Magazine Monday #80 and 101 Uses for a Roasted Chicken #27

I'm on a bit of a pizza kick lately, and as mentioned in the previous post, I'm trying to use up things in my freezer. I still have a bunch of that roasted chicken from a catering gig last month frozen, and so I decided to make pizza with it - again! - and use a new pizza dough recipe I came across in Food Network Magazine, a publication I really look forward to receiving each month.

Yesterday, in addition to making blueberry crumble, I made a chicken, red onion, kalamata olive, and mushroom pizza. It was delish!

The pizza dough recipe is here, and it came from the March 2011 issue of the magazine. I really liked this recipe. It made enough that I could divide it in three portions and put the other two in the freezer, and it was quite a light crust that bubbled up attractively when baked.

It's been a great weekend of food around here, that's for sure!

101 Uses for a Roast Chicken #26: Epic Chicken Sandwich!

So, I had a hormonally-induced hankering for a big-assed BBQ chicken sandwich. I also watched the Divers, Drive-ins & Dives marathon on Food Network over the weekend, and it had me salivating. Funny how one thing influences the other. I had a chicken carcass from one of my roast chicken dinners to turn into stock, and a couple of backs a relative gave me after a chicken dinner she made. I got a lot of great meat off these bones when I made up the stock on the weekend, and I wanted to do something different from the usual pot of soup. So, it was actually three events (hormones, Triple D, and stock-making) that induced this particular craving.

It's very simple: get a big giant bun. Grill some veggies (in this case, onions, peppers, and mushrooms), slice some havarti, and dig out your favourite BBQ sauce. After the veggies have done, put them on the bun and top with some havarti. Add some left-over roast chicken to the pan and heat through; add BBQ sauce. When everything is nice & hot, throw it on the bun & top with more havarti.

Sensational!

I served them with some homemade oven fries and this meal totally hit the spot!

101 Uses for a Roast Chicken #25: Pesto, Chicken, Goat's Cheese, and Onion Pizza

I've been on a pizza kick these days - probably due to hormones. I was very grateful today for a load of fresh basil from my AeroGarden, with which I made some lovely pesto. I used the crust from the last pizza I made and froze, and some of the leftover roast chicken I had from that pizza, too along with the pesto to make a super delicious pizza. The goat's cheese was a new product from President's Choice, a low fat version of the soft, unripened, famous chèvre. I really like it and can't really tell the difference between it and regular-fat goat's cheese.

I'm really loving my pizza stone for these pizzas; you can't beat it for crusts that are crispy on the outside and nice & tender on the inside.

101 Uses for a Roast Chicken #24: BBQ Chicken Pizza

Yeah, I know it's been forever since I've done an installment in this series. I haven't been on the ball, what can I say?

Recently, my relative, C, did a catering job and had so many leftovers she was giving them away to everyone she knew, and I was lucky enough to receive a bag of roasted chicken pieces. I put most of them in the freezer, which is a great boon to me. Tonight, I had a hankering for pizza, and since my friends Chris and Deb gave me a bunch of Tony Roma's BBQ sauce, I thought making a BBQ chicken pizza was the way to go.

I have no idea who Tony Roma is, but he has a restaurant chain named after him, and this chain also sells its own name-brand BBQ sauce. I used the hickory one, and it was quite tasty.

The crust I used was Giada de Laurentiis's pizza dough, which is now my go-to recipe. I cut it in half and froze the other half I didn't use tonight.

Otherwise, the pizza was very simple: a light smear of cream cheese went on the crust first, after I softened it in the microwave. After that, I chopped up two pieces of chicken and mixed them in the pizza sauce, then put that down on top of the cream cheese. Then I sauteed some red onion and on that went. Finally, I topped that with a bunch of low fat mozza.

The end result: ridiculicous! This is definitely a keeper combination! And my crust was awesome - probably the best result I've ever had. I think the pizza stone I baked it on helped with the crispy texture.

101 Uses for a Roast Chicken #23: Cream of Chicken & Caramelized Onion Soup

I don't know exactly what inspired this recipe, although I'd been seeing some great chicken soup recipes on other blogs, and I for some reason this combination came to me. For the stock, I used, of course, one of my many chicken carcasses. It's a really simple soup to put together.

Cream of Chicken & Caramelized Onion Soup

2 cups chicken stock, preferably homemade
1 cup chicken from a roasted chicken
1 cup half & half (10%) cream
2 tsp flour
1/2 tsp ground sage
4 onions, thinly sliced & caramelized (for easy directions, see this post)
salt & pepper to taste

Bring the stock to a boil & add the chicken & sage. Whisk together the flour and cream & add to the soup. Add the onions & season. Simmer until thickened. Serve.

This was...okay...I'm not sure how I feel about it now. I ate it all, for sure, but I'm not sure I'd make this again. It was kind of a strange combination. It definitely tasted better the next day when the flavours had a chance to mellow a bit. I don't know. I wasn't super stoked on it. What do you think of the idea?

101 Uses for a Roast Chicken #22: Chicken & Rice Soup

OK, you are going to be seeing quite a few soup recipes appearing in this series now because I have quite an impressive collection of chicken carcasses littering my freezer these days, and I need to use them up before I start becoming tempted to throw them away. Plus, I bought two more whole chickens in the States a couple of weeks back - sue me - they were 98 cents/lb!!!!! - so I really need to start utilizing this stuff. So, you might all get souped-out because, trust me, I know I will be.

I do enjoy chicken & rice soup, so this is what I decided to make with one of my carcasses the other day. And it was pretty good, I must say - way better than the canned crap.

Chicken, Rice, and Lemon Soup

1 litre chicken stock using a chicken carcass
1 cup chicken breast, chopped
1 onion, chopped
1 carrot, chopped
1/4 cup chopped cilantro
juice of 1/2 lemon
1/4 cup long grain rice (I used jasmine as that's what I have on hand)
freshly grated garlic, to taste
salt & pepper to taste

Bring stock to a boil, and onion & carrot. Add chicken, lemon & rice. Simmer until rice is tender. Season to taste. Add garlic & simmer a few minutes. Add cilantro last. Serve.
Seriously, it was that easy!

Cooking with Kylie & 101 Uses for a Roasted Chicken #21: Stock & Soup

First of all, a Coyo-NoWriMo update can be seen here. So far so good with the word count, but my back is feeling it sitting in my chair all day! I'm peeking in on your blogs, by the way, but not posting as many comments.

OK, now onto Kylie...

You all know of my love for whole chickens, right? And I believe I have lamented a few times that this leads to a build-up of chicken carcasses in my freezer. I refuse to throw these things away because you can do so much with them! And because I'm cheap!

So, I decided to make another Kylie recipe with one of my carcasses, as she has a chapter in Simple Chinese Cooking on different kinds of stock. She uses whole chickens in her stock, but since I have a surplus of carcasses hanging around, I thought I'd use one of them. And then, I decided upon a soup to make once the stock was done.

So, I made Kylie's Rich Chinese Stock on page 22 of Simple Chinese Cooking. As usual with stocks, I did it in my slow cooker and it turned out great! I added some stare anise as I had some courtesy Palidor's wonderful gift, and the house was filled with such a wonderful aroma.

Rich Chinese Chicken Stock (adapted by me from Kylie Kwong's recipe)

1 chicken carcass
2L cold water
2 star anise
5 spring onions, cut in half crosswise
1 medium red onion, roughly chopped
5 large slices ginger
5 cloves garlic, whole

Stick everything in crock pot & crank it to high for about 6 hours. After that, strain out all the solids & pick the meat off the carcass, reserving the meat for soup.

Notice there are no seasonings in here, just aromatics. I wondered about this, because when I make stock I always make sure to season it & adjust the seasonings as I need to. In this case, however, the seasonings are added when the soup is made, as you will see in the upcoming recipe. I can see why holding off would be an advantage; you get a more neutral -tasting stock that can be seasoned in a variety of ways when you go to make soup, making it more versatile. This stock was good & I'd make it again.

The soup I decided to make was the Chicken Noodle Soup from page 40 of the book. It calls for Hokkien noodles. Well, good luck trying to find those around here! LOGS sells fresh Udon noodles but they are very cost-prohibitive for me. There were also some fresh chow mein noodles, but I've tried using them for soup before and they didn't work so well. Over in the Asian section of LOGS (and it's a miracle there is a small Asian section as this is an Italian grocery store) there were some rice noodles, more chow mein noodles, an a selection of different Chinese egg noodles. These were decently priced, so I went with them. This would turn out to be a big mistake.

Chicken Noodle Soup (adapted by me from Kylie Kwong's recipe on page 40 of SCC)

3 stalks bok choy, chopped
3 bunches Chinese egg noodles
3 cups rich Chinese chicken stock
1 tbsp soy sauce
1 1/2 tsp grated fresh ginger
1 tsp oyster sauce
1/2 tsp white sugar
meat from chicken carcass, about 1 cup
1 tsp sesame oil
green onions, sliced, for garnish

In a medium pot, cook noodles according to package directions. Drain & set aside.

In a separate pot, bring stock to boil. Add soy sauce, oyster sauce, ginger, & sugar. Simmer gently for a minute or so. Add bok choy & chicken & cook about 2 minutes. Add noodles. Serve.

This soup was terrible! It's the first recipe of Kylie's I haven't liked. It was bland, for one thing; I needed to add a lot of soy sauce to the soup as I was eating it in order for it to be palatable. Also, the noodles were awful! My first clue was when I went to drain them, a terrible yellow slick of God knows what separated from the rest of the water, alarming me as I saw this all go into my sink. I don't think it was fat, though it was thick like that, and I don't think it was unnatural colouring in the noodles. But the noodles left in the pan after draining were a different colour than they were when I put them on to boil. This prompted me to take a very close look at the ingredients, which were also quite alarming! Check this out:
First of all: "lye water?" WTF is that? Second of all: MSG? Shit! I try to avoid the stuff like the plague.

I also love the third part of the instructions: "serve with meats, vegetables, or soys, if pleased."

But I wasn't pleased! These noodles, weird yellow slick and all, tasted terrible and had a heavy texture.

I am not sure what I'm going to do with the soup now. I hate throwing stuff out, but I just didn't like this at all. And I will never buy those noodles again.
Sigh...Oh well, onwards and upwards, right?

101 Uses for a Roast Chicken #21: Chicken & Pesto Pizza

Before I get to the main part of this post, I have something to say. I am going to be making my posts short & light for the coming while because I'm planning on doing my own version of NaNoWriMo next month; you can read about my amendments & reasoning behind them here. Obviously, I still have to eat, so I'll still be posting regularly, but my posts will be shorter than usual and I might be spending less time going around to visit you all. I'm trying to schedule as many posts to publish for me automatically as I can. So, if you don't hear from me as much, it's not that I don't love y'all! I just want to focus on this other goal for a month and see how it goes. Wish me luck!

OK...Onto today's topic...

I had a hankering for pizza the other day. I also had some leftover chicken from my spatchocking experience in the freezer, and I needed to find a way to use a decent chunk of my boring pesto. I've used pesto instead of pizza sauce before and it works really well. I got some naan from the grocery store, and I was set!

Super easy, super quick, really delicious!

Chicken & Pesto Pizza with Olives

1 piece of flat bread - naan, or pita, or whatever
pesto sauce
leftover chicken, cubed
1 slice of Black Forest ham, chopped
mozzarella cheese, shredded
pitted Kalamata olives

Assemble & bake until browned & bubbly.

Enjoy!

Magazine Monday # 52: Spatchcocked Chicken

The universe works in mysterious ways. I get my June issue of Canadian Living Magazine in the mail and it contains a feature on spatchcocked chicken. I get curious because, let's face it, the name is catchy. The page gets bookmarked but I'm too cheap to pay $2.29/lb (SALE price) at LOGS for a whole chicken, and I beg a family member - dear old Dad - for a trip to the States so I can refill my rapidly emptying pantry & meat collection with decently-priced US stuff. We make a date to go, and while this is going on and my anticipation of the shopping spree gets higher and higher, two foodbloggers I discover within days of each other feature posts on spatchcocked chicken (the first was Katherine Aucoin of Smoky Mountain Kitchen and her recipe is here; the other is Chris of Nibble Me This, and his recipe is here). Also, as the shopping date draws nearer, I get a cookbook to review in which there is also a recipe for spatchcocked chicken. These all add up to one thing: the universe is insisting I spatchcock a chicken!

So, on the big day, I get a whole chicken for $0.98/lb in the States a mind-boggling, ridiculously low price in my world, and on Saturday night, I got out my shears and my June 2009 issue of Canadian Living and spatchcocked away!

The Canadian Living definition of "spatchcocking" is this: "spatchcock, v., to split and flatten small poultry by removing the backbone and pressing on the breastbone."

The advantages, according the the article, are:

• Opening the bird decreases cooking time, which keeps the meat moist.
• Because of even exposure to heat, the thighs, legs, and breast cook more evenly than when cooking a whole bird

It also adds, "When grilling a spatchcocked bird, grill over indirect heat to prevent skin from burning."

Well, there was snow on them thar hills on Saturday, so I wasn't grilling anything outside.

Here are the instructions provided in the article:

1. Using sharp scissors, cut bird down each side of backbone and remove bone
2. Turn breast side up; press firmly on breastbone to flatten
3. Tuck wings behind back. If desired, insert criss-crossed metal or wooden skewers to keep bird flat
4. Grill or roast as desired

Well, surely this would be easy enough, right? Right? Well, no.

First of all, I'm not an expert on chicken anatomy, or any anatomy, and I had a hard time ascertaining which side of the chicken the backbone was located on. This was made more difficult than usual because the bird was so big and plump - not small and scrawny like the ones I'm used to getting up here at LOGS. It was really hard to tell the breast from the back - it was that meaty. I am not kidding. Eventually I figured it out - the neck gave it away. The neck, I know from looking at my own body, is attached to the back, not the front. Right? Right.

So, onto the spatchcocking. Now that I'd found the backbone, I had to cut it out. With my shears. It seemed simple enough - until I began cutting. The monstrous crunching of bone that resounded through my kitchen and the crunching I felt in my hand via the shears nearly killed me. I had to stop and settle myself down, I was so upset by the sound of the crunching in my ears. This was the most revolting thing I think I have ever done in the kitchen. I couldn't leave the chicken half spatchcocked, though; I had to persevere. Despite the fact that my stomach was turning and I felt like throwing up, I continued to cut away, through bone, making that horrible sound.
To me, there is nothing more disturbing than hearing bones break and snap - human, animal, dead animal - it's just gross and sickening.

And of course it didn't end there! No! I had to flip the chicken over and press down on the breastbone - breaking more bones and making more crunching noises as more bones snapped under my bare hands. It was pure torture.
I needed to rest after this - and I made up my mind as I rested that I would never spatchcock another chicken. What's the point? It almost put me off the chicken altogether and that's just counterproductive. A roasted chicken with body still relatively intact is just fine and dandy in my books. Crap on a cracker!

Anyway, I eventually made a paste out of these three ingredients...
...The Old Bay Seasoning I got in the USA, too, since I've never seen it up here. My good friend Pierce of Life in the Slow Lane at Squirrel Head Manor highly recommended OBS after she gave it rave reviews in a post she did after she was given a gift bag from the company itself. This stuff smelled heavenly, and it was fantastic on the chicken. Sorry for the crappy picture - I dug in before remembering to photograph!
I served the chicken with roasted potatoes, green beans, and some patty-pan squash from my garden (more on that in a future post).

Sometimes you have to do things just to learn you should avoid them. That is the moral of my spatchcocking tale.

101 Uses for a Roast Chicken #19: Chicken & Ramen Salad

My mom used to make this great salad with cabbage, ramen noodles, some kind of nut, and a few other things. Alas, I no longer have the recipe. And I for some reason have had this salad on my mind lately... So, I decided to make my own version using some roast chicken, veggies, and a dressing I whipped out of my you-know-what based on what I remember of my mom's recipe. Here's what I did.

Chicken & Ramen Salad

1 package ramen noodles,

1 cup roast chicken

1 can sliced water chestnuts

1/2 cup chopped red onion

1 cup carrots cut into matchsticks

1 can miniature corn, sliced lengthwise, then in half

For the dressing:

seasoning packet from the noodles

2 tbsp sunflower oil

1 tbsp sesame oil

1 tsp soy sace

1 tsp sugar

2 tsp rice vinegar

1. Break the noodles up into small-ish chunks & run under hot water for a few minutes. You want them soft, but still retaining a bit of crunch.

2. Combine salad ingredients in a bowl & toss.

3. To make dressing, whisk ingredients together. Add to ramen mixture & toss.

4. Enjoy!

It was very good! Not as good as my mom's, but still very good. Vary the veggies if you want - this is what I had in my pantry.

On another note, Dave of My Year on the Grill is having a giveaway! Go here for details on how to win a copy of Steve Raichlen's How to Grill.

Magazine Monday #48 & 101 Uses for a Roast Chicken #18: Lemon Basil Chicken

At the beginning of the summer, my good friend Pierce of Life in the Slow Lane at Squirrel Head Manor fame sent me & Juno some goodies and part of the packing material was the Feb/March 2009 issue of Taste of Home. My grandmother actually used to send me a subsciption to this magazine way back in the day, and I see it's improved considerably since then. There are quite a few recipes from this issue I intend on trying out.

This Monday, however, I present you with Lemon Basil Chicken. As you all know, I do love roasting chickens, which is why this post also qualifies as part of my 101 Uses for a Roast Chicken series in addition to being my weekly Magazine Monday contribution. Since I have some jaundiced basil languishing in my garden, I thought this was the perfect time to put some of it out of its misery (and mine - basil does not like me or my garden for some weird reason).

Lemon Basil Chicken

1 lemon

2 garlic cloves, divided (OK, I used way more than this)

1/4 cup minced fresh basil, divided

1 broiler/fryer chicken

2 tbsp butter, melted

salt & pepper

1. Zest whole lemon. Cut lemon in half and juice one half. Set aside the other half.

2. Slice one garlic clove. Place sliced garlic, 2 tbsp basil, and remaining lemon half in the chicken cavity.

3. Place chicken, breast side up, in roasting pan. Rub with reserved lemon juice. Mince remaining garlic & combine with butter & reserved lemon peel. Brush mixture over chicken. Sprinkle with salt, pepper, & remaining basil.

4. Roast until done. Let stand for 15 minutes before carving.

OK. Butter on top of a chicken? Um, this doesn't work for me - even though I was willing to give it a sporting chance. All it did was drip off into the drippings. It added nothing to the taste or texture or look of the chicken. So, I won't do that again. Otherwise, this was a nice easy dish and I love lemon, basil, and garlic together. This would have been just as nice without the butter part. So, a bit of a disappointing recipe, but a good learning experience.

Joining me this week with their magazine experiments:

Tia of Buttercream Barbie made this luscious Cinnamon Chocolate Twist bread from Canadian Living.

Kylie of Thin Crust, Deep Dish made Peanut Sesame Noodles and a Cucumber Salad from a couple of Gourmet back issues.

Pierce of Life in the Slow Lane at Squirrel Head Manor made yummy chicken marsala from an issue of Family Circle.

101 Uses for a Roast Chicken #17: Mexican Chicken Soup

OK, so it's been hot out and I haven't been cooking or baking much. So, what do I do? I make soup.

Yeah!

Well, actually, I have about 80 billion yellow beans growing in my garden and I wasn't sure what to do with them all, so it made sense to start making stuff to put them in, since steaming them and having them as a side dish is going to get boring really soon.

Throughout this series, I've made all kinds of soups: Thai, Indian, Italian...Mexican is just another ethnic cuisine that lends itself well to using up chicken carcasses (I just found another carcass in my freezer tonight, actually...What's next?) To be honest, I'm getting a bit souped-out, so I needed to be particularly creative this time.

And so the Mexican Chicken Soup was born last night just in time for dinner (for which I had no appetite when it came to eating it...damned these pills I take!).

This soup is so healthy it will make you sick!

Mexican Chicken Soup

4 - 6 cups chicken stock (I made homemade, of course, using this method)
1L home-canned tomatoes
2 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 chipotle pepper in adobo sauce, chopped
1 onion, diced
1 carrot chopped
a whole bunch of yellow beans, chopped
1 can black beans, rinsed & drained
1/2 cup barley
1 bunch cilantro chopped
a few squeezes of lime juice

Bring stock, tomatoes, spices, onion, chipotle & carrots to boil. Add barley & simmer until nearly done. Add yellow beans. Add black beans. Season to your taste - you might like way more heat than I do. When veggies are tender and the barley is done, add cilantro & lime. Serve.

This was really good, but like I said, I had no appetite once I sat down to eat. It's weird how that works for me. But, I have lots of leftovers, and I portioned most of them out in individual servings to freeze so I can enjoy this later on.

101 Uses for a Roast Chicken #16: Chicken & Biscuits

One of the consequences of roasting so many chickens is that I tend to accumulate a lot of chicken carcasses, and since I'm a little sick of chicken soup and coming up with new variants of chicken soup, I had to come up with some new and exciting way of using the carcasses up. When I went to my freezer last week, I had three carcasses sitting in there! That's a lot of carcasses!

Thankfully, the universe has a way of speaking to me indirectly at times. For one thing, I've seen several chicken pot pie recipes crop up in the posts of many of my regular food blogger pals. And then at work a couple of weeks ago, chicken pot pies were on the menu and I made the pastry for them. The wheels started turning...

So, I got out the carcasses and put them in my crock pot and made a stock with less water than normal. I also used fewer aromatics - just carrots, onions, garlic, and cilantro. I wound up with quite a bit of chicken meat and about 4 cups of stock. I had left over cream and whole milk from my hamburger buns, so I put that to good use.

Here's what I did, approximately.

3 cups chicken meat
2 cups chicken stock
1 lb mushrooms, sliced
1 green pepper diced
4 green onions, sliced
1 medium onion, diced
1/3 cup flour
1 cup cream
1 cup whole milk
2 tsp basil
1 tsp ground sage
salt & pepper to taste
garlic, crushed, to taste

Saute the veggies until soft & have released all liquid. Add stock and spices and bring to a simmer. Combine the milk & cream and add flour to make a slurry. Add slurry to the pot & simmer until thickened. Season. Allow to cool slightly. It will thicken further as it cools.

Now, I thought this was too liquidy for a pie filling so I opted for a biscuit topping instead. The biscuit recipe I used is here, as part of a recipe for a similar dish by Canadian Living's test kitchen. I my filling fit into a 9x13 pan, and this is how it turned out:

Pretty fracking great, IMO. I got lots of meals out of this and wound up freezing some of it, too. It was tasty and not as rich as some fillings I've had before - lighter but still creamy enough. I'd definitely make this again.

101 Uses for a Roast Chicken #15: Chicken & Olive Ravioli

This is the second dish I made on the weekend with the chicken I wrote about in yesterday's post. It's a variation on Giada de Laurentiis's Ravioli Caprese, which I blogged about here. I like this method of making the ravioli dough: it's easy, quick, and involves two whole ingredients - flour and water. Oh, I have a pasta maker and a ravioli press, but this is just as good. For the dough and for the directions on how to form the ravioli, follow the instructions in the original recipe here.

For the filling, the following is what I used. I put olives in because I had some kicking around from a dish I made a couple of weeks ago and I wanted to use them up.

Chicken & Olive Ravioli Filling

3/4 cup part-skim ricotta cheese
12 - 15 kalamata olives, pitted & finely chopped
1/2 cup finely chopped chicken from a roast chicken
2 tsp dried basil (or fresh)
1 egg
2 cloves of garlic, crushed or grated
1/4 cup grated Parmesan cheese

Combine all ingredients in a small bowl. Fill ravioli as directed in the recipe.

I served this with some left over sauce from my Eggs in Purgatory meal. It was really good ravioli, and made enough for three meals. I put the left over ravioli in the freezer for future meals.

Bon appetit!

101 Uses for a Roast Chicken #14: Mexican Chicken & Potato Salad

I roasted a chicken over the weekend - a chicken I got cross-border shopping the week before that cost me 88 cents/lb. The whole chicken cost about $3.50. This is ridiculous: I get all happy & decadent-feeling when whole chickens go on sale for $1.99/lb at my local overpriced grocery store, but this doesn't happen as often as it used to. In fact, when I see them on sale now, they're more like $2.29/lb. This chicken also tasted better than it's Canadian counterpart, was bigger overall, and roasted to a lovely golden colour.

Can you blame me for going to the States? Really? Can you?

Anyway, this week you're getting two whole 101 Uses for a Roast Chicken posts because I made two things with this chicken. This potato salad is one of them.

I know it's not exactly the season for potato salad, but, honestly, is it ever not the season for potato salad? I say no!

Mexican Chicken & Potato Salad

1 lb nugget potatoes, cut into uniform size for even cooking
2 cups chicken taken from a roast chicken
3 green onions, sliced
1/2 bunch cilantro, chopped
1/3 cup low-fat mayo
1/3 cup low fat sour cream
1 tbsp (or to taste) taco or fajita seasoning mix

1. Boil the potatoes in some salted water until they are fork-tender. Drain and soak in cold water until cold.

2. Meanwhile, dice up the chicken and put in a large bowl. Add the onions and cilantro. Combine the mayo, sour cream, and seasoning mix in a small bowl.

3. When the potatoes are cold, dice them up into bite-sized cubes. Add to the chicken. Add the dressing and combine all ingredients.

Enjoy!