Delicious Roasted Tomatoes eating! 

Fruit and Nut Salad {Healthy} {Gluten Free}

Weird tidbit about me, I hate meat on salads.  It seriously makes me gag.   Well, I can handle bacon, but meat like chicken or salmon or anything else is really gross to me.  My sister laughs at me and thinks I am weird, and my husband just goes with it b/c he is used to it by now.  

The other day my husband and I were out to eat on a date night.  Date nights where you don't have to put the kids to bed are the best!  At dinner I had the most amazing salad.  When I got home, okay the next day really, I tweaked it and made this banging Fruit and Nut Salad.  It's gluten free, but most importantly meat free.  However, it's still super healthy and full of protein.  

Top this salad with yesterday's Lemon Vinaigrette and you will have one refreshing, hearty, healthy, diet friendly salad to enjoy for a meal, as a side dish, or just when you are needing a little protein and nutrients in your body.  This is clean eating at its finest!

Fruit and Nut Salad
Recipe: Alohamora 
Active Time: 10 minutes
Inactive Time: 0 minutes
Servings: 1 large salad bowl

Ingredients: 
2-3 c. baby spinach
1 head Romaine lettuce, chopped
1-2 c. blueberries
1 red bell pepper, diced
1 c. feta cheese
1/2 c. sunflower seeds (Trader Joes has unsalted shelled sunflower seeds for cheap)

Toss with Lemon Vinaigrette

Directions: 

1. Combine all of the ingredients and toss it.  Feel free to change and tailor the amounts of each ingredient to fit your needs and desires.   
2. Either toss the vinaigrette dressing before serving, or leave it on the side. 
3. Enjoy! 
4. Store leftovers in the refrigerator if you are a fan of leftover salad.  I know some can do leftover salad, and some can't.  What boat are you in?  

Happy Healthy Fruit and Nut Salad eating! 

Lemon Vinaigrette- Easy and Refreshing Dressing or Marinade

Summer time, especially when it is ridiculously hot, is the perfect time to enjoy a good hearty salad.  I'm sharing a banging one tomorrow so check back.

This sweet and tangy Lemon Vinaigrette is refreshing and the perfect dressing for a summer salad.  It's lite, diet friendly, and full of flavor.  As a bonus it is super quick and easy to make in less than ten minutes.

There is honestly nothing better than homemade, clean eating, healthy salad dressing, and it makes for a pretty banging marinade if you are grilling up some chicken.

Lemon Vinaigrette
Recipe: Alohamora slightly adapted from AllRecipes
Active Time: 5-10 minutes
Inactive Time: 0
Servings: 1 cup

Ingredients: 
1/4 c. red wine vinegar
2 Tbsp Dijon mustard
1 tsp oregano, dried
2 cloves garlic, minced
1/4 tsp salt
dash black pepper
1/2 c. olive oil
2 Tbsp lemon juice

Directions: 

1. Add all of the ingredients in a large cup or blender.
2. Whisk or blend the dressing until everything is mixed well. 
3. Pour the dressing in a sealable jar or container that you can shake just before serving. 
4. Enjoy on a salad of your choice or as a marinade. 
5. Store leftovers in a sealable jar in the refrigerator.  

Happy Healthy and Refreshing Lemon Vinaigrette dressing/marinade eating!

Nacho Fajita Salad {Gluten Free}

I'm all about salads for lunch or dinner.  It's an easy and healthy meal, vegetarian, full of protein, and delicious.

Nacho Fajita Salad.  Every time I say this dish's name I want to say a Nacho or "Not your" joke.  Anyone else, or am I the only nerd out there that likes to think they are funny? 

This Nacho Fajita Salad is way better than any Taco Salad you used to make, or get at a restaurant.  This salad let's you enjoy the deliciousness of nachos, fajitas, black beans, and spinach all together in a mouth full of tasty healthy gluten free goodness.  

Enjoy!  

Enjoy not having to turn your oven on for this meal.  Enjoy eating a healthy salad full of flavor!  Enjoy every bite!

Nacho Fajita Salad

Recipe: Alohamora

Active Time: 10 minutes

Inactive Time: 10-15 minutes

Servings: 3-4

Ingredients: 

2 tsp olive oil

2 Tbsp lime juice

1/4 tsp garlic powder

1/4 tsp seasoning salt

1/8 tsp cayenne pepper

1/8 tsp oregano

dash chili powder

dash cumin

1 bell pepper, sliced

2 small tomatoes, diced (or 1 large)

2 green onions, diced

tortilla chips

cheese, shredded

4 c. spinach or lettuce of choice, chopped

1 can black beans prepared from this recipe

Avocado Salad Dressing from this recipe

Directions: 

1. Mix the first 8 ingredients together in a small/medium bowl. 
2. Add the bell pepper, tomatoes, and green onions to the bowl, and stir to combine everything.  
3. Over medium heat saute the fajita vegetables for approximately 10 minutes or until the bell peppers are soft.
4. Remove the fajita vegetables from the stove and set aside.  
5. On a dinner plate lay a single layer of tortilla chips and cover with as much or little cheese as you want.  Though, just remember the more cheese you add the less healthy your salad will be. ;)
6. Microwave your plate nachos for no more than 30 seconds.  I like to start at 25 seconds on high b/c overcooked nachos are not nearly as delicious.  
7. In a bowl or on a plate lay 1/3 of the nachos down first, top it with chopped spinach or lettuce, some of the previously cooked fajitas, black beans, and the avocado salad dressing on top.  
8. Enjoy! 
9. Store the various parts of the salad separately in the fridge.  

Happy Easy, Healthy, and Delicious Nacho Fajita Salad eating!

Avocado Salad Dressing

I'm back from a week vacation to Disney World; we had a blast, but we all are absolutely exhausted.  I  took, alone b/c the hubs had to work :(, my 3 and 4 year old, but we did get to meet up with cousins and grandma.  

I think my favorite part of the trip was seeing the look on my kids' faces when they met the characters; they LOVED meeting all of the princesses and movie/show characters.  Grandma even got them a signature book to get filled with our character meetings; the kids loved getting the signatures.  I think I'm going to print pictures of the kiddos with the characters and add them to the signature book.  

Speaking of characters, I will say that Cinderella and Rapunzel were absolutely amazing!  I mean, they are so very real it is impressive, fun, and fabulous!  The talk and seem to live their characters.  

My 4 year old daughter loved Elsa, of course, and my 3 year old son got a kiss from Belle which resulted in quite a big smile on his face.  After that kiss he said he likes all the princesses.  I may be in trouble with that little flirt of a boy.     

Follow me on Instagram @alohamoraopenabook and/or Facebook to see more of our vacation fun, or just fun in general.

Besides Disney World I did fit in a trip to The World of Chocolate Museum for delicious taste testing of course as well as some chocolate education.  I'm the total nerd on a tour that loves to ask questions and learn as much as I can.  Maybe it's the librarian side of me coming out, or maybe it is just my plain nerdiness shining through.  Either way, I thoroughly enjoyed that visit, and we got a Groupon to make it an awesome price.    

With the Pineapple Whip Floats at Disney World and the chocolate tasting, I am in definite need of some serious salad, veggie, and lean protein eating.  

This Avocado Dressing is absolutely delicious, and tastes great with a simple salad or fancy complex (aka lots of toppings and ingredients) salad.

Basically, this salad dressing is my go to dressing this week.  It's super fast and easy to make, kid friendly, and has delicious flavor.   Plus, it's homemade and full of healthy fats.  

I used to think making your own salad dressing was silly, but seriously, homemade dressing is a million times better tasting and healthier with no crazy unknown ingredients or additives.   

Avocado Salad Dressing

Recipe: Alohamora slightly adapted from Food Network

Active Time: 8-10 minutes

Inactive Time: Chill time

Servings: 1 cup. 

Ingredients:

1/2 ripe avocado, peeled

1 Tbsp lemon juice

1/2 c. mayonnaise (any kind, but I like the one with Olive Oil)

1/4 c. plain Greek yogurt

1/4 tsp Worcestershire sauce

2 Tbsp onion, chopped

1 garlic clove, minced

1/4 tsp salt

1/8 tsp cayenne (or a dash for less spice)

1 Tbsp milk (up to a tablespoon more if you don't like it as thick)

Directions: 

1. Using a blender or immersion blender, blend all of the ingredients together until smooth.  
2. Spoon into a 8oz mason jar, cover, and chill until ready to serve.
3. Enjoy on top of any salad, or as a dip for vegetables.  I like to use a spoon to pour/place on my salad.     
4. Store leftovers covered in the refrigerator.

Happy Healthy and Delicious Creamy Avocado Dressing eating! 

Check back tomorrow for a delicious Nacho Fajita Salad that I cannot get enough of.  I've been gobbling up this salad for the past month, and it is about time I share the recipe with you.   

Cold Summer Bean Salad w/ a Kick {Gluten Free}

In less than a week we'll be celebrating one of my favorite holidays.  I love Memorial Dayfor so many reasons.  It's usually the end of the school year, it's warming up and becoming time to play outside, and in Denver there is a huge 10k race (Boulder Boulder) that was an absolute blast to run.  If you are near Denver, you should plan on running this race.  The people watching alone makes it worth it, but the crowds often times provide some interesting refreshments ("Magic Brownies" and Beer they say to help you carb load) throughout the race. 

I love this holiday, and I love this Cold Summer Bean Salad w/ a Kick.  I love the BBQ's and fun that go on to kick the summer off right.  I love that this easy bean salad is diet friendly, flavorful, can be made ahead, and the perfect compliment to any summer meal.  

I love healthy no-bake salads, and I love how quick and easy it is to whip this salad up. 

Happy almost summer time, and happy Memorial Day! 

Cold Summer Bean Salad w/ a Kick
Recipe: Alohamora slightly adapted from Allrecipes
Active Time: 15 minutes
Inactive Time: 1 hour
Servings: About 6 cups

Ingredients: 
1 can (15 oz) kidney beans, rinsed and drained
1 c. roasted corn (frozen from Trader Joes, fresh, or 1 can of corn drained)
1 can (10 oz) Rotel or diced tomatoes with green chili or cilantro w/ lime
1/2 c. bell pepper (orange or yellow), diced
1/4 c. red onion, diced
3 Tbsp white vinegar
3 Tbsp brown sugar
1/8 tsp ground cumin (more or less depending on desired spiciness)
Salt/pepper to taste

Directions: 

1. In a medium bowl mix the first five ingredients together. 
2. In a mug or small measuring cup mix/whisk the remaining ingredients together until the sugar is dissolved. 
3. Pour the dressing over the bean mixture and stir to combine everything. 
4. Cover the bowl, and place it in the refrigerator for at least 1 hour, or longer if needed.  Feel free to make this a day or so ahead of time. 
5. Enjoy! 
6. Store leftovers in the fridge. 

Happy Cold Summer Bean Salad eating!

Colorado Caviar: Easy Bean Salad and Dip

I know everyone is all about posting pumpkin recipes lately, but I just had to share this Colorado Caviar with you.  I mean I like pumpkin goodies, but real dinner or dip is just as important. 

My friend, Amanda (who also sent me the delicious White Chili recipe), recently sent me this recipe, and I am so glad she did.  It is yummy!  

Colorado Caviar (sometimes known as Cowboy Caviar if I recall correctly) is delicious, sweet, protein packed, and perfect to eat with a spoon, dip it with chips, or top your salads with it.

You may not think it is bean salad season, but I am personally of the opinion that it is always a good time for a healthy, hearty, easy and fast to make dip or bean salad.

Colorado Caviar is perfect for a football game or an easy weeknight side dish.  

Colorado Caviar: Easy Bean Salad and Dip

Recipe: Alohamora slightly adapted from Amanda G.

Active Time: 30 minutes

Inactive Time: 2 1/2 hours

Servings: 10-12

Ingredients: 

1/2 c. sugar

1/4 c. white vinegar

3/4 c. vegetable oil

1 can (15oz) pinto beans, rinsed and drained

1 can (15oz) black beans, rinsed and drained

1 can (15oz) corn, drained

1/2 c. sweet onion, diced (you can use yellow, white, or red onion but it does change the flavor)

1 red bell pepper, diced

1 yellow bell pepper, diced

1 tsp cilantro, dried (add more if you love cilantro- fresh diced cilantro works too)

1 can (7oz) diced green chilies

Directions: 

1. In a small pot/pan stir to combine the sugar, vinegar, and oil. 
2. Bring the mixture to a boil, and boil for 1 minute.  
3. Remove pot from the stove and allow it to cool while you prepare the rest of the ingredients. 
4. In a medium bowl combine the beans, corn, onion, peppers, cilantro, and green chilies. 
5. Add your cooled pot mixture to the medium bowl bean mixture and stir to combine everything. 
6. Cover your bean salad/dip and place it in the refrigerator for at least 2 hours.  The flavors will get better and better the longer you let the salad marinate.  
7. Drain the liquid before serving.  
8. Enjoy with chips, a spoon, and/or over a salad.  
9. Store leftovers covered in the fridge.

Happy Colorado Caviar: Easy Bean Salad and Dip eating!  

Summer Green Salad w/ Grilled Corn and Barbecue Chicken

Summer time is a time for little cooking, time outside with family and friends, feeling healthy and active, and all around having fun. 

This Summer Green Salad tastes like summer.  It's fun and flavorful, you feel healthy and ready to go be active again, takes minutes to throw together aka dice everything up, and with the salad bar theme it can feed your army of friends and family.

It took me less than 5 minutes to whip up this amazing Buttermilk Parmesan Basil Dressing, we used the leftover Crock-Pot Barbecue Chicken, added a flavorful combination of deliciously healthy toppings and what resulted was an absolutely delicious Summer Green Salad.  Perfect for the summer time or when you want to be reminded of such healthy tasty times. 

Summer Green Salad w/ Grilled Corn and Barbecue Chicken

Recipe: Alohamora

Active Time: 10 minutes

Inactive Time: 0 minutes

Servings: 6-8

Ingredients: 

4 c. romaine lettuce, chopped (about 2 romaine hearts)

1 1/2 c Crock-Pot Barbecue Chicken

1 can (15 oz) black beans, rinsed and drained

1 c. corn, grilled and cut from ear

1 c. bell pepper, diced

1/2 c. pineapple, diced

1 c. tomato, diced

1/4 c. green onion, diced

1/2 c. cheddar cheese, shredded

1 c. Buttermilk Parmesan Basil Dressing

Directions: 

1. This salad is all about how you want to pile together.  Start with the lettuce on bottom and then go to town with whatever you like most.  
2. You can heat your chicken in the microwave before putting it on the salad, but I prefer to eat it cold.  It's amazing, trust me.  Plus, it is even easier to throw it all together.  
3. Rinse and drain your black beans, add some seasonings (garlic powder and seasoning salt is my favorite combination), and heat in the microwave for 1 minute. 
4. We like to grill our corn, there is something amazing about fresh grilled corn.  Remove the husks, clean/wash the corn, and throw some aluminum foil over the ear.  Toss it on the grill for 5 minutes rotating it to evenly cook the corn.  When you can touch the corn again cut the kernels off for salad topping goodness. 
5. Fresh pineapple is amazing, and if you want extra goodness grill it, but if you only have a can that works as well.  Just make sure to drain it.  The pineapple adds an amazing sweetness that balances out flavors and compliments the barbecue chicken. 
6. Let everyone make their own salads, top it with the delicious dressing, and enjoy! 
7. Store leftovers in separate containers in the refrigerator. 

Happy healthy, flavorful, and amazing Summer Green Salad eating! 

Buttermilk Parmesan Basil Salad Dressing or Dip

Yesterday, I shared with you this awesomely easy and delicious Crock-Pot Barbecue Chicken.  If you haven't made it, you really should.  

I've previously told you I have portion control issues.  I always, absolutely ALWAYS, make far too much food.  Since I always make way too much food and we had friends over when we made the barbecue chicken I of course made double the amount that I needed to.  Actually, my husband, helped me make less than I initially planned, but I still made way too much.  We're going to be eating this leftover barbecue chicken for days.  

Therefore, with the amount of leftovers we have we were needing to get creative.  We used the chicken in this awesome salad that just speaks summer.  Check back tomorrow b/c it's awesome.  Pineapple, grilled corn, black beans, and more that is all around yummy!  You will love it.  

I topped the salads with this absolutely amazing homemade Buttermilk Parmesan Basil Dressing.  This dressing has such great flavor, takes minutes to make, and it's even delicious as a veggie dip.  

Seriously, give this dressing a go.  You will become big fans. 

Buttermilk Parmesan Basil Dressing

Recipe: Alohamora slightly adapted from Taste of Home

Active Time: 5 minutes

Inactive Time: 1 hour

Servings: 1 cup of dressing, about 8

Ingredients: 

1/2 c. buttermilk

1/2 c. sour cream

2 Tbsp Parmesan cheese

3 fresh basil leafs

1/2 tsp onion salt

2 cloves garlic, minced

Directions: 

1. In a blender or a small bowl with your immersion blender blend all of the above ingredients for a few minutes.  You can use greek yogurt, but it does change the flavors slightly.
2. Pour your prepared dressing in a small jar, cover, and refrigerate for an hour to let the flavors seep in.  The dressing will taste even better the next day. 
3. Enjoy on your next salad, as a dip for vegetables, or anything else you use dressings for aka dipping french fries, chicken nuggets, etc.
4. Store leftovers in a small car or tupperware covered in the fridge. 

Happy tasty Buttermilk Parmesan Basil Dressing eating! 

Easy Summer Dish: Chicken Pasta Fruit Salad

This Chicken Pasta Fruit Salad is lite, healthy, served cold, and perfect for your summer gathering potluck or just a quick summer dinner.

You can make it ahead, serve it on a bed of lettuce or with a roll, and the leftovers taste just as amazing for days.

Personally, I prefer to eat it with my fork with a roll b/c it's delicious and I can shovel it in quicker. 

This is one of the summer dishes that goes great on its own or you can serve it with your typical cookout/BBQ grub.  It'll be a crowd pleaser for all ages, kids, husbands, teenagers, healthy individuals,etc., no matter what the occasion.

This recipe makes A LOT which is perfect for summer gatherings or a meal to last a couple of days.  Shoot, this would make a great meal to give half away to a neighbor or friend.  However, feel free cutting this recipe in half or even quartered if you want to make just a little bit for a small family for one evening.  I've done that as well.  

Chicken Pasta Fruit Salad
Recipe: Alohamora and my Mother-in-Law Elaine
Active Time: 30 minutes
Inactive Time: 30+ minutes
Servings: 12-15

Ingredients: 
2 1/2 c. uncooked bowtie pasta (about 1/2 box)
2 c. uncooked spiral mutli-colored pasta (about 1/2 box)
3-4 c. chicken, cooked and diced (about 4 chicken breasts)
1 1/2 c. celery, chopped (or 1 c. jicima shredded)
1 1/2 c. grape halves (red or green)
1 c. cranraisins
1 can (15 oz) mandarin oranges, drained
1 can (15 oz) pineapple tidbits, drained
1 1/2 c. cashews (optional or included on the side)
1 jar (16 oz) Coleslaw dressing (prefer Kraft)
1/2 c. mayo, but more to taste. 

Directions: 

1. Cook pasta according to directions on box.  I cook them in separate pots, but you could combine them in one large pot if you desire. 
2. Drain the pasta water and rinse it with cold water to cool the pasta. 
3. Combine drained and cooled pasta with the chicken, celery, and fruit in a large bowl.  You can feel free to add the cashews now, or serve them on the side if concerned for nut allergies.
4. Stir in the coleslaw dressing and add the mayo to taste.  
5. Cover and store in the refrigerator until ready to serve.
6. Serve on a lettuce leaf or with a roll.  
7. Store leftovers in the fridge. 
8. Enjoy!

Happy Chicken Pasta Fruit Salad eating!  It's got all the good stuff in it, and you will feel happy and healthy eating it!

Yum!

Lite and Healthy Strawberry Apple Chicken Salad

A good flavorful chicken salad is pretty much the best thing ever when the weather starts to get warmer aka ridiculously hot like it does in Arizona.

You don't have to use your oven to make it (especially if you use a rotisserie chicken), the food tastes refreshing and nourishing, and it's a good lite healthy meal that you can feel good eating.

I absolutely love the crunch from the apples and the almonds, the sweetness from the apples, and the flavor of the red onion and bell pepper in this tasty little salad.

This Strawberry Chicken Salad is way better than the typical normal chicken salad.

Make this for an easy meal or take it to a shindig.  You'll be happy you did!

Strawberry Chicken Salad
Recipe: Alohamora
Active Time: 15 minutes
Inactive Time: 0 minutes
Servings: 4-6

Ingredients: 
1 green apple, diced
1 tsp lemon juice
2 c. cooked chicken, chopped
1/3 c. red onion, diced
1 c. strawberries, diced
1/2 c. red, yellow, or orange bell pepper, diced
1/3 - 1/2 c. mayo with olive oil
salt and pepper
1/2 c. - 1 c. almond slices


Directions: 

1. Dice your green apple and stir the lemon juice on top of the apple pieces.  
2. In a medium bowl combine the apple, chicken, onion, strawberries, and bell pepper. 
3. Add 1/3 c. of mayo to the salad mixture.  If you like your chicken salad a little creamier add a bit more to your tasting/liking. 
4. Season your chicken salad with salt and pepper to your tasting. 
5. Top the salad with almond slices, and stir it all together.  
6. Enjoy your salad right away with rolls or crackers, or place it in the fridge for the flavors to meld a bit.  It's delicious either way.   

Happy healthy refreshing chicken salad eating!

MeganRuth