There’s hundreds of variations of chicken salad recipes. This is my go-to.
4 large boneless skinless chicken breasts, baked and shredded 4 large eggs, boiled and diced 2 large white onions, diced 2 tbsp celery seed 4 tbsp dill pickle relish 2 cups low fat mayonnaise
Of course, you may feel free to adjust the ingredients, but once you have collected them all, simply put them in a bowl and using a large spoon, fold everything together, making sure you don’t make mush out of the chicken breasts.
Serve on toast, with crackers, as sandwiches, or even corn chips.
As a variation, you can add 1 package of Ranch style dressing/dip powder to the combination.
Perfect for a cool (or cold) evening’s dinner. Fresh vegetables, dark meat chicken, stock, and Cheesy Garlic Biscuits (instead of crackers) make this a satisfying meal for any member of your family!
Chicken
Vegetable Soup
2 quarts chicken stock 4 boneless, skinless chicken thighs 2 large carrots, cut into coins 3 ribs of celery, cut into 1/4 inch pieces 2 medium onions, diced 2 cloves garlic, minced 2 medium potatoes, peeled, diced 2 tbsp olive oil 2 tbsp Italian seasoning salt and pepper to taste
In a 350F oven, roast off chicken thighs. Remove and allow to cool, then cut into bite size pieces.
In a soup pot, heat olive oil until just smoking. Add onions and garlic, and toss to coat. Cook 2 minutes, then add celery and carrot. Stirring occasionally, cook for 4 additional minutes. Add potatoes, Italian seasoning, and stock. Bring to the simmer and add chicken. Allow to cook for 20-25 minutes, stirring occasionally.
Serves: 8.
Cheesy
Garlic Biscuits
2 cups all-purpose flour 1 tbsp baking powder 1 tsp salt 1 cup skim milk 1/3 cup mayonnaise 1 tbsp sugar 1 cup Mozzarella/Cheddar/Monterey Jack cheese blend, shredded 1 tsp garlic powder 3 tbsp melted butter
Preheat oven to 450F.
In a mixing bowl, place flour, baking soda, and salt. Stir to combine. Add milk, mayonnaise, sugar, and beat on high speed until batter is smooth. It should not be pourable thin , it should be spoonable. Using a rubber spatula, fold in 3/4 cup cheese shreds.
Lightly grease 12
muffin tins (you may also use the liners if desired, or a silicon muffin pan).
Spoon enough batter to fill each tin no more than 1/2 way (they WILL expand as
they bake).
In a small bowl,
combine melted butter and garlic powder. Using a brush, lightly paint the top
of each biscuit with mixture. Then, using the reserved cheese, sprinkle the top
of each biscuit.
Place on rack in the
middle of the oven and bake for 15-18 minutes, or until golden brown. Allow to
cool slightly on a wire rack before removing from pan. Serve warm with soups,
roasts, stews, or broiled meats.
5 oz (I can) artichoke hearts in brine, drained, chopped
1/2 cup shredded mozzarella cheese
1/4 cup finely grated Parmesan cheese
1 tablespoon minced garlic
CREAM SAUCE:
Remaining spinach and artichoke filling
1 cup 2% milk
Instructions
Prepare The Chicken:
Season both sides of each breast with the Italian seasoning, salt and pepper. Cut a slit in the side of the breast about 3/4 quarter of the way through, being careful not to cut all the way.
Make The Filling:
Squeeze any and all excess liquid out of the spinach, discarding liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine. (You may use a food processor fitted with the blade for this process as well, making sure to not completely puree the filling.)
Place 1-2 tablespoons of the spinach artichoke filling into each chicken breast, sealing with toothpicks or tie with butcher twine.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a cast iron skillet (or non stick pan) over medium-high heat. Add the chicken and fry until lightly golden. Turn and fry on the other side, covering pan with a lid, until cooked through, (this should be about 10 minutes each side. Transfer chicken to a warm plate.
For The Sauce:
Pour milk into the skillet and bring to a simmer. Add in the remaining filling and stir until sauce is thickened.
To serve: Cut chicken breast in half and place on a dinner plate, spooning sauce overtop.
In a large zip type bag, place all marinade ingredients, zip, and mix well to combine. Add chicken pieces and refrigerate for at least 30 minutes or up to 4 hours.
Mix all breading ingredients in another zip type bag. Take half and place in a third zip bag. In a shallow bowl, whisk your eggs and set aside.
Using tongs, take a piece of chicken from the marinade and allow to drain. Place in first zip bag with breading and, repeat with several more pieces. Seal bag and shake to coat well. Remove pieces to wire rack and allow to sit for 5 minutes.
Place in egg mixture. Using tongs, turn over, drain off excess eggs, and place in second breading bag. Shake to coat well. Return chicken to wire rack for at least another five minutes.
In a large semi-deep skillet (cast iron is best), fill 1/2 way with your peanut oil until it is hot, about 325 degrees (the oil should not boil or bubble before you add the chicken).
Using tongs, place as many chicken pieces as you can fit without overcrowding the skillet — you want to fry, not steam, the chicken.
Turn the chicken after 10-12 minutes. Cook for additional 10-12 minutes and juices run clear when cutting close to the bone.
Remove chicken and place on wire rack over paper towels to drain excess oil.
So easy to make, so filling to serve as lunch or dinner!
1 bag of frozen chopped spinach
2 cans of diced fire roasted tomatoes
2 cloves of garlic, minced
1 small onion, chopped
4 cups chicken broth
2 lbs of boneless, skinless chicken breasts, diced
1 bag of frozen cheese tortellini
Place all ingredients except tortellini in slow cooker and cook on low for 8 hours or 4 hours on high. Add tortellini and cook for 30-45 minutes longer.
2 pounds boneless skinless chicken breasts, cubed
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/2 cup rice vinegar
3 garlic cloves, minced
3/4 teaspoon ginger paste (or 1 teaspoon ground, dried ginger)
2 tablespoons cornstarch
1/4 cup water
1/4 cup scallions, diced
Place cubed chicken in bottom of the slow cooker.
Whisk together next five ingredients (soy sauce, sugar, rice vinegar, garlic and ginger paste). Pour over chicken and stir to combine.
Cover and cook on low for four hours.
Using a slotted spoon, remove chicken. Turn slow cooker to high. In another dish (or coffee mug) mix cornstarch with water until smooth with no lumps. Pour the cornstarch slurry into sauce, stirring to combine.
Add the chicken back to the sauce and allow to come back to bubble, which thickens the sauce and coats the chicken.
