Sassy Chicken Salad Recipe From Redpack Tomatoes 0

Salads make wonderful meals especially during hot weather days. Here’s a recipe for a sassy chicken salad courtesy of Redpack Tomatoes. It brings together tomatoes, grapes, chicken, celery, and toasted pecans to form refreshing meal. Make a chicken salad sandwich or nix the bread and simply serve it over a bed of greens.


Sassy Chicken Salad from Redpack Tomatoes
Ingredients (6 servings):

  • 1 (10 ounce) can Red Gold Diced Tomatoes & Green Chilies, drained
  • 1/2 cup light mayonnaise
  • 1 tbsp honey
  • 2 cups cooked chicken breast, cut into chunks
  • 1 cup thinly sliced celery
  • 1 cup grapes, halved
  • 1/3 cup chopped toasted pecans


  1. In a medium bowl, combine tomatoes, mayonnaise and honey. Stir in chicken, celery, grapes and pecans.
  2. Cover and chill, until ready to serve.

Redpack Tomatoes has many more easy salad recipes to share as part of their “Toss in the Flavor Promotion,” now through June 10th. Recipes feature their tomatoes along with seasonal fruits and vegetables. As a part of the promotion, they are hosting a sweepstakes on their Facebook page for a picnic gift basket filled with all things to help you put together your favorite summer salads.

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Chocolate Carrot Truffles Recipe 0

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

Chocolate Carrot Truffles

Ingredients (12 pieces):
  • 1/2 cup shredded carrots, set some aside for garnish
  • 1/2 cup shredded coconut, set some aside for garnish
  • 1/4 cup roasted, unsalted almonds
  • 1/4 cup roasted, unsalted cashews
  • 1 tablespoon peanut butter, or nut butter of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • salt


  1. Line a standard size sheet pan with parchment and set aside.
  2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
  3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
  4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
  5. Chill in the freezer for 15 minutes.