Chicken Salad a.k.a. Yummy Deliciousness

INGREDIENTS
4 cups cubed or shredded cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 apple, chopped
1 cup chopped pecans or slivered almonds
1 teaspoon seasoning salt
ground black pepper to taste

DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, apple, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

NOTES - I've used canned chicken in a desperate moment and it's still yummy
One full cup of mayo makes the mixture too wet for my taste so I use slightly less

*This recipe is from my friend, Rebecca. It is so yummy!

Chicken, Edamame, and Noodle Stir Fry

Serves 4

coarse salt and ground pepper
8 ounces udon noodles or linguine
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 napa cabbage (about 1 pound), thinly shredded
2 cups frozen shelled edamame

(I added shredded carrot.)
2 tablespoons rice vinegar
2 tablespoons soy sauce

Directions

In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).

Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.

Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

From MarthaStewart.com

This was fast AND delicious! I added some ginger in with the soy sauce, because we like that. :)

Slow Cooker Tacos

This is one of the BEST new recipes I have tried in a long time. So FAST and Easy yet full of flavor. My favorite combo!

Ingredients:
2-3 FROZEN chicken breasts
1 can black beans
1 can corn
1 jar salsa of choice

Put all in slow cooker and set on LOW for 8 hours. When done, shred chicken in separate bowl using two forks. Return to mix and stir well to combine flavor. Heat tortillas in the meantime. Use filling for tacos or taco salad. Garnish with sour cream, guacamole, cheese, etc. Serve with soup and tortilla chips, etc.

DELICIOUS! Sorry I don't have a photo

Couscous with Artichokes, Feta, Sun-dried Tomato

Ingredients

• 2 1/3 cups water, divided
• 1/2 cup sun-dried tomatoes
• 1 (14 1/2-ounce) can vegetable broth
• 1 3/4 cups uncooked Israeli couscous
• 3 cups chopped cooked chicken breast
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 cup chopped fresh flat-leaf parsley
• 2 (6-ounce) jars marinated artichoke hearts, undrained
• 1/4 teaspoon freshly ground black pepper

Preparation

Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.

Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

Applebee's Oriental Chicken Salad

From Recipezaar.com

SERVES 2

Oriental Dressing

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon Mustard
1/8 teaspoon sesame oil

Salad

Chicken, cooked and cut in strips (either grilled or crispy)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Blend together all ingredients for dressing in a small bowl with an electric mixer.
Put dressing in refrigerator to chill while you prepare the salad.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles..
Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing drizzled over it or on the side.

(This original recipe had the info for making the breading, frying the chicken, etc. I just use grilled chicken or store-bought breaded chicken tenders. It is much easier. This is so good and the dressing tastes just like Applebee's. I always double the dressing recipe.)

Curried Chicken Orzo Salad

Serves 4

¾ cup uncooked orzo – cook until al dente, then drain, add a little olive oil to keep it from sticking together and cool.

1 ½ cups cooked chicken breast, cubed and seasoned with salt and pepper

½ cup sliced celery

¼ cup sliced green onions, white and green parts

½ cup mayonnaise

¼ cup mango chutney

½ - ¾ tsp. curry powder

⅓ cup *toasted coconut (for top of finished salad)

Sunflower seeds (for top of finished salad)

Make dressing by mixing mayonnaise, chutney and curry powder.  Mix salad ingredients and add dressing.  Season with salt and pepper if needed.  Sprinkle with toasted coconut and sunflower seeds.

*Coconut can be toasted on a cookie sheet in a 350° oven for 3-5 minutes (watch closely!)

I got this from a recent enrichment activity.   It is amazingly good!

Chicken Lo Mein

Easy Chicken Lo Mein

adapted from my kitchen cafe

12 ounces Chinese Lo Mein noodles or linguine pasta (I used whole wheat linguine cooked until barely al dente)

2 skinless, boneless chicken breasts

Stir-fry Sauce (recipe follows)

1 tablespoon vegetable oil(I used olive oil)

1 large onion

1 1/2 cups shredded carrots

1 cup sliced fresh mushrooms

1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)Unsalted dry-roasted peanut halves (optional)

Stir-Fry Sauce

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon minced garlic

1 tablespoon rice wine vinegar or distilled white vinegar

1 tablespoon ketchup

2 teaspoons chopped ginger

1 teaspoon dark sesame oil

Whisk all of the ingredients together in a 1-quart bowl.

Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.Make the stir-fry sauce and set aside.

Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink.

Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).

Quick & Easy Chicken and Dumplings

4 cups of water
3 cups cooked chopped chicken
2 cans of cream of chicken soup ( I use the fat free)
2 chicken bouillon cubes
2 or 3 potatoes peeled and cubed
1 t pepper
1 7.5 oz can of refrigerated biscuits

combine: water, chicken, soup, bouillon cubes, potatoes and pepper. Bring to boil cook until potatoes are done.
Separate the biscuits in half , then cut each round in half. Drop the biscuits 1 at a into the boiling mixture, cover and simmer for about 20 min.

Asian Cabbage Salad

1 small head cabbage (I used 1/2 head of Napa cabbage)
1 pkg. chicken Ramen Noodles, crushed (reserve seasoning packet)
1 bunch green onions sliced
1/2 c. sliced almonds, toasted
2 T sesame seeds, toasted
Option: Add 2 cups diced, cooked chicken.

Dressing:
3 T seasoned rice vinegar
1/2 c. oil
1 T sugar
1 package of chicken Ramen seasoning
1/2 tsp. pepper

Shred cabbage and combine with onions, crushed noodles, sesame seeds, and almonds. For dressing, mix together rice vinegar, oil, and sugar in a blender/small food processor to create an emersion. Add Ramen seasoning and pepper. Add dressing to cabbage mixture just before serving.

Melt-In-Your-Mouth Mexican Casserole

1 10-oz can enchilada sauce (I like green, but you can use red, too.)
2 cups chicken breast, cooked and cut in bite-size pieces.
1 8-oz container of sour cream
1/2 c. sliced green onions
1 T taco seasoning mix
8 corn tortillas cut in half
2 c. shredded colby-monterey jack cheese
1 c. tortilla chips
1 c. chopped tomato
2 T ripe olives, sliced

1) Heat oven to 375. Spray 13x9 baking dish. Set aside 1/4 cup enchilada sauce.
2) In a large bowl, mix the remaining enchilada sauce, sour cream, 1/4 cup of the green onions, taco seasoning mix, and chicken.
3) Spoon the reserved cup of enchilada sauce in the bottom of the baking dish. Arrange 8 of the corn tortilla halves over the the sauce. Spoon 1/2 of the chicken mixture over tortillas. Sprinkle with 2/3 c. cheese. Repeat layers and cover with foil.
4) Bake 30-35 minutes. Uncover, layer tortilla chips, tomatoes, olives, and remaining 1/4 cup onions and the rest of the cheese over the top. Bake uncovered for 5 minutes.

(I use 1 c. chicken and a can of black beans, rinsed and drained.)

7-Up Marinade for Chicken

6 lbs. chicken strips
1 cup soy sauce
1 cup water (or enough to cover meat)
1/2 cup canola oil
1 tsp. horseradish
1/2 tsp. garlic powder
1 12 oz. can 7-Up

In large container, mix together soy sauce, water, oil, horseradish and garlic powder. Slowly pour in 7-Up (or whatever soda pop on hand). Add meat, making sure liquid covers all of it. Marinade over night. Grill.

Grilled Lime and Chile Chicken

Makes 4 servings

4 boneless, skinless chicken breasts- trimmed and scored
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chile powder (Ancho Chile powder from Penzeys)
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin
2 T Worcestershire sauce

Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.

Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Serve hot, with Mango Salsa with Red Bell Peppers

Source: Kalyn's Kitchen

Thai Veggie Stir Fry

3 T oil

3 garlic cloves

(a little ginger root, if you want)

1/4 c slice onions

1/4 c bean sprouts

1/4 c sugar peas/snow peas

1/4 c sliced carrots

1/4 c sliced red bell pepper

1/4 c broccoli flowerets

1/4 c cauliflower flowerets

1/4 c sliced mushrooms

(basically whatever vegetables you have on hand.)

2 T fish sauce

2 T oyster sauce

2 T sugar

1/4 t. white pepper

1. Heat a large skillet over med-high heat, then add the oil and garlic. (If you wanted to add any meat or tofu, add it now. Cook until done.)

2. Add the sauces and pepper. Stir to combine

3. Add the vegetables all at once. Stir to cover with sauce (about 30 seconds).

4. Reduce heat to medium and cook slowly for a further 2 minutes, until the vegetables are crisp but tender. Serve with rice.

**The sauce combination of fish sauce, oyster sauce, sugar, and pepper is a BASIC recipe for practically every Thai style stir fry. You can use any vegetables you want. In this picture, I used 2 cups chopped collard green, 1/2 cup mushrooms, and 1/2 cup carrots. (Basically what I had in the fridge.)

Spicy Chicken with Basil (Pad Krapow Kai)

6 garlic cloves, minced

4 shallots, minced

4 mixed green and red thai chilies

(The recipe called for 12. You can if you dare!)

1 T oil

1 lb ground chicken (or can be sliced very thin)

1/4 c. fish sauce

2 T. sugar

1 cup hot basil leaves (bai Krapow)

Place the garlic, shallots, and peppers in a mortar and mash with a pestle until a paste is formed.

Heat a large sauce pan to medium-high heat and add theoil. Add the garlic paste and stir for 1 minute, then add the chicken, fish sauce, and sugar. Continue to cook until the sauce is reduced. Toss in the basil leaves.

Serve with jasmine rice.

Cashew (or Peanut) Chicken

1/4 cup oil
4 garlic cloves, minced
1 lb chicken, thinly sliced

SAUCE:
2 T fish sauce
2 T oyster sauce
2 T sugar
1/8 tsp white pepper

1/2 c. roasted cashews (or peanuts)
1 green onion, chopped
1/4 c. sliced red bell pepper

1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar, and pepper.
2. Turn the heat to high and reduce the sauce until a glaze forms.
3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.
Serve with white rice.

Herb-Rubbed Chicken with Tropical Salsa

2 t oregano
1 t thyme
1 t sea salt
1/2 sugar
1/8 t allspice
1/8 t cayenne pepper
4 chicken breasts


Tropical Salsa

1 large Mango, peeled, pitted, and cut into 1/2 inch chunks
1 small banana, cut into 1/2 inch chunks
1 can of Mandarin oranges, drained
1 small red bell pepper, trimmed, seeded, and finely chopped
2 green onions, thinly sliced
1/4 cup fresh lime juice
2 T honey

In a small bowl stir together the oregano, thyme, salt, sugar, allspice, and cayenne. Rub the mixture into the chicken, cover, and refrigerate for 30 minutes.

Meanwhile, in a large bowl, stir together the mango, banana, oranges, red pepper, green onions, lime juice, and honey, Cover and refrigerate.

Heat skillet, Grill chicken until cooked through, turning the chicken several times as it cooks, about 5 min per side. Transfer chicken to dinner plates and top with salsa.

I substituted the mandarin oranges for pineapple, just in case you wanted to add pineapple.

Chicken Fajitas

12 oz bite size strips of chicken or turkey
1 T purchased or Homemade Fajita Seasoning
6 8-inch flour tortillas
2 T cooking oil
1 c. thin strips red or green sweet pepper
1/2 c thinly sliced onions, separated into rings
3/4 c. chopped tomato
1 T lime juice

1. Place meat strips into a deep bowl. Sprinkle with 2 t. fajita seasoning. Cover and chill for 30 minutes.

2.Wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes until heated through.
Meanwhile, in a 12-inch skillet heat 1 T of the oil over medium heat. Add sweet pepper, onion, and remaining 1 t of fajita seasoning. Cook and stir about 3 minutes or until crisp-temder. Remove onion mixture from skillet.

3. Add remaing 1 T oil and meat to the skillet. Cook and stir for 2-3 minutes until chicken is no longer pink. Drain well. Return onion mixture to the skillet. Stir in tomato. Cook and stir 1 minute or until heated through. Remove skillet from heat; stir in lime juice.

4. Serve with warm tortillas. Garnish with guacamole, salsa, sour cream, lime wedges.

HOMEMADE FAJITA SEASONING:
In a small bowl, combine 1 1/2 t. cumin, 1/2 t. oregano, 1/4 t. salt, 1/4 t. ground red pepper, 1/4 t. ground black pepper, 1/8 t. garlic powder, and 1/8 t. onion powder.

The prep time is what took the longest for this meal. Other than that, it was super fast! I had some extra red and green peppers and onions. I just continued chopping the rest and made two freezer bags of "Fajita Pepper Mix" for a night when I need a quick dinner.

Chicken Pot Pie

Chicken Filling:

1/2 c. butter
1/2 c. flour
1 T. onion flakes
1 T. chicken soup base
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. water
2/3 c. milk
2 c. chicken, cooked and cubed
10 oz. frozen mixed peas or carrots (or any mixed vegetables)

Heat butter over low heat until melted; stir in flour, onion flakes, soup base, salt, and pepper until smooth. Add water and milk, stirring constantly. Heat to boiling and boil 1 minute. While stirring, add chicken and vegetables. Set aside and prepare pastry.

Celery Pastry:

2/3 c. shortening
2 c. flour
2 tsp. celery salt
4 T. ice cold water

Make as a pie in a 8x8 inch pan. Bake at 425 F. for 30 to 35 minutes or until brown.

***Addition***

I just made this for dinner again, but was really short on time, so I just mixed up some Bisquik (heart healthy kind) and spread it on the top. I baked it at 425 F for 20 minutes. So yummy and so quick!!!!