Chicken Salad With Grapes and Walnuts

 

 

 

 

 

 

Whenever I have leftover chicken I like to make chicken salad.  Sometimes I will cut up some chicken tenders and quick fry them if I don’t have any leftover chicken.  That is what I did with this recipe and it turned out so good.  I don’t like the recipes that call for shredded chicken. I like my chicken salad chunky with lots of texture.  I serve this on a bed of lettuce as a salad or make my delicious sandwich on a toasted buttery croissant!  OH MY GOSH this is so good!

 

 

Chicken Salad With Grapes and Walnuts

 

2 cups cooked chicken, diced

½ - 2/3 cup mayonnaise

½ cup chopped celery

½ cup grapes halved

½ granny smith apple, diced

½ Gala apple, diced

1/3 cup walnuts chopped

½ cup dried cranberries (cran-raisins work here)

¼ cup green onion, sliced thin or diced

2 tablespoons chopped parsley

Salt and Pepper to taste

 

Add the chicken, celery, grapes, apples, walnuts, onion, parsley, cranberries, to a bowl.

 

 

 

 

 

 

 

 

 

 

 

 

 Add  in 1/2 cup of mayonnaise and toss so that everything is well coated.  Add additional mayonnaise if you'd like a wetter consistency. Salt and pepper to taste.  

 

 

 

 

  

Store covered in the fridge for 1 hour to allow the flavors to meld before serving.

 Chicken Salad on Croissant

 4 large croissants, warmed or toasted

 

 

 

 

 

 

 

 

 

 

 

 

Slice your croissants with a long sharp serrated knife.  I like to split down the back so the ends are included in the slicing. 

 

 

 

 

 

 

 

 

 

 

 

Toast in the oven until lightly browned and crisp.

 

 

 

 

 

 

 

 

 

 

Divide chicken salad evenly between 4 croissants and top with other half of croissant.

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home. 

MY COUNTRY HOME EBOOK

 

 

My Country Home....was the 7th cookbook in the Welcome Home Series. As a special sale price you can get this and more of my E-books for only $7.99 while supplies last. This price won't last long, so hurry and click on the link to order yours today.

In this, the seventh cookbook of the Welcome Home series, you will find some of the best southern classics from my Mom's country recipe collection. These are the classics I grew up with and every single one of them takes me back in time.

I purposely chose the quick and easy to make recipes with wholesome ingredients you usually have on hand in your pantry and refrigerator. I feature recipes like her Sausage Gravy and Buttermilk Biscuits, Country Fried Steak with Milk Gravy, Southern Fried Chicken and Cornbread, Her Creamy, Cheesy Mac and Cheese, and her Oven Roasted Pot Roast with thick, rich gravy, and her Southern Greens with Bacon. 

And let's not forget her Southern Peach Bundt Cake and her Perfect Devils Food Chocolate Cake! Over 100 pages of goodness! And each recipes is proceeded with a bright and colorful full page photograph!

To purchase your E-Book at the special price of only $7.99, click here:

http://www.blurb.com/b/7619292-my-country-home?ebook=607201

Then download it to your desktop, Android phone, Tablet, or iPhone and iPad.

Tortellini Casserole

Tortellini Casserole

The perfect busy weeknight meal!  So easy to make and only one skillet needed. Cheesy and meaty and good to the very last bite!

Tortellini Casserole

1 tablespoon olive oil

1 lb ground beef

1 small onion, chopped

2 cloves of garlic, minced

28 oz can crushed tomatoes with puree

8 oz. water

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic salt

2 teaspoon brown sugar

1 20 oz package cheese tortellini

2 cups shredded mozzarella

In a large deep oven proof skillet, sauté the onion and garlic in the olive oil until just tender. 

Add ground beef to the same skillet and brown until no longer pink. Add the crushed tomatoes, water, oregano, basil, garlic salt and brown sugar to the same skillet and stir until combined. 

Add in tortellini and simmer on low for about 20 minutes until pasta is tender.  When pasta is tender, sprinkle the two cups of Mozzarella cheese  all over the top. 

Melt the cheese in a 350 degree oven.  Or if you prefer, cover the skillet and continue to simmer on low until cheese has melted.

NOTE:  Want to make it faster?  Use your favorite jar of spaghetti sauce instead of making your own.

Photography is the property of and copyrighted to ©Welcome Home.  

Parmesan Fried Tortellini

Parmesan Fried Tortellini

 

 

 

 

 

 

 

 

 

 

 

  

 

 This recipe comes with a warning:  These are addicting!  OMG they are just so good you can’t stop eating them.  But the good news is they are so easy to make. Buy a bag in the frozen or refrigerated section of your grocery store, dredge them in some wonderful cheese and seasoning and fry away! So crispy on the outside and tender on the inside.  You can’t eat just one.

 

Parmesan Fried Tortellini

 

1 package (9 ounce) cheese tortellini

2/3 cup flour

2 large eggs, beaten

1 1/2 cups Panko breadcrumbs

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/3 cup finely grated fresh Parmesan cheese

Vegetable oil (for frying)

Marinara sauce (I love Ragu Onion, Mushroom and Garlic)

 

 

Cook the tortellini in boiling water until al dente and drain well.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Set up your dredging station:  one shallow bowl for flour, one shallow bowl for the beaten eggs, and the last bowl for breadcrumbs and seasonings.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix together breadcrumbs, oregano, basil, garlic powder, onion powder and Parmesan cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Working in small batches coat cooked tortellini with flour and shake off excess. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next dip them in your beaten eggs. Finally, dredge them in the bread crumb mixture, pressing down to make sure it sticks.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet heat oil to 365 degrees. Working in batches fry the tortellini about two minutes or until golden brown flipping halfway through. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drain on paper towels. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve with your favorite warmed marinara.

 

 

 

Perfect for parties and get togethers….. but be ready, they go fast! 

 

 

 

 

 

 

 

 

 

  

 

 

Photography is the property of and copyrighted to Welcome Home.