Rainbow Thai Chicken Salad

Rainbow Thai Chicken Salad

Ingredients:

Thai Chicken Salad

• 3 cups shredded cooked chicken
• 2 cups shredded purple cabbage
• 1 cup shredded green cabbage
• 1 avocado, diced
• 1 mango, peeled, pitted and diced
• 1 (large) carrot, julienned or shredded
• 1 red pepper, cored and julienned (or diced)
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup chopped cashews or peanuts

Peanut Dressing

• 1/2 cup natural peanut butter
• 2-3 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 2 tablespoons honey
• 1/4 teaspoon sesame oil
• juice of 1 lime
• pinch of red pepper flakes

See full instructions on: www.gimmesomeoven.com

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Blueberry Chicken Chopped Salad

Blueberry Chicken Chopped Salad

Salad

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 1 tablespoon olive oil
• 1 head Romaine lettuce, finely chopped
• 1 pint (2 cups) fresh blueberries
• 1 cup roughly-chopped toasted pecans
• 2/3 cup diced red onion
• 1/2 cup blue cheese (or any soft cheese)
• Dijon vinaigrette (see below)

Dijon Vinaigrette

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper

 See full instructions on: www.blueberrycouncil.org

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Parmesan Crusted Chicken with Herb Butter Sauce

Parmesan Crusted Chicken with Herb Butter Sauce

Ingredients:

For the Parmesan Crusted Chicken:

• 4 boneless skinless chicken breast halves
• 2 egg whites
• 2 teaspoons cornstarch
• 1 tablespoon lemon juice
• 1 cup fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped
• ⅔ cup Parmesan cheese, grated
• Salt and pepper, to taste
• 2 tablespoons canola oil

For the Herb Butter Sauce:

• ½ cup Chardonnay or Sauvignon Blanc
• ½ cup chicken broth
• ½ cup heavy cream
• Juice of ½ a lemon
• ½ stick unsalted butter, cut into tablespoon-sized portions
• 1 tablespoon fresh chives, parsley, and basil (or other herbs), finely minced
• Salt and pepper, to taste
• Cornstarch
• Tomatoes and herbs, to garnish

See full instructions on: hostthetoast.com

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Chicken and Stars Soup

Chicken and Stars Soup

Ingredients:

• 1 Tablespoon olive oil
• 1.5 cups diced white onion (about 1 medium onion)
• 1 cup diced carrots (about 2 medium carrots, peeled)
• 1 cup diced celery (about 2 stalks celery, stems removed)
• 1 clove garlic, minced
• 8 cups good-quality chicken stock (*you may need 1 or 2 cups more, see below)
• 2 cups chopped cooked chicken (*I chopped mine into pretty small pieces)
• 2 bay leaves
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly-ground black pepper
• 1 cup dried stelline (star-shaped pasta, I used DeLallo stelline)
• optional garnish: chopped fresh parsley

See full instructions on: www.gimmesomeoven.com

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Slow Cooker Cheddar Bacon Ranch Potato Chicken Chowder

Slow Cooker Cheddar Bacon Ranch Potato Chicken Chowder

Ingredients

• 1 pound chicken breasts
• 3 cups broccoli florets chopped*
• 1 large potato (about 2 cups+)
• 3 large carrots (about 2 cups+)
• 1 15 oz. can sweet corn, drained
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 1/4 -1/2 teaspoon red pepper flakes
• 6 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons dry ranch dressing/seasoning mix
• 1/2 cup flour
• 4 oz. cream cheese, softened
• 2 cups milk or half and half (I use nonfat half and half)**
• 1-2 cups FRESHLY grated sharp cheddar cheese
• 8 strips bacon, cooked and crumbled

Garnish (optional)

• 2 green onions, chopped
• 4 strips bacon, cooked and crumbled
• sharp cheddar cheese, shredded

See full instructions on: www.carlsbadcravings.com

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