Yes, I’m a food blogger and self proclaimed foodie. One thing that you might not know about me is that when it comes to dinner I nearly pull my hair out trying to figure out what to make. I’m usually quite busy during the week so time is something that I lack in the evenings. Most weeks I make the same 5 series of dinners that I made the week prior. And sometimes I’m just so exhausted that I don’t even feel like cooking. Dinner shouldn’t be stressful but let’s face it, sometimes it causes more stress than it should.
While I don’t have a traditional family like many of you (husband/kids), I do have a hungry fiance and my own need to eat. I was really excited when Cooking Light contacted me about their new book, Dinnertime Survival Guide. Author Sally Kuzemchak, author of Real Mom Nutrition, worked with Cooking Light to combat some of the most common dinnertime dilemmas that many of us face. Her #1 issue: lack of time! When I read that I knew this book was for me.
Bottom line, there are alternatives to boxed macaroni and cheese and constantly eating out. I also love how Sally teaches her readers to keep their sanity in the kitchen when it comes to dinner. Since I received the book two weeks ago I have already made 8 of the recipes. They are perfect for my busy lifestyle and great for keeping me on a healthy track. Seriously, I’m not getting paid to rave about this book and I really want you to see for yourself, which is why Cooking Light is offering up a copy for one of my lucky readers! I think you’ll enjoy this book as much as I do.
Before that, just a quick synopsis of why I chose this chicken salad sandwich recipe. I actually really enjoy a tasty sandwich for dinner, especially one such as this bursting with flavors. I also liked that making this chicken salad gave me leftovers for lunch the next day. Using the plain Greek yogurt kept the chicken salad lower in calories while still fulfilling my desire to have a creamy sandwich spread. Served with a side of grapes, this was the perfect spring dinner.
Alright, alright. The giveaway!
- 3 cups chopped roasted skinless, boneless chicken breasts (about ¾ pound)
- ⅓ cup chopped green onions
- ¼ cup chopped smoked almonds
- ¼ cup plain fat-free yogurt
- ¼ cup light mayonnaise
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 10 slices whole-grain bread
- Leaf lettuce
- Combine first 9 ingredients, stirring well.
- Spread about ⅔ cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
- Cut sandwiches diagonally in half.