This salad is delicious! So refreshing, tasty, and filling. The dressing is so flavorful, that it’s now our new favorite salad dressing. Great salad for a warm summer day.
Adapted from Prudence Pennywise.
- 8 fresh won ton or 6 egg roll sheets
- cooking spray
- 8 c. chopped romaine lettuce
- 2 c. chopped cooked chicken
- 2 large oranges, peeled, or canned mandarin oranges
- 2 large avocado, peeled, pitted and chopped
- 2 c. sugar snap peas (either raw or blanched)
- 1/2 c. chopped cilantro
- 4 green onions, cut into 1 inch pieces
- 1/3 c. roasted salted peanuts
- 1 tablespoon sesame seeds
Ginger Soy Dressing:
- 4 TBSP rice vinegar
- 4 TBSP sugar
- 2 TBSP soy sauce
- 1 TBSP grated fresh ginger
- 2 TBSP canola oil
- 1/2 tsp. black pepper
- pinch of salt
- Preheat oven to 425 degrees. Coat won tons with spray and cut into strips. Bake on foil lined cookie sheet until crispy, turning once, about 8 minutes.
- In a large bowl, combine the lettuce, chicken, oranges, avocado, sugar snap peas, cilantro, scallions, peanuts, sesame seeds, and won ton strips.
- Combine dressing ingredients in a small bowl; then drizzle the salad with dressing and serve.
Asian Chicken Salad:
Whenever I ate bbq sandwiches I always ate them Southern style…that is topped with cole slaw. I didn’t know I loved my sandwiches bbq style until we lived in the south.
I found a recipe over at picky palate that I knew I needed to try. I changed up the slaw recipe to more my liking, but the whole dish is d’lish.
It’s a great summer dinner, you can use leftover chicken, and it’s yummy the second day too.
Make the slaw ahead of time and refrigerate for a few hours…it’s worth the wait!
BBQ Sauce Ingredients:
- 1 ½ c. ketchup
- 3 TBSP Dijon Mustard
- 4 TBSP worstershire sauce
- 2 TBSP seasoned rice wine vinegar
- 1 ½ TBSP lemon juice
- 4 TBSP brown sugar
- 1 tsp. fresh cracked black pepper
- 1 tsp. honey
- Pinch of salt
- 4 cooked chicken breasts, shredded
- Slaw, recipe below
- Combine ketchup through salt in a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
Cole Slaw Ingredients:
- 16 oz bag of coleslaw mix
- ½ c. mayonnaise
- 2 TBSP sugar
- 1 TBSP seasoned rice wine vinegar
- 1 tsp. honey
- Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined. Refrigerate for a few hours.
- Take a bun, top with shredded chicken, then top with slaw.
BBQ Chicken Sandwiches-Southern Style:
This chicken and dumpling recipe is really tasty. I found a recipe at the Dish on Delish that sounded good, but then adapted it to our tastes, and the end result was really yummy.
- 3 TBSP butter
- 1 medium onion, large dice
- 4 medium carrots, large dice
- 2 tsp. dried thyme
- 1 tsp. poultry seasoning
- 1 c. (spooned and leveled) all-purpose flour, divided
- 8-9 c. chicken broth
- Coarse salt and freshly ground pepper, for seasoning, if desired
- 1 1/2 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 tsp. dried dill weed
- 1 3/4 tsp. baking powder
- 1/2 c. plus 2 TBSP milk
- 1 package (10 ounces) frozen peas, cooked
- In a Dutch oven, heat butter over medium heat. Add onion, carrots, thyme, and poultry seasoning. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 c. flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
- Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 TBSP milk if too thick.) Set aside.
- Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Stir cooked peas into pot. Serve.
Chicken and Dumplings:
This soup is so hearty and so yummy, and both kiddos liked it a lot…major accomplishment! It’s an extremely tasty crock pot meal and it’s so easy…definitely company worthy!
You can leave the chicken out and stir in some leftover chicken just before serving and then continue cooking to heat chicken through.
- 1 15 oz. can black beans, rinsed and drained
- 1 14.5 oz. can diced tomatoes, drained
- 1 1/2 c. frozen corn
- 1 onion, chopped
- 1 10 oz. can red enchilada sauce
- 1 can low sodium cream of chicken soup
- 2 cups milk (I used 2% because that’s what I had)
- 2 tsp. ground cumin
- 1 tsp. oregano
- 1/2 tsp. salt
- 1 lb. chicken, cut into bite size pieces
- Tortilla chips
- Lime, quartered
- Shredded cheese
- Chipotle sour cream (sour cream mixed with chopped chipotles)
- Avocado, diced
- Combine black beans through salt in your slow cooker. Mix to combine; then add the chicken.
- Cover and cook on HIGH for 2 1/2 to 3 1/2 hours.
- Place some tortilla chips into a bowl and ladle soup on top of the chips, squeeze a lime quarter into each bowl of soup, top with cheese, sour cream and avocado.
Chicken Enchilada Soup:
I wanted to to try something new and Asian, so I looked at my spicy soba noodles recipe, and created a whole new recipe that was delicious! You can keep this dish vegetarian and add tofu or use leftover chicken and just cook up some chicken. Either way it will be tasty and satisfying…you’ll want more and more!
- 2/3 c. peanut butter
- 2 inch piece of ginger, grated
- 1 garlic clove, pressed
- 5 TBSP soy sauce
- 1 TBSP sesame oil
- 1/4 c. rice wine vinegar
- 1/4 c. honey
- 1 tsp. crushed red pepper (more or less to your liking)
- 1 c. of carrot matchsticks (you can buy a bag of them at the grocery store)
- 1 c. sugar snap peas
- Leftover chicken or 1 pound skinless, boneless chicken breast (poached or grilled), or extra firm tofu
- 16 oz. soba noodles, whole wheat thin spaghetti, thin spaghetti, or pasta of your choice
- 1/2 c. sliced green onions
- 1/2 c. cilantro, chopped
- 6 tablespoons chopped unsalted, dry-roasted peanuts
- Sauce: Combine peanut butter through crushed red pepper in a bowl; stir with a whisk until smooth.
- Cook pasta and chicken or tofu if using. Add sugar snap peas in the last minute of cooking pasta.
- Combine everything and toss to coat.
Sesame Peanut Noodles:
Sorry it’s not the prettiest picture of this most delicious soup. We love this tortilla soup, and have been making it for years. You choose your toppings and make it your own, and yes the toppings are important! Adapted from Emeril’s Favorite Tortilla Soup.
- 2 TBSP olive oil
- 1 c. chopped onions
- 2 tsp. chopped garlic
- 1 poblano pepper, seeded and chopped
- 1 1/2 tsp. salt
- 1 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 TBSP tomato paste
- 6 c. chicken stock
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
- Toppings: 1/4 c. chopped fresh cilantro leaves; 1 lime quartered; Tortilla chips; 1 avocado, slice; shredded cheese; chipotle crema, see below
- 1/2 c. sour cream
- 1 tsp. (or more or less to your liking) of chipotle in adobo sauce
- In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 10-15 minutes. Add the cilantro and lime juice, and stir well.
- Combine sour cream and chipotles in a bowl; set aside.
- Ladle soup in bowls, top with tortilla chips, cilantro, lime juice, avocado, shredded cheese, and/or chipotle crema.
This pizza is so easy and so tasty.
- Pizza dough (or whole wheat pizza dough)
- small onion, sliced
- red or yellow bell peppers, sliced
- garlic, minced
- olive oil
- BBQ sauce
- Cooked chicken, shredded
- Cheddar and Mozzarella cheese
- Place pizza stone in oven and set oven temperature to highest setting (should probably do this 1 hour before you want to eat).
- Meanwhile heat some olive oil in a nonstick skillet and saute peppers, garlic, and onions, until caramelized.
- Roll out pizza dough, lightly brush some olive oil, then spread the bbq sauce evenly. Add the peppers, onions, chicken, and cheese.
- Cook until cheese is bubbly and crust is golden, about 6 minutes.
BBQ Chicken Pizza:
These recipes come from the October 2008 issue of Family Fun. We only had the chicken tacos, but I was so impressed with those, that we will definitely try the ground beef filling, so I’ve included the recipe here.
Chicken Taco Ingredients:
- 1 TBSP olive oil
- 1/2 c. onion, minced
- 3 garlic cloves, minced
- 1 serrano or jalapeno, minced
- 1/2 c. tomato sauce
- 1 tsp. cumin
- 1/2 tsp. salt
- 3 1/2 c. cooked and shredded chicken
- Tortillas, salsa, guacamole etc.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion, garlic, and chili and saute until onion has softened, about 6 minutes. Add the tomato sauce, cumin and salt and cook for one more minute.
- Add the chicken and cook through. Taste and adjust seasoning.
Ground Beef Ingredients:
- 1 TBSP olive oil
- 3/4 c. onion, minced
- 2 garlic cloves, minced
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 1/2 lb. ground beef or turkey
- 2 TBSP tomato paste
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Tortillas and toppings of choice
- Heat the oil in a large nonstick skillet over medium heat. Add the onion, garlic, and chili and saute until onion has softened, about 6 minutes. Add the cumin and chili powder and cook, stirring for another minute. Add the beef and cook, stirring breaking up any lumps, until meat is cooked through.
- Add the tomato paste, salt and pepper; cook stirring for another 5 minutes. Taste and adjust seasoning.
Tasty Taco Fillings:
This recipe comes from the December 2008 issue of Cooking Light. The soup is delicious!!! I substituted tofu for the chicken, but I think any protein would be really tasty. Don’t be scared by the list of ingredients, because it comes together really quickly. We will definitely make this one again.
- 4 c. water
- salt to taste
- 3 c. fresh spinach leaves
- 1/2 pound snow peas, trimmed and cut in half crosswise (or green beans)
- 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
- 1 TBSP canola oil
- 1/4 c. thinly sliced shallots
- 2 tsp. red curry paste
- 1 1/2 tsp. curry powder
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 2 garlic cloves, minced
- 6 c. fat-free, less-sodium chicken broth
- 1 (13.5-ounce) can light coconut milk
- 2 1/2 c. shredded cooked chicken breast or 1 lb. baked tofu (about 1 pound)
- 1/2 c. chopped green onions
- 2 TBSP sugar
- 2 TBSP fish sauce
- 1/2 c. chopped fresh cilantro
- 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
- 7 lime wedges
- Bring 4 cups water to a boil in a large saucepan. Add salt, spinach, and peas/green beans to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
- Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.
Coconut Curry Soup:
Here’s another casserole that uses leftover chicken or Turkey from Thanksgiving. It was good, but I liked the chicken tamale casserole better…-s said he really likes both and will definitely eat both. It’s quick and easy to prepare, which is always nice. This recipe comes from the October 2008 issue of Southern Living.
- 1 (10-oz.) can enchilada sauce
- 1 (10-oz.) can Mexican diced tomatoes with lime juice and cilantro, drained (I forgot to drain)
- 2 cups frozen whole kernel corn
- 1 tsp. chili powder (I used ancho chili powder
- 3 c. chopped cooked chicken
- 1 (6-oz.) package Mexican-style cornbread mix
- 2/3 c. milk
- 1 large egg
- 2 TBSP vegetable oil
- 1 c. (4 oz.) shredded Mexican four-cheese blend, divided
- Toppings: sliced pickled jalapeño peppers, sour cream
- Preheat oven to 375°. Stir together enchilada sauce and next 3 ingredients in a 3 1/2-qt. saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
- Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended.
- Pour chicken mixture into a lightly greased 11 x 7 pan. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese.
- Bake at 375° for 30 minutes or until golden and bubbly. Serve with desired toppings.
Chicken-and-Corn Pie with Cornbread Crust: