Pineapple Chicken Salad Lettuce Wraps {Recipe}

This post is sponsored by Yoplait.

Prep Time: 15 Minutes
Start to Finish: 15 Minutes


  • 1 container (6 oz) Yoplait® Fruitful™ pineapple yogurt (get a coupon here)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chopped cooked chicken
  • 1/4 cup shredded carrot
  • 2 tablespoons sliced green onion (2 medium)
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped celery
  • 6 leaves Bibb lettuce


  • 1. In medium bowl, mix yogurt, salt and pepper. Stir in all remaining ingredients except lettuce until combined.
  • 2. Divide chicken mixture evenly among lettuce leaves (about 1/3 cup per leaf). Serve immediately.

Recipe and image are courtesy of Yoplait.

Southern-Style Drumsticks {Recipe}

This “fried” chicken has been rehabbed by coating the chicken in flour and spices before baking it in the oven. The secret to creating the perfect skin is to place the coated legs in the refrigerator so that they dry out a little before baking—the skin crisps up in the oven once the moisture has evaporated from its surface. This recipe is perfect for a family friendly dinner.



Cook Time 30 min
Prep Time 60 min
Yields 4 serv.



  • 1 cup cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 skin-on chicken drumsticks
  • 1 tablespoon vegetable oil
  • 1 Hot sauce, for serving


  • To make the chicken, in a large resealable plastic bag add the flour, baking powder, garlic and onion powders, paprika, salt, and pepper. Seal the bag and shake it to mix the dry ingredients well.
  • Add the drumsticks to the bag, seal again, and toss for about 1 minute to coat.
  • Set a wire rack insert inside a roasting pan. Remove the drumsticks from the bag, shaking off any excess flour. Arrange them on the baking rack and put them in the fridge for at least 45 minutes, uncovered, to dry out. (You can do this the night before.)
  • Remove the chicken from the fridge and let it come to room temperature for about 15 minutes. Meanwhile, preheat the oven to 400˚F.
  • Drizzle 1 teaspoon of the oil evenly over the top of the chicken legs and place them, still on the rack, in the oven. Bake for about 30 minutes. Using tongs, flip the chicken over and drizzle the remaining 1. teaspoons of oil evenly all over them. Bake for another 20 to 25 minutes, until deep golden brown and crispy.


Calories 335
Saturated Fat 4g
Sodium 510mg
Dietary Fiber 1g
Total Fat 16g
Cholesterol 118mg
Protein 30g
Calories 335

(Image and recipe courtesy of

Unfried Chicken with Spicy Slaw {Recipe}

Who doesn’t love chicken? While chicken alone adds nutrition to any meal, ingredients such as breadcrumbs and unhealthy cooking techniques such as deep-frying add unwanted fat and calories to your meal! Check out this chicken recipe from that is sure to keep your meal healthy and wow the whole family’s taste buds: Unfried Chicken with Spicy Slaw, a yummy dish that features skinless chicken breasts coated in healthy egg whites, rolled in cornmeal, and pan-seared on the stovetop.

Cook Time 15 min
Prep Time 30 min
Yields 6 serv.



  • 1 Nonstick cooking spray
  • 1 cup whole wheat flour
  • 4 large egg whites
  • 1 cup cornmeal, such as Bob’s Red Mill whole grain
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons Finely grated zest of 1 lemon
  • 1 teaspoon granulated garlic
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 6 skinless, boneless chicken breast halves (about 4 ounces each)
  • 2 tablespoons vegetable oil
  • 1 cup light mayonnaise, such as Hellmann’s/Best Foods
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons hot sauce, such as Frank’s RedHot
  • 1 teaspoon Creole mustard, such as Zatarain’s
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • 1 cup sweet corn kernels, either fresh or frozen and thawed
  • 1 small red onion, chopped
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper


1.       To prepare the chicken, preheat the oven to 350˚F. Coat a large baking pan with nonstick spray. Set aside.

2.       Prepare a breading station: First, put the flour on a large plate. Pour the egg whites into a wide, shallow bowl and whisk until foamy. On a separate plate, combine the cornmeal, parsley, lemon zest, granulated garlic, salt, and pepper. Mix with a fork.

3.       Put the chicken in between two pieces of wax paper or plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the chicken until 1-inch thick.

4.       Working with one piece at a time, dredge the chicken in the flour, shaking off the excess; dip in the egg white; then dredge in the cornmeal mixture to coat both sides. Set the breaded chicken on a side platter.

5.       Place a cast-iron skillet over medium heat and coat with the oil. When the oil is hot, add two pieces of the chicken; cook until browned on both sides, turning once, 3 to 5 minutes total. Remove the chicken from the skillet and set on the prepared baking pan. Repeat with the remaining chicken. Transfer the baking pan to the oven and bake until cooked through, about 15 minutes. (Chef Tip: Deep-frying meat adds a tremendous amount of calories and fat. Most often, the taste and texture can be replicated by pan-frying and finishing the meat in the oven. A cast-iron skillet is a great tool for this technique, because cast iron distributes heat evenly and can go from stovetop to oven–and even to table–effortlessly.)

6.       To prepare the slaw, in a small bowl mix the mayonnaise, vinegar, hot sauce, and mustard. Stir to blend the ingredients together. In a mixing bowl, combine the green and red cabbage, carrot, corn, and onion. Pour the mayonnaise dressing over the slaw and toss well to coat. Season with salt and pepper.

7.       To serve, slice the chicken and divide among six plates. Serve with the slaw on the side.


Chicken and Sun-Dried Tomato Orzo {Recipe}


  • 8 ounces orzo (rosamarina) – preferably whole-wheat
  • 1 cup water
  • 1/2 cup tomato(es), sun-dried – (not oil-packed), chopped, divided
  • 1 medium tomato(es), plum – diced
  • 1 clove(s) garlic – peeled
  • 3 teaspoons marjoram, fresh – chopped, divided
  • 1 tablespoon vinegar, red wine
  • 1 2/3 tablespoons oil, olive, extra virgin – divided
  • 4 piece(s) chicken, breast, boneless, skinless – (1-1 1/4 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, black ground
  • 9 ounces artichoke hearts, frozen – thawed
  • 1/2 cup cheese, Romano – finely shredded, divided



·         Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.

·         Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.

·         Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.

·         Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.

·         Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

(Disclosure: The above recipe and image are courtesy of No compensation was received.)