Recipe: Sassy Stanton Chicken Salad

 🥓Sassy Stanton Chicken Salad

We have a chain restaurant in our town that specializes in chicken salad. I had one of their varieties and knew I had to figure out how to recreate it. Here’s my take on their “sassy” chicken salad.

What you’ll need:

•1.25 lb of chicken (weight before cooking)

•5 tbsp real bacon bits (in the salad topping section of your store)

•1/2 of a 1 oz. packet of Hidden Valley Ranch DIP mix (will use 0.5 oz)

•1/2 cup mayo

•1/2 cup sour cream

•1 cup shredded cheddar cheese

•1 to 2 tbsp milk

•Bread or crackers

I like Canyon Bakery Gluten Free Country White Bread

Let’s make it:

1. Boil and then shred cooled chicken in a food processor. You could also use rotisserie chicken, leftover grilled chicken, or canned chicken if you’re in a hurry.

2. Mix mayo, sour cream, and dip mix. Add milk a little at a time to get desired consistency.

3. Mix in the bacon bits and cheese.

4. Then mix in the chicken.

Let this sit in the fridge for at least 8 hours to give the flavor time to develop! Make this on Sunday night to have lunches ready to go for a few days. Serve with your favorite bread, croissant, or crackers!

Hope this chicken salad makes your taste buds feel sassy! 😋

In the next recipe (spoiler: pasta salad), I’ll show you how to use the other half of the ranch dip packet!

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Recipe: Jalapeño Fauxminto Cheese

 🧀 Jalapeño Fauxminto Cheese

I call this fauxminto, because you won’t be buying a jar of pimentos to make this pimento cheese recipe! I’ve been making this Jalapeño Fauxminto Cheese for a year now, and it’s a family favorite.

What you’ll need:

•4 cups of shredded sharp cheddar cheese

I think it elevates the flavor and texture when I shred a block of cheese, but most times I just buy the cheese already shredded. I’ve also done half yellow cheddar and half white cheddar to mix it up! Just be sure not to buy finely shredded.

•1/4 cup of chopped jalapeños

I use a fork to hold the jalapeños while I chop them so I don’t touch them with my hands. This keeps me from getting jalapeño juice on my hands and then touching my eyes or my kids’ faces. I learned that lesson the hard way. You could also wear gloves.

•1/2 cup of chopped jarred roasted red pepper

This is your pimento substitute!

•3/4 to 1 cup of mayo (depending on how “dry” or “wet” you like your pimento cheese)

•1 tsp of Tabasco

You can omit this if you don’t want the added spice, but I think it’s a needed touch!

•Bread or crackers

I like Canyon Bakery Gluten Free Country White Bread

Mix all of the ingredients together, except the cheese. Then add the mixture to the cheese, making sure to stir it well but not to mush the cheese. LET IT SIT for at least 8 hours. Trust me— it gets better with time.

You can make sandwiches or serve it as a dip with crackers. I’ve also heard that some people just eat it with a fork. I may be some people. This is great to make ahead for when you need a dish to have ready to go. I made it before leaving on a camping trip, and it made mealtime so easy. You could make it at night and have it ready for lunch, or throw it together in the morning to have dinner waiting on you.

If you're in an EasyBins delivery area, you can view the recipe and order the ingredients here. Use code MARLA5 at checkout for $5 off your order.

If you're in an EasyBins delivery area, shop the recipe and get $5 off with code MARLA5 at checkout.