The thing I am liking about Family Circle All-Time Favorite Recipes is that they really are ‘family’ favorites just improved but still ‘family’ friendly, easy and use ingredients that are pantry staples.
This book is great when you haven’t been to the store in a week (or maybe more) so you are working with what you have on hand and don’t have to get stuck with having your ‘go to’ basic meals (like sandwiches, spaghetti, or tacos) for the umpteenth time.
Now everyone loves classic chicken salad… Great for lunch, dinner, parties/showers or get togethers. This Mexican Chicken Salad was tasty and a great change to the classic chicken salad. The original recipe said to serve this chicken salad over lettuce in a taco bowl. I on the other hand thought this chicken salad would be delicious in a pita OR with my version of tortilla crisps (kind of a tortilla chip kind of a pita chip). My tortilla crisps were the perfect crunch and spice to pair with the Mexican Chicken Salad.
Notes: The original recipe in the Family Circle cookbook uses tuna, so use that if you want but I think the chicken worked better because it is a little bit firmer than tuna and held up to all the additional ingredients. The original recipe also only used sour cream instead of half sour cream and half mayo. I added the mayo and reduced the amount of sour cream because although I like sour cream it can be a bit over powering at times.
Mexican Chicken Salad
Prep time: 15 minutes Serves: 4
1 (12 oz) can chicken, drained and rinsed
1/2 sweet red pepper, cored seeded and chopped
1/2 cup frozen corn kernels, thawed
2 green onions
1/3 cup medium salsa
1/4 cup nonfat sour cream
1/4 cup mayo
1/4 teaspoon ground cumin
Flake chicken and combine with pepper, corn, and green onions in a small bowl. Stir in salsa, sour cream, and mayo.
Serve on bread or pitas or with crackers or chips. Refrigerate leftovers.
recipe adapted from Family Circle All Time Favorite Recipes
Tortilla Crisps
From Heather of Kitchen Concoctions
Prep time: 5 minutes Cook time: 10 minutes Makes 48 crisps
6 flour tortillas
3 tablespoons butter
1 teaspoon taco seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Preheat oven to 350 degrees.
Cut each tortilla into 8 triangles. Lay tortillas in a single layer on a baking sheet.
Melt butter and add spices to butter. Brush each tortilla triangle with butter mixtuer. Flip each tortilla triangle over and repeat.
Bake for 8-10 minutes or until golden brown.