In a glass jar, pour in 1 cup of fine sea salt. Peel and remove root end of 8 garlic cloves. Bury them in the salt, and close the jar. Store it in a cool, dark place. Mix a few times daily, for three days. Remove garlic cloves. The salt will absorb the garlic flavor and, and now garlic salt for a lot le$$
Simple Cooking with Heart helps you make this easy chicken salad that is perfect for a quick lunch or a meal on the go. Eat over a piece of whole-wheat toast or with a plate of mixed greens.
Calories: 267 Per Serving
Protein: 28g Per Serving
Fiber: 2g Per Serving
Cost Per Serving: $2.92
2 12.5- oz. canned, salt-free white meat chicken (packed in water, drained)
1/2 cup diced onion (purple or white)
1 8- oz. canned water chestnuts (drained, chopped)
1/4 cup unsalted, unoiled walnuts or pecans, chopped
1 cup seedless, halved grapes
1/2 cup raisins or dried cranberries
1/2 cup light mayonnaise
1/2 cup fat-free sour cream
1 Tbsp. Dijon mustard
1 tsp. curry powder
1/2 tsp. pepper
Toss all together with the dressing.
Combine all in a small bowl, mix well.
Tip: scoop the seeds out of a tomato or bell pepper and serve a scoop of chicken salad inside or serve over a piece of whole-wheat toast or a plate of mixed greens or baby spinach.