Tag Archives: Chicken

I enjoy a good chicken salad anytime of year. This simple curried chicken salad comes together easily once you’ve poached your chicken. I’ve also made it using leftover chicken or even a rotisserie chicken from the grocery store. The raisins are simmered in wine, which is a delicious touch; the wine thins the mayonnaise into more of a light curry sauce. You can make this salad ahead of time, it should be refrigerated at least an hour before serving.Curried Chicken Salad

 

Curried Chicken Salad

 

Ingredients:

 

3 pounds boneless chicken breasts poached until tender and cooled to room temperature.

3 ribs of celery, chopped

2 Granny Smith apples, cored and cut into chunks

¾ cup golden raisins

1 cup dry white wine

2 Tbsp. fresh lime juice

2 Tbsp. ground ginger

2-3 Tbsp. curry powder

1 ½ cups mayonnaise

Salt to taste

 

Directions:

 

Cut the  poached chicken breasts into one-inch chunks. Toss the chicken, celery and apples together in a large bowl.

 

Place the raisins and wine in a small saucepan. Heat to boiling over medium high heat. Reduce the heart and simmer for 3-4 minutes. Add the raisins and liquid to the chicken and toss to combine.

 

Add the lime juice, ginger and curry powder to the chicken salad and toss again. Bind the salad with the mayonnaise and season to taste with salt.

 

Transfer the salad to a serving bowl and garnish with apple slices. Refrigerate at least one hour before serving. Serves 6-8 people.

 

This salad is also delicious served in a croissant as a sandwich.Curried Chicken Salad

 

What is your favorite way to serve chicken salad? I love a good chicken and grape salad but I think this curried chicken salad is my favorite.Curried Chicken Salad

 

You can also decorate the salad with curry colored summer flowers such as marigolds or zinnias.

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During the busy summer months I love to find quick delicious dinners. This Chicken Bruschetta is not only delicious but takes less than 15 minutes to prepare!Chicken Bruschetta

 

You can mix up the Bruschetta part of the recipe the day before and save yourself even more time. There is minimal cooking time in the oven so you don’t have to worry about heating up the kitchen on a hot summer night. I was so impressed by this Chicken Bruschetta that I am planning to serve it for our company next time they visit! The recipe is divided into three parts, the chicken, the salad and the bruschetta.Chicken Bruschetta

 

Chicken Bruschetta

 

Ingredients:

 

Chicken:

12 skinless, boneless, chicken tenders ( just under two pounds)

½ lemon, juiced

1 Tbsp. Parmesan cheese

½ tsp. black pepper

 

Salad:

 

24oz Quartered artichoke hearts in water, drained and rinsed

1/3 cup feta cheese

¼ cup fresh basil, thinly sliced

½ lemon, juiced

1 Tbsp. extra virgin olive oil

2 tsp. red wine vinegar

1 tsp. oregano

¼ tsp. black pepper

4 tsp. pine nuts

 

Bruschetta:

 

3 plum tomatoes, diced

½ cup fresh basil, finely chopped

4 tsp. extra virgin olive oil

1 tsp. red wine vinegar

2 cloves garlic, minced

¼ tsp. sea salt

 

Directions:

 

First prepare the Bruschetta. In a small bowl, combine all bruschetta ingredients. Cover and place in the refrigerator. Can be made the day before.

 

Prepare the salad. In a medium bowl coming all the salad ingredients except the pine nuts.

 

Prepare the chicken. Adjust your oven rack sop that it is about six inches below the broiler and preheat the broiler to high. Place the chicken on a large rimmed baking sheet. Drizzle with lemon juice and sprinkle the cheese and pepper evenly over the chicken. Broil the chicken for six minutes. I found the chicken wasn’t quite done so I flipped it over and cooked form a few minutes on the second side until cooked through.

 

On a lower rack, while the chicken is cooking bake 1 1/3 ups of the bruschetta in an uncovered ovenproof dish, until warmed. Add the artichoke salad mixture as well and bake for 2-3 minutes or until warmed.

 

I found that by placing everything in the oven at the same time was perfect.

 

To serve layer the artichoke mixture, 2-3 chicken tenders and 1/3 of the bruschetta. Top with 1 tsp. pine nuts.Chicken Bruschetta

 

This Chicken Bruschetta serves four.Chicken Bruschetta

 

An added bonus for this recipe, use the leftover Bruschetta on your poached egg the next morning. Delicious!Bruschetta

 

This original recipe was adapted from Clean Eating.

It hasn’t exactly been feeling much like spring around here. The weather has been cool and cloudy with lots of rain. However one of these days it will be time to get the grill our an fired up! I love chicken wraps and this recipe is one of my favorites. This recipe originally came from Healthy Cooking, which was a division of Taste of Home.

 

I love Taste of Home recipes as they all taste wonderful and usually come out looking exactly like the picture. This is a perfect grilling recipe, fast and fresh. The dressing serves as both a marinade and as a topping for these wraps.

 

The chicken is grilled but could be done ahead of time; the wrap is as good hot or cold. Which means if you have any leftovers they would make a perfect lunch the next day!

 

Coleslaw Chicken Wraps

 

Ingredients:

 

1 bottle of poppy seed salad dressing or make your own
2 lbs boneless, skinless chicken breast
1 package (14oz) coleslaw mix
1 can (20 oz) unsweetened pineapple tidbits, drained (I used crushed pineapple)
1 medium sweet red pepper, finely chopped
8 whole wheat tortillas (8 inch)
½ cup sliced almonds, toasted (op)

 

Directions:

Marinate the chicken in 1 cup of the dressing for one hour.chicken wraps

 

Drain and discard the marinade. Lightly coat your grill with oil and grill the chicken for 6-8 minutes per side or until done. Let stand for 5 minutes before slicing.chicken wraps

 

Meanwhile in a large bowl, combine the pineapple, coleslaw mix, red pepper and the remaining dressing; toss to coat.chicken wraps

 

Divide among the tortillas; top with chicken and sprinkle with almonds.chicken wraps

 

Roll up tightly and secure with toothpicks if you like.chicken wraps

 

There is nothing easier for a get together than a delicious chicken wrap. Perfect for the next time you decided to do some grilling!

Thai Chicken with Ginger SauceHave you ever cooked with fish sauce? Fish sauce is also called nam pia and is strong flavored and salty, so only a tiny amount is needed in this Thai Chicken with Ginger Sauce. Dried wood ear is another unusual ingredient in this Thai dish. Dried wood ear mushrooms are a type of mushroom commonly used in Asian cooking. You may be surprised by their small package but don’t let that fool you, when reconstituted they increase almost six times in size! Both fish sauce and dried wood ears can be found in most supermarkets or in Asian markets, they make this Thai Chicken with Ginger Sauce taste authentic!Thai Chicken with Ginger Sauce

 

Thai Chicken with Ginger Sauce

 

Ingredients:

 

1 cup water

1 (1/2 oz) package dried wood ear mushrooms

1 cup homemade chicken broth

2 Tbsp soy sauce

1 Tbsp rice vinegar

! Tbsp cornstarch

1 tsp Asain fish sauce

2 tsp oil

1 ¼ pounds boneless chicken cut into 1 inch pieces

8 scallions, sliced

2 tsp minced peeled fresh ginger

1 garlci clove, chopped

½ pound sugar snap peas

¼ cup cilantro, chopped

2 cups cooked brown rice

 

Directions:

 

Bring water to a boil. Add the dried wood ear, remove from heat and let stand for 20 minutes. Drain the mushrooms, coarsely shop and set aside.

 

Meanwhile whisk together the broth, soy sauce, vinegar, cornstarch and fish sauce in a small bowl, set aside.

 

Heat the oil over high heat in a wok or large nonstick pan, then add the chicken and sauté until lightly browned, about 3 minutes. Transfer to a plate.Thai Chicken with Ginger Sauce

 

Return the wok to the heat, add the scallions, ginger and garlic. Sauté about one minute, until the scallions have softened slightly. Add the mushrooms, chicken and snap peas and broth mixture. Bring to a boil stirring constantly. Reduce the heat and simmer until slightly thickened, about two minutes. Stir in the cilantro and serve with rice. Make about 4 servings.Thai Chicken with Ginger Sauce

If you’ve never tried curry, this dish is a delectable imitation. When purchasing your curry powder be sure to read the labels as there are numerous types that pack varying degrees of heat. I recently  changed brands of curry powder without checking the labels and was quite surprised how much stronger my new curry powder was! This Curried Chicken is a perfect mid-week dinner. It takes very little time to prepare this curried chicken and it comes together quickly. If you have leftovers you can spoon the cold chicken mixture onto crisp lettuce leaves for a cool and tasty curried chicken salad lunch.Curried Chicken

 

Curried Chicken with Apples and Mango Chutney

 

Ingredients:Curried Chicken

 

2 tsp oil

1 ½ pounds boneless chicken breasts cut into 2 inch pieces

½ tsp salt

¼ tsp pepper

1 Granny Smith apple, unpeeled, cored and chopped

1 onion, chopped

1 tsp minced fresh ginger

1 garlic clove, minced

1 Tbsp curry powder

½ cup mango chutney

¼ cup currants

¼ cup chicken broth

¼ cup half and half

1 Tbsp chopped parsley

2 Tbsp slivered almonds

3 cups cooked rice

 

Directions:

 

Heat the oil in a large nonstick pan. Add the chicken and sprinkle with the salt and pepper. Sauté until browned, about 6 minutes. Transfer to a plate.

 

In the same pan add the apple, onion, ginger and garlic. Cook until the apple and onion are tender, about 6 minutes. Stir in the curry powder; cook for another few minutes.Curried Chicken Add the chicken, chutney, currants, broth, half and half and parsley. Bring to a boil then simmer uncovered until the flavors are blended and the sauce thickens slightly, about three minutes. Curried ChickenSprinkle with the almonds and serve over rice.Curried Chicken

 

Next time you’re short on time plan to make this delicious chicken curry, you’ll be glad you did. The added bonus is that if you have leftovers you’ll have a lunch to enjoy the next day!

When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!simple soups, Chicken Pot Pie soup

Chicken Pot Pie Soup

Ingredients:
2 cups potatoes, peeled and cubed
1 cup of carrots, peeled and sliced
1 cup of frozen peas
6 Tbsp butter, sliced
1/3 cup flour
4 cups of whole milk (1% and 2% will work too)
5 tsp chicken bouillon granules
¼ tsp pepper
2 cups of cooked chicken, cubed

 

Directions:

In a soup pot cover the potatoes and carrots with water. Cook over medium heat until tender, about 10-15 minutes. Add the peas and cook until tender, 3-5 minutes. Drain; set the vegetables aside in a bowl. In the same pot melt the butter over medium heat. Stir in the flour; cook and stir until the mixture is golden. Add milk, bouillon and pepper to the butter mixture. Cook and stir over medium heat until thickened. Add the chicken and vegetable and heat through. Makes 5-6 servings.Simple Soups, Chicken Pot Pie soup

The soup is thick and creamy. Perfect for a quick lunch on a cool fall day or serve with a salad and some bread for a complete dinner.simple soups, chicken pot pie soup

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