Saturday, August 21, 2010

Chicken Salad Wraps & Peanut Butter Bars

Chicken Salad Wraps 

4 boneless skinless chicken breasts
1/2 cup mayo
1/2 cup sour cream (you can also use low fat)
1/2 cup seedless red grapes - halved 
1/2 cup walnuts
1 tsp onion powder
salt and pepper
4 large lettuce leaves

Bake the chicken breasts for about 30 minutes at 350 degrees, let cool and shred into a large bowl. Add mayo, sour cream, walnuts, grapes, onion powder, and salt and pepper to taste and mix to combine. Adjust any ingredients after a taste test. I know I added a little bit too much mayo! Oops! Still turned out great, but start with less and work up. Add a quarter of the mixture to a large lettuce leaf and wrap like a burrito. I served mine with fresh cut cantaloupe and avocado.

Peanut Butter Bars

1/2 cup butter
1 3/4 cups confectioner’s sugar
1 cup peanut butter
1 cup gluten free graham cracker or gingersnap crumbs 
1/4 cup butter
1 bag semi-sweet chocolate chips

Melt 1/2 cup butter in sauce pan over low heat. Once melted, remove from heat and add powdered sugar, peanut butter and crumbs. Stir until all combined and smooth. Spread mixture into a well greased square casserole dish and pat down. In the same sauce pan, melt 1/4 cup butter and then add chocolate chips and stir until melted and shiny. Pour chocolate over peanut butter mixture and smooth out. Refrigerate bars for at least an hour before cutting. Better than a Reese's!! 

1 comment:

  1. I like how you wrapped the chicken salad..Very creative..Well, I love chicken salad very much! :P