Chicken
June 15, 2009 · Print This Article
Chicken Casserole
Ingredients:
CASSEROLE:
• 1 cup diced carrots
• ¾ cup chopped onion
• ½ cup chopped celery
• ¼ cup chicken broth
• 1 can condensed cream of chicken soup
• 1 cup sour cream
• 3 cups cooked, chopped chicken
• ½ cup mushrooms
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/8 teaspoon pepper
TOPPING:
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup milk
• 1-1/4 cups shredded Cheddar cheese
Directions:
Casserole: In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes. In 3-quart casserole dish, mix soup, sour cream, chicken, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well. Topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk and 1 cup of the cheese. Mix just until well blended. Drop tablespoonfuls of the topping onto the casserole and bake in 3500 oven for 40-45 minutes or until golden brown. Sprinkle with remaining cheddar cheese and return to the oven until cheese is melted
Chicken and Broccoli Casserole
Ingredients:
• 2 packages frozen cut broccoli
• 4 chicken breasts, cooked and cooled
• Parmesan cheese
• 1 can condensed cream of celery soup
• 1/2 cup milk
• 1/4 tsp. nutmeg (optional)
• 1/2 cup mayonnaise
• 1 Tbsp. Worcestershire sauce (or to taste)
• 1/2 cup heavy whipping cream, whipped
• Hot, cooked rice
Directions:
Cook broccoli, drain and place in a greased 13×9″ baking dish. Sprinkle with Parmesan cheese. Remove chicken from skin and bone; cut into medium pieces. Lay on top of broccoli and cheese. Heat together soup, milk, and nutmeg, if using. When combined, stir in mayonnaise, Worcestershire sauce, and whipped cream. Pour sauce over chicken. Sprinkle more parmesan cheese on top. Bake 20 minutes at 400 degrees. Serve over rice.
Notes: The sauce is nice doubled so that there is extra for over the rice.
Chicken Florentine Casserole
Ingredients:
• 2 to 3 lbs. skinless boneless chicken breast halves
• 8 oz. medium pasta shells (cooked and drained)
• 1 envelope alfredo sauce mix (prepare as directed)
• 1 box frozen chopped spinach (thawed and drained)
• 2 Tbsps olive oil
• 2 tsp basil
• 16 ounces small curd cottage cheese
• 16 ounces shredded Italian-blend cheese
Directions:
Preheat oven to 350. Cover chicken with plastic wrap and pound with a meat mallet to about half the original thickness. Toss cooked pasta shells with the olive oil and one teaspoon of the basil. Spread in a 9×13″ dish or pan. Using half of the chicken, place evenly over the pasta. Spread cottage cheese over chicken, then the spinach. Sprinkle half of the shredded Italian cheese, then half of the alfredo sauce, and the rest of the basil. Place the remaining chicken on top, then pour over the rest of the alfredo sauce. Sprinkle with the rest of the shredded Italian cheese, and bake for 45 minutes.
Notes: Serves well with a tossed salad and garlic bread.
Chicken Baked Honey Style
Ingredients:
• Four boneless, skinless chicken breasts cut into large pieces, about 3″ x 3″ each
• 3/4 cup Bisquick
• Salt & pepper to taste
• 1 1/2 tsp paprika
• 1/2 stick of butter (to be melted in shallow casserole dish)
• 1 cup honey
• 1/4 stick melted butter
• Juice of 3 fresh lemons
• 1/2 of a red bell pepper, sliced into large chunks
• 1/2 of green bell pepper, sliced into large chunks
• 1/2 of orange pepper, sliced into large chunks
• 1/2 red onion, sliced into large chunks
Directions:
Preheat oven to 350 degrees. Place Bisquick, salt, pepper and paprika into a brown paper grocery bag. Put in chicken pieces and shake until coated well. Melt 1/2 stick of butter in large baking casserole dish. Place coated chicken pieces into the butter. Blend together 1 cup honey, 1/4 stick melted butter and the fresh juice of 3 lemons. Pour over chicken. Cut red onion and peppers into very large chunks and sprinkle over the chicken. Cover with foil. Bake 1 hour and serve with pasta or rice.
Notes: A welcoming dish any time of year. Simple, elegant and tasty!
Chicken Parmesan
Ingredients:
• 4 boneless, skinless Chicken breast halves
• 2 Eggs, beaten
• 1 cup Italian Bread Crumbs
• 1/4 cup Olive Oil
• 1 jar Spagetti Sauce (15-1/2 oz.)
• 1/2 cup grated Parmesian Cheese
• 1 cup (4 oz.) shredded Mozzarella Cheese
Directions:
Preheat oven to 400. Dip chicken into eggs and into bread crumbs. Heat olive oil. Cook chicken in oil until well browned on both sides. Pour spaghetti sauce into 11×7″ baking dish. Place chicken on sauce and top with cheeses. Bake 15 minutes or until cheese is melted and lightly browned.
Notes: If you have extra time, you might flatten the chicken breast before preparing.
Healthy Orange Chicken
Ingredients:
• 2 Tbsp Olive oil
• 1 large onion thinly sliced
• 1 lb. Chicken breast, cubed
• 1 tbsp cornstarch
• 1 tsp curry powder
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp cumin
• 2 cups orange juice
• 1 orange-colored bell pepper, chopped
• 1 can sliced water chestnuts
• 3 cups of broccoli florets
• Zest of one orange
• Rice or noodles, if desired
Directions:
Heat a large skillet over medium-high heat. Add olive oil and onions. Lightly saute onions then add the chicken breast cubes. Cook until chicken is browned. Stir cornstarch, curry powder, salt, ginger, and cumin into the chicken mixture. Add orange juice; cook until thickened and bubbly. Add vegetables. Cook until veggies are tender-crisp. Add orange zest. Stir thoroughly. Serve over rice or noodles, if desired.
Notes: May need to adjust stovetop temp, if cooking too hot.
Chinese Walnut Chicken
Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Directions:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water “skittles” across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes: One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won’t spoil and keeps forever.
Asian Style Chicken Pasta
Ingredients:
• 1 6 oz boneless skinless chicken breast, cubed
• 3 fresh green beans, trimmed and cut into bite sized pieces
• 1/2 fresh red bell pepper, julienned
• 1/4 cup shredded carrots
• 4 oz cooked spaghetti noodles
• 2 oz sesame oil
• 1 oz soy sauce
• 1/4 cup peanut sauce
• 2 tbsp ponzo sauce
• 1 tbsp sugar
• 1 tbsp honey
• Salt and pepper to taste
• 4 oz cooking oil
Directions:
Prepare first 5 ingredients so they are ready for use when needed. In a small bowl combine soy, sesame oil, peanut sauce, ponzo sauce, sugar and honey. Mix with whisk until fully combined. Place skillet on high heat with cooking oil. Season chicken with approximately a tsp salt and pepper each, and saute until almost fully cooked. Add all prepared vegetables and saute until nice and brown. Add sauce mix and cook for about 3-5 minutes then add spaghetti. Serve over freshly cooked spaghetti.
Notes: If you like a little kick to your pasta add one tsp of red pepper flakes.
Cucumber Chicken Pita Sandwich
Ingredients:
• 1/2 cup plain yogurt
• 1/4 cup finely chopped cucumber
• 1/2 tsp dried dillweed
• 1/4 tsp dried mint, crushed
• 4 large pita bread rounds
• 4 lettuce leaves
• 6 oz. thinly slices fully cooked chicken breast
• 1 small tomato, thinly sliced
• 1/3 cup crumbled feta cheese
Directions:
For dressing, in a small bowl stir together yogurt, cucumber, dillweed, and mint. Set aside. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up pita bread. secure with wooden toothpick. Serve immediately.
Notes: make-ahead tip: prepare dressing ; cover and chill up to 6 hours. nutrition facts per serving: 377 calories, 14 g total fat, 5 g saturated fat, 55 mg cholesteeerol. 793 mg sodium, 43 g carbohydrate, 1 g fiber, 18 g protien, 6% vit. A, 9% vit. C, 19% calcium
Chicken Cheesesteaks
Ingredients:
• 4 small boneless, skinless, chicken breasts
• 1/2 medium onion
• 6 slices Lite American Cheese
• Salt to taste
• Spray olive oil
• 4 wheat pitas
Directions:
1. Spray a pan with a good coating of olive oil and cook the onions until slightly brown. 2. Cut chicken into chunks and add to pan with onions. 3. Add salt to taste and cook until done. 4. Add the cheese slices over the pan ingredients until melted. 5. Scoop 4 equal servings from pan into pitas.
Grilled Honey Mustard Chicken
Ingredients:
• 4 skinless, boneless chicken breast halves
• 1 cup Salad dressing or mayonnaise
• 1/4 cup Dijon-style mustard
• 1/4 cup honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Directions:
In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Removed chicken and discard the marinade. Grill chicken about 10 minutes each side. The last few minutes brush with reserved honey mustard.
Italian Club Chicken Tenders
Ingredients:
• 2 lbs. boneless, skinless chicken tenders
• 1 egg
• 3/4 cup bottled fat-free creamy Italian salad dressing
• 1/2 teaspoon dried Italian seasoning, crushed
• 2 cups crushed reduced-fat butter crackers
• 1/3 cup finely chopped pecans
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon garlic salt
• 1 teaspoon parsley flakes
Directions:
Put chicken in a large resealable plastic bag. In a small bowl stir together egg, salad dressing, and Italian seasoning; pour over chicken in bag. Seal bag; turn to coat. Refrigerate for 1 to 2 hours. Preheat oven to 375 degrees. Spray a large cookie sheet with nonstick cooking spray; set aside. In a large bowl stir together crushed crackers, pecans, Parmesan cheese, Italian seasoning, garlic salt, and parsley flakes. Drain chicken. Roll chicken in cracker crumb mixture. Place chicken on prepared cookie sheet. Bake for 25 to 30 minutes or until golden brown. Serve with your favorite dipping sauce.
Notes: These chicken tenders have very little fat since they are baked in fat-free dressing and reduced fat cracker crumbs. The delicious Italian flavor of these tenders leaves the platter empty every time.
Tortilla Chicken Salad
Ingredients:
• 3 6 inch corn or flour tortillas
• 3 small heads romaine lettuce, rinsed, dried, and torn into bite size pieces (about 8 cups)
• 2 cups shredded cooked chicken breast 1 small tomato, seeded and diced (about 3/4 cup)
• Dressing:
• 1 tbsp olive oil
• 2 tbsp orange juice
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/8 tsp hot pepper sauce
Directions:
Preheat oven to 450 F. Using a small, sharp knife or scissors, cut tortillas into 3/4 inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack and cool completely. While tortilla strips are cooling, prepare dressing. In a small bowl, whisk together dressing ingredients. Mix well. Place lettuce in a large bowl. Pour two thirds of dressing over lettuce. toss to coat. In a medium bowl, combine chicken with remaining dressing. Mix well. Divide lettuce evenly among serving plates, place chicken over lettuce. Top salad with tomato and tortilla strips. Serve immediately.
Chinese Chicken Salad
Ingredients:
• 4 skinless, boneless chicken breasts 1 pkg. coleslaw
• 2 pkg. chicken ramen
• 1/2 cup chopped green onions
• 1 pkg. sliced almonds
• Dressing:
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/2 cup rice or wine vinegar
• 2 tsp. soy sauce
• 2 pks seasoning from the ramen
Directions:
Bake or grill and cube the 6 chicken breasts. Combine all ingredients. Put dressing on salad immediately before serving.
Gourmet Chicken Salad
Ingredients:
• 2 whole large chicken breasts, cooked & diced (about 3 cups)
• 1 cup Mayonaise
• 1/2 Cup Sour cream
• 1 TBSP. Ranch dressing
• 2 TBSP. Chopped red onion
• 2 TBSP. Chopped celery
• 1/4 Cup shredded carrots
• 8 red seedless grapes, cut in half
• 1 TBSP. sugar
• 1/2 cup finely chopped pecans
• Salt and pepper (to your own taste)
Directions:
Add all ingredients except grapes to a large bowl. Mix thoroughly, then add grapes for final tossing. Refrigerate at least 2 hrs. Toss lightly before serving and add more mayo if it seems dry. This is a crunchy chicken salad that is very attractive as well as delicious. Serve on a bed of Bibb lettuce or as a sandwich. This recipe serves 6 for brunch.
Incredible Chicken
Ingredients:
• 4 skinless chicken breast fillets
• 12 slices hickory bacon strips
• 4 medium portabella mushrooms
• 1 large white onion
• sea salt
• 1 bundle fresh leaf spinach
• 4 cloves fresh garlic
• 4 thick slices cheddar cheese
• 4 slices toasted French bread
Directions:
Cook slices of bacon in large skillet on medium to high heat, until crispy. Remove bacon strips, drain on paper towel and set aside. Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside. Slice onion, garlic cloves, and portabella mushrooms. Cook together in bacon drippings, on medium to high heat, until tender and caramel in color. Remove and set aside in bowl. In same skillet, arrange cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast. Pile the onion, garlic and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement. Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color. Remove lid. Add 1 slice cheddar cheese for each chicken breast, replace lid until cheese is melted. Remove from heat. Using spatulla, place each individual chicken breast on top of toasted french bread on each serving plate. Crush remaining bacon strips and sprinkle on top of each breast. Serve hot with a side salad or cold pasta/veggie dish.
Sunshine Chicken Saute
Ingredients:
• 4 boneless skinless chicken breast halves
• 1/2 tsp 5 spice powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 Tbsp sesame oil
• 4 Tbsp orange juice
• 2 Tbsp rice vinegar
• 1 large clove garlic, minced
• 1 tsp honey
• 1/2 tsp finely shredded orange peel
• 2 seedless oranges, peeled, sectioned and chopped
• 2 Tbsp sliced water chestnuts
• 2 Tbsp minced crystallized ginger
• 1 small green onion, minced
• garnish- black sesame seeds and cilantro sprigs
Directions:
Rub the chicken with a combination of the 5 spice powder, salt and pepper. Brown the chicken on both sides in the oil in a large nonstick skillet over medium-high heat. Lower the heat, cover and cook 8 minutes or till the chicken tests done. Remove to a serving plate
Notes: Skillet saute dishes are so quick and easy. I look forward to serving this dish when citrus are in season. Rice is a nice accompaniment.
Basil Cream Chicken
Ingredients:
• 1/4 cup milk
• 1/4 cup panko bread crumbs
• 1 lb. boneless, skinless chicken breast tenders
• 3 Tbsp butter
• 1/2 cup chicken stock or broth
• 1 cup heavy whipping cream
• 1/4 cup chopped roasted red pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 tsp ground black pepper
•
Directions:
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk and then in bread crumbs. Heat the butter in a large skillet. Fry the chicken in the skillet until brown on both sides and juices run clear. Remove and keep warm. Add broth to the skillet; bring to a boil, stirring to bring up all of the browned bits. Stir in cream and red peppers. Reduce heat and simmer for one minute. Add the Parmesan, basil and black pepper. Simmer and stir until heated through. Pour the sauce over the chicken and serve. Goes great with rice or angel hair pasta.
Chicken Provolone
Ingredients:
• Fettuccini noodles
• 4 skinless, boneless chicken breast halves
• Salt and pepper
• 4 slices provolone cheese
• 4 slices Genoa salami
• Fresh basil leaves
• Olive oil
• Crushed red pepper flakes (as desired)
• 1 cup heavy whipping cream
• 1 Tbsp. butter
• 1/4-1/2 cup parmesan cheese
Directions:
Boil pasta and set aside. Butterfly chicken breasts; place boned side up and pound thin. Season with salt and pepper. Lay provolone, salami and torn basil leaves on one side of the butterflied breasts. Fold breast in thirds. In nonstick skillet heat a little olive oil along with red pepper flakes. Brown chicken. Cook over medium-low heat, covered, until juices run clear. While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald. Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened. Serve chicken on top of pasta with sauce spooned over the top.
Honey Mustard Chicken Wraps
Ingredients:
• 1 lb. skinless, boneless chicken breasts, cut into bite-size strips
• 1/2 cup bottled honey dijon salad dressing
• 4 slices Swiss cheese
• 4 large flour tortillas
• 1/2 cup chopped red onion
• 1 cup shredded lettuce
• 2 tomatoes, sliced
• 10 slices turkey bacon, crisp-cooked, drained, and crumbled
• Bottled honey dijon salad dressing
Directions:
Marinate chicken slices in the 1/2 cup salad dressing for 30 minutes. Drain chicken, discarding marinade. Cook and stir chicken in a hot skillet for 3 to 4 minutes or until done. To assemble wraps, place 1 slice of cheese on each tortilla. Divide cooked chicken among the tortillas. Divide the onion, lettuce, tomato, and crumbled bacon among each wrap. Drizzle each wrap with additional salad dressing. Roll tortillas up tightly; cut in half crosswise.
Caesar Sandwich
Ingredients:
• Grilled chicken strips (purchased or homemade)
• Romaine lettuce
• Shredded parmesan cheese
• Your favorite Caesar dressing
• Your favorite sliced sandwich bread
•
Directions:
Toss together desired amounts of chicken strips, romaine and parmesan cheese with enough dressing to coat. Place bread slices under broiler to toast. Spoon salad mixture atop and serve.
Notes: This is a quick and easy twist to a Caesar salad. The toasted bread acts as a crouton–the favorite part of the salad. Adding red onions is a great option.
Rasted Garlic - Parmesan Mashed Potatoes
Ingredients:
• 2 garlic bulbs
• Olive oil (optional)
• 3 pounds potatoes, peeled and quartered
• 2 tsp. salt, divided
• 1/4 cup whipping cream
• 1/4 cup shredded Parmesan cheese
• 3 Tbsp. butter or margarine, softened
• 1/3 cup chopped fresh parsley
• 1/2 tsp. pepper
• Garnish: fresh thyme sprigs
Directions:
Cut off pointed ends of garlic bulbs: place garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal. Bake at 425 degrees for 30 minutes; cool to touch. Squeeze pulp from garlic cloves and set aside. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20-25 minutes or until potato is tender. Drain. Mash potato, or press through a ricer. Stir in garlic, remaining 1 tsp. salt, whipping cream and next 4 ingredients. Garnish, if desired.
Notes: Add a little more milk if desired. I actually added about 1/4 cup skim milk and the consistancy was just right.
Specialty House Chicken Salad
Ingredients:
• 2 skinless, boneless chicken breast halves, cooked
• 1 1/2 cup plain yogurt
• 1/4 cup cole slaw dressing
• 1 stalk celery, chopped
• 1/2 cup sweet onion, chopped
• Salt and pepper to taste
• 1/2 cup grapes, quartered
• 1/2 cup cashews, chopped
• 1 avocado, sliced
• 4 cooked Bacon strips, cut in half
• 8 slices provolone cheese
• 1 loaf French bread
Directions:
In a food processor, combine the cooked chicken, yogurt, slaw dressing, celery, onion, salt and pepper. Pulse until coarsely chopped. In a medium mixing bowl combine chicken salad mixture with grapes & cashews; stir until blended. Cut French loaf lengthwise; spread the chicken mixture evenly over bottom half. Layer avocado, cooked bacon, and provolone cheese on top of chicken salad. Top with other half of French loaf. Cut loaf into four equal sections. Makes 4 servings
Chinese Chicken Salad
Ingredients:
• 4 skinless, boneless chicken breasts 1 pkg. coleslaw
• 2 pkg. chicken ramen
• 1/2 cup chopped green onions
• 1 pkg. sliced almonds
• Dressing:
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/2 cup rice or wine vinegar
• 2 tsp. soy sauce
• 2 pks seasoning from the ramen
Directions:
Bake or grill and cube the 6 chicken breasts. Combine all ingredients. Put dressing on salad immediately before serving.
Chicken-Apple Salad with Garlic Blue Cheese Dressing
Ingredients:
• 2 cups buttermilk
• 1 cup crumbled blue cheese
• 1 cup diary sour cream
• 1/4 cup mayonaise
• 1/4 cup Djon-style mustard
• 1 tablespoon lemon juice
• 2 to 3 cloves garlic, chopped
• Black pepper to taste
• 8 slices bacon
• 1 cup chopped pecans
• 3 to 4 cups torn romaine, arugula, and/or spinach
• 1 cup finely chopped apple
• 2 large skinless, boneless chicken breast halves, cooked and sliced
• 1/2 of a small red onion, thinly sliced
• Crumbled blue cheese (optional)
Directions:
For dressing, combine buttermilk, blue cheese, sour cream, mayonnaise, mustard, lemon juice, and garlic in a blender. Cover and blend until smooth. Season to taste with pepper. Set dressing aside. Cook bacon in a skillet over medium heat. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add pecans to skillet; saute pecans until toasted. In a large bowl toss romaine with toasted pecans, crumbled bacon, and apple; divide among four dinner plates. Arrange chicken slices on top of each salad. Top each salad with onion and, if desired, blue cheese. Serve with dressing.
Gourmet Chicken Salad
Ingredients:
• 2 whole large chicken breasts, cooked & diced (about 3 cups)
• 1 cup Mayonaise
• 1/2 Cup Sour cream
• 1 TBSP. Ranch dressing
• 2 TBSP. Chopped red onion
• 2 TBSP. Chopped celery
• 1/4 Cup shredded carrots
• 8 red seedless grapes, cut in half
• 1 TBSP. sugar
• 1/2 cup finely chopped pecans
• Salt and pepper (to your own taste)
Directions:
Add all ingredients except grapes to a large bowl. Mix thoroughly, then add grapes for final tossing. Refrigerate at least 2 hrs. Toss lightly before serving and add more mayo if it seems dry. This is a crunchy chicken salad that is very attractive as well as delicious. Serve on a bed of Bibb lettuce or as a sandwich. This recipe serves 6 for brunch.
Warm Italian Chicken and Spinach Salad
Ingredients:
• 4 boneless, skinless chicken breast halves, about 1 pound
• 1/2 tsp dried Italian herbs, crushed
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 4 Tbsp olive oil, divided
• 8 cups baby spinach
• 2 hard cooked eggs, coarsely chopped
• 4 slices crisp-cooked bacon, coarsely crumbled
• 2 Tbsp diced red onion
• 2 Tbsp sliced pitted black olives
• 2 Tbsp chopped Italian parsley
• 2 Tbsp snipped basil
• 2 plum (Roma) tomatoes, chopped
• 2 Tbsp lemon juice
• 1 Tbsp balsamic vinegar
• 1 Tbsp capers
• 1 clove garlic, crushed
• For garnish - finely shredded parmesan cheese
Directions:
Rub the chicken with a combination of the dried Italian herbs, salt and pepper. Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides. Lower the heat, cover and cook the chicken 8-10 minutes or till it tests done. Cut into julienne strips and place in a large salad bowl along with the next 8 ingredients. To the skillet add the rest of the oil, the lemon juice, balsamic vinegar, capers and garlic. Bring to a boil then toss with the salad mixture to evenly coat. Serve immediately, sprinkled with cheese.
Sweet and Salty Salad
Ingredients:
• 1 lb skinless, boneless chicken, cubed
• 1/4 cup mesquite marinade
• Juice of 1/2 lime
• 1 Tbsp honey
• 1/8 tsp salt
• 10 oz pkg. mixed greens
• 1/2 cup toasted walnuts
• 4 oz crumbled gorgonzola cheese
• 6 bacon slices, crisp-cooked and crumbled
• 4 hard-cooked eggs, sliced
• 1/2 medium red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 celery stalks, thinly sliced
• 1/2 cup bottled honey-mustard salad dressing
Directions:
Marinate cubed chicken in mixture of mesquite marinade, lime juice, honey and salt for 30 minutes in baking dish. Bake chicken at 350 degrees until done. Divide the mixed greens, cooked chicken, walnuts, cheese, bacon, eggs, onions, tomatoes, and celery onto 4 plates. Top with your favorite honey mustard salad dressing.
Mediterranean Chicken Salad
Ingredients:
• 3 cups cooked chicken, chopped
• 1/2 cup pitted black olives, drained and sliced
• 1/4 cup diced red onion
• 1 medium green pepper, diced
• 3 Roma tomatoes, seeded and diced
• 4 ounces feta cheese, crumbled
• 1/2 cup peeled, seeded and diced cucumber
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
Directions:
In a medium bowl, combine chicken, olives, onion, green pepper, tomatoes, feta cheese and cucumber. Stir gently to combine ingredients. In a separate small bowl, whisk together olive oil, balsamic vinegar, basil and oregano. Pour over chicken mixture and stir gently.
Notes: This is a delicious and heart-healthy salad. Just add some whole grain rolls and dinner is ready. Serve on lettuce or spoon the salad into pita halves.
Thai Chicken Salad Lettuce Wraps
Ingredients:
• 1 tsp toasted sesame oil
• 1/4 cup light vegetable oil, such as canola oil
• 1/4 cup seasoned rice wine vinegar
• 2 tbsp fresh squeezed lime juice
• 1 tbsp soy sauce
• 1 tbsp dark brown sugar
• 2 tbsp smooth peanut butter
• 1 inch fresh ginger, peeled and chopped rough
• 1 large garlic clove, peeled and chopped rough
• 1 tsp Asian chili paste or 1 tsp dried red chile flakes (or more, depending on your taste for spiciness)
• 2 tbsp mayonnaise
• 1/3 cup chopped fresh cilantro leaves, divided into thirds
• 3 cups cooked chicken, cut into 1-inch cubes
• 1/2 cup green onion, chopped (green and white parts)
• 1/2 cup shredded carrots
• 1 small red bell pepper, seeds and ribs removed and chopped into small dice
• 1 1/2 cups bean sprouts
• 1 1/2 cups chopped peanuts
• 1 large head iceberg lettuce
Directions:
Put first 11 ingredients in a blender or food processor. Blend or pulse until smooth. Add 1/3 of the chopped cilantro and pulse only slightly to evenly distribute the cilantro in the dressing. Transfer the dressing to a small mixing bowl and set aside. The dressing can be made up to 2 days in advance. (Cover and refrigerate the dressing if making ahead). Put the chopped chicken in a large mixing bowl. Add the onion, carrots, bean sprouts, red pepper, 3/4 cup peanuts and another third of the cilantro. Add the dressing and toss gently to coat evenly. Rinse the lettuce. Remove and discard any brown or tough outer leaves. Remove 12-14 whole leaves (large leaves can be torn in half). Rinse each leaf again and pat gently with a paper towel to dry each leaf. To serve, mound 2-3 heaping tablespoons of the chicken salad mixture onto a lettuce cup. Fold the cup over “taco” and enjoy!
Easy Chicken Stroganoff
Ingredients:
• 1-2 lbs boneless skinless chicken breasts cubed, or thighs if you prefer dark meat
• 1 large can cream of chicken soup
• 8 oz fresh mushrooms, sliced
• 1 large onion, sliced
• 16 oz sour cream
• Nature seasonings, to taste
• 2 cubes beef bouillon, more or less to taste
• 2 tablespoons butter
• Paprika to taste
Directions:
Slice both mushrooms and onions and put into covered microwave safe dish along with butter, paprika, and Nature seasonings. Cook covered 8 minutes on high. Cut chicken into cubes and add to mushrooms and onions along with beef bouillon and cook covered 8 minutes. Stir and cook another 8 minutes. Drain most of liquid; add soup, stir and cook covered 8 minutes. Stir and add sour cream then cook uncovered for 3 minutes. Stir and serve.
Notes: Serve over rice, pasta, or potatoes (baked or mashed) for a lighter fare try using yogurt instead of sour cream or low fat soup.
Crispy Herb-Baked Chicken
Ingredients:
• 1 1/2 lb chicken tenders
• 2 Tablespoons dried Italian Seasoning
• 1 teaspoon garlic salt (or to taste)
• 1/2 cup shredded Parmesan cheese
• 1/2 cup instant mashed potato flakes (dry)
• 1/4 cup extra virgin olive oil
Directions:
Preheat oven to 375 degrees. Spray a 9 x 13 pan with cooking spray. In medium bowl, combine Italian seasoning, garlic salt, parmesan cheese and potato flakes. Brush chicken tenderloins with olive oil and roll in potato flake mixture. (Chicken should be heavily coated with potato flake mixture.) Place chicken in single layer in 9 x 13 pan. Bake 12 - 15 minutes, until chicken is tender and golden, turning once during baking.
Asparagus-stuffed Chicken Breasts
Ingredients:
• 2 large boneless/skinless chicken breast halves
• 2 large mushrooms, chopped
• 8 thin stalks of asparagus, chopped
• 2 Tablespoons chopped onions
• 1 large clove garlic, chopped
• Olive oil for browning
• 1/2 cup plain bread crumbs
• 2 to 3 Tablespoons grated parmesan cheese
• 1 Tablespoon fresh thyme
• 1 Tablespoon fresh rosemary
• 3 to 4 Tablespoons olive oil
• 1 cup white wine or white zinfandel
• 1 lemon, juiced (about 3 Tbsp.)
Directions:
Pound chicken breast halves with flat side of meat mallet. Place skinned side down and sprinkle with salt and pepper. In skillet cook asparagus, onions, mushrooms and garlic a few minutes. Spoon half of the mixture onto narrow end of each chicken breast. Roll up, tucking any filling back in. In bowl mix bread crumbs, parmesan cheese, rosemary and thyme. Stir in 3 to 4 tablespoons of olive oil until just moistened. Roll chicken in crumbs, pushing crumbs into meat on all sides. Place in 8×8″ baking pan or dish. Bake, uncovered, in 425 degree oven for 20 minutes; coating will be crunchy. Reduce temperature to 350 degrees. Pour wine and lemon juice around chicken; cover with foil and bake another 20 minutes at 350. Spoon lemon/wine sauce over chicken before serving. Salt and pepper to taste.
Notes: I use white zinfandel because it is sweeter. You could use any sweet white wine. Also I use small frozen asparagus spears. Could use just tips, or the top half of the stalks. Don’t use the tough bottoms.
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