Barbecue Pulled Chicken Sandwiches with No Mayo Potato Salad

Cook the chicken in the crock pot so you don’t heat up the house. The potato salad is made with no mayonnaise, so it can be served outdoors on the patio or poolside with no worries.

Ingredients:
6 to 8 chicken thighs and legs
1 bottle of barbecue sauce, any flavor
Salt and pepper to taste
2 pounds of red or yellow potatoes, scrubbed well and cubed
3 green onions, chopped
1 small package of frozen snow peas
1 sprig of rosemary, chopped
½ teaspoon celery seed
½ teaspoon sea salt
½ cup of Italian vinaigrette
Whole wheat hamburger buns
Dill pickle spears

Preparation:
Sprinkle the chicken with salt and pepper and place in the crock pot.
Cook on HIGH for 3-4 hours or on LOW for 6 hours.
Take the chicken out of the crock pot and shred the meat from the bones.
Return to the crock pot with enough barbecue sauce to coat it well.
Heat another 20 minutes until warm.
Cook the potatoes in boiling water until tender.
Drain the water off.
While the potatoes are still hot, add the rest of the ingredients and toss to coat.
Serve the pulled chicken on hamburger buns with pickle spears on the side.
The potato salad may be served hot or cold.

For another serving idea, try this Creamy Coleslaw Recipe.


For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner

Steak and Mango Salad

Ingredients
1 rib eye steak or New York strip steak
1 sprig of rosemary
1 papaya
1 avocado
1 head of romaine lettuce
1 boiled egg, crumbled
Vinaigrette (any flavor you like)
Croutons

Preparation
Peel and crumble or chop the boiled egg.
Peel and slice the papaya.
Peel and slice the avocado.
Chop the romaine lettuce and toss with the vinaigrette.
Place the lettuce, papaya, and avocado in a bowl.
Cook the rib eye steak in oil, as in this Gordon Ramsay video.
Slice the steak across the grain.
Place the steak on top.
Sprinkle the crumbled egg and croutons on top and drizzle a bit more vinaigrette over the salad.

Wine Pairing
This dish pairs perfectly with the fruity flavors of Barefoot Pinot Grigio or a fruity Syrah.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Chicken Waldorf Salad

Chicken Waldorf Salad


Originally created by a chef at the famous Waldorf-Astoria Hotel in New York, this classic recipe has undergone countless incarnations. This is my personal take on the Waldorf.

In this picture, I added some leftover shredded carrots to the mix. I also put a few basil leaves on the plate that I needed to use. It's perfectly fine to add things to the recipe that you like!

Ingredients:
1 cup of diced celery
2 apples, cut up with the peels intact
½ cup of chopped walnuts
¼ cup of raisins or craisins
1 cup of chopped chicken (You can use leftovers from last night’s Crunchy Almond Chicken Tenderloins, if you have enough.)
½ cup of mayonnaise
2 tsp of Dijon mustard
½ head of iceberg lettuce
Black pepper

Preparation:
Mix all the ingredients together. If it’s not creamy enough add a little more mayonnaise. Refrigerate while you get the lettuce ready.
Cut up the iceberg lettuce and divide evenly onto plates.
Top the lettuce with the Waldorf Salad.
Sprinkle a dash of black pepper on top.

Serve this with bread, bread sticks, or crackers and cheese.