Mother's Day Smart Chicken Salad

Instead of taking your wife or mother out to dinner on Mother's Day and having to fight the crowds, why not honor her by making a delicious Smart Chicken salad at home!

4 boneless, skinless Smart Chicken breasts

4 boneless, skinless Smart Chicken thighs

Extra-virgin, first cold-pressed olive oil

1 (15-ounce) can mixed vegetables, drained and rinsed

1 (15 ounce) can of sweet corn, drained and rinsed

2 hard-boiled eggs, diced

1/2 - 1 teaspoon creole or Cajun seasoning

1 bunch green onions, chopped

1 medium sweet onion, diced tiny

1/2 to 1 cup mayonnaise, depending on how creamy you like your salad

1 Tablespoon prepared mustard

3/4 cup toasted crumbled pecans, optional

1 teaspoon minced fresh tarragon, optional

Salt and pepper to taste

Whole lettuce leaves. Shredded or leaves left whole, optional

  • Preheat oven to 350 degrees F. Place the Smart Chicken on a baking sheet pan and rub skin of the Smart Chicken with olive oil. Sprinkle with salt and pepper. Bake for approximately 40 to 45 minutes, until the Smart Chicken is cooked. Using a digital thermometer make sure internal temperature is 165 degrees F. Set Smart Chicken aside until cool enough to handle. Slice the Smart Chicken into bite-sized pieces.
  • In a large bowl combine Smart Chicken, mixed vegetables, corn, hard-boiled eggs, creole or Cajun seasoning, green onions, mayonnaise, mustard, and, if using, toasted pecans and tarragon. Mix well. Add salt and pepper to taste. Refrigerate for at least two hours. If using, place on a bed of lettuce.
Serves 4 to 6.

Substitutions- If you prefer frozen vegetables over canned, you can substitute the following:

1 (12 ounce) bag frozen vegetables, prepared according to package directions and cooled

1 (12-ounce) bag frozen corn prepared according to package directions and cooled.

Note: Pocket or pita bread is a great pairing with this salad as are Hawaiian dinner rolls.