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Lemony Chicken and Grape Salad

Kids, have an adult help you with this recipe.

If your kids don’t like herbs, simply omit them. To make this even quicker, use rotisserie or packaged chicken.

Prep Time: 6 Minutes
Cook Time: 4 Minutes 
Ready In: 10 Minutes
Yields: 2 servings

Kids, have an adult help you with this recipe.

Ingredients

Chicken:

• 1 pound skinless, boneless chicken breasts
• Juice and zest from one lemon
• 1 teaspoon chopped fresh thyme (optional)
• 1 garlic clove, minced
• 1 teaspoon ground black pepper
• ½ teaspoon salt

Yogurt dressing:

• ¾ cup plain yogurt
• 3 tablespoons mayonnaise
• ¼ cup finely diced celery
• ¼ cup finely diced green apple
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped parsley
• 1 tablespoon chopped basil
• ½ cup seedless red grapes, halved
• Pita bread

Instructions

1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into ½-inch cubes.
   
   
2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.
   
   
3. Cut pita in half and stuff with chicken salad. Serves six.

Used with permission. Recipe by James Boyce, "Relish Cooking with Kids," August 2006.
Visit www.relishmag.com for more.

Popcorn Brittle

Kids, have an adult help you with this recipe.

• 14 cups freshly popped popcorn (made from 1/2 cup popcorn kernels and 2 tablespoons canola oil)
• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon unsalted butter, plus additional for greasing
• 1 tablespoon unsulfured molasses
• 1 teaspoon vanilla extract
  

Instructions

1. Lightly butter two large (15 x 11-inch) baking sheets and a rubber spatula or wooden spoon.

2. Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Repeat with remaining popcorn.
   
   
3. Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissolves and mixture is simmering. Clip a candy thermometer to the inside of the pan and continue heating until temperature reaches 270F (about 10 to 15 minutes).
   
   
4. Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F.
   
   
5. Remove pan from heat; stir in crushed popcorn. Working quickly, pour mixture over prepared sheets. Using the buttered rubber spatula, press evenly to flatten. Cool to room temperature on a wire rack, and break into chunks.

Makes 1 pound. Serves 16.

Used with permission. Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "Spiffy Pop," October 2008. Visit www.relishmag.com for more.

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