6 (8- to 10-inch) flour tortilla or sandwich wraps
In large bowl, whisk yogurt, mayonnaise, honey, lemon juice, salt and pepper; fold in chicken, grapes, celery, onion and walnuts. Cover and refrigerate at least 2 hours or up to 1 day. Makes about 5 cups.
Place about ¾ cup chicken salad in center of each tortilla; fold sides of tortilla over filling, then roll from bottom up to enclose filling.
Dip into this creamy and incredibly quick corn dip. This is perfect for any occasion and you are very likely to have all of these ingredients on hand and ready to go. To stock up on these great ingredients, visit our weekly ad.
2 cans Food Club® Whole Kernel Corn
1 jalapeno, diced
3 tbs. Food Club ® Mayonnaise
2 tbs. cotija cheese, crumbled
1/4 bunch cilantro, chopped
1/4 tsp. chili powder
1 lime, juiced
In a large bowl,, mix corn, jalapeno, mayonnaise, cilantro, and lime juice. Top with cotija and chili powder and enjoy!
Mix up your average tomato soup with the perfect blend of spices, a dash of basil, and a splash of cream. The best part? This entire soup is made with canned tomatoes.
2 tbs. olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 cups Food Club® chicken broth
2 cans Food Club® chunky tomatoes
1/3 cup fresh basil, chopped
Salt and pepper to taste
1/4 cup half and half
Heat oil in large stock pot over medium heat. Add onions and simmer for 3-5 minutes until translucent. Add garlic and cook for 1 minute.
Once garlic is fragrant, add tomatoes and chicken broth. Simmer for 15-20 minutes and add in basil and salt and pepper. Remove from heat and stir in half and half. Enjoy on its own or will grilled cheese.