It has been quite hot lately - I guess that is fair to say. And with heat, I tend to eat less (but you should see me eating in the cold Midwestern winters!) Especially a lot of warm food is not really up my alley when the thermometer scratches the 95 Farenheit mark. So you can imagine how delighted I was when Stephanie told me about a recipe for a chicken salad she had made using the Cranberry Catsup in the vinaigrette.
I loved the idea of it and so set out to recreate her dish with a bunch of fresh veggies, juicy grilled amish chicken and as a special touch some smoked cheddar cheese. It is the perfect mix of protein and veggies, very light and thanks to the Cranberry Catsup it has a nice tang to it.
The ideas for recipes we are getting from you guys are really amazing! It truly makes me happy to see that our products inspire you to play with new taste combinations in the kitchen. So - if you have an idea as how to use our products, please let us know via email or facebook and you could win a goodie bag if you win the popular vote by the end of the month.
Ingredients (four happy bellies)
2 cooked chicken breast (ca. 10 oz), medium dice
1/2 cup celery, chopped
1/2 cup carrot, grated
1/4 medium red onion, finely chopped
4 oz smoked Cheddar Cheese in small cubes (optional)
for the Vinaigrette
4 Tbsp Darro's 100% Mission Extra Virgin Olive Oil
3 Tbsp Ruth's Cranberry Catsup
2 Tbsp Red Wine Vinegar
Salt and Pepper to taste
(1) Mix the salad ingredients together in a large bowl. (2) Whisk together the vinaigrette ingredients (you can also use a small blender). (3) Toss with salad and season to taste.