Not every chicken salad is created equal. Some are greasy, gross, and just plain nasty! Homemade chicken salad, however, is DELICIOUS and a total game changer!
This twist on the classic is so refreshing and tastes a lot more fancy that it really is!
The combination of fresh basil in the Creamy Basil Dip with the avocado and crunchy celery is perfection!
It’s perfect inside a spinach wrap, spread on crackers, or smothered between some slices of bread…or better yet, a croissant – definitely not paleo, but a good, buttery croissant would be worth the splurge!
Add this Green Goddess Chicken Salad to your next cookout spread or picnic for a good-for-you dish packed with protein, healthy fats, and tons of flavor!
Potato salad is just one of those dishes that scream summertime and cookouts! It’s just a total classic – who doesn’t love a good potato?
I love putting new spins on the classic, and this week, I bought way too many jalapeños so I needed to use them up! When in doubt, throw jalapeños in every dish you make! 😉 That’s basically the motto that my husband wishes I’d live by every day!
…my motto: throw bacon in every dish that I make!
This Smoky Jalapeño Bacon Potato Salad is the best of both worlds – you get a little heat from the jalapeños and smokey flavor from the bacon! If bacon wasn’t enough, we paired it with some smoked turkey thighs and smoked pulled pork the other night for dinner. It was PERFECT! This summer is definitely going to be the summer of the smoker, and I am not ashamed to admit that at all!
We got it for Christmas this last year and are obsessed with it! Do any of you have a smoker? What’s been your favorite thing to smoke in it?
I’m always looking for some inspiration for unique things to try out for the next go at the smoker! Let me know your favorites in the comments below!
In a large pot of boiling water over medium heat, cook chopped potatoes (I left the peels on - feel free to remove them if you'd like!) for about 13 minutes or until the pieces are just barely tender. You don't want the pieces to fall apart - so keep an eye on them!
While the potatoes are cooking, remove the skin from the onion and shred the onion into a bowl. You can use a regular sized grater or a very fine one - depending on your preference.
To the bowl, mix in remaining ingredients, except for the bacon pieces and eggs.
Once the potatoes have finished cooking, drain the water from them.
Let them cool for just a couple minutes, and then mix them into your mayo mixture.
Finally, stir in the bacon pieces and hard-boiled eggs. Enjoy immediately or refrigerate it for later!
Talk about flavor! This rice is filled with it! I don’t know about you, but I’m not usually a fan of plain food. I love spices, and this Dirty Cauliflower Rice uses quite a few of them! It’s a good way to pull that spice or two from the back of your cabinet that you haven’t used for months. We all have them! This Dirty Cauliflower Rice is packed with tons of spices and a little bit of heat from the hot sausage and added jalapeño that makes for a dish you just can’t stop eating!
Make it as a main dish, a side dish, or stuff bell peppers with it! It’s super versatile and couldn’t be easier to make!
This isn’t some extravagant and fancy recipe, but MAN, IS IT EVER TASTY! I’m a huge BBQ and ranch lover, and particularly love when the two are combined! I love different takes on chicken salads and this recipe does NOT disappoint! It’s so versatile and only gets better with time in the refrigerate. The flavors just get more and more happy as the day goes on. It’s definitely something to keep on hand to snack on during the week!
Ready for this....Combine all ingredients in a bowl. Done! You can definitely make this ahead of time too! It will only get better as you allow the flavors to combine and get happy! 🙂
Feel free to add more or less BBQ sauce depending on your personal preference. The same goes for the celery salt! I'm obsessed with it...so I tend to add more.
You can eat these like a wrap, treat it like a dip and serve it with chips or tostones, or just eat it with a big spoon! It's good any way you have it!
This is probably one of my favorite casseroles to make. Then again, anything buffalo chicken sounds great to me anytime! The original casserole is filled with TONS of cheese and milk. That was great and all, but it was so heavy. Delicious, but heavy. I knew I had to change the original up!
The eggs add a fluffiness to the casserole and also help to bind everything together, but if you’re sensitive to eggs, they are not entirely necessary. See the recipe note for a substitute. Honestly, besides the different texture from the spaghetti squash, it tastes like the original. It’s still rich, creamy, and cheesy – if you decide to sprinkle some on top!
So, next time you’re craving buffalo chicken wings, but don’t want all of the grease and carbs, give this hearty dish a try! It’ll surprise you!
Your spaghetti squash can easily be cooked in your microwave in about 15 minutes. Simply cut it in half, lengthwise, and put it face down on a microwave-safe dish. It may need more or less time, depending on the size you have. When it's ready, you'll be able to easily shred it with a fork. My preferred cooking method: 8 minutes High Pressure in my Instant Pot!
After cooking your squash, I drain out as much liquid from it as possible. You can use cheesecloth or a fine strainer.
As for your shredded chicken, cook that on your stovetop, in your Instant pot, or use leftover rotisserie chicken. If you're cooking boneless, skinless chicken breasts or thighs, and you've never tried shredding chicken with a handheld or stand mixer, DO YOURSELF A FAVOR AND TRY IT!
In a large mixing bowl, whisk together milk, yogurt, buffalo sauce (more depending on how much heat you like), eggs, and seasonings.
To the liquid, add squash and chicken and combine.
Pour casserole mixture into a 13X9 baking dish and top with shredded cheese, if desired.
Bake for 25-30 minutes or until the edges start to brown.
Allow casserole to cool 5-10 minutes before serving.
Top with extra buffalo sauce, ranch dressing, and green onions!
Recipe Notes
*If you are not using eggs, you can substitute 3 tbsp of arrowroot powder to thicken up the sauce. Whisk the powder in with the milk and seasonings.
