Mango Chipotle Chicken Salad

You can always count on a large container of vanilla greek yogurt in my fridge, but after tasting my latest container over and over again, I realized that this was definitely an off batch of vanilla.

It is definitely plain yogurt. Now I’m trying to figure out what to do with all of this plain yogurt! I have to spice it up or sweeten it up or just do something to it! So as we sit here with a fresh rotisserie chicken, I figured chicken salad is the way to go.

Mango Chipotle Chicken Salad

Makes 3, 1/2 cup servings

Barr & Table Mango Chipotle Chicken Salad Chobani Greek Yogurt

Ingredients
1/4 cup plain greek yogurt
1/4 cup mango, diced
1 chipotle pepper in adobo
10-12 cherry tomatoes, quartered
2 tbsp white onion, diced
2 tbsp bell pepper, diced
1/4 cup english cucumber, diced1 tsp apple cider vinegar
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
2 tbsp roasted, salted sunflower seeds
3/4 cup chicken breast, shredded

Directions
Mix all ingredients together in a medium bowl, except chicken. Taste and adjust any seasonings to your liking. Fold in your shredded chicken. Refrigerate for about 30 minutes to let all of the flavors come together.

Serving Suggestions
I wrapped my chicken salad up in a whole wheat, low carb tortilla with some romaine leaves and 1 100 calorie packet of Wholly Guacamole. This would also be great over mixed greens or as a sandwich instead of a wrap.

You could even do it as a fun appetizer! Get some baked Tostitos scoops and spoon 1 tbsp of chicken salad into each scoop. Sprinkle some chopped green onion and a dusting of chili powder on top and pass around!

Nutritional Stats
Per 1/2 cup serving

131 Calories  /  5g Fat  /  12g Carbs  /  2g Fiber  /  8g Sugar  /  16g Protein

Speak Up!

What is your favorite way to eat plain greek yogurt? Do you mix it into sweet or savory recipes?

Foodie Friday: Coconut Chocolate Chip Bread Pudding

As a food lover, and more specifically, a sweets lover, I’m always trying to find ways to create healthier options of my favorite foods. So when Nathan looked at our 2-day-old ciabatta bread and asked me to make bread pudding, I gladly accepted the challenge!

Now, if we’re really talking about healthifying, I would have preferred a wheat-based bread.. maybe a whole wheat cinnamon raisin bread. Mmmmm!

But these are minor details.

Coconut Chocolate Chip Bread Pudding

Make 9 – 3″ squares
Adapted from sweetlab

Barr & Table Coconut Chocolate Chip Bread Pudding sweetlab

Ingredients
1/2 stale ciabatta loaf, cubed
1 cup unsweetened shredded coconut
1 egg
3 egg whites
1 – 13.66oz can lite coconut milk
3/4 cup unsweetend vanilla almond milk (Or other low- or non-fat milk)
1/2 tsp vanilla extract (Optional – I opted not to add as I was using vanilla almond milk)
2 tbsp agave (Or another form of natural sweetener)
1 tbsp cinnamon
1/4 – 1/2 cup dark chocolate or semi-sweet chips
Pinch of salt

Directions
Preheat oven to 350°F. Spread shredded coconut over a sheet pan and toast in the oven for about 8 minutes, or until golden brown.

In a large bowl, mix egg, egg whites, coconut milk, almond milk, vanilla extract, agave, cinnamon and salt until well combined. Add in the cubed bread and half of the toasted coconut. Toss until everything is evenly and well coated.

Grease a 9×9″ pan and scatter a small amount of chocolate chips, about 2-3 tbsp, along the bottom of the pan. Add in half of your bread and coconut mixture. Top that with half of the leftover coconut and about 3/4 of the chocolate chips. Create another layer on top of that of the rest of bread and coconut mixture, topped with the last of the chocolate chips and coconut. Allow to rest in the pan for about 15 minutes.

While resting, preheat oven to 325°F. Bake for about 1 hour, or until a toothpick comes out clean, turning halfway through. Once done, allow to rest about 15 minutes to let everything settle.

Or dig right in and burn your mouth.. it might be worth it! 😉 But don’t say I didn’t warn you!

If you like it a little sweeter, feel free to drizzle more agave or other sweetener on top. And if you’re feeling extra fancy, throw a scoop of vanilla bean ice cream on there!

Speak Up!

What’s your favorite bready type of dessert? Are you a bread pudding fan? I never was until just a few years ago.. now I can’t get enough!

5-Minute Chunky Guacamole

Guacamole is one of those condiments that makes just about everything better. It’s definitely a summer staple in my house!

Whether you’re eating it with chips and salsa or as an accompaniment to a protein (a tortilla-less chicken enchilada, maybe?) it just gives everything that little extra bit of flavor and creaminess. And this recipe could not be any easier!

5-Minute Chunky Guacamole

Makes about 3 cups

Barr & Table 5-Minute Chunky Guacamole

Ingredients
4 ripe Haas avocados, diced
1/2 cup onion, diced; preferably red, but white or vidalia works too
1 medium tomato, seeded and diced
1 large garlic clove, minced
1 jalapeno, seeded and minced
3 tbsp lemon juice
Salt
Pepper

Directions
Dice the avocados, onion, and tomato into 1/2″ chunks. Toss into a bowl with the lemon juice, to prevent the avocado from browning. Add your minced garlic clove and jalapeno, plus salt and pepper to taste, and toss gently. You just want to mix enough to combine all of the ingredients well, but not mash anything up.

Enjoy this as a dip, on top of fish tacos, or any other way you prefer!

Barr & Table 5-Minute Chunky Guacamole

Speak Up!

Do you prefer your guacamole chunky or mashed?