Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

If you like chicken salad or egg salad than you will love these low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.

You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.

It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.

CLICK HERE FOR MORE FUN CHICKEN LUNCH IDEAS

Also, from time to time I would add eggs and sometimes I would skip including them.

The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.

Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.

It is just such a delicious and easy way to make lunch or even dinner.

My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.

That being said, I will probably slice some tomatoes and avocado the next time I serve these.

This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.

Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.

Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.

Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!

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Chicken and Egg Salad Lettuce Wraps

Yield: Serves 4

Prep Time: 10 minutes

Total Time: 10 minutes

Easy and tasty lunch or fun appetizers. Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

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Ingredients

• 1 1/2-2 cup pull apart rotisserie chicken breast
• 4 large boiled eggs, chopped
• 1 cup frozen peas, defrosted (optional)
• 2 kosher pickles, diced
• 2 tablespoons mayo
• 1 teaspoon yellow mustard
• 1/2 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• salt to taste
• 1 Butterhead lettuce

Instructions

1. Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
2. Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
3. Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
4. Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
5. Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
6. I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
7. Enjoy!

Notes

The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.

If you do not like peas, please omit or add corn or carrots.

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Easy and tasty fruit salad with citrus infused citrus maple dressing recipe.

There is nothing more refreshing during hot summer days than colorful and delightful fruit salad. I made this tasty fruit salad with citrus maple dressing, which gave this salad a nice taste lift.

Also, if you want to bring this to a potluck or any other gathering you can make this in 10 minutes from start to finish.

CLICK HERE FOR TASTY SALAD RECIPES

I am not a big fan of cold fruit. I am not sure why, but I actually liked it when I make this mixed fruit salad.

The sweetness of the fruit thoroughly blends together when it is coated with this amazingly delicious citrus maple dressing.

I am almost certain that you guys going to love this one because it is a keeper.

If you do not like maple syrup then use pure organic honey. I used sugar-free version but you may use any that you prefer.

My family always go bananas over this fruit salad. I do mix it up using different kinds of fruit. You may use whatever s in a season like luscious peaches, nectarines, plums or cherries.

If you try this recipe or any other recipe from my blog, please tag me @sandraseasycooking on Instagram and use hashtag #sandraseasycooking so I can find you and reshare your creations. Thank you for your continuous support!

Fruit Salad with Citrus-Maple Dressing

Yield: 8 Servings

Prep Time: 15 minutes

Total Time: 15 minutes

Easy and tasty fruit salad with citrus infused citrus maple dressing recipe.

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Ingredients

• 1 cup Blueberry
• 1 cup Strawberry, sliced
• 1 cup Grapes, seedless, sliced
• 1 medium size Pomegranate
• 1 smaller Pineapple, peeled and cubed
• 1 Mango pitted and cubed
• 2 Kiwi, sliced
• 5-6 Mint leaves
• Lemon Thyme, optional
• Citrus-Maple Dressing:
• Juice from 1 Ripe Lime + zest
• Juice from 1/2 Lemon + zest
• 1/8-1/4 cup Maple Syrup (or honey)

Instructions

1. Wash and prep all the fruit. You may keep everything in the fridge to keep the fruit cold. It will be easier to slice and it tastes better.
2. Mix everything for the dressing in the glass jar.
3. Once all the fruit is tossed together drizzle dressing a bit at the time and toss to coat.
4. Store in the airtight container, large glass jar or glass bowl, then place the container in the fridge.
5. I keep it in the fridge for up to 3 days.

Notes

You may use any any fruit that you prefer and more or less. I just added how much we added to our fruit salad but you can add more fruit especially if you omit. So, if you do not add Pomegranate please ad more grapes or strawberries or blueberries.

For the best taste keep in the fridge for up to 3 days.

I used Sugar Free Maple syrup to support my diet, you may use any that you prefer.

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I feel like everyone loves quick, easy and fun pasta recipes. So this fall-inspired Mediterranean Pasta Salad falls right into quick, and easy dishes.

We love this delicious DaVinci Pasta, you can really taste the quality with each bite you take.

I have decided to share my recent favorite pasta salad; Mediterranean Pasta Salad.

The combination of flavors just works so well together. Actually, I made this with two types of pasta just to show you that it looks amazing whatever shape you use.

It is beautiful with Ditalini and Bowties, so use whatever DaVinci® Pasta you can find.

Although I would totally use spaghetti, with perhaps sauce such as Chicken Alfredo or a simple Bolognese. I just made my mouth to water.

CLICK HERE FOR MORE TASTY PASTA SALADS

My husband, Nebs, who is not a salad fan at all, said that he can eat this particular pasta dish at least a couple of times a week. I am pretty happy when I hear praise like that.

It is lighter, meatless and filling at the same time. We have three teen kids still at home so pasta is a staple of my house.

There are so many dishes that we can make using pasta. You know how they say: “Pastabilities are endless.”

It leaves a family fully satisfied, no matter what you make. With that being said, the beauty of pasta salad is that you can use whatever you wish to use, or whatever is in season.

This is really one fantastic recipe for Labor Day, or even make it over Thanksgiving. Perhaps you can use roasted sweet potatoes and some celery or broccoli for that extra crunch.

I have been using DaVinci pasta for quite some time. It has a really fantastic taste, and on top of it, my family loves it too, which is always a huge plus.

Also, visit the DaVinci Facebook page for unique pasta recipes. It gives me so many meal ideas, and you enter their consumer promotions as well as show your Fun & Done ideas with the community.

Hey, it could be shared on their brand page. Make sure to tag DaVinci® on Social Media and of course, use the hashtags #pastabilities #funanddone #anythingispastable

If you try my Mediterranean Pasta Salad or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Simple instructions:

Discloser
I partnered with DaVinci® to bring you a fun and delicious recipe. This post is written in my own words, and the pictures, as well as the recipe, is done by me.

Mediterranean Pasta Salad

Yield: SERVES 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Tasty and easy meatless pasta salad.

Print

Ingredients

• 16 ounces dry pasta 1 pack DaVinci Ditalini Macaroni
• 1/2 cup Kalamata olives sliced or halved
• 1/2 cup Marinated Artichoke chopped
• 1 cup Roasted Butternut squash
• 4 ounces crumbled Feta cheese cubed
• 5 Radish thinly sliced
• 1/2 block Feta Cheese
• Dressing:
• 1 tablespoon Olive Oil Mayo
• 1 teaspoon Olive Oil
• 2 tablespoons Marinate from Artichokes
• 1 teaspoon dried Oregano
• Pinch of Red hot chili Pepper Optional

Instructions

1. Peel and cube Butternut squash. Drizzle with olive oil and roast at 375 F until tender, for about 30-40 minutes. Leftover butternut squash could be placed in the fridge or a freezer.
2. Cook pasta according to the package. Do not overcook it. When the pasta turns al dente, drain using a colander, then wash under cold water.
3. Meanwhile, prepare add-ons for the pasta salad; kalamata olives, marinated artichokes radishes, and feta cheese.
4. Combine ingredients for dressing by mixing together Olive oil Mayonnaise, reserved marinade from artichokes' jar, and oregano.
5. Put everything together and drizzle dressing on top. Lightly toss until all of the ingredients are evenly coated with the dressing.
6. Leftovers should be kept in the refrigerate.

Notes

You may use:

• Roasted sweet potatoes. Just cube them and drizzle with olive oil, then bake at 375 F until the sweet potato is tender.
• Cucumber instead of radish.
• There are no rules on how to put the pasta salad together.

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