I found this recipe, adapted slightly here, on a cherry orchard web site in 2013 (page no longer available).
I just got around to making the wraps and they are really good, quick to make and have some vegetables included along with the tangy dried cherries. I’ll be making these again.
*Instead of tortillas, I used some great flatbread I found in the deli section of my grocery store.
Dried Cherry Wraps
1/2 cup non-fat lemon yogurt
1 tablespoon honey Dijon-style mustard or honey-mustard dressing
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1-1/2 cups shredded cooked chicken (8 ounces)
1 cup dried tart cherries
1/2 cup peeled, seeded and chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onion
4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas*
Whisk together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture down the center of each tortilla or flatbread, leaving space all around for folding . Fold in top and bottom and fold over each side, placing wrap seam-side down on a plate. Cut into 3 portions. Serve chilled or at room temperature.
Yield: 4 servings
My daughter-in-law in St. Louis sent me a recipe for using up my leftover Thanksgiving turkey and we all loved it. This salad combines sweetened, orange-flavored fresh cranberries and crisp almonds to dress up some leftover turkey.
Since I used up all the turkey to make the salad right after Thanksgiving, I thought I’d make another batch for dinner today using chicken breast. It was delicious. It’s a very easy recipe to put together and makes wonderful sandwiches. Her recipe called for wheat bread slices, but I had some good bakery dinner rolls on hand and they worked well, too.
Make up the cranberry mixture and refrigerate a couple of hours ahead of time to get the best flavor.
Dee-Dee’s Turkey (or Chicken) Salad with Fresh Cranberries
½ cup fresh cranberries
¼ cup granulated sugar
2 Tblsp. orange juice
1 Tblsp. grated orange zest
2 cups cooked turkey (or chicken breast), chopped
2 Tblsp. parsley, chopped
2 green onions, tops and tender green parts, sliced
¾ cup mayonnaise
Salt/pepper to taste
¼ cup slivered almonds, toasted
4 wheat bread slices, dinner rolls or bread of your choice
4 large red-leaf lettuce leaves
In a food processor with metal blade, process cranberries with sugar, orange juice and orange zest, using on-off pulses until coarsely chopped. Transfer mixture to a bowl, cover with plastic wrap and refrigerate several hours.
In a medium bowl, combine turkey, parsley, green onions, mayonnaise and salt/pepper. Mix well and refrigerate until ready to serve. At serving time, stir the cranberry mixture and almonds into the turkey/chicken mixture and spoon onto bread slices. Top with lettuce. Makes 4-6 servings.
I took a “classic” macaroni salad recipe and made a few changes to turn it into a chicken and macaroni salad, suitable for a meal. The white balsamic vinegar gives this dish a different flavor from the usual versions – I like it a lot.
BALSAMIC CHICKEN AND MAC SALAD
2 cups uncooked elbow macaroni
1/2 cup mayonnaise
2 Tblsp. white balsamic vinegar
1/3 cup granulated sugar
1 tsp. yellow mustard
3/4 tsp. salt
1 tsp. minced garlic
1 tsp. celery seed
1/4 tsp ground black pepper
2 Tbsp. dried minced onions
1 Tblsp. chopped pimiento
1 cup shredded cooked chicken
Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, 8-9 minutes. Rinse under cold water and drain. Dry the pasta as much as possible, blotting with a paper towel. Set aside.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt, garlic, celery seed, black pepper, minced onions and pimiento. Stir in the drained macaroni. Add the chicken breast.
Cover and refrigerate for at least 4 hours before serving, preferably overnight.
I combined a couple of recipe ideas to make this chicken salad with strawberries and a strawberry poppy seed dressing. My daughters and I love this salad.
It’s easy to make with cooked chicken breast (one full cup per serving), strawberries, pecans and dry minced onions. My daughters don’t like to bite down on a raw onion, so I used the minced ones. If I were making it for myself only, I’d add some sliced red or sweet onion.
An easy-to-mix oil dressing with pureed strawberries is added to the chicken mixture …
…and the salad is refrigerated for an hour or so to blend flavors.
STRAWBERRY CHICKEN SALAD WITH STRAWBERRY POPPYSEED DRESSING
FOR THE SALAD:
4 cups shredded cooked chicken breast (one medium sized whole breast)
2 Tblsp. dry minced onion
1 cup fresh strawberries, sliced
¼ cup toasted pecans, coarsely chopped
FOR THE DRESSING:
½ cup fresh strawberries, quartered
¼ cup white vinegar
2 Tblsp. granulated sugar
½ tsp. salt
1 Tblsp. poppy seed
3/4 cup peanut oil
TO MAKE THE SALAD:
In a large bowl, combine the chicken, onion, 1 cup sliced strawberries and pecans. Set aside.
TO MAKE THE DRESSING:
Place ½ cup of strawberries, vinegar, sugar, salt, poppy seed and oil in a food processor or blender and process until dressing is smooth and oil is completely blended with other ingredients.
Pour the amount of dressing you prefer over salad ingredients and toss lightly. Place in covered container and refrigerate for at least an hour.
Makes 4 servings.
- This dish came about when I had some leftover broccoli and half a package of feta cheese. The feta and oregano give this dish a really nice flavor. The bread cubes add crunchiness and extra flavor, plus they make this a satisfying, filling dish for supper. My daughter and I both loved it.
CHICKEN AND FETA CASSEROLE
One cup of broccoli florets, steamed fork-tender
2 cups diced cooked chicken breast
One 10-1/2 oz can cream of chicken soup
1/2 cup mayonnaise
1/2 tsp lemon juice
½ tsp dried oregano
3 oz. crumbled feta cheese
2 slices bread, cut into cubes
1 Tblsp. butter, melted
¼ tsp dried oregano
Preheat oven to 350 degrees F
Oil a 9×9 inch baking dish
Arrange steamed broccoli in an oiled 9×9 inch baking dish. Spread cooked chicken on top.
In a medium bowl, combine soup, mayonnaise, lemon juice and ½ tsp. oregano and pour over chicken.
Sprinkle with feta cheese.
Bake uncovered @ 350 for 25 minutes.
This dish was inspired by one on Allrecipes.com, but changed quite a bit. My daughters and I enjoyed this for lunch on Sunday and were able to enjoy it again for Monday night supper. It’s very tasty and filling, and reheats well in the microwave.
CHICKEN AND SPINACH LASAGNE
5 dry lasagne noodles
¼ cup all-purpose flour
½ tsp. salt
¾ cup cold milk
1 cup hot chicken broth
8 oz. shredded mozzarella (2 cups), divided
1/4 cup grated Parmesan cheese, divided
2 tsp. fresh basil, chopped (½ tsp. dried basil)
2 tsp. fresh oregano, chopped (½ tsp. dried oregano)
¼ tsp. ground black pepper
2 Tblsp. dried minced onions
1 cup ricotta cheese, divided in thirds
1 cup cubed, cooked chicken breast
10 oz. package frozen chopped spinach, thawed and drained*
2 Tblsp. grated Parmesan for topping
Preheat oven to 350 degrees F
Grease a 9-inch casserole dish
Cook lasagne noodles in boiling, salted water for 8 to 10 minutes. Drain and rinse with cold water. Set aside. Pat dry with a paper towel before adding to dish.
In a saucepan, whisk together the flour, salt and cold milk until smooth. Add hot broth and cook over medium heat, stirring constantly, until mixture starts to bubble. Lower heat and continue cooking for two more minutes, stirring constantly.
Remove from heat and add 1 cup of mozzarella, 2 Tblsp. Parmesan, basil, oregano, black pepper, nutmeg and dried onions, stirring to blend until cheese is melted.
Spread 1/3 of sauce mixture in the bottom of baking dish. Layer with 1/3 of the noodles and all of the chicken. Using 1/3 of ricotta, place in dollops on top.
Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, all of the spinach, the remainione cup of mozzarella and 2 Tblsp. Parmesan. Place 1/3 of ricotta in dollops on top.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Add remaining 1/3 of ricotta in dollops over top and sprinkle with 2 Tblsp. Parmesan.
Bake in preheated 350 degree F oven for 35 to 40 minutes until top is light brown.
Let dish stand for 5-10 minutes before serving.
This dish for supper incorporated mushrooms and broccoli which needed to be used, roasted chicken breast which I always have in the freezer, and some tasty Asian condiments. I added the dried cranberries and walnuts for extra crunch and color. A very tasty and satisfying meal.
TERIYAKI CHICKEN, VEGETABLES AND RICE
- 1 tsp olive oil
- Large sweet onion, sliced
- 1 cup mushrooms, sliced
- 2 cups broccoli florets, steamed fork tender
- 1 cup cooked chicken breast, shredded
- ½ tsp. sesame oil
- Dash or two of Mongolian Fire Oil (optional)
- 1/4 cup teriyaki sauce
- 2 Tblsp. dried cranberries
- 2 Tblsp. chopped walnuts
- 4 servings of cooked rice
In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.
Add mushroom slices and cook until mushrooms start to soften. Sprinkle lightly with salt and pepper.
Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.