Southwest Chicken Salad Recipe
Marinated grilled chicken breasts are served with salsa, cream, lettuce, cheese and olives.
Ingredients:
Chicken breast halves (1 1/2 pounds boneless, skinless), Taco seasoning mix (1, 1-ounce pkg.), Shredded cheddar cheese (1 cup), Lemon juice ( 1/4-cup), Salsa (1 cup), Sour cream (1/2 cup), Torn lettuce (8 cups), Black olives (1/4 cup), Water (1/4-cup), Oil (1/4-cup)
Method Of Preparation:-
First combine taco seasoning mix, oil, lemon juice and water in a glass dish and add chicken in it. Marinate it for 25 minutes. Now grill it for 8 minutes per side until thoroughly cooked. Cut chicken into thin slices and set aside. Now divide lettuce evenly among large salad plates and serve it with chicken on top. Sprinkle cheese, salsa, black olives and sour cream on the top before serving.
Number of servings: 6
Tropical Chicken Salad Recipe
In this salad chicken is mixed with celery, pineapple chunks, banana, oranges, coconut and nuts and is moistened with mayonnaise and seasoned with curry powder.
Ingredients:
Cooked chicken (2 cups), Mayonnaise(1 cup), Curry powder (1/2 to 1 tsp.), Chopped celery (1 cup), Mandarin oranges (1 can), Pineapple chunks (1 can), Bananas (sliced, 2 large ), Flaked coconut (1/2 cup), Black grapes (1/2 cup), Salted peanuts or cashews, coarsely chopped (3/4 cup)
Method Of Preparation:-
Combine cooked chicken, celery, mayonnaise and curry powder and keep it in refrigerator for almost 30-40 minutes. Combine rest of the ingredients and stir them well with chicken just before serving.
Number of servings: 4
Spicy White Chicken Chili Recipe
In this dish the great northern beans are cooked in cooked chicken broth and combined with cumin, cloves, ground red pepper, green chilies and cooked chicken.
Ingredients:
Chicken (4 Cups diced, cooked), Chicken broth (8 Cups), Chopped green chilies (2, 4 oz. cans), Great Northern beans (1 lb. dry), Minced garlic (2 cloves), Onions, chopped (2 medium), Oil (2 Tbsp.), Cayenne pepper (1/4 t.), Ground cumin (2 t.), Ground cloves (1/4 t.), Shredded Monterey Jack cheese, Sour cream
Method Of Preparation:-
Take a large pot. Add beans, broth, garlic and onions (half) in that pot and boil it. Cover it and simmer the gas for about three hours so that beans become tender. Now take a skillet and add oil it in. Heat it and add remaining onions in the oil until tender, add chilies and seasonings. Now combine the bean mixture in it. Add chicken in it and cover and simmer the gas for about 30 minutes more. Serve with grated Monterey Jack Cheese and sour cream for toppers.
Number of servings: 6-8
Polynesian Chicken Noodle Soup Recipe
This is a fun twist on traditional chicken noodle soup. Using rotisserie chicken makes this a quick and easy dinner for family.
Ingredients:
Rotisserie chicken {skinned, boned, and chopped (1 whole)}, Chicken broth (7 Cups), Bottled sweet and sour sauce (1/2 Cup), Chopped cilantro (1/2 Cup), Chopped salted peanuts (1/2 Cup), Large carrots (grated 2), Rice noodles or stalks (broken in half, 1/2 of a 6-ounce package), Straw mushrooms( drained 1 can whole)
Method Of Preparation:-
Take carrots, chicken broth and sauce in a medium pot. Stir it well and boil it. Add rice noodles in it and cook it on simmer until they are softened (10 min approx.). add chicken and mushrooms and stir it well. Serve it with sprinkled cilantro and peanuts.
Number of servings: 4
Ginger-Dusted Chicken Satay Sticks with Orange Recipe
This appetizer can be made very easily and chicken marinated in coconut milk, lime juice and seasonings and grilled on skewers tastes incredible when served with a sauce of orange marmalade and soy sauce.
Ingredients:
Chicken:
Chicken breasts (cut into 1 1/2-inch pieces, 2 lbs boneless skinless), Coconut milk (1/2 cup), Brown sugar (1 Tbsp), Ground black pepper (1/2 tsp), Minced garlic (2 tsp), Ground ginger (1 tsp), Curry powder (1/2 tsp), Salt (1/2 tsp), Lime juice (2 Tbsp), Oil (2 Tbsp), Wooden skewers - soaked in water for 30 minutes {12 (10-inch)}
Sauce:
Orange marmalade (1 cup), Cayenne (1/2 tsp), White vinegar( 2 Tbsp), Soy sauce (2 Tbsp), Sesame oil (1 Tbsp), Sesame seeds (1 Tbsp)
Method Of Preparation:-
For chicken:-
Take a small bowl and stir brown sugar, coconut milk, curry powder, salt, pepper, garlic, lime juice and oil. Pour into a sealable bag. Add chicken in it and seal the bag. Shake it for a evenly coat and refrigerate it for at least 6 hrs. Heat a gas or a charcoal grill to a medium heat and grill the marinated chicken on it. Thread chicken into skewers and dust chicken lightly with ginger. Place it on grill, about 5 inches from heat for 10-12 minutes. Cook it until the juices runs clear, turning only once. Serve it with sauce.
For sauce:-
Cook all the ingredients except sesame seeds in a pan over the low heat. Cook it, until the orange marmalade is melted. Cook it for 2-3 minutes more with continuous stirring. Remove it from heat and put sesame seeds in it. Set aside.
Number of servings: 12
El Scott y Diane Tortilla Soup Recipe
A south of the border soup with chicken black beans, and corn in a thickened broth made of cilantro, tomatoes, and green chilies with crunchy tortilla strips and other accouterments.
Ingredients:
Cooked chicken (2oz per serving) ( 1-2 cups), Chicken stock / broth (6 cups ), Cilantro, well washed (leaves only) (1/4 bunch), Rotel Original diced tomatoes/chilies {1 (10 oz) can}, Black beans (drained & rinsed, 1 can), Garlic cloves (2-3), Small onion, {chopped(½)}, Cornstarch dissolved in a small amount of water ( 2 tbsp), Tortillas cut into thin strips (About 10 corn), Vegetable oil, Monterey Jack cheese (1oz per serving), Avocados, peeled, pitted, and sliced ( 1-2), Whole kernel corn (drained,1 can), Ground cumin (1 tsp), Salt (1 tsp)
Method Of Preparation:-
Take cilantro, onions, chilies, garlic and tomatoes in a blender or food processor and make paste of it. Add this puree in a pan and stock, heat it. Mix salt and cumin in this mixture. Add chicken, black beans and corn. Boil it. Now reduce the heat and simmer the gas for about 1 hour. Now heat the oil and fry the tortillas, until crisp, now drain well and add chicken to stock and garnish with cheese, cream, avocado and salsa.
Number of servings: 4
Mustard Chicken Recipe
In this recipe chicken breast halves are spread with Dijon mustard and coated with a saltine-Parmesan-thyme mixture before baking.
Ingredients:
Chicken breast halves, (about 5 to 6 ounces each ,4 boneless, skinless), Dijon mustard (2 tbsp),
Saltine crackers (17), Grated Parmesan Cheese (1/4 cup), Dried thyme (1/2 tsp), Olive oil (2 tbsp), Salt, Pepper
Method Of Prepartion:-
Preheat your oven to 425 degrees. Now line a jelly-roll pan with aluminum foil and set aside. Now take crackers and crush them to make coarse crumbs. Put them in a bowl. Add cheese, thyme and pinch of salt and pepper in it. Drizzle the olive oil in it and mix it well with fork. Drizzle the olive oil on it and mix crumbs until they are well moistened. Place cleaned and dried chicken breasts with skinned side up in the mixture and spread mustard on it. Now sprinkle salt and pepper and press the mustard side of chicken into the crumbs half embedded in it. Place the chicken crumbs side up on the jelly- roll pan. Sprinkle any leftover crumbs on top of chicken breasts and pat them on chicken with your fingers. Bake them for about 20-25 minutes or until middle of chicken is no longer pink.
Number of servings: 4
Mexican Chicken Recipe
In this recipe chicken breasts are combined with corn, canned chili-ready tomatoes and beans and served with rice or macaroni.
Ingredients:
Chicken breasts (3 Boneless and skinless), Shredded cheddar cheese (1-2 cups), Black or pinto beans(rinsed and drained, 1 can), Chili-ready tomatoes (2 cans), Corn, drained (1 can), Cooked rice or cooked elbow macaroni
Method Of Preparation:-
Take chicken and cut it into small cubes of almost 1 inch of size. Season it according to your taste with salt and pepper. Now take a tightly covered non stick skillet and cook chicken in it until it is cooked. Now add beans, corn and tomatoes and cook it. If you are using macaroni, add it and cook it again. Serve it with the shredded cheese on it. But if you are using rice, spoon chicken and vegetables over the rice and sprinkle generously with the cheese before serving.
Number of servings: 6
Cream of Chicken and Wild Rice Soup Recipe
This soup contains chicken with wild rice and vegetables with a little of lemon juice and really gives your taste buds a ‘o la la’ kind of feeling.
Ingredients:
Chicken broth (10 cups), Cooked Chicken (3 cups), Wild Rice (1 cup), Butter (4 Tbsp), Carrots, peeled and sliced (about 2 cups), Celery, sliced (about 2 cups), Mushrooms, (sliced 2 cups), White onion, chopped (about 1 cup), Garlic, minced (2 to 3 cloves), Flour (1/2 cup), Lemon juice (2 or 3 Tbsp), Salt, Pepper
Method Of Preparation:-
Take a saucepan and add 4 cups of chicken broth along with wild rice. Boil it. Now reduce the heat, cover it and cook for 50-60 minutes on the simmer gas, until the rice is tender. While your rice are cooking sauté onions, mushrooms, garlic, carrot and celery in melted butter until tender, in a Dutch oven. Add flour and herbs to the vegetables while stirring it well. Now add chicken broth in it and cook it until it is bubbly and slightly thickened. Now stir the wild rice and add remaining chicken broth, if any, and chicken. Cook it for 30 minutes on low heat. Add lemon juice before serving and add salt and pepper according to your taste.
Number of servings: 6-8
Chicken Fajita Pizza Recipe
You’ll love this tasty twist on traditional pizza as in this dish chicken flavored with fajita seasoning is sprinkled on a pizza crust along with cheese and vegetables.
Ingredients:
Cooked chicken breast (1 ½ cups shredded), Pizza crust (12-inch prepared)-(1 in quantity), Fresh cilantro (2 tbsp chopped), Tomato( 1/2 cup finely chopped), Onion (1/4 cup finely chopped), Fajita seasoning (1 tbsp), Green bell peppers (1/2 cup finely chopped), Yellow bell peppers (1/2 cup finely chopped), Red bell peppers (1/2 cup finely chopped), Mexican 4-Cheese blend (1 cup shredded), Olive oil (3 tbsp.)
Method Of Preparation:-
Plug your oven and preheat to 375 degrees. Sprinkle olive oil (2 tbsp.) over pizza crust and set aside. Now take a small bowl and combine chicken with fajita seasoning and remaining olive oil. Keep it at side. Now sprinkle pepper, cilantro, onions and tomatoes on the pizza crust and on the top of it spread chicken mixture. Top up with shredded cheese. Bake it for approximately 12-15 minutes, until the cheese is melted and bubbly. Serve it.
Number of servings: 3 (2 slices each)