pomegranate chicken salad

A delicious lunch recipe from a neighborhood blogger, Everyday M&K.

Pomegranate Chicken Salad

Prep Time10 mins

Course: Main Course

Keyword: chicken salad, pomegranate chicken salad, quick lunch

Servings: 4

Ingredients

• 2 cups shredded (rotisserie) chicken
• 1/2 cup mayo
• 1/4 cup celery (peeled and chopped)
• 1/4 cup pomegranate seeds
• 2 Tbsp pumpkin seeds
• 1 tsp dijon mustard
• 1/4 tsp salt

Instructions

• Mix all of the ingredients except for a few pomegranate and pumpkin seeds in a large bowl.
• Serve in lettuce cups, on crackers, or toast.
• Garnish with remaining pomegranate seeds and pumpkin seeds.

chicken salad

This recipe from How to Feed a Loon is probably my favorite chicken salad ever-- it might even top Ina Garten's Curried Chicken Salad, but it's close. I was lazy and used a rotisserie chicken that I roughly chopped instead of cooking my own chicken pieces.

Print

BEST-EVER CHICKEN SALAD

This Best-Ever Chicken Salad is really wonderful.  Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green.  Either way, you're just going to love this Best-Ever Chicken Salad!    Using our Homemade Mayo recipe makes it even better!

COURSE: LUNCH

 

CUISINE: AMERICAN

 

KEYWORD: CHICKEN SALAD

PREP TIME: 20 MINUTES

 

COOK TIME: 50 MINUTES

 

TOTAL TIME: 1 HOUR 10 MINUTES

SERVINGS: 8 PEOPLE

 

CALORIES: 245 KCAL

 

AUTHOR: KRIS LONGWELL

INGREDIENTS

• 3 - 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well)(You'll need about 4 cups)
• 2 tbsp olive oil
• 1 cup seedless grapes, halved (red and green varieties are great)
• 1 cup almonds, thinly sliced
• 2 celery ribs, chopped
• 3 scallions, thinly sliced (white and green parts)
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 cup mayonnaise
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tsp Kosher salt(start with 1/2 teaspoon, then add more, to taste)
• Freshly ground pepper

INSTRUCTIONS

1. Pre-heat oven to 350°F
2. Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
4. Remove the chicken from the oven and let cool.  Remove the skin then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.
6. In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper. 
7. Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
8. Cover with plastic wrap and refrigerate for at least an hour.  
9. Serve on a bed of greens with sliced tomatoes and avocado.  Or, serve on bread with green leaf lettuce.  Add more toppings to your taste!

chicken enchiladas

From Genius Kitchen

INGREDIENTS

• 8 -10flour tortillas or 8 -10corn tortillas
• 1⁄2cup chopped onion
• 4garlic cloves, minced
• 1teaspoon ground coriander
• 1⁄4teaspoon pepper
• 2tablespoons butter
• 3tablespoons flour
• 1(8 ounce) carton sour cream
• 2cups chicken broth
• 1(4 ounce) canned green chili peppers
• 1cup shredded monterey jack cheese
• 2cups chopped cooked chicken
• black olives(optional)
• tomatoes (optional)
• green onion(optional)

DIRECTIONS

1. Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
2. For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
3. Stir the flour into the sour cream, and then add to the onion mixture.
4. Stir in broth and chili peppers all at once.
5. Cook and stir until thick and bubbly.
6. Remove from heat; stir in 1/2 C of the cheese.
7. For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
8. Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
9. Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
10. Top with remaining sauce.
11. Bake, covered, in 350* oven for 35 minutes.
12. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
13. Let stand 10 minutes.
14. If Desired: garnish tops with olives, tomatoes, and cheese.

buffalo chicken cheese balls

These buffalo chicken cheese balls from food network are not very spicy and have been a huge hit in our house.

Ingredients

1 store-bought rotisserie chicken
1/4 cup hot sauce (recommended: Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying

Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

Serve with blue cheese dressing.

A great recipe from Giada De Laurentiis that everyone liked well enough to make again.

Chicken Carbonara

Ingredients

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

 

Empanadas

I loved this simple recipe from Cinnamon Spice and Everything Nice and everyone ate the empanadas happily. Elle thought it was great fun to help make them, especially cutting the dough, which we did with a large plastic cup, and folding the empanadas. There were plenty of leftovers, which I froze and have since reheated and enjoyed all over again!

Chicken Empanadas

Ingredients  8 ounces full fat or light cream cheese 2 overflowing cups cooked shredded chicken 1/3 cup sour cream 1 + 1/2 cups fresh shredded sharp cheddar cheese 4 ounce can diced jalapenos, drained 1/2 cup corn coarse salt and fresh black pepper, to taste 1 beaten egg 1 tablespoon milk or water 4 store-bought refrigerated pie crusts. Instructions Melt the cream cheese in a microwave proof bowl until warm enough to stir about 25 - 50 seconds. Add the chicken to a large mixing bowl with the cream cheese, sour cream, cheddar, jalapenos and corn. Mix well and season to taste with salt and pepper. In a small bowl beat the egg and milk together. Fill a separate small bowl with cold water. Line 2 baking sheets with parchment paper or lightly grease them with oil. On a lightly floured work surface roll out one of the dough to about 1/8-inch thick, if necessary. Cut out 4-inch circles using a biscuit/cookie cutter or a bowl and paring knife. Place about 1 tablespoon of the filling onto each circle. Use a pastry brush or your fingers to paint the edges of each circle with water then fold over and press the edges together with the tines of a fork. Refrigerate them for 20 minutes. Repeat until all the filling is used re-rolling scraps of dough if needed. Preheat the oven to 400 degrees F. Brush the empanadas lightly with the egg mixture and bake 14 - 17 minutes until golden brown and piping hot in the centers. Serve hot or at room temperature.

Creamy chicken taquitos

This recipe was on one of the many food blogs I follow and looked liked something I'd love.  I was right, of course.  The recipe was incredibly simple, but next time I'd divide the mixture before adding the pepper jack so that I could add shredded cheddar for the kids and pepper jack for the grown ups.  These might be better as an appetizer/munchie snack food than a meal.

Chicken Glamourous

This is one of my mom's recipes that Kory loves, but, in it's original form, I find way too salty.  I can't help that I'm a pepper girl. Anyway, I change almost everything about it except the rice.  I tried to use brown rice once, but it just doesn't absorb the liquid.  OK, I'm going to try to remember my changes in full!  Instead of dry onion soup mix I use Lars crispy onions (they are natural fried onions in a little clear tub with a blue label) and some garlic salt and pepper.  I use the Health Valley cream of chicken soup, which is not condensed, so you need two cans.  I pour one can over the rice and mix the other with Better Than Bouillon (this stuff dissolves and tastes so much better than cubes!).  Instead of a cut-up chicken I use a shredded rotisserie chicken and only bake for one hour, covered with foil.  

Creamy Orzo

This is a yummy dish, but sometimes I find it slightly bland depending on my mood.  We often add chicken, sun-dried tomatoes, etc. to change it up. In the picture, I made it with star shaped pasta instead of orzo.

Creamy chicken and biscuit bake

This recipe is a definite family favorite.  It's easy to prep during nap time-- I make the base, mix the dry ingredients for the biscuits, and leave the wet ingredients in a measuring cup.  When it comes time to bake it, I just put the base in the oven while it preheats, mix the biscuits, and spoon them on top of the base once it is warm again and the oven is preheated.  I just use whatever frozen mixed veggies we have on hand.  Cael loves to help make this one. 

California Chicken Burritos

Another recipe that I believe is from Cooks' Country.  I usually use frozen brown rice and most of a whole rotisserie chicken for this.  It makes 4 GIANT burritos, so I usually make all four and freeze two before cooking.  This is one of Kory's favorites.