Betty Crocker’s kitchen, that is! 😀
After a whirlwind of a day, the Yoplait peeps STILL had more fun in store for Katie, Brianne, and me…not only did we get to play around with the new Greek yogurt flavors in the Betty Crocker test kitchen, but we also got to spend time with the photographers on site which and learn a bit about what goes on behind the scenes of all those drool-worthy pictures you see in cookbooks and magazines!
Inspired by all the new yogurt flavors, the three of us donned our red aprons and set to work…mixing, chopping, spreading, and plating!
Of course, before finishing, there was some SERIOUS time spent contemplating how to fit an entire shelf of plates in my suitcase selecting just the right dish for my recipe. 😉
Next it was time to make it pretty for the camera!
And THEN my Pineapple Pepper Chicken Salad became a STARRRRRR! 😀
The other girls went sweet with Brianne’s Chocolate Peanut Butter Fro-yo Bars and Katie’s gluten-free Tangerine Carrot Muffins.
Then it was time for taste testing…
#yum!
So, anyone out there curious as to what’s in my FAMOUS chicken salad? Oh come on, you didn’t expect me to leave you hanging, did you? Especially after allowing me an entire week to wax poetic about my trip? And ESPECIALLY since this is like the
PERFECT SUMMER RECIPE?!
You’ll LOVE it…the sweet of the pineapple…the crunch of the peppers…the tang of the fresh ginger…and if you don’t have access to a flavored yogurt, just use plain and stir in a bit of honey and some chopped fresh pineapple!
Pineapple Pepper Chicken Salad
By:Â
Prep Time: 15 minutes*
Cook Time: N/A
Keywords: entrée salad gluten-free greek yogurt chicken breast summer
Ingredients (Serves 2)
- 1 1/2 cups cooked chicken, cubed
- 1 6 oz container pineapple-flavored yogurt
- 1/2 red bell pepper, chopped
- 1/2 jalapeno pepper, diced
- 1/3 cup diced red onion
- 1 Tablespoon grated fresh ginger
- 1/4 cup chopped fresh cilantro, plus more for garnish
- salt and pepper to taste
Instructions
1. Combine all ingredients in a medium-sized bowl.
2. Garnish with more cilantro.
3. Serve stuffed in bell pepper halves, over salad greens, or enjoy as a wrap!
*Note: While not absolutely necessary, I will say that after an hour in the fridge (while skipping up and down aisles of prop closet shelves), the flavors have a better chance to come together!Â
Big thanks to Joe (the awesome guy in the bottom left pic up top) for snapping some of the BEST action shots during our kitchen time AND for sharing them with us!
What would YOU have made in the Betty Crocker Kitchen…while surrounded by a full camera crew, kitchen assistants, and an itchy mic taped to your boob?
Hmm, TMI? Nahhhh! 😉
