{Lemon Tarragon Pasta Salad}

One of my favorite places to eat in Utah is Plates and Palates in Bountiful. Everything is so fresh and delicious. This is the salad I order Every. Single. Time I eat there. I was so excited I found the recipe, and it was a big hit at our family Easter party.

1 (16 ounce) box of bowtie noodles
2-3 C red grapes
1 C celery, thinly sliced
1/2 C sliced almonds
1/3 C green onions, chopped
2 C rotisserie chicken
1 1/4 C mayonnaise (not light)
1/2 tsp onion powder
2 lemons juiced and zested
1/2 tsp salt
2 Tb fresh tarragon, minced (Make sure to use fresh and not dried)
1 Tb sugar
2 Tb honey


 Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.

Into a large bowl, place the drained pasta, 2-3 C red grapes, 1 C thinly sliced celery, 1/2 C sliced almonds, 1/3 C chopped green onions and 2 C rotisserie chicken.

To make the dressing grab some fresh tarragon. Don’t be tempted to use dry tarragon, this recipe is really best with fresh.This is what it looks like out of the package. It has an amazing smell and flavor!

Chop 2-3 Tb of the tarragon and place it in a small mixing bowl, or large glass measuring cup.

Add the zest and juice of two medium sized lemons. Add 1 1/4 C mayonnaise (not light), 1/2 tsp onion powder, 1/2 tsp salt, 1 Tb sugar

and 2 Tb honey. Stir it well to combine. Give it a taste and add a bit more sugar if needed. (Depending on the size of your lemons you might need a bit more sugar).

Add half of the dressing to the salad and stir to combine. Cover the salad and dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving. Give it a nice stir, making sure everything is well incorporated. Add a few fresh tarragon leaves for garnish if you so choose.

Serve and enjoy!

Recipe adapted by: Jamie Cooks It Up


{Slow Cooker Honey Barbecue Chicken Sandwich}

This is a great weeknight meal when you are too busy to prepare much. These turned out wonderful and if you want it extra fancy and yummy make some coleslaw to go on top of your sandwich meat 🙂
3-4 boneless skinless chicken breasts (thawed or frozen)
1 (18oz) bottle of honey bbq sauce (I used Sweet Baby Ray’s)
1/2 cup italian salad dressing
1/4 cup brown sugar
2 Tbs worcestershire sauce

Place chicken in the crock pot. In a bowl combine all the other and ingredients and mix well, pour over the chicken and cover with a lid. Cook on high for 3-4 hours or on low for 6-8 hours. Once the chicken is done, shred with 2 forks and mix into the sauce to serve on your rolls.

Recipe Source: Uncommon Designs via Pinterest

{Crock Pot Chicken Barbecue}

This is a really simple recipe and can be used a lot of different ways. I usually serve this over rice, but it is really good to make for sandwiches too. You could also use it in a salad. Really anyway you want. 🙂

6 boneless, skinless chicken breasts
1 12 ounce bottle of barbecue sauce
1/2 cup of italian salad dressing (I use zesty Italian)
1/4 cup brown sugar
2 Tbs worcestershire sauce

I put the chicken breasts in the crock pot frozen. Then I mix up the barbecue sauce, Italian dressing, brown sugar and worcestershire sauce in a bowl and pour over chicken. Cover and cook on low 6 hours.