Cranberry Chicken Salad

My mom buys a chicken salad from a store called Great Harvest up in Utah.  I always look forward to eating that stuff.  It is simple and delicious.  If you're like me, you don't like crunchy celery or onions in your chicken salad - and the Great Harvest chicken salad is free from any unwanted crunch.  Well...we don't have a Great Harvest here in California and occasionally I get a craving for that yummy salad.  So - I decided to take a stab at re-creating it, and I think it's pretty darn close!

3 cups shredded rotisserie chicken

3/4 cup dried cranberries

1/3 cup sliced almonds

1 cup mayo

1 1/2 TBSP cider vinegar

1/2 tsp salt

1/2 tsp pepper

pinch of sugar

Toss all ingredients in a bowl until combined.  You can serve immediately of let it chill in the fridge so all of the flavors mingle.  Serve on a bed of lettuce, a roll, crackers, sliced bread, or on its own!

Spicy Asian Glazed Chicken

This dish is a simple *Spicy* one. Goes great with steamed rice or veggies.

8 medium chicken tenderloins
Pam spray oil
1 cup water
1 tbsp hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp or sugar
3 cloves garlic
1 tsp ginger, grated
1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with sesame seeds and serve.

Teriyaki Chicken Rumaki

I got this chicken appetizer recipe from a magazine and tried it out at a recent get together. It was delicious and liked my everyone!

1 LB Skinless, Boneless Chicken Breakst halves, cut into 24 pieces

12 bacon slices, halved crosswise

6 green onions, trimmed and each cut into 4 pieces

1 cup thin red sweet pepper strips

½ cup teriyaki glaze

1. Soak 24 4 to 6 inch skewers in water for 30 minutes.

2. Preheat oven to 375 degrees. Wrap chicken with bacon and thread each skewer with bacon wrapped chicken, green onion, and pepper. Place in a 10 x 15 baking sheet.

3. Bake for 8 minutes. Brush with teriyaki glaze and bake about 16 minutes more or until bacon is cooked through.

Chicken & Pasta with Peanut Sauce

This is sooooo good! As a bonus it is terribly easy! The only thing you have to cook is the pasta! This has been a long time favorite at our house!

Ingredients

6 ounces dried fettuccine or linguine

1 cups snow peas

1 cup cooked chicken strips (I like to use part of a roitisserrie chicken)

1 cup coarsely chopped fresh pineapple or one 8-ounce can pineapple chunks, drained

1/4 cup reduced-sodium chicken broth

2 tablespoons creamy peanut butter

1 tablespoon reduced-sodium soy sauce

1 tablespoon lime juice or lemon juice

1/4 teaspoon crushed red pepper

1 clove garlic, minced

Directions

1. Cook pasta according to package directions. Place the snow peas and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return pasta, pea pods, and chicken to the hot pan. Add pineapple.

2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.

3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce. Makes 4 servings.

Crockpot Chicken & Gravy Over Rice

I always ask my mom to make this when I visit...it reminds me of home - simple, yummy, and comforting.

4 chicken breasts

2 cans cream of chicken soup

2 envelopes of chicken gravy mix

hot steamed rice

Combine all ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

Chicken and Noodles

This is one of those homey, creamy, feel-good dishes.

Ingredients

4 chicken breast tenderloins

2-1/4 cups water

14-ounce can reduced-sodium chicken broth

2 bay leaves

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed (optional)

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup sliced carrot

1/2 cup diced onions

1 cup diced celery

10 oz dried wide noodles

1 cup milk

1 cup loose-pack frozen peas

2 tablespoons all-purpose flour

Directions

1. In a large pot, combine chicken, the water, broth, bay leaf, dried thyme (if using), salt, and pepper. Add carrot and celery. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is no longer pink. Discard bay leaf.

2. Remove chicken from pot; cool slightly. Chop or shred chicken; set aside.

3. Return vegetable mixture to boiling. Add noodles; cook, uncovered, for 5 minutes. Stir in 1-1/2 cups of the milk and the peas.

4. In a screw-top jar, combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken and fresh thyme (if using). Cook for 1 to 2 minutes more or until heated through.

Makes 6 servings.

Mediterranean Chicken Pizza

I was inspired to make this after having something similar at a restaurant. This turned out delicious and is definitely going on the dinner rotation!

1 pre-made pizza crust
pre-made pesto
1 cup cooked chicken breast (I used part of a rotisserie chicken)
1/4 cup calamata olives, sliced
1/4 cup marinated artichoke hearts, sliced in half
1/2 roma tomato, diced
1/4 cup crumbled feta cheese
1 cup mozzarella cheese

Spread pesto over the pizza crust. Sprinkle olives, tomatoes, artichoke hearts, and chicken evenly over pizza. Top with cheeses. Bake in a 425 degree oven for 10-15 minutes until bubbly.

Orange Chicken

This orange chicken recipe is the This orange chicken recipe is the perfect weeknight meal when you are pressed for time. Just dump everything in the Crock pot, and, 4-8 hours later, it's ready.
The kids really like this recipe for orange chicken, because it's a bit sweet. Adults won't believe how much this Crock pot orange chicken tastes like the orange chicken you'd get at a Chinese restaurant.

Ingredients:

2 pounds boneless skinless chicken breasts
2/3 cup all-purpose flour
2/3 cup orange marmalade
1/2 cup mustard
1/2 cup ketchup
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. finely grated fresh ginger
3 scallions, chopped
Preparation:

Cut chicken breasts into bite-sized pieces. Place in the slow cooker.

Sprinkle flour over chicken and toss well to coat.

In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.
Serve with rice.

Contributed by Becki Cutler

Chicken Curry

Fragrant Chicken Curry

It's easy to buy a cooked hen, take the meat off the bone and use it in a 'wow' recipe. I especially like it for dishes like this curry that I might not have time to make from scratch.

INGREDIENTS
2 tablespoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
1 rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (13.5 ounce) can light coconut milk
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken broth

To serve: Cooked basmati rice chopped fresh cilantro.

DIRECTIONS:

Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes. Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.

Ginger-Peanut Chicken-Salad Wraps

Ingredients
1 teaspoon olive oil
6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Nutritional Information
Calories:
280 (19% from fat)
Fat:
5.9g (sat 1.1g,mono 2.7g,poly 1.6g)
Protein:
25.8g
Carbohydrate:
30.5g
Fiber:

Sweet and Sour Chicken

My mother in law gave me this recipes and we love it!  It is quick easy, and oh so good!

Sweet and Sour Chicken

Ingredients

1 LB Chicken, cut into bite sized pieces

4 TBSP Corn Starch

1 Bell Pepper, cut into bite sized pieces

1/2 Onion, cut into bite sized pieces

1 Cup Pineapple chunks, fresh or canned

1/2 Cup Carrots, sliced

1 clove garlic, minced

1/2 Cup Sugar

1/3 Cup Vinegar

2/3 Cup Water

1 1/2 TBSP Cornstarch

1 tsp Soy Sauce

4 TBSP Ketchup

Hot Cooked Rice

Directions

1. In a large Zip Lock Bag combine chicken and 4 TBSP cornstarch, shake to coat chicken.

2.  Heat 2 TBSP oil in a skillet, add chicken and brown.  Remove from pan and keep warm.

3.  Heat 1 TBSP oil in skillet, add garlic, onions, carrots and peppers.  Stir fry until tender-crisp.

4.  Meanwhile, in a sauce pan combine sugar, vinegar, water, 1 1/2 TBSP cornstarch, and soy sauce.  Mix until combined and cook over medium heat until thickened, stirring constantly.  Remove from heat and add 4 TBSP Ketchup.

5.  Add chicken to skillet as well as pineapple.  Stir in sauce and heat through.

6.  Serve over hot cooked rice.

Jamaican Jerk Chicken

Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. This process also introduces a strong smoky flavour to the meat.

There are two commonly held theories regarding how the name "Jerk" came to be used. One is that it originates from the Spanish word "Charqui", used to describe dried meat. Over time this term evolved from "Charqui" to "Jerky" to "Jerk". Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word "Jerk" is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.

Jamaican Jerk Chicken

Ingredients

• 1/2 teaspoon Jamaican jerk seasoning (such as Spice Islands)

• 1/2 teaspoon salt, divided

• 4 (6-ounce) skinless, boneless chicken breast halves • Cooking spray

• 1/4 cup minced fresh cilantro • 1/4 cup finely chopped red onion

• 1 tablespoon chopped fresh mint

• 1 teaspoon brown sugar

• 2 teaspoons fresh lime juice • 1/4 teaspoon black pepper

• 1/4 teaspoon crushed red pepper

• 1 (16-ounce) jar sliced peeled mango, drained and chopped (such as Del Monte SunFresh) Preparation:

Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.

Contributed by Becki Cutler

Aussie Chicken

This is a five star recipe! We all love it!

Aussie Chicken
6 Chicken Breasts
1/2 cup light sour cream
2 T seasoning salt
1 T onion powder or flakes
10 slices of bacon
1 T oil
1/2 c Dijon mustard
1 1/2 cup fresh sliced mushrooms
2 1/2 c cheddar cheese
1/2 cup honey
1/4 c light corn syrup
2 T parsley chopped
Pound chicken breasts, and rub with seasoning salt. Put in refrigerator for 30 minutes. Cook bacon and break into small pieces. Combine all wet ingredients plus onion flakes. Remove half of sauce for later. Heat oil and cook chicken in skillet,about 5 minutes on each side. Place in 9x13 pan and pour sauce around chicken. Next, top chicken with bacon, mushrooms, and cheese. Bake at 350 for 15 minutes. Serve with rice & add remaining warm sauce on chicken and rice.

This is all about yummy! This is a fabulous family dish ~ everyone loves it when I bring it to the table!

Contributed by Chrissy Clyde

Chicken Pot Pie

This is another 5 star recipe... everyone, young and old rave when they taste it! The secret is in the whole chicken, and using the fresh broth and not canned...


Chicken Pot Pie



2 packages ready made crusts

1/3 cup butter

1/2 large onion chopped fine

1/3 cup flour

1t salt

3 cups chicken broth

2 cups vegetables (carrots, corn, etc.)

2 cups chopped chicken pieces ( I buy the whole chicken, and cook it, and peel the chicken off)



Saute onion in butter. Add flour & salt, brown slightly. Add chicken broth a little at a time, stirring constantly until it comes to a boil & thickens. Add veggies & cooked chicken. Fill 2 pastry lined pie pans. Bake at 425 degrees for 15 minutes, with aluminum foil over the top of the pies. Reduce temperature to 350, remove foil, and bake for an additional 30-35 minutes, until the crust is golden brown.
This recipe is a great one to freeze - before you cook it! This has been a family favorite for over 10 years. I remember how thrilled I was when Pillsbury came out with the ready made crusts, and I didn't have to roll out my pie crusts anymore!