Spring Chicken

by Lynda Grove

Birds are chirping, and the beautiful sunlight is beckoning you outside. It’s spring—a delightful time of year for outdoor picnics and quick and easy meals. After months of warm, heavy, rib-sticking meals, isn’t it time for a refreshing change for your taste buds? These crisp recipes will fill your family and give you a break from stirring pots in the kitchen. Each recipe is great for preparing the night before you spend a fun-filled day at the park with your loved ones. Just whip up a batch of this savory chicken salad while you watch the evening news, and you’ll have the entire next day to play in the sun. Or, maybe you’re heading to an outdoor party and need a hearty yet light dish. These chicken empanadas are the perfect meal to accompany a springtime spread. Either way, you can’t go wrong with the combination of these mouthwatering meals and the fragrant aroma of blossoming flowers.


Chicken Salad

2 cups cooked chicken breast (oven roasted chicken
from the grocery deli works well), shredded

1/4 cup real mayonnaise

3 Tbsp Kosher dill pickle juice
(I prefer Klaussen.)

salt and pepper to taste
(I like lots of pepper.)

1/4 cup finely chopped green onion

Mix and add seasoning to taste—increase pickle juice by small increments if it tastes flat. Chill at least 6 hours for maximum flavor. For a light meal, serve with crackers and a fresh salad.




Chicken Empanadas

This is an easy and yummy recipe the whole family will enjoy!

2 cups cooked chicken breast
2 cups cooked rice
1 can cream of mushroom soup
1 small can green chilies or your favorite salsa
1 cup sour cream
1 cup of your favorite shredded cheese
¼ cup of milk (if mixture is too dry)
salt and pepper
1 pkg Pillsbury Pie Crust (2 pie crusts per package)


Preheat oven to 350°.

Mix first 8 ingredients well; set aside. Lay one pie crust out flat on a large cookie sheet. On one half of the crust, pile half of the chicken mixture, then fold the other half over and seal with the tines of a fork. Repeat with the remaining ingredients and cook 30 minutes at 350º. Garnish with guacamole and/or queso.