Chicken Salad

This chicken salad makes a delicious luncheon salad served on lettuce leaves with sliced avocado, or fill tortilla wraps with the mixture..

ingredients 

2 cups diced chicken
1/3 to 1/2 cup mayonnaise
2 tablespoons sour cream
1 cup seedless green grapes, sliced
3 green onions, with some green, thinly sliced
1 rib celery, thinly sliced
1/2 cup walnut pieces
1/4 teaspoon salt
Dash pepper
1 tablespoon lemon juice
1 teaspoon honey, or to taste
Salad greens, optional
Shredded raddiccio, optional
Sliced avocado, optional
celery seed

preparation

1. Combine the diced chicken with 1/3 cup mayonnaise, sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice.
2. Stir in the honey and more mayonnaise, if needed.
3.Serve the chicken salad mixture on salad greens and raddiccio and garnish with sliced avocado.
** For sandwiches, line sandwich rolls with lettuce leaves and fill with chicken salad

serving size

4-6 servings

Spreadable Chicken Dip

ingredients 

6 oz cream cheese
1 can Chicken of the Sea chicken
Few shakes or leaves of parsley
Garlic powder
Chopped Onion

preparation

Combine all ingredients
Serve cold

serving size

1 batch

Chicken Napoleon

Chicken with ‘attitude’.  Dee and I collected this recipe from our cooking class in Cincinnati.  To make it even more ‘special’ include the Marsala Wine & Blue Cheese Sauce recipes found under my ‘Sauce’ section.  A very tasty twist on traditional chicken.

ingredients 

1 – 5 oz chicken breast
1 slice provolone cheese
1/2 roasted red pepper
1 slice proscuitto ham
2 tablespoons olive oil
1/2 cup orzo pasta, cooked
1/2 tablespoon minced garlic
1/2 cup sliced white mushrooms
1/2 cup spinach julienne
1/4 cup diced tomatoes
1/4 cup white wine
1 tablespoon herb butter
2 oz marsala wine sauce (see my ‘Sauce’ section for this recipe)
1 oz. blue cheese cream sauce  (see my ‘Sauce’ section for this recipe)
1 oz. parmesan cheese
Salt & pepper to taste

preparation

1. In a saute pan on medium heat, add 1 tablespoon olive oil
2. Season chicken with salt & pepper and quickly sear on both sides
3. Drain off excess oil
4. Place proscuitto, roasted pepper slice and provolone cheese on top of one side and heat in 350 degree oven until cook through (about 5 minutes)
5. While chicken is in oven, make the vegetable orzo.
6. Heat a saute pan on medium heat.
7. Add 1 tablespoon olive oil and minced garlic, cook 1 minute, add the mushrooms & cook 2 minutes.
8. Add the orzo, spinach, tomato and white wine, cook 1 minute
9. Add the herb butter and permesan.
10. Season with salt & pepper
11. Spoon orzo in the middle of plate, place chicken on top, laddle sauce around. Drizzle with blue cheese cream.

serving size

The ingredients cover enough for 1 - 5 oz chicken breast.  Pick up additional ingredients to cover each additional 5 oz breast.

Tortilla Soup

Received this hearty, warm dish from our friends Jim & Christy as part of our post-partum meal extravaganza.  It is suppose to be very similar to the tortila soup you can order at Max & Erma’s restaurant.  Christy says you can ‘kick it up a notch’ by adding cans of Rotel in-place of the diced tomatoes.  You could also put in a little more chicken than the recipe calls for if you want to make it a bit heartier.

ingredients 

2 – 10 1/2 oz cans cream of mushroom soup
2 – 10 1/2 oz cans cream of chicken soup
2 – 10 1/2 oz cans cream of celery soup
2 – 10 1/2 oz cans cheddar cheese soup
2 – 15 oz cans chicken broth
1 – 15 oz can diced tomatoes
1 cup salsa (chunky)
1 – 4 1/2 oz can diced green chilies
1  onion, chopped
1/4 cup fresh cilantro, chopped
4  garlic cloves, minced
1 teaspoon red chili powder
Salt, to taste
Pepper, to taste
4 chicken breasts, cooked and chopped 

preparation

1. Simmer all ingredients above for 1 to 2 hours.

serving size

1 pot (easily serves 4 persons (or) – 2 people/2 meals)

Chicken Paprika

We received this recipe from Deanna’s mother Marge at our wedding shower in 2006.  Marge made this dish quite often when Deanna & her siblings were growing up.  Very moist chicken dish…don’t take out the noodles, these are what make it a ‘comfort’ meal.

ingredients 

1 onion, chopped
4 tbsp shortening
1 tbsp paprika
1 tsp black pepper
2 tbsp salt
1/2 cup water
1/2 pt sour cream
4 lb chicken, disjointed
1 lb wide egg noodles, or substitute dumplings

preparation

1. Brown the onion in shortening.
2. Add seasoning & chicken; brown 10 minutes
3. Add water
4. Cover & let simmer slowly until chicken is tender
5. Remove chicken add sour cream to drippings in pan & mix well.
6. Add dumplings or noodles to drippings
7. Arrange chicken on top of noodles and heat through.
8. Chicken can be served on-top of noodles or separate from noodles

For more ‘gravy’, add 1/2 pt sweet cream to sour cream

serving size

6 persons

Gourmet Chicken

Deanna & I received this recipe from my Mom at our wedding shower in 2006.   We have tried this dish a number of times and the water chestnuts definitely make this one addictive. 

ingredients 

3 cups chicken breast, chopped & precooked
1 package Uncle Ben’s Long Grain & Wild Rice Mix
1 cup mayonnaise
1 can celery soup
1 can water chestnuts, sliced
1 onion, chopped
1 can green beans, french style

preparation

1. Cook rice mix according to box.
2. Mix cooked chicken in with rice mix.
3. In separate bowl, combine soup & mayo & microwave for 30 seconds
4. Whisk well together & fold rice-chicken mixture into soup & mayo mix.
5. Add drained water chestnuts and fold in drained green beans
6. Bake at 350 degrees.

 serving size

4 persons