Laney's Recipes

Anyone can cook!


November 2016

Chicken Salad 


  • Rotisserie chicken, shredded
  • Scallions, chopped
  • Celery, chopped
  • Grapes, cut in half. Red or green is fine.
  • Dried cranberries
  • Sliced almonds (you should buy them this way)
  • Equal parts mayo and unflavored Greek yogurt
  • Dill
  • Parsley
  • Salt and pepper

Shred the rotisserie chicken as you pull it off the bone, or if you’re feeling really inspired, bake and shred your own. Throw that in a large bowl.

Cut up about a quarter to a half a cup of scallions, celery, and grapes.  Put them in the bowl with the chicken.

Add another quarter to a half cup of dried cranberries and sliced almonds.  All these measurements are open to interpretation, as well as what you add.  I’ve seen recipes that also include pecans and even one that had dijon mustard, so go crazy.  I’d generally shoot for a 50/50 ratio of chicken to “other.” It is CHICKEN salad after all, so don’t drown out the protein.

At the end, I add a full cup of unflavored Greek yogurt (the individually packaged size) and stir up everything in the bowl.  If you feel that things aren’t coated enough, add a little mayo too or some more Greek yogurt.

Coat the top of the mixture with a little dusting of parsley and dill. Add salt and pepper to taste. Stir one more time and refrigerate.

Serve on croissants, cucumber slices, crackers, or whatever makes you happy!



Peanut Butter Balls 


  • 1/2 cup flax seed 
  • 1/2 cup chocolate chips
  • 1 cup oats
  • 2/3 cup peanut butter (I use the powdered peanut butter with less fat)
  • 2 tbsp honey

Just combine everything into a single bowl and mix up. You can put it in the fridge if it’s difficult to roll the balls when you’re done stirring.
Since I used fake peanut butter mine were super hard to roll up.

For 14 balls, per ball (and with low fat peanut butter)
Calories: 128
Fat: 5.2
Protein: 5.5
Carbs: 17.8

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