Creamy Chicken Salad Pinwheels
Well, it’s here. Another school year is about to start and although we’ve been promoting a book that is all about preparing to face the school year without the fear of losing your mind and a new digital series that focuses on grown up lunches… can I confess that I’m a little nervous? I’ve got the long weekend to take my own advice and smarten up my pantry, update some lunch gear and get a few things in the freezer. How did this summer go so fast?!
I did take some time this summer to test some new recipes that I’m excited to share with you (and Laura did, too, so you’ll have lots of new things coming your way!). In honour of the back-to-school season, let’s start with this one. You could put this yummy, satisfying chicken salad in a regular sandwich or stuff it into a pita and it would be great. But I like the idea of switching things up a bit by creating pinwheels. It feels more fun and really shows off all the texture going on in this salad. The chicken and black beans are going to deliver protein and fibre and the avocado and corn give great contrasting textures. It also tastes great straight out of the bowl, heaped on a spoon, but that’s a story for another day…
Will you let us know how those first few days go? I love seeing all the back-to-school pictures people are sharing and look forward to being absolutely swimming in them next week. Good luck to you, brave parents, know that we’re with you!
photo by Ashely van der Laan
Ingredients
- 2 1/2 cups cooked chicken breasts (450 grams raw)
- 1 cup corn
- 1 cup rinsed canned black beans
- 1/2 avocado
- 1/3 cup Greek yogurt
- 1/4 cup cilantro
- salt and pepper to taste
- 4 or 5 large tortillas
Method
If you're starting with raw chicken breasts, poach it in a couple of inches of simmering water for about 10 minutes. Slice into it to check that it's cooked through. If you're using leftovers or rotisserie chicken, cut into 1-inch cubes.
In a large bowl, mash up your avocado, then add the rest of your ingredients and combine well. Taste and check seasoning.
Lay out your tortilla on a work surface. Scoop about a 1/2 cup of chicken salad onto your tortilla and then spread it out evenly right to the edge. Roll the tortilla snugly. Use a serrated knife to slice the tortilla rolls into pinwheels. This will be easier to do if you chill the rolls first.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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