Healthy Chicken Salad with Greek Yogurt, Honey, Apple, and Avocado

Coming up with different ways to get my fruits and veggies can be routine sometimes.  I loooooove Chicken Salad, but I don't always like to eat all that Mayo...as much as I love mayo:)

I decided to experiment with Greek Yogurt today for lunch...Here's what I came up with!!

Healthy Chicken Salad:

1 cup of shredded or chopped chicken breast

(I used Rotisserie today!)

1 small can water chestnuts, chopped

1/2 chopped Organic Fuji Apple

1/4 cup dried cranberries

2 TBSP chopped walnuts or almonds

1 avocado, chopped

3/4 cup Plain Greek Yogurt

2 TBSP fresh Honey

1 TBSP Red Wine Vinegar

1 TBSP Balsamic Vinegar

1 TBSP White Balsamic Vinegar

Salt and Pepper to taste

Mix it all together and voila!  It's delicious with a brown rice cake, stuff it in a Pita, or have a sandwich with some whole wheat bread and lettuce!

Mangia Mangia!

Kacey

Delicious Deviled Eggs

I'm a sucker for a great deviled egg.  I love how pretty they look all gathered together...spring colors of yellow and white and orange sprinkled on top! And they are just so darn tasty, too.  I can pop these things in like m and m's.  Seriously.  If you want one, you have to move fast.

A lot of events are coming up that may require the perfect deviled eggs...Easter, Baby showers, spring brunches, Mother's Day!  Deviled eggs are a fab addition to any brunch meal.

Deeeee-lish!

Delicious Deviled Eggs 

(made with 1 dozen eggs)

1.) Hard boil 12 eggs.  

Click here to get the instructions on how to hard boil the perfect egg...easy to peel shell and all!

2.)  Once cool, peel all the eggs.  

3.) Gently slice the eggs in half lengthwise. Scoop out the yoke,

and set aside in a bowl.

4.) Add to yokes 2 heaping tablespoons of Yellow Mustard, 

2 heaping tablespoons of Light Mayo,

1 heaping tablespoon of Light Ranch Dressing, 

and a splash of Italian Salad Dressing (optional).

Mix together.

5.) Spoon the mixture into a small plastic Ziploc bag. With scissors, 

snip off a small corner of the bag. Squeeze the deviled egg mix 

into each waiting egg half.

6.) Sprinkle with Paprika.

***WARNING: I should have taken 24 little deviled eggs over to a recent event I attended.

Ahem.  Only 20 went over.  Oops.***

xo,

Kate, Kara, and Kacey

Linking to:
Creatively Living Blog
Say Not Sweet Anne
Rae Gun Ramblings
I Should be Mopping The Floor
Huckleberry Love

Easy Peel Hard Boiled Eggs

Anthropologie Half Dozen Egg Crate

Doesn't it just frost your cookies when you hard boil eggs, and then when you try to peel them, it's like world war 3??  No? Hmmm, well I was on a mission to figure out the best way to hard boil eggs, while making them easy to peel when the time came to eat them.  See recipe below - it's no fail!

***TIP: The older the eggs, the easier they peel too. Use up your older eggs first!

Easy Peel Hard Boiled Eggs

1.) Place eggs in pot large enough so eggs can lay in one layer.

2.) Cover eggs by at least an inch with cool to 

room temperature water.  Bring water to a boil.

3.) Let water boil for 2-3 minutes.  Then turn off heat.

4.) Cover the pot and let the eggs sit in the water for 13 more minutes.

5.) When 13 minutes are up, dump out hot water and

immediately cover eggs with cold water again.  Let eggs cool in water.

6.) Refrigerate immediately, or peel to make Deviled Eggs!