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Well, Bloomin’ Onions!! Salsa Chicken Salad and Eye-Tye Chicken Salad

Did you guys know that Outback Restaurants are 20 years old? They were born the same year as TheClone. (Happy Birthday, Sweetheart.) It’s hard to believe that something so relatively young can be such a part of the American scene, isn’t it? But enough history, let’s get to the food! To celebrate their birthday, Outback has developed some new menu items, which you can see here. They’ve kept my favorites, the Bloomin’ Onion and the Chocolate Thunder From Down Under. I totally wish I knew how to make those, because I would totally tell you. And did you know that Outback has sent teams to cook their specialties for the troops in the Middle East? Bonus points, right there!

Salsa [tag]Chicken salad recipe[/tag]

small can of chicken (drained)
tablespoon of mayo
1/4 cup of peach pineapple salsa.

Mix well and serve over 3 or 4 cups of salad greens, or with crackers. Or with salad greens and crackers. This one has 235 calories for the whole portion and makes a nice quick lunch.

IMG 0250

Eye-Tye Chicken Salad

4 large cans chicken
1 large can diced tomatoes, drained
1 small can sliced black olives
thyme
basil
oregano
mayo

Mix all the ingredients together. The spices and mayo are just to taste, sorry. Now, here’s the important part. After you mix it, don’t eat it. Put it in the frig for several hours. This is the best stuff ever with Triscuit. Sorry, I don’t have the calorie count on this one.

Also, about the picture? They kinda fell on it and devoured it before I could get a picture. I have now explained that you cannot do that to a food blogger. Which is pretty funny, because now the kids say, “Can we eat yet, or do you have to take a picture of it?”

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