Chicken Salad Wrap

I had been craving chicken salad lately so I decided to run to The Turnip Truck and pick-up a Springer Mountain rotisserie chicken and make it happen along with some Chicken Tortilla Soup, which will be my next post! I love when a single ingredient can make multiple dishes with little to no waste!!

Chicken Salad Wrap

Ingredients:
1 rotisserie chicken, white meat pulled and cut into pieces. (Dark meat pulled and set aside along with carcass for Chicken Tortilla soup stock)
1 apple, diced (Honeycrisps are my favorite but I used a Granny Smith this time)
1/2 red onion, diced
2 celery stalks, sliced vertically and then diced
2T flat leaf parsley
Zest of 1 lemon
1T lemon juice
1 cup mayonnaise of your choice (I used Nayonaise)
1/2t sea salt
Freshly ground pepper
1/4t garlic powder
1/4t onion powder
1 small handful of spinach leaves
1 brown rice tortilla

Method:
Pull the white breast meat off the bone, cut into bite-sized pieces and add to a medium bowl.
Dice your apple, onion and celery and add to bowl.
Cut your flat leaf parsley, zest lemon and add the lemon juice to your mixture.
Add your mayonnaise, salt, pepper, garlic & onion powders and mix it all together, tweaking to your taste.
Slightly toast your brown rice tortilla in a toaster oven until it gets warm and pliable, being careful not to let it get crispy.
Lay your tortilla out, add spinach and chicken salad mixture, roll it up and eat it up!
Enjoy!

Savory Baked Kale Chips

Have you ever made kale chips before?  

Amazingly, I have only recently been making these tasty little treasures and man are these easy and yummy!  It takes very little time and few ingredients. I hope you enjoy them as much as I have! 

Ingredients: 

1 bunch kale 

Umeboshi plum vinegar

Sesame oil

Sea salt flake

Toasted sesame seeds

Method:

Remove stems from kale leaves and cut into bite size pieces. 

In a large bowl, mix the kale pieces, three splashes of Umeboshi plum vinegar, about 4 splashes of sesame oil, and sea salt flakes.

Mix together and coat thoroughly, place a single layer of kale on a parchment paper lined baking sheet and bake at 300 degrees for 15-20 minutes, or until crisp. Top with toasted sesame seeds and place baking sheet on a rack and let cool.

If your sesame seeds are not toasted, place in a skillet and toast until slightly browned.

Great snack for any occasion! Enjoy!

Smoked Salmon Flax Roll w/ Avocado Spread

I had some flax rolls and avocado on hand, so I decided to come up with a smoke salmon sandwich with a red onion & avocado spread and man was it good! 

You can do so much with the flax roll, be sure to look at the previous post on how to make them.  They are very versatile in that they can become whatever you would like them to be.  Add scallions, sun-dried tomato, garlic, cheese... whatever you can dream up! 

Ingredients:

1 flax roll (see previous post for recipe)
1-2 slices of smoked salmon
1 avocado
1 T red onion, minced
1 garlic clove, minced
2 T lemon juice + 1 wedge of lemon
Sprinkle of cayenne pepper
Sea salt & freshly ground pepper
1 T capers
1 sprig fresh dill

Method:

Toast the flax roll in a toaster oven or regular oven until slightly crispy.

While the flax roll is toasting, mix together the avocado, onion, garlic, lemon juice, cayenne, salt & pepper. 

When the flax roll is finished toasting, spread the avocado mixture on top, add the smoked salmon and top with dill, capers and an extra squeeze of lemon juice on top. 


Eat and enjoy!