Seafood Salad

This seafood salad is so quick and easy to put together!  It’s cool, refreshing and you’ll be able to spend more time enjoying it than you’ll spend putting it together.

I’m kinda picky when it comes to texture for this salad and, although a food processor comes in handy, I prefer to use a pastry blender to chop the imitation crab meat.  This lets me have a little more control over the texture and consistency of this yummy salad.  Enjoy!! 🙂



149 cal


3 g


23 g


9 g
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Seafood Salad

15 minPrep Time

15 minTotal Time

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12 oz. pkg imitation crab meat, coursely chopped
1 c mayonnaise
10 oz. pkg small salad shrimp
1 tsp dill weed
1 medium bell pepper, diced
½ tsp garlic powder
5 green onions, sliced (include greens)
¼ tsp black pepper
2 tsp ranch dressing mix
1 tsp confectioner’s sugar


  1. In large bowl, mix all ingredients together. Serve with pita bread, crackers, rolls, etc.

Southwest Chipotle Chicken

This delicious chicken dish is a snap to put together and all it takes is a little bit of planning!  The marinade can be assembled in minutes just before you need it.  Once the chicken and the marinade combine and the flavors blend over time in the fridge….well, let’s just say the results are a deliciously flavorful and juicy chicken breast that you and  your family are sure to want repeats of.   My husband, Dan, who is not a big fan of chicken absolutely loved this dish!  And, I have to say, that’s certainly going some!  Enjoy!!


Serves 4.

Southwest Chipotle Chicken

Yields 4

This is a great dinner option especially when you're in a hurry!

8 hrPrep Time

20 minCook Time

8 hr, 20 Total Time

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4 large chicken breasts cut in half lengthwise
For marinade:
2/3 c. ketchup
1 T. soy sauce
2 t. chipotle seasoning
1 t. chili powder
½ t. smoked paprika
½ t. granulated garlic
¼ t. coarsely ground black pepper
1/8 t. onion powder
1/8 t. ginger
1/8 t. ground mustard
½ c. brown sugar, packed
¾-1 c. lemon lime soda


  1. Combine all ingredients for the marinade in a large, sealable plastic bag. Add chicken breast halves and make sure all are coated with marinade. Remove as much air as possible from the bag and place in the refrigerator for up to 24 hours. When ready to cook, add oil to a hot skillet or on a hot griddle, and add marinated chicken pieces and discard remaining marinade. Cook for 2-3 minutes to sear in juices, then flip pieces over and sear other side. If using a skillet, cover and reduce heat to simmer & cook until juice run clear. If using a griddle, continue to flip piece over every 2-3 minutes, or until juices run clear.