Ranch-Chicken-Salad

Ranch Chicken Salad in a Jar

Ranch-Chicken-Salad-Banner

Ranch Chicken Salad in a Jar

2 servings

Ingredients

  • (Makes 2 salads in a jar)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lemon, juiced
  • 2 tablespoons parsley, minced
  • 2 teaspoons fresh chives, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • kosher salt and pepper
  • 6 ounces cooked pasta shells or other small shape
  • 6 ounces Crescent Boneless Skinless Breast chicken, cooked and cut into pieces
  • 1 red pepper, chopped
  • 2 cups fresh spinach or baby lettuces

Directions

  1. In a medium bowl, mix together mayonnaise, sour cream, lemon juice, parsley, chives, dill, onion powder, garlic powder, salt, and pepper. Add in the pasta and stir until combined. Split the creamy pasta between two 1 quart or 1 liter mason jars.
  2. On top of the pasta layer, add the chicken pieces, split between the two jars. Next, layer the diced red pepper, and finally, top the jar with the lettuce. Seal and store in the refrigerator until ready to eat.
  3. When time to serve, shake the jar until all the ingredients are covered in the sauce. Unscrew the lid and eat.

Recipe Content & Photo ALL RIGHTS RESERVED www.foodformyfamily.com

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Chipotle Mango Chicken

Chipotle-Mango BBQ Chicken Salad

Chipotle-Mango-Chicken-Banner

Chipotle-Mango BBQ Chicken Salad

2 servings

Ingredients

  • For the Chipotle-Mango BBQ Sauce (makes 2 1/4 cups)
  • 1 mango, chopped
  • 1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
  • 1/2 cup ketchup
  • 1/2 cup apple juice
  • 1/4 onion, chopped
  • 4 cloves garlic, smashed and peeled
  • Juice from 1/2 lemon
  • 2 Tablespoons unseasoned rice vinegar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon canola oil
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • For the dressing
  • 2 Tablespoons prepared Chipotle-Mango BBQ Sauce
  • 2 Tablespoons plain Greek yogurt
  • 1-2 teaspoons lime juice (maybe more, maybe less)
  • salt & pepper
  • For the salad
  • 2 Crescent chicken breasts
  • 2 ears sweet corn, shucked
  • 1 vine-ripened tomato, cut into wedges
  • 1/4 cup chopped cilantro
  • 1 bag Dole Romaine Salad mix

Directions

  1. For the Chipotle-Mango BBQ Sauce: Combine all ingredients for Chipotle-Mango BBQ Sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.
  2. For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
  3. For the salad: Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ Sauce for at least 15 minutes, or up to 3 hours. Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides.
  4. Let cool for a few minutes, then cut kernels off the cob.
  5. Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro, and grilled chicken. Drizzle with prepared dressing.

Recipe Content & Photo ALL RIGHTS RESERVED IowaGirlEats.com

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Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken
moroccan-chicken-wrap

Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread and Fresh Mint

moroccan-chicken-wrap-banner

Spiced Moroccan Chicken Wrap

From Crescent Foods Premium All Natural Halal Chicken & Beef Products | Main Dishes | Mediterranean or Greek

4 servings

Ingredients

  • 2 Crescent skinless, boneless chicken breasts, cut into bite-size chunks
  • Olive oil
  • Salt
  • Black pepper
  • 2 cloves garlic pressed through garlic press
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon turmeric
  • Pinch cayenne pepper
  • 4 wooden skewers
  • Eggplant, Tomato & Onion Chutney (recipe below)
  • Spicy Hummus Spread(recipe below)
  • 4 pieces Middle Eastern flatbread, or pita
  • Eggplant, Tomato & Onion Chutney ingredients
  • Olive oil
  • 1 small onion, quartered and sliced
  • Salt
  • Black pepper
  • 2 small Japanese eggplants, or 1 very small globe eggplant, diced into small pieces (about 1 ½ cups worth)
  • 3 Roma tomatoes, diced into small pieces
  • 2 cloves garlic, pressed through garlic press
  • 1 tablespoon fresh chopped mint
  • ½ teaspoon lemon juice
  • Spicy Hummus Spread ingredients
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 clove of garlic
  • 1 ½ tablespoons of lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon plus a pinch salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • Pinch cayenne pepper
  • ¼ cup plus 1 tablespoon olive oil

Directions

  1. Place the chunks of chicken into a bowl, and add about 1-2 tablespoons of the olive oil; next, add a couple of pinches of salt and black pepper, and the rest of the ingredients through the pinch of cayenne pepper; toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.
  2. -While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).
  3. -Next, prepare the Spicy Hummus Spread (recipe below).
  4. -Grill the chicken skewers on a grill pan or outdoor grill for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.
  5. -To assemble to sandwich wraps, spread a generous amount of the Spicy Hummus Spread over each of the 4 pieces of flatbread; next, slide the chicken pieces off of the skewer in a row in the center of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flatbread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.
  6. Directions for Eggplant, Tomato & Onion Chutney
  7. -Place a large, non-stick skillet over medium-high heat, and add in about 3 tablespoons of the olive oil; once the oil is hot, add in the sliced onions, plus a pinch of salt and pepper, and saute for about 5-6 minutes until a light, golden-brown.
  8. -Next, add in the diced eggplant, plus a pinch of salt, and saute it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender (add more olive oil if the mixture seems dry).
  9. -Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and saute the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.
  10. -Finally, add in the garlic, and saute for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, plus another drizzle of olive oil to make it glossy and rich, and check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.
  11. Directions for Spicy Hummus Spread
  12. -Place all ingredients through the pinch of cayenne into the bowl of a food processor, and process for several moments until mostly smooth; with the processor running, slowly add in the olive oil and process until the spread is very smooth, scraping the sides down if necessary; transfer the hummus spread into a bowl or container, and set aside until ready to use.

Recipe Content & Photo ALL RIGHTS RESERVED http://thecozyapron.com/

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Chicken Souvlaki
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rosemary orange roast chicken
brown-butter-ravioli-with-rotisserie-chicken

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage

brown-butter-ravioli-with-rotisserie-chicken

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage

4 servings

Ingredients

  • 1 lb Crescent chicken breast
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tbsp vegetable oil
  • 9 oz fresh mini ravioli
  • 2 oz (1/2 cup) walnuts
  • 4 tbsp butter
  • 1/3 cup fresh sage leaves

Directions

  1. Preheat oven to 350 degrees F. Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a dutch oven or large, oven-safe pot, heat oil over medium-high heat. Add the chicken, skin side down, and cook for 2 minutes until golden brown.
  2. Flip and cook for two more minutes. Move the pot to the oven and continue cooking for 25-30 minutes. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces.
  3. Boil and drain the ravioli according the to package directions. Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently.
  4. Remove and chop.
  5. Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine.
  6. Add the chicken and most of the chopped walnuts and stir.
  7. Plate the pasta and top with remaining walnuts.

Recipe Content & Photo ALL RIGHTS RESERVED kevinandamanda.com

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Avocado-and-Chicken-Spring-Rolls

Avocado and Vietnamese Chicken Spring Rolls

Avocado-and-Vietnamese-Chicken-Springs-Rolls

Avocado and Vietnamese Chicken Spring Rolls

00:42
00:30
00:12

High cal Calories 464kcal

High fat Total Fat 20g

sat fat Saturated Fat 3g

chol Cholesterol 37mg

High sodium Sodium 893mg

carbs Total Carbohydrate 51g

Serving size 300g Calories from fat 182kcal Fiber 9g Protein 23g Sugar 10g
4 servings

Ingredients

  • Chicken
  • 1/2 pound Crescent boneless skinless chicken breast
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon grated ginger
  • 1 clove garlic, grated
  • Filling
  • 1 1/2 cups cooked vermicelli noodles
  • 1 1/2 large avocado’s, sliced thin
  • 1 tablespoon fresh lime juice
  • 1 large carrot, thin julienne cuts (like match sticks)
  • 1 red bell pepper, sliced into small sticks
  • 8-10 small leaves of lettuce
  • 4 green onions, sliced
  • 1 bunch basil
  • 8-10 rice paper wrappers
  • Dipping sauce
  • 1/4 cup hoisin
  • 2 tablespoon peanut butter (or can sub almond butter)
  • 2 tablespoons sweet thai chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • water, to thin

Directions

  1. In a medium size bowl combine the soy sauce, brown sugar, sesame oil, lime juice, curry powder, ginger and garlic. Whisk to combine and add the chicken. Heat a skillet to medium high heat and add the chicken and all the liquids. Brown the chicken for about 6 minutes on both sides or until the chicken is cooked through and the sauce has reduced. Remove from the heat allow to cool and then slice into strips.
  2. Squeeze the lime juice over the sliced avocado. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, layer the 2 to 3 leaves of basil, 1 small lettuce leaf, vermicelli noodles, sliced chicken, sliced avocado, sliced carrots, sliced red pepper and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining 8 sheets and filling.
  3. For the dipping sauce combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the spring rolls.

Recipe Content & Photo ALL RIGHTS RESERVED HalfBakedHarvest.com

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Chicken Souvlaki
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Chicken Escalopes with Olive, Caper

Chicken Escalopes with Olive, Caper & Tomato dressing

Chicken-Escalopes-with-Olive

Chicken Escalopes with Olive, Caper & Tomato dressing

High cal Calories 536kcal

High fat Total Fat 34g

High sat-fat Saturated Fat 5g

High chol Cholesterol 76mg

High sodium Sodium 549mg

carbs Total Carbohydrate 28g

Serving size 259g Calories from fat 307kcal Fiber 3g Protein 29g Sugar 1g
4 servings

Ingredients

  • 4 large skinless chicken breasts, de-boned
  • 1 cup flour, seasoned with salt & pepper for the dressing
  • 1 cup large black Olives, pitted and roughly chopped
  • 2 tbsp capers (if the capers you buy are packaged in salt, rinse and drain them before using)
  • 1 cup cherry tomatoes, roughly chopped
  • 1/2 cup olive oil juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • salt & pepper to taste

Directions

  1. Start by pounding the chicken between two layers of cling film until approximately 1cm thick.
  2. Coat the chicken in the seasoned flour and fry in a hot pan until browned on either side and cooked through (approximately 1-2 minutes per side).
  3. In the meanwhile, combine all the ingredients for the dressing and set aside.
  4. When the chicken is cooked, remove from the pan and serve topped with the dressing.

Recipe Content & Photo ALL RIGHTS RESERVED Simply Delicious

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Chicken Souvlaki
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roasted-chicken-breasts

Roasted chicken breasts with mustard cream sauce

Roasted chicken breasts with mustard cream sauce

cal Calories 277kcal

High fat Total Fat 15g

High sat-fat Saturated Fat 8g

High chol Cholesterol 116mg

sodium Sodium 297mg

Low carbs Total Carbohydrate 7g

Serving size 232g Calories from fat 137kcal Fiber 1g Protein 28g Sugar 1g
4 servings

Ingredients

  • 4 chicken breasts, on the bone, skin on
  • salt & pepper to taste
  • handful fresh sage leaves
  • a few sprigs of fresh thyme
  • 6 whole garlic cloves
  • juice of 1 lemon
  • For the sauce
  • ½ cup Chicken Stock
  • 1 cup cream
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 heaped teaspoons wholegrain mustard
  • spritz of lemon juice
  • salt & pepper to taste

Directions

  1. Pre-heat the oven to 180°c.
  2. Season the chicken generously.
  3. In a large pan, brown the chicken breasts in a splash of olive oil.
  4. Add the herbs and garlic and allow to fry for another minute.
  5. Transfer the chicken and the aromatics to an oven-safe dish and drizzle with the lemon juice.
  6. Place in the oven and allow to roast for 15-20 minutes until the chicken is cooked through but still juicy.
  7. To make the sauce, deglaze the pan you cooked the chicken in with the chicken stock or water
  8. Add the cream, bay leaf, thyme and mustard and allow to simmer for 10 minutes until slightly reduced.
  9. Season with the lemon juice, salt and pepper.
  10. Serve the sauce with the roasted chicken breasts.

Recipe Content & Photo ALL RIGHTS RESERVED Simply Delicious

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Chicken Souvlaki
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Ranch-Chicken-Salad
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Avocado-and-Chicken-Spring-Rolls
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Mediterranean-Smothered-Chicken

Mediterranean Smothered Chicken

Mediterranean-Smothered-Chicken

Mediterranean Smothered Chicken

From Crescent Foods Premium All Natural Halal Chicken & Beef Products | Main Dishes | Mediterranean or Greek

4 servings

Ingredients

  • 4 small Crescent chicken breasts
  • extra virgin olive oil, garlic salt, pepper
  • 8oz angel hair pasta
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, chopped
  • 3 garlic cloves, minced
  • salt & pepper
  • 1 cup marinated roasted tomatoes, chopped
  • 1 can quartered artichoke hearts, drained
  • 2 Tablespoons capers
  • 1 teaspoon lemon zest
  • 1/2 cup chicken broth
  • 1/4 cup half & half (or heavy cream)
  • juice from 1/2 lemon
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped basil

Directions

  1. 1. Pound chicken to even thickness then brush both sides with extra virgin olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
  2. 2. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then set aside.
  3. 3. Let skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add extra virgin olive oil and shallots then season with salt and pepper and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
  4. 4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes.
  5. 5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

Recipe Content & Photo ALL RIGHTS RESERVED IowaGirlEats.com

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Chicken Souvlaki
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chicken-soup-ck

Chicken and Wild Rice Soup

Chicken-and-Wild-Rice-Soup

Chicken and Wild Rice Soup

4 servings

Ingredients

  • 1 cup uncooked quick-cooking wild rice
  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups cubed peeled baking potato
  • 3 cups 2% reduced-fat milk
  • 1/3 cup all-purpose flour
  • 10 ounce light processed cheese, cubed (such as Velveeta Light)
  • 2 cups Crescent chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh parsley (optional)

Directions

  1. Cook rice according to package directions, omitting salt and fat.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
  3. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Recipe Content & Photo ALL RIGHTS RESERVED Myrecipes.com

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken
chicken enchiladas

Chicken Enchiladas

Chicken-Enchiladas

Chicken Enchiladas

4 servings

Ingredients

  • 3 cups chopped Crescent cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
  • 1/2 cup sour cream
  • 1 (4.5ounce) can chopped green chiles, drained
  • 1/3 cup chopped fresh cilantro
  • 8 (8inch) flour tortillas
  • Vegetable cooking spray
  • 1 (8ounce) container sour cream
  • 1 (8ounce) bottle green taco sauce
  • Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Directions

  1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
  2. Bake at 350° for 35 to 40 minutes or until golden brown.
  3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Recipe Content & Photo ALL RIGHTS RESERVED Myrecipes.com

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken