salsa

Hawaiian chicken salad sandwich (and taco dip)

I’ve been featuring a lot of recipes this last week, mostly because I’m becoming more obsessed with healthy eating as I continue my domestication. So Food Week continues!

I made this sandwich recently along with taco dip and it was divine. Usually I’m frightened of new flavours, but I enjoy the explosion of tastes these dishes offer.

I make my chicken salad sandwich with rotisserie chicken from the Superstore, but this holiday season, why not use leftover turkey?

To make it vegan, just swap out the chicken for some kind of tofu product.

Hawaiian Chicken Salad

  • half rotisserie chicken (or any poultry that’s leftover!)
  • one stalk celery
  • 1/3 large red onion (or any kind of onion)
  • 1 tablespoon of coconut (if it tickles your fancy!)
  • 1/4 cup diced pineapple
  • paprika
  • pepper
  • mayonnaise (I use light)
  • bread (try a crusty bread like sourdough)

Chop chicken, celery, and onion. Put into a bowl. Spoon in mayonnaise, then flavour with your favourite spices. I always use paprika and pepper, no salt.

Put on your favourite bread and enjoy!

Taco Dip

  • 1 package of light cream cheese at room temperature (otherwise it doesn’t blend well)
  • 1 small container of light sour cream
  • taco seasoning
  • salsa
  • grated cheddar
  • nacho chips

Blend cream cheese and sour cream until mixed well. Add in as much taco seasoning as you can handle.

Spread mixture in pie plate. Top evenly with your favourite salsa.

Finish with cheese. Sprinkle as much as you like!

Keep refrigerated if it lasts that long! Enjoy with your favourite nacho chips; I prefer low salt and/or multi-grain chips!

This is one of my favourite dips for the holidays!

Nutritional Information of Meal

If you use light or lower fat products, both of these dishes are reasonable and healthy. Remember to choose lower sodium taco seasoning and nachos as well!