Asian Chicken Salad Everyone loves a good salad! This recipe makes a good lunch or main dish.
This is a salad with great texture and a tasty sweet Asian-style dressing.
The kids will love it too! 3 chicken breast halves (cooked and cut into 1/4 strips) 1 head lettuce, chopped 1 cup fresh spinach greens 1/2 cup water chestnuts, cooked **See note 1 cup bean sprouts 2 tbsp brown sugar 3 tbsp soy sauce 1 tbsp sesame oil 1 slice of lime In a small bowl mix the soy sauce, brown sugar, sesame oil, and a squeeze of the lime and mix well.
This will be used for a light dressing.
Next combine the lettuce, spinach greens, water chestnuts, bean sprouts, and chicken breasts pieces in a large bowl.
Refrigerate for 30 minutes.
Pour the dressing, toss the salad, and serve.
**The best way to cook the water chestnuts is to boil for around 20 minutes before adding them to the salad.
Louisiana Chicken Gumbo 1/4 cup Flour 1 tsp Salt 1 3 lb chicken cut into 8 pieces 1/4 cup Vegetable oil 1 1/2 cup Chopped onion 1 cup Chopped celery 1 cup Chopped green onion 3 Cloves garlic; mashed 1 quart Chicken broth 2 cup Canned whole tomatoes in juice; undrained, crushed 1 Bay leaf 1 tsp TABASCO pepper sauce 1 10 oz package frozen; whole okra 3 cup Cooked rice; divided Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat.
In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve.
Add onion, celery, onion and garlic; saut, 5 minutes, stirring often.
Return chicken to pot.
Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce.
Bring to a boil; reduce heat and simmer, uncovered, 45 minutes.
Add okra; cook 10 minutes longer.
Serve each portion in bowl topped with 1/2 cup cooked rice.
Chicken Souvlaki 4 boneless, skinless chicken breasts, cut into pieces 4 pieces flat bread or pitas 2 tomatoes, cut into wedges 1/2 small red onion, thinly sliced 3/4 cup crumbled Feta 1/4 cup kalamata olives, pitted 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme 1/4 teaspoon freshly ground black pepper 2 1/2 teaspoons red wine vinegar 1 tablespoon fresh lemon juice 5 tablespoons extra-virgin olive oil Tzatziki Sauce Heat oven to 200° F.
Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice.
Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside.
Add the chicken to the remaining vinaigrette, toss, and set aside.
Heat the remaining oil in a large skillet over medium-high heat.
Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
Spread the bread with some of the Tzatziki (yogurt sauce) and top with the chicken.
Add the tomato salad and fold.
Makes 4 servings Chicken Fingers with Honey Sauce I made this recipe last week for dinner and it was a hit! Its also a great healthy alternative to fried chicken.
12 ounces boneless, chicken breasts 2 beaten egg whites 1 tablespoon honey 2 cups cornflakes, crushed 1/4 tsp pepper 1/4 cup honey 4 tsp mustard or dijon mustard 1/4 tsp garlic powder 4 Servings :: 15 mins prep.
:: 11 mins baking 1.
Rinse chicken; pat dry.
Cut into strips about 3 inches long and 3/4 inch wide.
2.
In a small mixing bowl combine the egg whites and the 1 tablespoon honey.
In a shallow bowl combine the cornflake crumbs and pepper.
Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
3.
Place in a single layer on an ungreased baking sheet.
Bake chicken in a 450 degree oven for 11 to 13 minutes or until fully cooked.
4.
For the sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder.
This is a salad with great texture and a tasty sweet Asian-style dressing.
The kids will love it too! 3 chicken breast halves (cooked and cut into 1/4 strips) 1 head lettuce, chopped 1 cup fresh spinach greens 1/2 cup water chestnuts, cooked **See note 1 cup bean sprouts 2 tbsp brown sugar 3 tbsp soy sauce 1 tbsp sesame oil 1 slice of lime In a small bowl mix the soy sauce, brown sugar, sesame oil, and a squeeze of the lime and mix well.
This will be used for a light dressing.
Next combine the lettuce, spinach greens, water chestnuts, bean sprouts, and chicken breasts pieces in a large bowl.
Refrigerate for 30 minutes.
Pour the dressing, toss the salad, and serve.
**The best way to cook the water chestnuts is to boil for around 20 minutes before adding them to the salad.
Louisiana Chicken Gumbo 1/4 cup Flour 1 tsp Salt 1 3 lb chicken cut into 8 pieces 1/4 cup Vegetable oil 1 1/2 cup Chopped onion 1 cup Chopped celery 1 cup Chopped green onion 3 Cloves garlic; mashed 1 quart Chicken broth 2 cup Canned whole tomatoes in juice; undrained, crushed 1 Bay leaf 1 tsp TABASCO pepper sauce 1 10 oz package frozen; whole okra 3 cup Cooked rice; divided Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat.
In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve.
Add onion, celery, onion and garlic; saut, 5 minutes, stirring often.
Return chicken to pot.
Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce.
Bring to a boil; reduce heat and simmer, uncovered, 45 minutes.
Add okra; cook 10 minutes longer.
Serve each portion in bowl topped with 1/2 cup cooked rice.
Chicken Souvlaki 4 boneless, skinless chicken breasts, cut into pieces 4 pieces flat bread or pitas 2 tomatoes, cut into wedges 1/2 small red onion, thinly sliced 3/4 cup crumbled Feta 1/4 cup kalamata olives, pitted 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried thyme 1/4 teaspoon freshly ground black pepper 2 1/2 teaspoons red wine vinegar 1 tablespoon fresh lemon juice 5 tablespoons extra-virgin olive oil Tzatziki Sauce Heat oven to 200° F.
Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice.
Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside.
Add the chicken to the remaining vinaigrette, toss, and set aside.
Heat the remaining oil in a large skillet over medium-high heat.
Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
Spread the bread with some of the Tzatziki (yogurt sauce) and top with the chicken.
Add the tomato salad and fold.
Makes 4 servings Chicken Fingers with Honey Sauce I made this recipe last week for dinner and it was a hit! Its also a great healthy alternative to fried chicken.
12 ounces boneless, chicken breasts 2 beaten egg whites 1 tablespoon honey 2 cups cornflakes, crushed 1/4 tsp pepper 1/4 cup honey 4 tsp mustard or dijon mustard 1/4 tsp garlic powder 4 Servings :: 15 mins prep.
:: 11 mins baking 1.
Rinse chicken; pat dry.
Cut into strips about 3 inches long and 3/4 inch wide.
2.
In a small mixing bowl combine the egg whites and the 1 tablespoon honey.
In a shallow bowl combine the cornflake crumbs and pepper.
Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
3.
Place in a single layer on an ungreased baking sheet.
Bake chicken in a 450 degree oven for 11 to 13 minutes or until fully cooked.
4.
For the sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder.