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- All right, hey, everybody.
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I've got with me Aunt Peggy and Father John Lyons,
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and Ed, of course, is behind the camera,
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and then Theresa is here
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and we are making some wonderful dishes here
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and this one is my recipe.
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This was from mama's table to mine.
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I had one book that went to number one
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on the New York Times bestseller list
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and it was when I was doing a show called,
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"Not My Mama's Meals."
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"From Mama's Table to Mine" was the book,
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and it was chock full of really good,
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really just simple, honest recipes,
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and this one is no different.
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There's nothing here that's gonna blow your hair back,
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but it's few ingredients,
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it's low in fat and calories,
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and it's really simple to put it together,
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and it's got really good, real protein in it.
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It's gonna be a salsa chicken salad.
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So, as you can see in front of me, I've got a jar of salsa.
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This is not sour cream, this is Greek yogurt, okay?
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Cheddar cheese and this is a magic ingredient right here.
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This is a buttermilk dressing mix, the powder mix,
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and it's something that you can use, or I do use,
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whenever I'm doing a crockpot roast or something like that,
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I always put a package on top of my roast with onions
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and butter and stuff like that,
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but anyhow, it adds a lot of pop and flavor.
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So, I started out with, I think this was five,
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I've been cutting chicken for quite a while here.
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I think this was five or six,
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probably eight-ounce chicken breasts,
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nice and thick chicken breast.
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Now, this'll be however you'd like to prepare them,
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so you can get however you would like to prepare them.
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I do a lot of stuff in the air fryer.
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These are simply seasoned with a,
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Theresa, you did these in the air fryer earlier,
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and what is it, salt and pepper
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or did you do some sort of an herb?
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- [Thersa] Just a house seasoning.
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- Just a house seasoning on 'em.
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But, if you wanted to get fancy
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and do like a fish sauce with honey and toasted almond,
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you could do whatever you like.
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The seasoning of the chicken breast and the cooking process
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is not the important part here.
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The important part is that this is a really simple,
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easily put together sort of dump and stir dish
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that everybody's gonna like
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and when you see the presentation of it,
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it's gonna be really light, but it's gonna be satisfying.
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So, it's gonna be, well, I'm not gonna give it away yet.
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We'll go ahead and cut up our chicken breast.
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So, I'm not exactly dicing it,
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I'm just cutting it into sort of rustic chunk,
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but, you know, chunks here,
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and trying to keep 'em somewhat similar in size.
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I'm going to start with my Greek yogurt.
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This is a pint of Greek yogurt,
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which I use a lot at my house
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and for a long time I've been touting the benefits
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of Greek yogurt and how much I like it
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and the reason that I like it so much
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is because I love sour cream.
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Because I grew up with sour cream in our house.
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We ate it on baked potatoes, we ate it on,
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gosh, anything we could put it on.
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I mean, from nachos to tacos to some salads.
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Yeah, sour cream was just a staple in our house
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and I like it, but I've replaced it with Greek yogurt.
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My children don't know any differently yet.
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If you add a little salt to it,
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you can make it sour cream-like
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but but an added benefit.
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- Beef stroganoff. - Beef stroganoff.
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Well, yeah, yeah, now you're talking.
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Who are you? Paula Deen or something?
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(Paula Deen laughing) - No.
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- But, you also have the benefit
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of having the Greek yogurt in your refrigerator
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and if you like fruits and fruit salads
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and things like that, I will often just cut up fresh fruit
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and just a big bowl of Greek yogurt
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with a little honey or whatever it may be
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and just toss it together with some like chopped walnuts
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or something like that
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and it makes for a really hearty little stack.
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Plus you get, you know, you can get them with cultures,
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there's a lot of protein,
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you can get 'em with a lot of fat,
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a little fat, however you like it.
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So, anyhow, Greek yogurt,
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to me is a little bit more versatile.
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This is a kind of a magic ingredient, I love it,
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and that is the, well, I think I already talked about that,
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but it's a buttermilk dressing powder.
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I'm gonna add that to the Greek yogurt,
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get it mixed in nicely
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and we will add our salsa.
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So, your salsa choice is gonna be, you know, your choice,
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if you like hot and spicy,
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or if your family does, then have at it.
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I would go with a more mild, for me, salsa.
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And you can see that's already beginning into,
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you're changing your mind.
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See, you were thinking,
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you were thinking, "I don't like this,
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"this is not gonna be good."
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Yeah, but you're changing your mind now
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because you see what this looks like.
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That Greek yogurt is gonna be lent a big hand.
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Now if you wanted to add some Chipotle peppers or gosh,
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I mean, anything, then you certainly could.
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But we're gonna go right by my recipe because it's a winner.
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So, we'll get those two things mixed together.
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So, this is gonna thicken it up.
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You see, it looks a little thin right now,
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but we're gonna thicken it up
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and gosh, this is one of my favorite things.
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They add almost no flavor,
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but that wonderful little crunch
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that it's hard to put your finger on sometimes.
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It's like, "What is that?"
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It's a water chestnut and they're really, really great
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and they add to this recipe quite a lot.
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Needs a little bit of salt.
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Greek yogurt is really good,
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but it's kind of a blank palette.
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Greek yogurt, salsa, water chestnuts,
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a little salt and pepper,
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a packet of dry ranch dressing,
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my chicken breasts and it looks really nice.
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I'm gonna wash my hands, I'm gonna get some lettuce
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and we are going to, to finish this recipe out.
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So, we'll take one quick break and be right back.
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So, our salsa chicken salad,
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I let it sit in the refrigerator for about 30 minutes
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to sort of cool and come together
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and we're making lettuce wraps.
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I like to do, you know what,
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for a little while I was doing my burgers like this too.
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I would make hamburgers and I would make the buns lettuce,
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just trying to be inventive.
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And, gosh, I really liked it.
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So, anyhow, just a really simple lettuce boat.
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We'll make sure the boat is full
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and look how nice that looks.
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Now if you wanted to put a little,
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no, I wouldn't add anything to that at all,
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what am I talking about?
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Eddie was just saying this would be good on like nachos.
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If you were to dice the chicken a little finer,
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you could put it on nachos.
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And I thought, "Ooo, that's a good idea."
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So, voila, lettuce wraps.
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So, you got a lot of protein, nice and light.
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Few ingredients and a lot of greenery.
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You may clap. (laughing)
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Everybody's ignoring me.
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They look very, very good
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and I think, thank you Father John
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and thank you Aunt Peggy
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and I think they're gonna be quite tasty
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and I think my guests are ready to eat.
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So, until next time, bon appetit.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
