Chicken & Grape Salad

posted by Nicole (from Cooking Light)

1 tsp. onion powder
1 tsp. paprika
1 tsp. chili powder
¾ tsp. salt, divided
1 lb. boneless skinless chicken breasts
1 tsp. olive oil
¾ c green grapes, halved
¾ c red grapes, halved
2/3 c chopped celery
½ c red onion
¼ c mayo
1 Tbsp red wine vinegar
1 Tbsp orange juice
¼ c walnuts

1. Preheat oven to 350º.

2. Combine onion powder, paprika, chili powder, and ½ tsp. salt. Sprinkle over chicken.

3. Heat oil in skillet. Add chicken. Sauté 2 minutes each side.

4. Put chicken in baking dish. Bake chicken at 350º for 10 minutes or until done. Refrigerate (or stick in the freezer for faster cooling), then chop into bite size pieces.

5. Combine ¼ tsp. salt, green grapes and next 6 ingredients. Add chicken. Sprinkle with walnuts.

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Spicy Chicken Salad in Peanut Sauce

posted by Jenn

2/3 cup chicken broth
2 tbsp soy sauce
2 cloves garlic, crushed
1/3 tsp hot pepper sauce
1/3 cup peanut butter
2 tsp sesame oil
2 cups fresh spinach
8 oz linguine, cooked & drained
2 cups shredded chicken
1 cup shredded carrots
1/4 cup sliced green onion

1. Combine broth, soy sauce, garlic and hot pepper sauce in saucepan. Bring to a boil.

2. Remove from heat; whisk in peanut butter and sesame oil until smooth.

3. Arrange spinach on 4 plates. Toss linguine with 3 tbsp peanut sauce; spoon over spinach.

4. Add chicken, carrots & green onions to remaining peanut sauce. Spoon over linguine.

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Cous Cous Salad with Chicken and Apricots

Posted by Nancy

1.5 cups instant cous cous
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup finely chopped parsley leaves (approx. 6 sprigs)
1 cup finely chopped mint leaves
6 tbsps olive oil
4 spicy grilled chicken breasts
3 fresh apricots (or ripe nectarines, peaches, or plums...or one of each!) pitted and cut into bite sized chunks
1 small shallot, thinly sliced rings
1/2 cup of pistachio nuts, shelled
2 tablespoons balsamic vinegar

Place cous cous in a medium bown. Bring 1.5 cups of water to a boil and stir in the cinnamon, cumin, salt, and pepper. Pour mixture over cous cous. Cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in the parsely, mint, and 2 tbsps of the olive oil. Set aside. Cut the chicken into bite sized pieces and place in a large bowl. Add the apricots and shallot. Drizzle with vinegar and the remaining olive oil. Season with salt and pepper to tatse. Mix in cous cous. Add pistachios just before eating.

I recommend letting this sit overnight in the fridge...I think it tastes better really cold and after the flavors have a chance to come out a bit. Just be sure to wait to add the pistachios.

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Rum Chicken

posted by CaneWife

1 lb boneless, skinless chicken breast
2/3 cup dark rum
dash of Grand Marnier
1/3 cup orange juice
3 tbsp worcestshire sauce
6-7 cloves minced garlic
1 tbsp orange zest
2 tbsp brown sugar
1 piece grated ginger (1 tsp powder)
salt & pepper to taste

Whisk together everything but the chicken. Submerge chicken breast and marinate in the fridge for 1-4 hours. Grill on medium-high heat to desired temperature and serve garnished with orange slices.

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Southern Fried Chicken

Submitted By: CaneWife

low-fat buttermilk (see? it's healthy)
chicken parts (breasts, legs, thighs, whatever you like)
4 cups flour
peanut or vegetable oil
herbs & spices to taste (I used kosher salt, pepper, chili powder, garlic salt, paprika and onion powder.

Clean and dry chicken parts and cover with a combination of buttermilk, kosher salt, pepper and a touch of chili powder. Let sit overnight or for four hours, covered, in the fridge.

When you're ready to fry, put 3" of oil in a big pot (should not go up the sides more than halfway) and heat to 375 (if you don't have a thermometer, just turn the heat on the medium and by the time you're done coating the chicken, it should be ready).

Drain the buttermilk soaked chicken. Mix flour with garlic salt, pepper, onion powder and paprika ina large bowl. Put about two cups of unused buttermilk in another bowl. Coat each chicken piece in flour, redip in buttermilk,and recoat in flour, before placing in the hot oil.

Fry each piece for about 20 minutes, turning every so often.

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Easy Pasta Salad

Submitted By: CAbrideinFL

Grill up some chicken breasts.
Boil a half a box of rotini.
Get a pint of the spinach dip from Publix.

Mix all together. Easy pasta salad.

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Chicken and Grape Salad

Submitted By: MrsSalsaburger

1 tsp. onion powder
1 tsp. paprika
1 tsp. chili powder
¾ tsp. salt, divided
1 lb. boneless skinless chicken breasts
1 tsp. olive oil
¾ c green grapes, halved
¾ c red grapes, halved
2/3 c chopped celery
½ c red onion
¼ mayo
1 Tbsp red wine vinegar
1 Tbsp orange juice
¼ c walnuts

Preheat oven to 350º.

Combine onion powder, paprika, chili powder, and ½ tsp. salt. Sprinkle over chicken.

Heat oil in skillet. Add chicken. Sauté 2 minutes each side.

Put chicken in baking dish. Bake chicken at 350º for 10 minutes or until done. Refrigerate (or stick in the freezer for faster cooling), then chop into bite size pieces.

Combine ¼ tsp. salt, green grapes and next 6 ingredients. Add chicken. Sprinkle with walnuts.

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Sauteed Chicken with Spinach

Submitted By: tpatch

A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.

1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 boneless, skinless chicken breast half, (6 to 8 ounces)
Coarse salt
Ground pepper
4 cups (about 2 1/2 ounces) baby spinach

1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.

2. Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.

3. Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.

4. In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.

This recipe can be easily altered for four people.
In step 1, cook 4 chicken breast halves in 1 tablespoon oil.
In step 2, add 1 cup water.
In step 3, use 1/4 cup minced shallot, 1/4 cup mustard, 1 tablespoon vinegar, and 2 tablespoons butter.
In step 4, toss half the sauce with 10 ounces (1 large bag) spinach.

Prep: 15 minutes
Total: 30 minutes

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Cajun Chicken Pasta

Submitted By: KalebsMommy111

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

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Apricot Chicken

Submitted By: Lcrase06

1 1/2 c. apricot preserves
1 cup Russian dressing
1 envelope dry onion soup mix
6 chicken breasts
1 tsp. pepper

Mix 1st 3 ingredients together. Place chicken in bottom of slow cooker; pour mixture over chicken. Cook on high 1 hour; reduce heat to low and cook 3-4 hours.

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Wanna-Be Alice Springs Chicken

Submitted By: Soon2BMrsMelvin



pour olive oil in skillet, let get really hot

take chicken breasts (for however many you are serving) and lightly coat in flour, salt and pepper.

place in skillet and cook about 3 minutes on each side, or until chicken is cooked throughout.

When done with chicken, take out of skillet, and cook some mushrooms.

Then take a BBQ sauce you like and brush onto the chicken breasts.

take cheese (i used fresh mozz cheese) and spread over chicken w/ bbq sauce.

Then top with mushrooms. This turned out really well and was super easy!

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Jenni's Salsa Chicken

Submitted By: jenniah429

3-4 boneless chicken breasts
1 can of corn, drained
1 can of black beans, partially drained
2-3 cups of salsa
shredded cheddar cheese

In a 7x11 glass baking dish, mix the corn and black beans together to layer the bottom of the dish.

Place the pieces of chicken in the dish on top of the mixture.

Cover chicken with salsa. Top with cheddar cheese.

Bake covered at 350 for about 40-45 minutes.

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Thyme Chicken

Suhmitted By: Mrs.LinZL (Lindsey)

1 pkg chicken breasts, or chicken tenders
4 tbsp butter/margarine
1-1/2 tbsp minced onion
1 large can cream of mushroom soup
1 large can cream of chicken soup
1/2 tsp ground thyme (the powder stuff)

Preheat oven to 350. Brown chicken in skillet in 2 tbsp butter, remove and place in casserole dish. Add remaining butter and onions to skillet and cook on med-high until onions are done. Add in both cans of soup and stir. Stir in Thyme and let simmer for 5 minutes (you can also add about 1/3c of white wine to it at this point for a little different taste). Pour soup mix over chicken. Cover and bake for 45 min.

This is great served over rice.

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The Best Chicken Dish

Submitted By: Lcrase06 (Lauren)

Colorful and full of flavor, this is sure to become a favorite! Chickpeas and sweet red pepper accent this well-seasoned sauce. Delicious served over rice or pasta.

Ingredients:
1 tablespoon cooking oil
1 pound lean ground chicken
1 (19-ounce) can of chickpeas (garbanzo beans), rinsed and drained
1 cup finely chopped onion
1/4 teaspoon salt
1/3 cup sun-dried tomato pesto
1 tablespoon all-purpose flour
1 (14-ounce) can of diced tomatoes (with juice)
1 tablespoon balsamic vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon salt
4 cups chopped red pepper
1 cup finely chopped zucchini (with peel)

Directions:
Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart slow cooker.

Add chickpeas, onion and first amount of salt. Stir.

Stir pesto into flour in small bowl until smooth. Add next 4 ingredients. Stir well. Pour over chicken mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Add red pepper and zucchini. Stir. Cover. Cook on High for 30 to 45 minutes until red pepper is tender-crisp.

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Salsa Chicken

Submitted By: SwimFly12_03 (Terikay)

4 chicken breasts
1 package taco seasoning
1 can cream of mushroom soup
1-2 cups of salsa (mild, medium, hot, your choice)
4 oz. light or non-fat sour cream

Add all of the ingredients in order to crockpot EXCEPT sour cream. Cook on High 4 hours or Low 7-8 hours. Remove from heat and stir in sour cream just before serving.

I serve over brown rice with black beans but there are all kinds of alternatives. My husband loves shredding the chicken and placing over nachos. There's also an abundance of things you can add to the crockpot: corn, black beans, green chilies, enchilada sauce, etc.

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Baked Chicken and Rice

Submitted By: Lcrase06 (Lauren)

1 cup long-grain rice
1 14.5-ounce can diced tomatoes, undrained
1 cup low-sodium chicken broth
1/2 cup fresh orange juice
1 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for garnishing
1 medium yellow onion, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
4 boneless, skinless chicken breasts, cut in half

Heat oven to 400° F.

In a large bowl, combine the rice, tomatoes and their juices, broth, orange juice, parsley, onion, garlic, cumin, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper (if using). Transfer to a 9-by-13-inch baking dish.

Rinse the chicken and pat dry. Season with the remaining salt and pepper. Nestle the chicken pieces among the rice mixture. Cover the dish tightly with foil. Bake until the chicken is cooked through, about 35 minutes. Remove from oven. Let stand for 5 minutes. Spoon the rice and chicken into individual bowls. Sprinkle with additional parsley.

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Sun-Dried Tomato Alfredo

Submitted By: Soon2BMrsMelvin (Lydia)

4 chicken breast diced or cut into strips (You can also choose to serve these sauteed in a little garlic on the side of the pasta)

bowtie pasta (per serving size on box for amount of guests)

1 bag of sun dried tomatoes

1 1/2 cup sliced mushrooms

You can either choose to make homemade alfredo (recipe follows) or use alfredo in a jar.

Cook chicken and pasta according to your liking.

Sautee mushrooms and sun-dried tomatoes.

Add spices such as oregano and a fresh basil leaf.

And some garlic.

Add in alfredo sauce and combine all ingredients.


Here is my homemade alfredo recipe..

1/2 cup butter
1 cup heavy cream
1 cup sour cream
1 cup fresh grated parmesan cheese
1/2 cup chopped fresh parsley
salt and pepper to taste

Melt butter in a heavy saucepan, add cream.

Stir until cream is warmed through - do not boil!!!

Add sour cream and stir to mix.

Add your noodles and whatever else is going into the mix, then add cheese and parsley.. it is SOOOOOOOO GOODDDD!!!

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Finger-Lickin' Chicken

Submitted by: jonesythompson (Jennifer)

Here's one I like to make when I don't want to stand over the stove.

4 chicken breasts
2 cups of mayo (I use light)
juice from 1-2 limes
sea salt (to taste)
fresh cracked pepper (to taste)

Heat the oven to 350. In a small dish, coat the bottom with the last four ingredients. Add the chicken and coat the top with remaining mixture. I usually don't cover, but depending on your oven, you may need to. Cook 'til done (45 min.-1hr.). Serve with rice, and spoon remaining cooked mixture on top. Tangy!

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Slow Cooker Angel Chicken

Submitted By: Lcrase06 (Lauren)

4-6 skinless boneless chicken breasts
1/4 cup butter
1 package Good Seasons Italian Salad Dressing Mix
1 (10 3/4oz) can Golden Mushroom Soup
1/2 cup dry white wine
1/2 of an 8oz. tub of cream cheese w/chives and onion
hot, cooked angel hair pasta

Place chicken in crock pot. In a medium sauce pan, melt the butter. Stir in Italian Salad Dressing mix. Stir in mushroom soup, wine and cream cheese until combined. Pour over chicken. Cover and cook on low for 4-5 hours. Serve over pasta.

Enjoy!

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Slow Cooker Chicken Tortilla Soup

Submitted By: jacmdb (Melanie)

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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