Miranda's Kitchen Adventures

To shake up our usual lunch routine, I decided to roast a whole chicken this past weekend, specifically to make chicken salad! It was the perfect choice, and we've enjoyed it so much that I'm planning to make this at least once a month. Plus, I saved the chicken bones for homemade chicken stock—stay tuned for a future post on that. I've made this chicken salad recipe many times, and it's always delicious! I love the combination of yogurt and mayonnaise; it keeps the salad incredibly moist without being overwhelmed by mayo. I hope you enjoy this version of chicken salad. Who knows, this new tradition might even spark my creative side—I'm already thinking about trying Buffalo chicken salad next! Yum! Ingredients 4 cups cooked chicken, shredded 1 rib of celery, finely diced 2 tbsp. shallots, finely diced 1/2 cup pecans, toasted and chopped 1 cup dried cranberries 1/3 cup plain Greek or  non-fat yogurt 1/3 cup mayonnaise 3 tbsp. red wine vinegar ...

Happy 2014! A new year always brings so much excitement. The beginning of the year is a time for resolutions, recovering from the holidays, and focusing on healthier eating habits. I always strive for well-balanced meals and enjoy making dishes from scratch, and this Caesar dressing is no exception. I've wondered why I hadn't made this dressing sooner. Perhaps it was the anchovies or the raw egg typically called for in Caesar dressing recipes. After having Jacob, I developed an egg allergy, making it difficult to eat cooked eggs like scrambled, deviled, or quiche, though eggs in baked goods are fine. This allergy is why I hesitated for so long. However, I found a recipe from the Pioneer Woman that I knew I had to try. What's great about this dressing is that it's more of a vinaigrette, making it a healthier option! I'm committed to sharing more healthy recipes this month as we embrace our health kicks. Caesar Salad For the Dressing 2 garlic cloves, peeled ...