Avocado Chicken Salad

I love chicken salad.  All kinds of chicken salad.  I found this different twist on chicken salad on pinterest the other day and decided to give it a try.  We really enjoyed it.  Well, my husband and I enjoyed it, the kids kind of picked at it.  It's green, so it's a bit suspicious to them.  The blog http://becomingbetty.blogspot.com/2011/09/avocado-chicken-salad.html doesn't give exact measurements so I have attempted to make it a bit more exact.  Although you'll want to keep taste testing it to make sure you like it.  You can serve it on a crossiant, a tortilla, in pita bread, or just with tortilla chips.  It would also be good as an appetizer.  Enjoy!

Avocado Chicken Salad

Prep Time: 10 minutes (if your chicken is already cooked)

Yield: About 4 servings

Ingredients:
2 boneless skinless chicken breasts, cooked, shredded and chilled
2 avocados, or more (I think I ended up using 2 & 1/2)
4-5 green onions, chopped fine
Cilantro, chopped, to taste (I used a lot, about 3/4 c.)
1 T. of lime juice, add a little at a time until you like the flavor
2 pinches of salt
Pepper to taste
If you would like it a little creamier you can add a couple of scoops of mayonnaise. 
Directions: Add it all together and keep tweaking it until you love it.

Creamed Chicken Over Cornbread

I apologize for my extended absence from the blogging world but I had a bunch of projects that I wanted to get done. My house was becoming cluttered and disorganized and I do not function well in that environment so I had to do some sprucing up. The projects I've gotten done should hold me over till spring cleaning time.

So today I am going to introduce you to creamed chicken over corn bread. Does that sound weird to anyone else? It did to me, but it intrigued me enough to give it a try, whilst tweaking it a bit. And we like it quite a bit. All of my children LOVE corn bread so while they don't put the creamed chicken on top they still eat it on the side. The original recipe which I am going to give you calls for a corn bread mix. I don't like to use mixes very often because I get annoyed when I want to make something and I can't because I am out of that mix. So I use my regular corn bread recipe (I'll post that tomorrow). Corn bread mixes are slightly faster (not much once you've made the recipe a couple of times) and taste fine. You can also find them at fairly inexpensive prices. So it's up to you which you use. The other is that it calls for 2 cups rotisserie chicken which is way too expensive, so I just use cooked and cubed boneless skinless chicken breasts. If you are really smart, like my mother, you buy a whole chicken, cook it, debone it and freeze already cooked chicken in useable portions. I am not smart like that. I have a thing against deboning anything. It makes me queasy. One thing that I liked about this recipe is that it doesn't use cream of chicken soup, instead you actually make your own creamy goodness. You can get the bread in the oven and make the creamed chicken while it's baking. Serve with a green salad or a fruit salad. Enjoy!

Creamed Chicken Over Corn Bread

Prep Time: 20-25 minutes (this will vary depending on whether you use a mix or not, cooked chicken or not)

Cook Time: Cornbread 25 minutes or so; Chicken mixture about 15-20 minutes

Yield: 6 servings

Ingredients:

1 package (8-1/2 oz.) corn bread/muffin mix

1 T. chopped onion (I put a little more, I live in Onion country and they're free!)

1/8 t. minced garlic

¼ c. butter, cubed

2 c. cubed rotisserie chicken (see ramblings above)

1 package (16 oz.) frozen chopped broccoli, thawed (come to think of it, I've never thawed it, I just let it cook a little longer)

2 T. all-purpose flour

1-1/2 t. salt (I decrease this to 1 t. or less)

2 egg yolks, lightly beaten

1 c. (8 oz.) sour cream

¾ c. milk

Shredded cheddar cheese

Directions: Prepare corn bread batter and bake according to package directions, using a 9-in round pan. (I bake mine in a 9x9, I like squares what can I say?)

Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through.

In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened.

Cut warm corn bread into wedges (or squares); top with chicken mixture and sprinkle with cheese.

Original Recipe found in Taste of Home's “Fast Fixes with Mixes” 2011, photo from tasteofhome.com

Chicken Caesar Wraps

Looking to make dinner in 10 minutes or less?  I have had those days.  So I found this recipe that both my husband and I like.  My kids...not so much but they like the tortillas.  My mother will cook an entire chicken or a bunch of boneless skinless chicken breasts and then shred them and put them in the freezer for future use.  Also you can use precooked bacon.  If you do those two things this recipe is super easy and fast.  Sometimes I leave the croutons out because they are little hard to bite into.  I serve it with a very quick fruit salad (apples, grapes, bananas, strawberry yogurt, honey, and a little dash of cinnamon).  Dinner is done.

Chicken Caesar Wraps

Prep: 5 minutes
Cook: None
Yield: 4 wraps
 

Ingredients:

3 c. shredded romaine lettuce
2 c. chopped cooked chicken
4 slices bacon, cooked, crumbled
¼ c. grated Parmesan cheese
¼ c. croutons
½ c. Caesar dressing
4 flour tortillas (8 inch)
Directions: Place first 5 ingredients in large bowl.  Add dressing; toss lightly.  Spoon onto tortillas; roll up. 

(This originally came from Kraft Food Magazine and the photo is from kraftfoods.com)

Mexican Grilled Chicken Wraps

I discovered these tasty morsels this spring.  I found the recipe at Kraftfoods.com and fell in love with them.  They are easy to prepare ahead of time and then grill when ready to eat.  They are easy to double and you can reheat them on a griddle and they are just as good the second time around.  I am investigating whether or not they freeze well.  I’ll let you know the verdict.  I like to serve them with a fruit salad. 

Mexican Grilled Chicken Wraps

Prep Time: 10-15 minutes (longer if you need to cook your chicken)
Cook Time: 8-9 minutes
Family Friendliness: Most of my kids like these, my oldest girl downs them. 
Yield:  6-8 wraps

Ingredients:

1 lb. boneless skinless chicken breasts, cooked and chopped
1½ c. coleslaw blend
1 t. chili powder
1 T. lime juice
¼ c. ranch dressing
½ c. Mexican blend shredded cheese (or cheddar is fine)
½ c. chopped tomatoes
6-8 soft taco size flour tortillas
Directions: Heat grill (or griddle or frying pan) to medium heat.  Combine first 7 ingredients.  Spoon chicken mixture down centers of tortillas.  Fold sides of tortillas, then roll up burrito-style.  Secure with toothpicks, if desired.  Grill, seam-sides down, 8-9 minutes or until golden brown on all sides, turning occasionally.

Pasta with Chicken and Zucchini and Squash

This dish has a long name I know, but it’s how it was given to me and I haven’t come up with a better name.  This is a great way to use up some of that zucchini that I know is overflowing on your counter.  I hardly ever have summer squash, so I just double the amount of zucchini.  This is a lovely dish that makes quite a lot so it’s good for when you have company.   I got this recipe from a woman at church, although I can’t remember for sure which one.   Serve with a nice green salad and a crusty bread for some different textures.

Pasta with Chicken and Zucchini and Squash

Prep time: 25 minutes
Cook time: 25 minutes
Family Friendliness: I give it about 4 out of 5.  My girls love it.  The boy doesn’t like cheese so he kind of sticks his nose up at it.  But the rest of us like it.
Ingredients:
1 pkg. (16 oz.) spiral pasta (I usually use mostaccioli, use whatever you like)
2 c. whipping cream  (I have used half and half before and it was still tasty)
1 T. butter or margarine
2 c. shredded cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 T. olive or vegetable oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1¼ t. salt, divided and to taste
1/8 t. pepper
1 lb. boneless skinless breasts, julienned
¼ t. EACH dried basil, marjoram, and savory (I have yet to find savory in the grocery store so I omit this)
¼ t. dried rosemary, crushed
1/8 t. rubbed sage
Directions: Cook pasta according to package directions.  Meanwhile, heat cream and butter in a large saucepan until butter melts.  Add cheese; cook and stir until melted.  Rinse and drain pasta; add to cheese mixture.  Cover and keep warm.  In a skillet over medium heat, sauté onion and garlic in 3 T. oil until onion is tender.  Add squash; cook until tender.  Add 1 t. of salt and pepper; remove and keep warm.  Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.  Place pasta on a serving platter; top with chicken and squash.    

Rainbow Chicken

Lazlo’s Inspired Rainbow Chicken
Prep time: 15 minutes
Marinating time: 4 hours (although I’ve cheated and only done it for 2)
Cook Time: 10-15 minutes
Family Friendliness: It is a hit with all of my kids, as long as I leave the cheese off of the boy’s piece. Kids like to dip things.

In my hometown of Lincoln, Nebraska there is a restaurant called Lazlo’s. It’s a steakhouse but I never go there for the steaks. It’s not because their steaks are fabulous, it’s just I love one dish there the most and I never get anything else. Rainbow Chicken. My mouth waters for it now that I live hundreds of miles away from Lazlo’s. Every time I go to visit home I must go and get Rainbow Chicken. In an effort to curb the cravings in between visits I sort of pieced together this recipe. It’s a pretty good imitation. It’s beautiful on your plate and it’s so succulent. Serve it with French fries, or a loaded baked potato, and a steamed vegetable (I like broccoli). If you’re tempted to skip the honey mustard sauce, don’t do it. It really is what makes this so very yummy. As an added bonus you can dip your broccoli and French fries in it too.
Ingredients:
Marinade:
½ c. sugar
½ c. water
½ c. soy sauce
1/8 c. pineapple juice (I used vinegar instead last night and I couldn’t really tell the difference)
1/8 c. vegetable oil
½ t. garlic powder
½ t. ground ginger
4 boneless skinless chicken breasts
Toppings:
4 slices of Monterey Jack cheese
Shredded cheddar cheese about a ¼ of a cup
1 roma tomato, diced
1 green onion, chopped (including the greens)
Honey Mustard Sauce:
½ c. mayonnaise
2 T. mustard
1 T. sugar
1½ T. honey
In a small bowl combine all of the ingredients for marinade except chicken; reserve 2/3 c. for basting; cover and refrigerate. In a large resealable plastic bag or shallow dish, place the chicken and remaining marinade. Seal bag or cover dish making sure the chicken is coated; refrigerate for 4 hours. Drain and discard marinade. Grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times. Just before taking off the grill top each chicken breast with a slice of Monterey jack cheese. Remove from grill to platter and top with cheddar cheese, tomato, and green onion. For honey mustard sauce mix all ingredients in a small bowl, serve as a dipping sauce for chicken. (I found the recipe for the marinade in Taste of Home’s “Backyard Grilling Cookbook” published in 2006, it’s called Marinated Chicken Breasts and the honey mustard recipe off of Cooks.com)