Hello! Welcome to Keeping Up with the Joneses. Thanks for stopping by! We're a young couple living in the East Arkansas/Memphis area otherwise known as The Delta, with a love for family, friends, faith and food.

We believe that some of the best memories are created at home around the dinner table, and when entertaining those you love. This little blog is where I share recipes, wine, our home and our life. Enjoy! -Kendall

What You'll Find:

I love to try new recipes. In fact, I rarely make the same thing twice. I'm a bona-fide cookbook collector, Pinterest addict and magazine aficionado. On the blog, you'll see what I've got cooking.

I love wine, y'all, so from time to time I feature bottles I've loved. Crafts and decorating our little house are passions of mine, so you may see some of that. Thanks for stopping by!

Sweet Corn, Bacon and Scallion Greek Yogurt Chicken Salad

Posted by Kendall Jones Tags:
I am loving this chicken salad, y'all. It's not your average chick + celery combo... and I love that. Sweet corn is at its peak right now, so when I found myself with 6 ears of it, I had to figure out something. I recalled this recipe from How Sweet Eats in my Pinterest stash and quickly made a double batch.

 I am now obsessed.

 I took some to work with me today and in an attempt to save on the carbs, I sliced an avocado in half and stuffed it with this deliciousness. As I was preparing this, one of my coworkers started talking about a local restaurant's stuffed avocado with crab that was served warm. It inspired me to slide these into our toaster oven and get them a little warm and crispy. 
Good idea. Very good idea. Kendall like. Kendall will eat again tomorrow. And probably the next day.

 And so should you.
photo

 Sweet Corn, Bacon and Scallion Greek Yogurt Chicken Salad
click here for printer-friendly version

 Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded (I used a whole rotisserie from Costco, so I increased all of the other ingredients as a result)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2/3 cup plain greek yogurt
4 tablespoons mayonnaise
1 1/2 tablespoons dijon mustard
1 cup cooked sweet corn kernels (I boiled mine in water with a bit of salt)
4 bacon slices, fried and crumbled (I used applewood smoked bacon and baked it in the oven)
4 green onions, sliced
2 tablespoons chives

 Add shredded chicken to a large bowl and season with salt, pepper and paprika. Add yogurt, mayo and mustard, tossing well to coat, then fold in the corn, bacon, chives green onions. Taste and season with more salt and pepper if desired.



 Thanks again How Sweet, for another favorite recipe at our house!


PS - Two posts in a row!? I'm making a comeback!

1 responses. Leave a Comment!:

Lauren Phelps said...

That looks so yummy!! Your friend must be talking about Local. You HAVE to try their avocado.

June 11, 2013 at 9:58 AM

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