Chinese Chicken Salad

CHINESE CHICKEN SALAD

INGREDIENTS

12 ounces skinless, boneless chicken breasts

1 teaspoons salt

1 head romaine lettuce, shredded very thin

1/2 head iceberg lettuce, shredded

1 carrot, shredded

1 cup fresh cilantro, roughly chopped

1 teaspoon peanut oil

1/2 cup peanuts (see headnote)

1 teaspoon sugar

1/2 teaspoon chile flakes

1/4 cup rice wine vinegar

2 tablespoons fresh orange juice

1 tablespoon ponzu

1 tablespoon soy sauce

1/4 cup sesame oil

*I would also like to add crispy noodles and mandarin oranges on top

DIRECTIONS

1. Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes. 

2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro. 

3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool. 

4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.

Baked Chicken Bacon Ranch Toquitos

Chicken Pesto Sandwiches

Honey Lime Chicken Skewers

Tikka Masala with Naan Bread

Wingers Sticky Fingers Salad

Place the chicken on top of a basic salad:

Romaine
Cucumber
Tomato
and pour ranch on top (buttermilk ranch packet is my favorite)

Cashew Chicken with Noodles

Cashew Chicken with Noodles
Recipe from Taste of Home
Serves 8

16 oz uncooked thick rice noodles
1/2 Cup reduced-sodium soy sauce
4 Tbsp cornstarch
6 Garlic cloves, minced
3 Boneless, skinless chicken breasts, cubed
2 Tbsp peanut oil (or canola oil)
2 Tbsp sesame oil
12 green onions, cut into 2-inch pieces
2 Cups unsalted cashews
4 Tbsp sweet chili sauce

Cook rice noodles according to package directions.

Meanwhile, in a medium sized bowl, combine the soy sauce, cornstarch and garlic.  Add chicken.  In a large skillet or wok, saute chicken mixture in peanut and sesame oils until no longer pink.  Add onions; cook 1 minute longer.

Drain noodles; stir into skillet. Add cashews and chili sauce and heat through.

Easy Chicken Stroganoff

Easy Chicken Stroganoff
Recipe from allrecipes.com

2 Tbsp butter
1 lb skinless, boneless chicken breasts, cut into strips
6 oz sliced mushrooms
1 medium onion, chopped
1 (10.75 oz) can cream of chicken soup
1/2 cup sour cream
4 cups medium egg noodles (or other noodle), cooked and drained
Chopped fresh parsley

Heat 1 Tbls butter in a 10 inch skillet over medium heat.  Add the chicken and cook until its browned, stirring often.  Remove the chicken from the skillet and set aside.

Heat the remaining butter in the skillet.  Add the mushrooms and onion and cook until they're tender, stirring occasionally.

Add the soup and sour cream and heat to a boil.  Return the chicken to the skillet and cook until the chicken is cooked through.  Serve the chicken mixture over the noodles.  Garish with parsley, if desired.

Chicken Pot Pie

Chicken Pot Pie

recipe from Pillsbury.com

1

box refrigerated pie crusts, softened as directed on box

1/3

cup butter

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups chicken broth (from 32-oz carton or 1 can)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups frozen mixed vegetables

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Mulligatawny Soup

Mulligatawny Soup
Serves 6-8

1 Small roasted chicken (rotisserie chicken works well)
1 Onion
Canola or olive oil
2 Carrots, peeled and chopped
2 Celery stalks, chopped
1 Jalapeno pepper, seeded and finely chopped
3 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 Tbsp curry paste or powder
1 tsp ground cumin
2 Cups cooked chickpeas or 19 oz can rinsed and drained
1 tsp salt
14 oz can coconut milk (optional)
1 Tart apple (such as Granny Smith), cored and finely chopped or diced

Steamed rice, for serving
Chopped fresh cilantro and/or peanuts, for garnish (optional)

Pull the meat off the roasted chicken, discarding the skin and putting the carcass and bones into a saucepan.  Set the meat aside and just barely cover the carcass with water.  Peel the onion and add the outer layers of skin to the pan.  Bring to a simmer and cook for about half an hour.  Strain into a bowl or pot and set aside.  You should have 4-6 cups of stock.

Meanwhile, chop the onion and saute it in a drizzle of oil in a large soup pot set over medium high heat.  Add the carrots, celery, jalapeno, garlic, and ginger and cook for a few minutes, until soft.  Add the curry paste, cumin, and chickpeas and cook for another minute or two.  Add the chicken stock, salt, and chopped chicken and bring to a simmer.  Cook for about 10 minutes, then add the coconut milk and apple and heat through.

Put a scoop of rice into each bowl and ladle the soup over top.  If you like, sprinkle with cilantro and/or chopped peanuts.

Mango Chicken

*picture stolen from weheartfood.com

Mango Chicken

Recipe from champagnemango.com

4-8 Chicken breast (grilled and sliced)

2 Tbsp chopped fresh ginger

1 Tbsp chopped garlic

1 Tbsp cilantro

1 Tbsp soy sauce

1 Cup Thai sweet chili sauce

1 Medium red bell pepper (julienne)

1 Fresh green Thai Chilies, minced (optional for spicy)

1 Ripe mangos, diced

In a medium pan, saute the ginger and the garlic. Add the rest of the ingredients except the mano and simmer for 4 minutes. Finally, add the mango and let simmer for an additional 2 minutes. Serve immediately.

Serve over rice.

Mexican Chicken

Mexican Chicken

Recipe from allrecipes.com

4 Skinless, boneless chicken breasts

1 Clove garlic, minced

Salt

Pepper

Cumin

1 Cup salsa

1 Cup cheddar cheese, shredded

Preheat oven to 375.

(I cut and flattened the chicken breasts.) Rub chicken with garlic and a light sprinkle of salt, pepper, and cumin. Heat pan over medium heat (I used medium-high heat to sear the edges first). Cook until brown on the outsides and no longer pink in the middle (I seared the edges and cooked with a lid on top to cook the chicken faster and not dry it out).

Place chicken in 9x13 baking dish. Top with salsa and cheese. Bake for 15-20 minutes or until cheese is melted and bubbly.

Serve over rice or noodles.

BBQ Chicken Pizza

*this picture was taken by the pioneerwoman.com which makes the pizza the same way but with homemade crust and only using mozzarella cheese.

*after eating at a friend's house and asking how she did her pizza crusts, I've changed how I do things. I use a bread stick recipe and roll it out (I like it a little thicker, the hubby likes thinner). Then I cook it as if it were bread sticks. Then I add all my toppings on top and broil until cheese is melted and starting to brown on top.

BBQ Chicken Pizza

Recipe from foodnetwork.com

1 Tbsp olive oil

1/2 lb chicken tenders (I cut up breasts)

2/3 Cup bbq sauce

Flour, for dusting surface

1 pkg pizza dough (pillsbury classic), I used this recipe

3/4 Cup shredded Gouda

1 Cup shredded mozzarella

3/4 Cup shredded Parmesan

1/2 medium red onion, thinly sliced (I used much less)

3 Tbsp chopped fresh cilantro leaves (I forgot to use)

Preheat oven to 400.

Heat in oil a large skillet over medium high heat. Add chicken and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over a cup. In a small bowl, toss chicken with 2 Tbsp BBQ sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan (I just made a few circular pizzas with the homemade dough). Spread remaining BBQ sauce evenly over pizza dough. Sprinkle cheeses, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Chicken and Shrimp Carbonara (Olive Garden)

Chicken and Shrimp Carbonara

Recipe from food.com

Chicken and Shrimp

1/2 Cup olive oil

1/2 Cup hot water

1/2 Tbsp italian seasoning

1/2 Tbsp garlic, chopped

1 lbs chicken strips

1/2 lb shrimp (or use 1 1/2 lbs chicken)

Whisk olive oil together with hot water, seasoning and chopped garlic. Add the chicken and shrimp. Cover and refrigerate for at least 30 minutes.

Sauce

1/2 Cup butter

3/4 tsp garlic, chopped

1 1/2 Tbsp flour

1/2 Cup parmesan cheese, grated

2 Cups heavy cream

2 Cups milk

1/8 Cup bacon, cooked and crumbled

1/4 tsp black pepper

Melt butter in a large sauce pan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, parmesan, heavy cream, milk, bacon, pepper and salt.

Use a whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Noodles

2 (7 oz) boxes pasta (spaghetti, linguine, etc.)

1/8 tsp salt

Cook noodles until al dente.

Topping

1 1/2 Tbsp romano cheese, grated

1 1/2 Tbsp parmesan cheese, grated

1 Cup mozzarella cheese, shredded

1/4 Cup panko

3/4 tsp garlic, chopped

3/4 tsp butter, melted

1 Tbsp parsley, chopped

3/4 Cup roated red peppers, cut into small strips

1/8 Cup bacon bits

Set roasted red peppers and bacon bits to the side. Combine romano, parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

Preheat large skillet. Add chicken and shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165 for chicken and 155 for shrimp.

Stir chicken and shrimp and sauce together until well blended.

Place hot, precooked pasta on a larger serving platter. Top with chicken and shrimp sauce. Evenly distribute topping over top of chicken and shrimp. Place in broiler until top is golden brown. Serve immediately.

Chicken Piccata

Chicken Piccata

Recipe from Macie

2-4 chicken breasts (cut in half & tenderized) or 4-6 chicken tenders

1 yellow onion, chopped

1 red bell pepper, sliced

1/4 c. capers

1/4 c. black olives, sliced

2 garlic cloves, minced

4 small tomatoes, sliced in wedges

1 Tbsp. chicken bouillon

1/4 c. balsamic vinegar

Saute chicken in oil in a large pan. Remove chicken. In the same pan, saute onions and peppers in the oil. Add chicken, tomatoes, olives, garlic, bouillon, vinegar and capers. Simmer until balsamic vinegar thickens (about 12-15 minutes). Serve over rice.

Chicken Gnocchi Soup (Olive Garden)

Chicken Gnocchi Soup (Olive Garden)

Recipe from CopyKat.com

4 Tbsp butter

1 Tbsp olive oil

1 Cup onions, diced

2 Cloves garlic, minced

1/2 Cup celery (2 stalks), sliced

4 Tbsp flour

1 Quart half and half

1 14-oz Can chicken broth

1 Cup carrots (2 carrots), shredded

1/2 tsp Thyme

1/2 tsp parsley

1 Cup shredded cooked chicken

1 lb gnocchi cooked

1 Cup fresh spinach, coarsely chopped

Fresh ground Parmesan cheese (optional)

Saute onions, garlic, and celery with butter and oil over medium heat until softened and translucent. Add flour and let thicken for 1 or more minutes. Add half and half 1/4 at a time. Add chicken broth, carrots, thyme, parsley, and chicken. Combine. Then add gnocchi. Simmer for 20 minutes. Add spinach just before serving. Top with Parmesan.

Chicken Parmigiana with Zucchini Noodles

Chicken Parmigiana with Zucchini Noodles

Recipe from thenoshery.com

3 Chicken breasts

1 Cup reduced fat buttermilk

1/2 Cup panko bread crumbs

1 tsp Oregano

1 tsp Basil

1/2 tsp Thyme

1/2 tsp salt

1/4 tsp pepper

6 Small zucchinis

1 Large yellow squash

1 Shallot

3 Cloves garlic

1 Vine ripe tomato

1/4 Cup tomato sauce

1/4 Cup roasted red pepper

1/4 Cup chopped fresh basil

1/2 Cup mozzarella

3 Tbsp olive oil

Take chicken breasts and place in a 1 gallon Ziploc bag. Pound them out to about 1 inch. Fill a shallow pan (pie dish or other) with buttermilk. Let sit for about 5 minutes.

Meanwhile, fill another shallow pan or plate with bread crumbs. Add to the panko crumbs oregano, basil, thyme, salt, and pepper. Mix well. Take your chicken breasts and transfer to the panko, coating the chicken on both sides. Transfer to a baking sheet brushed with olive oil. Bake in the oven for 25 minutes, turning the breasts halfway.

While the chicken is in the oven, take your zucchini and cut in half (I found it easier to not cut them). Take a zest-er (or something to make thin noodle-ish shapes) and run it down the zucchini. do this along all the sides until it gets to the core. Discard the core. Do the same thing with the yellow squash. Set aside.

Thinly slice shallot, mince garlic cloves, dice tomato, slice the roasted red pepper and fresh basil.

Heat olive oil in a large skillet. Add shallot and garlic and saute until translucent. Add tomato sauce and half of the fresh basil. Stir and cook at medium for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.

Add zucchini noodles. Toss with the sauce and saute at medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don't want the zucchini to over cook and get soft.

Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broil and cook on normal until the cheese melts and bubbles.

Serve the chicekn over the pasta, garnish with fresh basil, diced tomatoes, and drizzle with olive oil.

Crockpot BBQ Chicken and Oven Fries

Crockpot BBQ Chicken and Oven Fries

Recipe and photo from Smashed Peas and Carrots Website

BBQ Chicken

1 1/2 lbs Chicken breasts (about 4 nice-sized ones)

1 18-oz bottle of BBQ sauce (I used Sweet Baby Rays)

1/2 Cup brown sugar

3/4 Cup Italian dressing

2 Tbsp Worcestershire sauce

Buns and other condiments you desire

Place chicken in crock pot. Mix all other ingredients in a mixing bowl. Pour over chicken and cook on low for 6-8 hours or on high for 3-4 hours. Once chicken is tender, shred chicken.

Oven Fries

2-3 Large baking potatoes

1 1/2 tsp Salt

1/2 tsp Pepper

1 Tbsp white sugar

1 tsp olive or vegetable oil

Wash, dry, and cut potatoes up into large, steak fry sized pieces. Place cut fries into a large, resealable bag. Add in salt, pepper, sugar, and oil. Seal and shake until potatoes are completely coated. Place tin foil on a baking sheet and place potatoes onto the lined baking sheet. Bake at 450 for about 30 minutes or until fries are tender and brown (crispy on outside).

Chicken Broccoli Casserole

Chicken Broccoli Casserole

Recipe from my mom

1/2 Chicken, cooked and diced (or 2 large chicken breasts)

16 oz. pkg broccoli

1 Can cream or mushroom or cream of chicken soup

2-3 Large spoonfuls of mayo or Miracle Whip (more or less to your liking)

1 tsp lemon juice (a bit more if using mayo)

1/2 tsp curry powder

Grated cheese

Layer broccoli and then diced chicken in greased casserole dish. Mix together mayo, lemon juice, curry powder, and cream of mushroom soup. Spread over chicken. Top with grated cheese. Bake at 350 for 35 minutes or until cheese is barely brown. Serve over rice.

Chicken and Spinach Casserole

Chicken and Spinach Casserole

Recipe from Martha Stewart Magazine

2 Cups torn bread

Olive oil

Salt and Pepper

4 Cups flat-leaf spinach

1 Medium onion, finely chopped

1 Garlic clove, minced

1/4 Cup white wine (I used apple juice)

2 Tbsp flour

1 1/2 Cups half and half (I used evaporated milk)

1/2 tsp fresh lemon juice

1 Cup rotisserie chicken, shredded

Preheat oven to 450. In a medium bowl, combine bread with 1 Tbsp olive oil and salt. Set aside. In a medium pot, heat 1 1/2 tsp oil over medium high. Add spinach and season with salt. cook, stirring, until wilted (2 minutes). Transfer to colander, let cool, then squeeze out water. Coarsely chop.

Wipe pot clean and heat 1 1/2 tsp oil over medium. Add onion, garlic, salt and pepper (to taste). Cook stirring occasionally, until onion is soft, about 8 minutes.

Add white wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half and half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in spinach and rotisserie chicken; season with salt and pepper. Transfer to a 2 quart baking dish and top with bread pieces. Bakeu ntil braed is golden brown and mixture is bubbling, 8-10 minutes.