The Start of the Summer Season

Last year around this time, I shared the Cool Chicken Pasta Salad, which is perfect for a warm day at the beach. This year, I wanted to share with you a sandwich perfect to help get you ready for the beach and that means eating a bit healthier.

The Lowfat Chicken Salad Sandwiches from Campbell’s Kitchen® are super easy to whip together before work and they travel nicely when on the go. As we get ready for the 2011 summer season, keep in mind that eating a healthy meal doesn’t mean you have to skimp on flavor. Experiment with the below recipe. Try substituting a little curry powder instead of onion powder or maybe kick up the spice with a dash of cayenne pepper.

Enjoy and remember to have fun with your food!

Lowfat Chicken Salad Sandwiches

From Campbell’s Kitchen®
Prep: 10 minutes
Makes: 2 sandwiches

1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
2 tablespoons chopped celery
3 tablespoons low fat or fat free mayonnaise
1/4 teaspoon onion powder
4 slices Pepperidge Farm® Farmhouse™ Soft Oatmeal Bread
4 tomato slices
2 lettuce leaves

1. Stir the chicken, celery, mayonnaise and onion powder in a small bowl. Divide the chicken mixture between 2 bread slices. Top with the tomato, lettuce and remaining bread slices.

Best, and until next time, Kaitlin!

Just a reminder, in case anyone forgot, I’m fortunate enough to work with Swanson Chicken, which is why I love to share all these delicious recipes, great tips and money saving offers on Entertaining Escapades!

Would you like Buffalo Chicken Dip with your penne pasta?

If you follow my blog, you know that Swanson has a Facebook page for our famous recipe, Buffalo Chicken Dip, aka BCD. The page is a fun place to share the recipe, host giveaways, conduct trivia contests and have fun conversations about sports, entertaining and just about anything related to BCD. A few weeks ago, I posted this question to our fans, which resulted in a lot of great, unique responses: Do you ever have Buffalo Chicken Dip leftover from your tailgate party? If so, what's your favorite tip for using leftover BCD?

Today, I wanted to share with you some of the best ways to use leftover Buffalo Chicken Dip – as supplied by the folks on Facebook. Not that we ever have any leftover after our parties, but should you ever have any, here are a few great tips:

- “Take Tortilla wraps, place a piece of iceberg lettuce in there and put the BCD on top of it and wrap it up like a burrito!” –From Patricia
- “Take two crescent rolls...unfold them onto a flat shallow baking pan...bake till brown, then spread BCD over the crust, add chopped onion, broccoli, cauliflower, or any veggie you want...” –From Gene
- “Won-ton wraps. Put a spoonful in the middle of a wan-ton shell fold it in half (to make a triangle, seal the edges) and the deep-fry. Delish!” –From Karle
- “Use tortilla scoops, add a spoon drop of Buffalo Chicken dip, and sprinkle with shredded cheese of your choice for an appetizer before dinner or an after school snack for kids.” –From Marianne
- “I like to put it over a nice bowl of penne pasta, it sounds strange but it is ohhhhh so good!” –From Brandon
- “I spread it on thick Italian bread, broil with cheese, and DEVOUR!!!” –From Kelly

What’s your favorite tip for using leftover Buffalo Chicken Dip?

Best, and until next time, Kaitlin!