Chopped Chicken Salad with Asian Peanut Dressing

Asian Salads are one of my favorite mostly because of the dressing! This dressing is light and bursting with flavor. This salad makes the perfect lunch or dinner with all of the vibrant colors—you can’t help but be happy when you eat it! Despite all of the wonderful veggies and toppings of choice, the dressing is still the best part about this salad. It is creamy (hint the peanut butter), and loaded with fresh citrus, garlic and the salty-ness from soy sauce—but not too salty because I used low-sodium.

Not a fan of chicken? Top it with steak. Not a fan of meat? Top it with shrimp! You can create this salad the way you like. I used peanuts and crunchy Chow Mein noodles for an added crunch.

Chopped Chicken Salad with Asian Peanut Dressing

Chopped Chicken Salad with Asian Peanut Dressing

This salad is loaded with plenty of texture, nutrition and most of all—FLAVOR!

Ingredients

Asian Peanut Dressing:

 

½ cup creamy peanut butter

2 tsp orange zest.

½ cup freshly squeezed orange juice

2 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

1 Tbsp. honey

1 tsp. fresh ground ginger

1 small garlic clove; finely chopped

Salt and red pepper flakes to taste

White sesame seeds to sprinkle on top

 

Chopped Chicken Salad with Asian Peanut Dressing:

1 Tbsp. canola oil

2 skinless, boneless chicken breasts

½ tsp salt

½ tsp. black pepper

1 tsp garlic powder

¼ tsp ground ginger

1 tsp. low-sodium soy sauce

4 cups romaine lettuce; shredded  

1 red bell pepper; chopped

1 cup red cabbage; shredded

½ cup shredded carrots

¼ cup salted peanuts

½ crunchy Chow mien noodles

Instructions

  1. For the dressing:In a microwavable safe-small bowl, melt the peanut butter for 15-30 seconds until runny. Whisk in the remainder of the ingredients and whisk until all ingredients are well combined. The dressing should be slightly runny.
  2. For the Chopped Chicken Salad: Heat a medium frying pan to medium heat and add oil. Season chicken with salt, pepper, garlic powder and ginger on both sides. Add chicken to frying pan and let cook on each side until brown about 5 minutes. Add soy sauce to pan and let cook until chicken is completely cooked and not pink in the middle. Once chicken is cooked, let it rest until you are ready to mix it in with your salad.
  3. For your salad: in a medium bowl, add romaine lettuce, bell peppers, cabbage, carrots, peanuts and crunchy noodles. Dice chicken and add on top of the salad. Drizzle the fresh Asian peanut dressing and enjoy!

***Store salad dressing in an airtight container up to a week in refrigerator. The consistency may thicken—if it does, let it come to room temperature for a creamy dressing consistency and stir to combine as ingredients may saturate.

http://kathrynskitchenblog.com/2017/03/chopped-chicken-salad-with-asian-peanut-dressing/

French Onion Crusted Chicken

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I accidently bought a Knorr french onion mix packet one day at the grocery store and I had noooooo idea what to do with it…Opps!!  I was going to toss it out but then I discovered this simply amazing recipe on the back of the packet….Chicken can tend to be bland and boring if you don’t use the right seasonings and cook it just right.  This seasoning mix (which is seasoned just right) and chicken goes perfectly together. You will never have a bite of boring or bland chicken again–I promise!

Ingredients:
1 packet of Knorr French Onion mix
1 cup plain dry bread crumbs; or panko
6 boneless, skinless chicken breast halves (or you can use chickne tenders)
1/2 cup mayonnaise

Steps:
1. Preheat oven to 425 degrees F. In a large gallon-sized baggie (or bowl), combine, french onion mix, and breadcrumbs.

2. Brush chicken on all sides with mayonnaise. Add chicken, one piece at a time to baggie. Close bag and shake until chicken is evenly coated. Repeat until all pieces are done..

3. Place chicken on baking sheet and bake for 20 minutes or until chicken is no longer pink in the middle. Enjoy!

Pomegranate Quinoa Asian Chicken Salad

quinoa pomegranate

I love experimenting with quinoa because the possibilities are endless! This is a new favorite lunch I started making and it will last me the whole week. Quinoa is the new super health food so I am completely ok with indulging in it. I also love any recipe where I can use a rotisserie chicken because they are almost impossible not to buy at the grocery store. This sweet healthy salad is loaded with all kinds of flavor and texture. Pomegranates are also jam packed with a ton of antioxidants so this salad is a great way to get them! You only have one body so feed it right because ultimately, you are what you eat :). Enjoy!

Yield: 8 servings

Ingredients:
2 cups of cooked quinoa
1/4 cup dried cranberries
2 cups of shredded red cabbage
1/4 cup green onions; chopped
1 cup shredded carrots
2 cups of shredded chicken (I used a rotisserie chicken)
Pomegranate Vinaigrette:
1/4 cup pomegranate juice concentrate (mine was from FruitFast)
​3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Salt and pepper to taste
1/4 cup pomegranate seeds (optional) ​

Steps:
1. In a small bowl, whisk together pomegranate juice, olive oil, lemon juice, salt, pepper, and pomegranate seeds. ​Whisk until well combined.

2. In a medium bowl, combine the quinoa, dried cranberries, shredded cabbage, green onions, shredded carrots, and pour vinaigrette until salad is mixed together. Top with shredded chicken and more green onions! Enjoy!

Spicy Chicken and Cheese Enchiladas

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This is the easiest meal you can make if you’re really craving Mexican food! I don’t want to toot my own horn on these, BUT these were really reaaaaally good…I’ve been creating different recipes with rotisserie chickens, and this is one of them because they have become one of my new favorites (they are also a favorite salad topper of mine too)! They’re almost hard not to grab one when you walk by them in the grocery store…let’s be real here, they smell too good..I made these the day before we were able to enjoy them and all I had to do when we got hungry was pop them in the oven for 20 minutes and DONE! If you want, you can double or triple the batch and freeze them so you have extra meals when you start to crave this again (and it won’t be long!).

Ingredients:
16 medium sized flour tortillas
3 cups of cooked shredded chicken (I used 1 whole rotesie chicken)
1 ½ cups shredded cheddar cheese (or Mexican mix)
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder (or granulated garlic)
1 recipe of my spicy enchilada sauce (or about 2 cups)
½ cup light cream cheese (this is the secret ingredient!)

Steps:
1. Preheat oven to 375 degrees. In a 13x9inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.

2. Now for the important part—In a mixing bowl, stir in shredded chicken, cream cheese, ½ cup of the shredded cheese, salt, pepper, and garlic powder until combined. Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla…like you would if you were making burittos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.

3. Top enchiladas with the rest of the enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. ENJOY, I know you will. 😉
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Lemon Caper Rosemary Roasted Chicken with Potatoes

imageSometimes you just need a nice homey meal for dinner when you come home from a long day of work…and this dish makes it easy for those days. You can make or even prep this dish the night before so all you have to do it pop it in the oven or heat it up when you get home.  How easy and quick is that?! Chicken and potatoes have always one of my favorite dinners even growing up and I am not a huge chicken fan but there’s just something about it being roasted that blows me away.

Yield: 6-8
Ingredients:
3-4 tablespoons olive oil
2 Tbsp cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
6 garlic cloves, smashed and coarsely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 skinless chicken legs
4 skinless bone-in chicken thighs
2 pounds small red potatoes
3 tablespoons fresh rosemary leaves
2 lemons; sliced

Steps:
1. Preheat oven to 450° F. Place all ingredients in a roasting pan and add olive oil, lemon juice, capers, garlic, salt, pepper, chicken, and potatoes. With tongs or your hands (I use my hands because its easier), mix until chicken and potatoes are coated with juices and seasonings.

2. Place lemon slices and rosemary on top of chicken and potatoes, bake for 45 to 50 minutes or until chicken is done.
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