where members get our lowest price, all the time. Over 30 years ago in Atlanta, Ga, Courtyard started a revolution in travel, with the first hotel created just for business travelers. Since then, business and travel have evolved and so have the needs of our guests. They want more from their hotel experience, and we’re delivering on that, with our lively social spaces and ways to just kick back and relax. Whatever your speed, our spaces have what you need, right where you need it. And now, with over 1,000 hotels in 42 countries, Courtyard is everywhere today’s traveler needs—or wants—to be. Make Room for a Little Fun.™Happy Mother’s Day to all of you moms out there! I hope you have a wonderful, relaxing day because it comes just once a year. Let everyone else make you breakfast, scratch your back and get you drinks and stuff :). I’m already using it on Saturday saying to my kids “it’s almost Mother’s Day so could you get me some snacks please.” My 5 year old did it.

She got me some cupcake flavored goldfish crackers and some water. Kids are the best, really! I’m so grateful to be a mom! Now if your kids are old enough maybe you could get them to make you some of this delicious chicken salad. Summer is practically here so that means you’ll need to be ready with plenty of chicken salad recipes, right? I love chicken salad for lunch on a hot summer day because it’s served cold, I also love it because it’s perfect for picnics and get togethers plus it’s something my whole family loves. Another thing about it is that always leaves me craving more with all the different flavors and textures. You get the nutty, crunchy goodness from the almonds, the creaminess of the dressing (which has a wonderful blend of sweet, salty and tangy), a juicy sweet bite from the grapes, and of course the delicious hearty flavor from the tender chicken breasts. This time around I decided to do an Almond Poppy Seed Chicken Salad and we had ours as sandwiches (actually I did one sandwich, one lettuce wrap.

Everyone else went with sandwiches). I served it on croissants but if you want to keep things healthy go the lettuce wrap or whole grain bread route. Try it soon, this stuff is delicious! I’m already thinking I need to make it again for lunch this week. Yield: About 5 - 6 servings Ingredients1 1/4 lbs boneless skinless chicken breasts, cooked, chilled and diced into small cubes*1 1/3 cups red grapes, halved3/4 cup small diced celery1/2 cup sliced almonds, toasted1/3 cup chopped green onions (green portion only)2/3 cup plain fat-free Greek yogurt (I used Fage for this since it has a thicker consistency)1/4 cup light mayonnaise2 Tbsp honey1 Tbsp red wine vinegar1 Tbsp poppy seeds1 tsp dijon mustard3/4 tsp salt, or to tasteDirectionsFor the dressing:Mix all dressing ingredients together in a medium bowl until well combined.For the salad:Add all chicken salad ingredients to a large mixing bowl or a salad bowl. Add dressing and toss to evenly coat. Serve within 1 - 2 hours for best results (it's still good for another day but the almonds soften a little and the grapes juices run into the dressing).*To cook the chicken, I lined a rimmed baking sheet with foil.

I pounded chicken to an even thickness and brushed both sides of the chicken lightly with olive oil and seasoned with salt and pepper and roasted in a preheated 425 degree oven until center registered 165 (this will take anywhere from 15 - 25 minutes depending on thickness of chicken breasts). Then let chill through in the fridge. Recipe by J. Ko The dressing is what makes this salad! wine and beer marketYou don't have to adhere to the list of salad ingredients: put in whatever strikes your fancy. top wine destinations 2015I usually grill up extra chicken breasts when we're having grilled chicken and use them to make up the salad for the next day.best wine bars for groups nyc Top Review by kelly.sullivanbest wine tours new zealand

you can do anything for the salad as long as you have this dressing ! I have used it on rice, shredded cabbage, on Vietnamese noodles...a definite winner. used Sirachi sauce and sesame oil as substitutes, and used rice wine vinegar instead of white wine vinegar.HomeRecipesSimply Ming Season 1Asian Pesto Chicken Salad Photo by Alan Richardson Asian Pesto Chicken Saladbest wine dinners nyc Episode 123: Asian Pestobest wine to get at target Important Message for Ziplist Users If ubiquity means anything, pasta salad with chicken ranks right up there in popularity with hamburgers and cole slaw on the American picnic table. But too often it can be bland or heavy. This spicy grilled-chicken version gives you all the satisfaction of everyday pasta salads and more. First, instead of the usual fusilli, it's made with orzo, whose small rice shapes coat beautifully.

Second, the salad's dairy free, so you can serve it at room temperature without worry. Finally, it goes together really quickly-good news when you want a delicious but unstressful party dish. Make this with warm or room-temperature chicken, as you prefer-and, for best texture, avoid tossing the ingredients together until the last minute. 2 tablespoons grapeseed or canola oil, if needed 1 1⁄2 cups uncooked orzo 4 boneless chicken breasts with skin Kosher salt and freshly ground black pepper to taste 1 1⁄4 cups Asian Pesto, plus additional for drizzling 1 pint cherry tomatoes, halved Juice of 2 lemons 1⁄2 pound baby spinach, washed and dried Prepare an outdoor grill, heat to hot, and spray the grid with nonstick cooking oil. Alternatively, heat a grill pan or heavy sauté pan over high heat, add the oil, and swirl to coat the pan. Bring a large saucepan of lightly salted water to a boil. Cook the orzo until just tender, about 10 minutes. Meanwhile, season the chicken on both sides with salt and pepper.

Grill the chicken, turning once, until the juices run clear when the meat is pierced with the tip of a paring knife, about 10 minutes. Alternatively, grill the breasts in a pan over medium-high heat, turning once, until cooked through, about 10 minutes. Cut the chicken with its skin into 1⁄4-inch-wide slices. Allow the chicken to come to room temperature if you prefer, or proceed with the warm chicken slices. In a large bowl, combine the chicken with 1 cup of the pesto, the orzo, and the tomatoes. Season with salt and pepper. In a medium bowl, combine the remaining 1⁄4 cup of pesto with the lemon juice, then toss with the spinach. Season with salt and pepper. Divide the spinach mixture among 4 plates. Mound the chicken salad on the spinach, drizzle with additional pesto, and serve. Related recipesMarc Forgione's Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton" Italian Sausage and Reggiano "Pan Pizza" Chicken Salad with Mangos and Toasted Cashews