Beets! Who’s a fan? We love our beets, but we also know this bright red root isn’t everyone’s favorite. But stick with us because these fritters might just be able to coax some beet haters to the beet lovers club! The fritters are salty-sweet and pair …
Beets! Who’s a fan? We love our beets, but we also know this bright red root isn’t everyone’s favorite. But stick with us because these fritters might just be able to coax some beet haters to the beet lovers club! The fritters are salty-sweet and pair beautifully with a tangy yogurt dill sauce.
They can be enjoyed virtually any time (hello brunch, lunch, and dinner fritters) and are quick and easy to prepare — just 7 ingredients and 30 minutes required!
Say hello to your new favorite pasta! This vegan mushroom stroganoff is the ultimate creamy, hearty, comforting dish, and we’re so excited to share it with you! It’s savory and classic, but with a creamy cashew twist to keep it plant-based and options …
Say hello to your new favorite pasta! This vegan mushroom stroganoff is the ultimate creamy, hearty, comforting dish, and we’re so excited to share it with you! It’s savory and classic, but with a creamy cashew twist to keep it plant-based and options to make it gluten-free, too.
Made with just 10 simple ingredients, it’s an easy entrée for the holidays or to enjoy any time you’re craving comfort on a plate.
I don’t want to brag, but back in the day, I was a real DIY trailblazer. Before bread machines, before instant pressure cookers, before the rise of the Cuisinart, before whatever came (and in some cases, came and went…like the motorized ice cream cone), I had a yogurt maker. It was a marvel of sleek pop design, made by Salton. Yogurt started booming in America…
I don’t want to brag, but back in the day, I was a real DIY trailblazer. Before bread machines, before instant pressure cookers, before the rise of the Cuisinart, before whatever came (and in some cases, came and went…like the motorized ice cream cone), I had a yogurt maker. It was a marvel of sleek pop design, made by Salton. Yogurt started booming in America thanks to a clever ad campaign by Dannon, and the machine meant that anyone could DIY their own yogurt with this boat-shaped contraption, which seemed like a miracle to me.
I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks […]
I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks to the addition of yogurt. And as usual, there are plenty of ways you can add to or swap out ingredients in this chicken salad, so keep reading for ideas!
Originally posted 10-10-2011, updated 8-5-2021.
What Kind of Cooked Chicken to Use
I cooked up some fresh chicken breasts just before making my chicken salad (see the step by step photos below the recipe), but rotisserie chicken is a really convenient option. If using rotisserie chicken, simply pull the meat from the bone, remove the skin, and give the meat a rough chop. You’ll need about 3 cups of chopped chicken for this recipe. You can also use canned chicken breast, if needed, although that option will have the least desirable texture and flavor of the three options.
What Else Can I Add to My Chicken Salad?
Chicken salad is so flexible. Nuts pair really well with the flavors of this salad, so you can try adding some almonds or chopped pecans. Finely diced celery is also nice for some extra crunch. And if you don’t have dried cranberries, golden raisins or fresh grapes also work really well in this recipe.
How Long Does This Chicken Salad Last?
Chicken salad is usually good in the refrigerator for 3-4 days, but it can vary depending on the freshness of your chicken and the conditions inside your refrigerator. This salad should not be frozen.
How to Serve Chicken Salad with Apples
You can eat chicken salad several different ways. The most common is as a chicken salad sandwich and you can do this on your favorite bread, on a croissant (like in the photos), or in a wrap. Chicken salad is also a great topper for a green salad, or you can serve it with crackers and a delicious dip (you might want to chop the chicken and apples a little smaller in that case).
How to Make Chicken Salad with Apples – Step By Step Photos
You’ll need about 3 cups chopped cooked chicken for this recipe, so if you’re not using rotisserie chicken, you’ll want to cook some chicken first. I used two chicken breasts (about 1.3 lbs. total). I filleted each breast in half to make two thinner pieces, which helps them cook more quickly and evenly. Then I just cooked them in a skillet with a little oil over medium heat until they were golden brown on each side and cooked to an internal temperature of 165ºF.
Allow the chicken to cool for 5-10 minutes before chopping it into small pieces.
Chop one apple into small pieces (about 1.5 cups). You’ll probably want to use a variety of apple that is sweet or sweet-tart, like a Fuji or Gala. Also finely dice about ¼ cup red onion.
Add the chopped chicken, diced apple, diced red onion, and ¼ cup dried cranberries to a bowl.
To make the salad dressing, combine ⅓ cup mayonnaise, ⅓ cup plain yogurt, 1 Tbsp Dijon mustard, 1 Tbsp red wine vinegar, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Stir until evenly combined and smooth.
Pour the prepared dressing over top of the salad ingredients.
Stir until the salad ingredients are combined and coated with dressing. Serve immediately, or refrigerate until ready to eat.
Y’all know I love chickpeas. They’re easy to prepare, versatile, cheap, and full of fiber and other goodies! Chickpea salads have become one of my favorite easy preparations for chickpeas, especially now that it’s mid-summer and a million degrees out. Today I made a light and tangy Curry Chickpea Salad, that you can eat as a wrap, stuffed into a pita, or piled on top of a fresh green salad. It only takes a few minutes to prepare and makes a super tasty lunch!
What Kind of Curry Powder Should I Use?
There are so many different types of curry powder out there and they all have a unique flavor. I haven’t yet met a curry powder that I don’t like, so I can’t suggest one over another, but I’ve tried a few different brands such as Sharwoods, 365, Spice Islands, and Simply Organic. If you want to try making your own curry powder at home, here is a great recipe for curry powder from Hari Ghotra, along with a ton of great info about curry powder, its origins, and ways it can be used.
How to Serve Curry Chickpea Salad
As I mentioned in the intro, there are a few different ways to eat this Curry Chickpea Salad. I stuffed it into a pita with some lettuce for the photos here, but I’ve also wrapped it up in a tortilla to make a wrap sandwich. You can also scoop it on top of a green salad, or smash up the chickpeas and dip into it with crackers or vegetables.
I didn’t smash the chickpeas this time, but I often do to create a different texture in the salad. It really just depends on what texture you prefer or how you plan to serve it.
What Else Can I Add?
Chickpea salads are fun because you can add all sorts of other ingredients to make it fancy, if you have them. I think a grated carrot or diced red bell pepper would add a nice texture and the sweetness would work well with the curry flavor. Finely diced celery would also add a nice crunch, as would some slivered almonds. A few raisins would add a fun pop of sweetness. And lastly, if you can’t do red onion, sliced green onion would be a nice mild option to use in their place.
Curry Chickpea Salad
This Curry Chickpea Salad is a fast and easy no-cook lunch that's perfect for summer. Light, fresh, filling, tangy, and flavorful!
Total Cost $1.39 recipe / $0.70 serving
Prep Time 10minutes
Total Time 10minutes
Servings 21 cup each
Calories 249kcal
Author Beth – Budget Bytes
Ingredients
1/3cupplain yogurt*$0.35
1/2tspDijon mustard$0.03
1tsphoney$0.06
1.5tspcurry powder$0.15
1/8tspsalt$0.01
115oz. canchickpeas$0.55
1/4cupchopped cilantro$0.17
1/4cupfinely chopped red onion$0.07
Instructions
Prepare the dressing first. Stir together the yogurt, Dijon, honey, curry powder, and salt. Set the dressing aside.
Rinse and drain the canned chickpeas. Chop the cilantro and finely chop the red onion. If you'd like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.
Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking. Serve cold.
Notes
*You can use either regular-style yogurt or Greek yogurt, keeping in mind that Greek yogurt will create a very thick dressing.
How to Make Curry Chickpea Salad – Step by Step Photos
First, make the yogurt curry dressing. Stir together ⅓ cup plain yogurt, ½ tsp Dijon mustard, 1 tsp honey, 1.5 tsp curry powder, and ⅛ tsp salt. You can use regular-style or Greek-style yogurt, keeping in mind that Greek yogurt will make a very thick dressing.
Rinse and drain one 15oz. can of chickpeas. Finely dice ¼ cup red onion and chop about ¼ cup cilantro. If you want the onions to have a softer flavor, you can slice them first and soak in cold water for about 5 minutes before finely chopping.
Pour the prepared dressing over the ingredients in the bowl.
Stir until everything is combined, give it a taste, and then adjust the salt or other ingredients to your liking. At this point, you can either leave the chickpeas whole or smash them up a bit. It’s up to you!
Today I left my chickpeas whole, but if I were going to serve them with crackers for scooping I’d probably mash them up a bit so the chickpeas don’t roll off the crackers. :) Enjoy your quick, cold, no-cook lunch!
Ground turkey can be kind of, well, boring if you don’t dress it up right. That’s why for these Mediterranean Turkey Burgers I added fun add-ins to the burger patty for maximum flavor and color. And instead of the ketchup and mustard treatment, these juicy burgers get a homemade lemon dill yogurt sauce, crunchy slices […]
Ground turkey can be kind of, well, boring if you don’t dress it up right. That’s why for these Mediterranean Turkey Burgers I added fun add-ins to the burger patty for maximum flavor and color. And instead of the ketchup and mustard treatment, these juicy burgers get a homemade lemon dill yogurt sauce, crunchy slices of cucumber, and a few slivers of red onion. If you’re looking to change up your burger game, these Mediterranean Turkey Burgers are it!
Originally posted 3-26-2011, updated 4-9-2021.
Can the Turkey Burgers be Grilled?
Yes, you can definitely grill these burgers instead of cooking them in a skillet. An outdoor grill or even an indoor countertop grill, like a George Foreman grill, will work great.
Why 19 oz. of Ground Turkey?
I’ll never understand why, but some brands sell ground turkey in 19 oz. packages instead of one-pound packages (if you work in that industry and know why, please let me know). If you can only find a one-pound package of ground turkey, you can still make this recipe. I wouldn’t adjust any other ingredients, just make four patties instead of five and they’ll be a little extra flavorful.
What to Serve with Mediterranean Turkey Burgers
Since I had a half cucumber and red onion leftover from the recipe, I used them to make a small batch of my Super Fresh Cucumber Salad. It’s the perfect light side to these burgers. You could also serve them with something like Steak Fries, Mediterranean White Bean Salad, Quinoa Tabbouleh, or a simple green salad (mixed greens, tomatoes, and a vinaigrette).
Can I Use Fresh Spinach?
Yes, you can use fresh spinach in this recipe instead of frozen, if you prefer. I suggest chopping the spinach until it’s in small pieces so it’s easier to mix into the meat. You may also want to sauté it briefly in a skillet to get some of the water out. You’ll want about ¼ cup once sautéed.
Mediterranean Turkey Burgers
Spinach, sun dried tomatoes, feta, and a dilly yogurt sauce make these Mediterranean Turkey Burgers full of flavor and color.
Make the lemon dill yogurt sauce first. Stir together the Greek yogurt, lemon juice, garlic powder, dried dill, and salt. Refrigerate until ready to use.
Prepare the add-ins for the turkey burgers. Finely chop the sun dried tomatoes, mince or finely dice the red onion, crumble the feta, and then thaw and squeeze all the moisture out of the frozen spinach (2 oz. will be about 1 cup when frozen, ¼ cup when thawed and squeezed dry).
Add the ground turkey, sun dried tomatoes, red onion, feta, spinach, dried oregano, garlic powder, and salt to a bowl. Mix the ingredients together until evenly combined.
Divide and shape the turkey mixture into five burger patties. Make them flatter and wider than usual because they will shrink up and in as they cook.
Heat ½ Tbsp cooking oil in a skillet over medium. Once hot, add three of the turkey burgers and cook for 5-7 minutes on each side, or until browned and cooked through. Repeat with the remaining cooking oil and the rest of the burger patties.
To serve, smear some of the lemon dill yogurt sauce on a bun. Add a turkey burger, some sliced cucumber, and sliced red onion, then enjoy.
How to Make Mediterranean Turkey Burgers – Step By Step Photos
Make the lemon dill yogurt sauce first, so the flavors have a little time to blend. Stir together ½ cup Greek yogurt, ½ Tbsp lemon juice, ⅛ tsp garlic powder, ⅛ tsp dried dill, and ⅛ tsp salt. Refrigerate the sauce until ready to use. And yes, you can use plain non-Greek yogurt if needed, it just makes a less thick sauce. :)
Prepare the burger add-ins. Chop about ¼ cup sun dried tomatoes (I use the dry pack, not the kind packed in oil), mince or finely dice ¼ cup red onion (save the rest to slice and place on the burgers), crumble 1 oz. feta (about ¼ cup), and thaw then squeeze all the moisture out of 2 oz. frozen spinach. The spinach is about 1 cup when frozen, ¼ cup after it has been thawed and squezed dry.
Place 19 oz. ground turkey, sun dried tomatoes, red onion, feta, spinach, 1 tsp dried oregano, ¼ tsp garlic powder, and ¼ tsp salt in a bowl (sorry, I forgot the oregano, garlic powder, and salt until after the photo was taken).
Mix the ingredients into the ground turkey until it’s all evenly mixed.
Divide and shape the meat mixture into five burger patties. Make the patties thinner and wider than you’d expect because they do shrink up and inward as you cook them.
To cook the burgers in a skillet, add ½ Tbsp cooking oil to a skillet and heat over medium. Once hot, add a few of the burger patties and cook on each side for 5-7 minutes, or until well browned and cooked through. Repeat with the second half of the oil and the remaining burger patties.
To serve, spread some of the lemon dill yogurt sauce on a bun, add a cooked burger patty and a few slices of cucumber and red onion. Enjoy!
This post is sponsored by Kroger. We never get dressed up and go out on Valentine’s Day, but we do like to celebrate at home. I will always support a day that celebrates love, flowers, and chocolate. Count me IN! This year, we are going to celebr…
This post is sponsored by Kroger. We never get dressed up and go out on Valentine’s Day, but we do like to celebrate at home. I will always support a day that celebrates love, flowers, and chocolate. Count me IN! This year, we are going to celebrate with a fun Valentine’s Day Breakfast Board. The…
Yogurt has become one of the most versatile ingredients in my kitchen. While it’s more common in the U.S. for yogurt to be served sweet, yogurt is just as useful and delicious in savory dishes, like this Yogurt Marinated Chicken. This delicious chicken is tangy, garlicky, full of warm spices, and can be served several different ways. It’s definitely one of my favorite go-to chicken marinades!
Why Yogurt Makes a Great Marinade
Aside from giving the chicken a deliciously tangy flavor, yogurt contains a lot of lactic acid, which works to tenderize the chicken and help keep it moist while it cooks. You’ll find yogurt marinades used a lot in Middle Eastern recipes, like this recipe for Shish-Tawook from my friend, Yumna, at Feelgoodfoodie.net.
What Kind of Yogurt Should I Use?
Make sure you buy plain flavored yogurt, nothing sweetened or with flavors added. I suggest buying regular yogurt, not Greek-style, because Greek is very thick and dry and will not coat the chicken the same way. You can get around this by thinning out the yogurt with a little water, broth, or milk, but plain, regular yogurt works best. You’ll also want to make sure your yogurt has at least some fat, which is important for carrying the fat-soluble flavors in the marinade. Full-fat is best, but you can go down to 2% fat if needed.
Can I Use Chicken Thighs?
Yes, this recipe is also awesome with boneless, skinless chicken thighs. Because chicken thighs are already fairly thin and cook quickly, you will not need to slice the thighs into thinner pieces, as I do with the chicken breasts in the recipe below.
Can Yogurt Marinated Chicken be Grilled?
Yes! Yogurt marinated chicken is perfect for grilling! Just cook in the same manner as you would with chicken marinated in any other mixture. You’ll get wonderful browning on the meat when using a grill. You can also use an indoor, countertop style grill, like a George Foreman grill.
How to Serve Yogurt Marinated Chicken
I love, love, LOVE this chicken in so many different dishes. It’s great for adding to bowl meals (pictured above with spinach rice, tomatoes, and feta), you can stuff it into a pita, like a chicken schawarma sandwich, use it to top a fresh green salad, or even a pasta salad. Or, just serve it up with a couple of sides and make it your main dish! It would go great alongside a marinated white bean salad, or a super fresh cucumber salad and maybe some hummus.
Yogurt Marinated Chicken
This tangy and garlicky Yogurt Marinated Chicken is full of warm spices and can be served several different ways!
Combine the yogurt, minced garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a bowl.
Slice the chicken breasts into two thinner pieces so they cook quickly and evenly in the skillet. If slicing is too difficult, you can cover the chicken breasts with plastic and use a rolling pin or mallet to pound the chicken into an even thickness (1/2-3/4 inch thick), then slice the breast across into two smaller portions.
Place the chicken in a shallow dish or zip-top bag and pour the yogurt marinade over top. Make sure all sides of the chicken are coated in yogurt, then refrigerate for at least 30 minutes or up to 24 hours.
When you're ready to cook, heat ½ Tbsp cooking oil in a large skillet (preferably some sort of non-stick surface) over medium heat. Once hot, add two pieces of chicken and cook on each side until deeply browned. Transfer the cooked chicken to a clean cutting board and repeat with the rest of the cooking oil and second two pieces of chicken.
Let the chicken rest for five minutes, then slice and serve!
Notes
*You can purchase thin-cut chicken breasts, chicken tender, or chicken thighs to avoid needing to slice or pound the breasts into thinner pieces (step 2).
How to Make Yogurt Marinated Chicken – Step by Step Photos
Make the yogurt marinade first. Combine ½ cup plain yogurt, 2 cloves of garlic (minced), 1 Tbsp lemon juice, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp ground nutmeg, and ¼ tsp ground cloves.
Filet two boneless, skinless chicken breasts (about 1.3 lbs. total) into two thinner pieces. This helps it cook quickly and evenly in the skillet. You can also use boneless, skinless chicken thighs, thin-cut chicken breasts, or even chicken tenders.
Place the chicken in a shallow dish or a zip top bag and pour the yogurt marinade over top. Make sure the yogurt coats all sides of the chicken, then marinate for at least 30 minutes or up to 24 hours (refrigerated).
When you’re ready to cook the chicken, heat ½ Tbsp cooking oil in a large skillet over medium heat (a non-stick surface works best). Once hot, add two pieces of the chicken and cook on both sides until it is well browned and cooked through. Transfer the cooked chicken to a clean cutting board and repeat with another ½ Tbsp oil and the second two pieces of chicken.
Let the yogurt marinated chicken rest on the cutting board for five minutes before slicing and serving.
Serve over rice, a salad, stuffed into a pita, or just on its own with a couple of sides!
Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky. Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.&#…
Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky. Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.” Tzatziki is a dip (sauce) that originated in the Middle East. It has a…
When you were getting ready to start baking this signature pound cake recipe or looking for a little something extra to dollop on top of your steaming baked potato, you realize you’re fresh out of sour cream. Before you fret and make a run for the clos…
When you were getting ready to start baking this signature pound cake recipe or looking for a little something extra to dollop on top of your steaming baked potato, you realize you’re fresh out of sour cream. Before you fret and make a run for the closest store, remedy the situation at hand with ingredients you likely already have at home.
From non-dairy to dairy alternatives, finding a substitute for sour cream is much easier than you may have initially thought. Using ingredients like coconut milk, cashews, or yogurt and a little acid from lemon juice or apple cider vinegar, you’ll be able to wow your guests and your taste buds with something very close to the real deal.
