Tag: Celery Salt

Shredded Chicken Salad

I’m trying to do more food prep on weekends for busy weekdays. Breakfasts are relatively easy; I make a batch of muffins and freeze the extras for future weeks, or make overnight oats or chia seed pudding in individual jars. For dinner, I tend to make something in my slow cooker and/or pressure cooker and then buy ingredients for short weeknight-friendly meals for the rest of the week. But lunch can be a bit of a challenge. We make salads from time to time, but I wanted to branch out a bit and make something we could add to a sandwich – shredded chicken salad.

I made this from scratch using my Pressure Cooker, but you could also use shredded rotisserie chicken.

Ingredients (makes 4 servings):

Chicken:

  • 3 pound whole chicken
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

Chicken Salad:

  • if not making your own chicken: 1 (3 lb) rotisserie chicken
  • 1/2 cup mayonnaise
  • the juice and zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup red grapes, quartered
  • 3 scallions, green parts only, thinly sliced
  • 2 tablespoons fresh tarragon, chopped
  • 1 tablespoon fresh parsley, chopped

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Grilled Vegetable Pasta Salad

My mom makes a mean pasta salad. Her mayo-less version is a mostly traditional Italian pasta salad which marinates in an Italian salad dressing for a few hours before enjoying.

This Grilled Vegetable Pasta Salad version is based on hers, but I decided to make it all the more summery but adding grill-friendly vegetables.

This is mostly a make ahead recipe. Right before serving (or while grilling up the main dish), you just add the veggies to the grill, then toss into the pasta.

I made this Grilled Vegetable Pasta Salad for friends with my recipe for Grilled T-Bone Steak with Gremolata.

Ingredients:

  • 2 boxes tri-colored pasta
  • 1 pint cherry or grape tomatoes
  • 1 onion, chopped
  • 2 bell peppers, any color, chopped
  • 1 (8 oz package) sliced baby bella mushrooms
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 3 garlic cloves, roughly chopped

Marinade

  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1/2 teaspoon celery salt
  • 1 cup white wine vinegar
  • 2 cups olive oil

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