Chicken Salad Skewers #SundaySupper

Chicken Salad Skewers

This week Sunday Supper is highlighting Food That Travels. My Chicken Salad Skewers arrive neatly stacked and ready to eat! Lay these beauties on a fresh bed of lettuce and dinner’s ready!

I think it’s nice to have some cold choices at get-togethers. Most functions I go to station a grill guy or gal at the helm. Usually this cook flips the burgers, turns the chicken and chars the corn for the entire bunch of us!
A handy cooler full of refreshing bottled and canned beverages are close at hand.
I used to be the chip and pretzel gal. You have to admit bagged snacks travel well.
Now I try to be a bit more creative. Brownies and cookies are always a hit. But the more of those around the more likely I’ll never have room for that burger.
Chicken Salad Skewers table
Chicken Salad Skewers can be made with whatever you like best in your salads. That’s the fun of it. Mix it up and offer different ingredients, different dressings and/or different greens.
The possibilities are endless!
Chicken Salad Skewers Platter (550x550)
For these chicken salad skewers I stacked chunks of white meat, red bell peppers, red onion slices and celery slices for crunch. Assorted grape tomatoes and assorted grapes burst with flavor. So juicy!
I washed a head of Red Romaine leaves to take along in a bag.
Poppyseed dressing seemed like a great choice. Take an unopened jar and several bowls to serve it in.
When you get there arrange the lettuce on a platter, lay the skewers on top and pour the dressing!

Chicken Salad Skewers table 1

Chicken Salad Skewers

Yield: 12 to 15 skewers


  • 2 8-ounce chicken breasts
  • 2 cups mixed cherry tomatoes
  • 1 cup green grapes
  • 1 cup red grapes
  • 1/2 medium red onion cut in wedges
  • 1 red bell pepper cut into 1-inch pieces
  • 1 rib celery thinly sliced
  • 1 head romaine or greens of choice
  • 1 bottle purchased or homemade dressing


  1. Soak skewers 30 minutes before use to avoid splintering.
  2. Grill, pan fry or bake chicken. Cut cooked chicken into 1-inch pieces.
  3. Alternate ingredients to fill skewers.
  4. Serve on a bed of greens with dressing on the side.
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Thanks go out to Marion of Life Tastes Good with help from Coleen at The Redhead Baker for hosting this event!

Enjoy these Foods that Travel recipes from Sunday Supper!

Adventurous Appetizers

Destination Desserts

Mains in Motion

Sightseeing Sides

Traveling Treats

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in What's For Dinner? | 4 Comments

Tuna Couscous Salad #RecipeReDux

Tuna Couscous Salad

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

I’ve always been a tuna nut. Give me a can and some crackers as a kid and it was the best lunch ever!

Today I still eat a lot of tuna and other seafood as well. I know now that there is more to tuna than just great taste. Bumble Bee and Recipe Redux are challenging tuna loving members like me to put their tuna where our mouth is and take this challenge!

The Benefits of Seafood Recipe Challenge

Canned seafood is a convenient, affordable, nutritious and delicious way to make sure you and your family are eating enough seafood. Bumble Bee is challenging ReDuxers to help educate their readers about the benefits of seafood by developing tasty recipes for breakfast, lunch, dinner or snack time with Solid White Albacore Tuna in Water.

From a nutritional standpoint, canned tuna is an excellent source of high quality protein, vitamins and minerals and is low in saturated fat.
For example, BUMBLE BEE® Prime Fillet® Solid White Albacore In Water used in this recipe is packed with B Vitamins (Vitamin B6 10% Vitamin B12 10% Niacin 25%) selenium, Vitamin D, Viamin A and iron for 70 calories per 2 ounce serving.

• The June 2014 draft seafood advice from the FDA and EPA encourages everyone to eat at least 8 to 12 ounces (2 to 3 servings) of seafood per week.1

• A researcher at the Harvard School of Public Health stated that “seafood is likely the single most important food one can consume for good health”.2

• Americans, especially new moms and moms-to-be, should be eating more seafood.
- According to a 2014 FDA report, a pregnant woman needs to consume an average of 9oz (3 to 4 servings) of canned albacore tuna per week during pregnancy in order for her child to realize the maximum net benefit to IQ, which is 2.8 IQ points by 9 years of age.3
However, seafood consumption is at an all-time low for new moms and moms-to-be who are only eating one-half serving per week.3

▪ That’s four times less than the amount needed to reap the maximum IQ benefits for their children!

There are lots of ways to get more tuna into your diet. Serve tuna hot in melts and casseroles or cold in salads, antipasto, appetizers and spreads.

Tuna is also easy on the budget. Canned seafood is an affordable way to get the benefits of seafood into your family’s diet on a regular basis.

My Tuna Couscous Salad makes a great lunch break meal or dinner. Solid White Albacore Tuna, fluffy couscous, ripe tomatoes, chickpeas and vegetables are tossed in a sesame oil dressing. Light, nutty flavored tuna salad served on bed of crisp red Romaine lettuce. Tuna salad all grown up.

Tuna Couscous Salad plate

Tuna Couscous can (550x550)

Tuna Couscous Salad

Yield: 4 servings

Serving Size: 1/2 cup


  • 1 5-ounce can BUMBLE BEE® Prime Fillet® Solid White Albacore In Water
  • 1 cup cooked couscous
  • 1/2 cup chickpeas
  • 1/2 cup assorted grape tomatoes, cut in half
  • 1/4 cup diced red bell peppers
  • 2 Tablespoons spinach and or arugula, thinly sliced
  • 4 large romaine or loose leaf lettuce
  • dressing
  • 3 Tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon zest
  • pepper to taste


  1. Arrange lettuce on 4 individual plates
  2. Whisk together oils, vinegar, salt, pepper and lemon zest. set aside.
  3. Fold together tuna, couscous, chickpeas, tomatoes, peppers and greens.
  4. Mix in dressing.
  5. Divide between 4 plates. Serve.
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Visit for recipes, product and nutrition information, where to buy and more!

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Enjoy all these great Bumble Bee Solid White Albacore in Water recipes from Recipe ReDux!

Discussing the Harvard School of Public Health. “Fish Intake, Contaminants, and Human Health: Evaluating Risks and the 2
Benefits.” Available at:
“Quantitative Assessment of the Net Effects of Fetal Neurodevelopment from Eating Commercial Fish (As Measured by IQ and also 3
by Early Age Verbal Development)”. U.S. Food and Drug Administration. May 2014. Available at:


Posted in #RecipeReDux, beans, salad, tuna, What's For Dinner? | Tagged , , , | 2 Comments

Foodie Friends Friday Linky Party #153

Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!


You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

Continue reading

Posted in Foodie Friends Friday, linky party | 2 Comments

Red, White and Blueberry Bars #FillTheCookieJar

Red, White and Blueberry Bars_

Welcome to another Fill The Cookie Jar Event!

Every month our #FillTheCookieJar cookie loving group meets to share our best cookies and bars to fit the theme. This month we will be sharing cookies that show your Red, White and Blue and summer holiday spirit!

Thank you Cynthia Landrie from  Feeding Big at for hosting this fun event!

Red, White and Blueberry Bars stack wild, dried blueberry shortbread with a layer of ripe strawberry preserves and topped with creamy vanilla frosting!

This was definitely a tough theme to tackle for a cookie or bar. Shortbread dotted with specks of blue reminded me of a flag. Shortbread tends to be dry, so I need a moist gooey layer. A jar of strawberry preserves in the fridge fit the bill!
A nice thick layer worked perfectly!

red white blueberry steps
Oh yeah, I needed a layer of white. Meringue was too much work. I wanted to dig into these bars! Frosting added just the right amount of sweet, smooth texture.
The cool thing is this party recipe is so easy! You now have July 4th, Labor Day, Flag Day and Memorial Day potlucks covered.
No need to thank me, just send cookies!

Red, White and Blueberry bars

Red, White and Blueberry Bars #FillTheCookieJar


  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 1 cup flour
  • 1/4 cup cornstarch
  • 1/2 cup dried wild blueberries
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup to 1 cup Strawberry preserves
  • frosting
  • 1 cup powdered sugar
  • 1/4 cup shortening
  • 1/2 teaspoon vanilla


  1. Cream together frosting ingredients. Set aside.
  2. Shortbread
  3. Cream together butter and powdered sugar and vanilla.
  4. Mix together flour, cornstarch, blueberries. Add to creamed mixture.
  5. Spread mixture evenly in a 8x8-inch ungreased pan. Press into a single layer.
  6. Bake at 350 about 20 to 25 minutes until light brown on top and firmly baked.
  7. Cool a few minutes, but while still warm, cut to desired size.
  8. Spread bars with strawberry preserves.
  9. Top with piped frosting.
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Try all these wonderful cookie recipes to Fill The Cookie Jar!

Posted in #FilltheCookieJar, blueberry, cookies, strawberry, What's For Dinner? | 12 Comments