Tasty Tuesday

Here is a great Spring/Summer sandwich recipe!




Loaded Chicken or Tuna Salad




Makes a good amount of sandwiches, depending
on how much salad you use per sandwich
2 to 3 cups shredded chicken (I use a roast chicken and a mix of white and dark meat) or 4 cans of white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 roasted red bell pepper
1 yellow bell pepper
1 small carrot peeled and grated or shredded
2 large stalks of celery, peeled and finely diced
1 very small red onion, finely diced
1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how ‘wet’ you like your chicken salad
kosher salt and fresh ground black pepper, if needed.

DIRECTIONS:
1. Combine the first 7 ingredients in a large bowl.  Mix in as much of the Greek Yogurt ranch mayo as you desire.
2.  The Secret – Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight)  before serving to allow the flavors of the chicken salad and yogurt ranch to really blend! 
3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread then layering boston or butter lettuce and tomato, if desired, or roll into whole wheat flour tortilla wraps or flatbread.  Keep it low-carb and gluten-free by serving as is on a salad plate or spooned into a ripe avocado half.
Greek Yogurt Garlic Ranch “Mayo” (Double or add add another half of this recipe for more ‘mayo’)
Adapted from this recipeMakes about 1 cup
2/3 cup Greek Yogurt (Plain)
2 tablespoons mayonnaise
1/4 cup chopped. fresh parsley
2 tablespoons chopped, fresh chives
1 tablespoon chopped, fresh dill weed
1 garlic clove chopped and smashed into a paste with a pinch of kosher salt,
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup buttermilk (more or less, taste as you drizzle it in and stir)
salt and pepper to taste
DIRECTIONS:
1. Place Greek yogurt in a strainer lined with cheesecloth (or a paper towel) over a bowl.  Cover the strainer and allow excess liquid to drain for about 1 to 2 hours.  You’ll be replacing the liquid with buttermilk to make it ‘ranch’.

2. In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired consistency.  Season to taste with salt and pepper.  Wrap  and refrigerate for several hours before adding it to salad, if you have the time.  Even more flavor!