ChefUptothePlate

Food, Nutrition and Cooking


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Salmon Fishing

Salmon Salad with a Rainbow of Veggies

1 15 oz can of salmon, drained

1 hard boiled egg

2 ribs of celery

1 large carrot

2 scallions

3 radishes

1/2 ripe avocado

Cut veggies (except avocado) into chunks and process in food processor along with hard boiled egg until finely chopped. Add salmon and avocado and process until desired consistency is reached. Serve on green salad, crackers, bread, whatever.

Makes about 3+ cups

All blog postings by http://www.chefuptotheplate.wordpress.com unless otherwise noted are the intellectual property of Sari Schlussel-Leeds, MS, RD, CDN 

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You calling me Chicken?

Kitchen Sink Chicken Salad

This fresh approach to chicken salad adds fiber by pumping up the fruit and veggie intake for your day. It’s a great way to use up leftover chicken and incorporate small amounts of greens you may have (parsley, cilantro, sprouts).

1 small roasted chicken, (skin and wings removed), cut into 1-2″ chunks

1 stalk celery

1/2 small onion, cut into 4 pieces

1 handful pea shoots or other greens

1 small apple, in small chunks (leave skin on)

1/2-3/4 cup walnut pieces

2-3 T mayonnaise

1tsp-1 T curry powder (to taste)

In food processor chop onion, celery, pea shoots (or other mild greens) until finely chopped. 

Add chicken, apple, walnuts, mayo, curry powder and process, using pulse button, until desired consistency is reached. 

Serves 4-6