Yep, another alliteration. Foodie Fridays.
I have a confession...I am a wanna be chef. I love making (and eating!) food. My husband and I also enjoy pretending like we're "Chopped" judges whenever we go to restaurants. So on Fridays I plan to share something of this sort with you.
My husband, Jonathan, is usually not found in the kitchen. He likes to say that he "mixes" things, but he doesn't "cook" food. Contrary to what he may say, he is actually a great cook and can make a mean Chicken Marsala :) This summer while we have a little more time on our hands, he's expressed an interest in learning to cook more. So one goal we are trying to accomplish this summer is to cook dinner together at least once a week.
One of the things Jonathan makes that could win an award is his Chicken Salad. It's my favorite! So tonight we made a meal that puts a little twist on chicken salad. It's a bit of an adaptation from Rachel Ray's (love her!!) California Chicken Club Wraps. Here's the recipe for our twist which we'll call "California Chicken Club Salad Pitas" or maybe a cooler name is C3SP?
Ingredients:
-Canned Chicken
-Salt & Pepper
-1/2 an Avacado
-1/4 Onion diced
- 1 Celery Stick diced
-1/4 Mango diced
-Juice of 1/2 a Lime
-Bacon chopped like Bacon Bits
-Pita Pockets/Bread
-Lettuce
-Tomato
Instructions:
1- Mix ALL ingredients besides pita, lettuce and tomato.
2- Warm Pitas
3- Slice Pitas in half and stuff with Chicken Mixture, Lettuce and Tomato
4- ENJOY!
*For a healthier option cut out the bacon and use whole wheat pita or lettuce leafs to wrap Chicken Salad instead of Pita.
