Buffalo Chicken Salad

Buffalo Chicken Salad

2 Hearts Romaine Lettuce, Chopped
1 Cup Shredded Carrots
2 Celery Stalks,Chopped
1/2 Cup Ranch Dressing
1/2 Blue Cheese Crumbles
1-2 Lb Chicken Breast, Boneless/Skinless
1   TBL Olive Oil
1   TBL Butter
1/2 Cup Hot Sauce
Salt and pepper to taste

• In a small bowl combined ranch dressing and blue cheese crumbles, set aside.
• Cut chicken into bite size pieces. Preheat skillet over medium heat, add oil and butter to hot pan add chicken. Season chicken with salt and pepper sear chicken for 2-3 minutes.
• Reduce heat add hot sauce. Cook for an additional 5 minutes or until chicken is cooked through.
• Combined lettuce, carrots, celery and dressing. Toss well , top salad with chicken

Mediterranean Baked Chicken

Mediterranean Baked Chicken 

New Family favorite Mediterranean baked chicken served over a basic risotto 

6-8 Chicken Thighs, skin on

2    Lemon

1    Onion, quartered

1    Cup Calamata Olives, pitted

1    Cup Low-Sodium Chicken Broth

2    TSP. Oregano

2    TSP. Onion Powder

2    TSP. Garlic Powder

2    TSP. Parsley

1/4 TSP. Pepper

1/8 TSP. Salt

2    TBLS. Olive Oil, divided

 

•  In a small bowl combined oregano, onion powder, garlic powder, parsley, salt and pepper, add 1 TBLS of Olive Oil set to the side. Take one lemon and slice into 6-8 thin slices, set to the side.

• Coat the bottom of a baking dish with 1 TBLS Olive oil. Pull the skin away from the chicken slightly, add a slice of lemon between the skin of the chicken. Rub both sides of chicken with seasoning mixture place in baking dish. Zest one lemon over chicken add the juice of the lemon over the chicken. Add onion and olives to baking dish. Add 1 cup of chicken broth to baking dish cover with foil.

• Bake chicken at 400 for 35-40 minutes. Remove foil and turn oven to broil, broil chicken for 5-10 minutes or until slightly brown and crisped on top.



Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad......... MMMMMM GOOOOOD!


1 - Head of Romaine Lettuce, Chopped
2 - Medium Bartlett Pears, Chopped
2 - Small Gala Apples, Chopped
1- Cup Craisians
1- Cup Pecans
3 - Slices of Bacon, Cooked and chopped
1 - Cup Poppy Seed Dressing
1 - TBLS Balsamic Vinegar

2- Chicken Breast, Boneless Skinless
2- TBLS Olive Oil
Salt and pepper to taste
Garlic herb Seasoning

1. In a medium saute pan heat olive oil over medium heat. Season and cook chicken for about 10-12
   minutes on each side or until chicken is no longer pink on the inside. Set to the side and let cool.

2. I a large bowl combined all salad ingredients, toss well and top with chicken. In a small bowl
    combine dressing and vinegar together and serve on the side.

Chicken Souvlaki on Pita

GREEK FOOD, GOTTA LOVE IT!

This dish has all the flavors that I like when it comes to eating Greek food, it is fresh and light but leaves you satisfied. It can be eated as a sandwich but if you are watching your carbs skip the pita bread and eat it as a salad. It was a total hit with my family, My son enjoyed it so much he said it should be on the menu every week!


Tzatziki
1/2 Seedless Cucumber, peeled and chopped
1 Cup Greek Yogurt, Plain
1 Lemon, juiced
1 Glove Garlic, minced
2 TSP Fresh Dill, chopped
1/2 TSP Coriander
1/2 TSP Cumin

Marinade
4 Chicken Breast, Boneless and skinless
1/2 Cup Olive Oil
4 Chicken Breast, Boneless and skinless
3 Gloves Garlic, minced
1/4 Cup Flat Leaf Parsley, Chopped
1 1/2 TSP  Dried Oregano
Salt and Pepper to taste

1 pkg Pita Bread




1. Place cucumber in a mesh strainer over a bowl, sprinkle with a little salt
    for about 20 minutes to allow excess water to drain. Once cucumber is
    drained mix remaining ingredients and allow to chill.

2. In a gallon size zip-loc baggie combined all the ingredients listed under
    marinade. Allow chicken to marinate for 20 mins.

3. Pre-heat broiler on HI. Once chicken is done marinating place chicken on
    broiler pan, cook about 6-8 minutes per side. Remove chicken from broiler
    and let sit for 10 minutes. After chicken is done sitting slice chicken.

4. While chicken is sitting, heat a frying pan over medium heat. Lightly coat
    with cooking spray or olive oil, grill pita bread 3-4 minutes per side until
    lightly toasted.Assemble sandwiches and enjoy!

Suggested Toppings: Red onion, Romaine lettuce, Tomato

Chicken Poblano

2 Poblano Chili

2 TBLS Olive Oil

1/2 Small Onion, Finely chopped

2 Cloves of Garlic, minced

1/3 Cup Heavy Cream

4 Boneless skinless chicken breast

Salt/Pepper to taste

1. Roast chili's over gas grill or in broiler until charred all over, remove from heat and wrap in damp paper towel. Steam in microwave for 2 minutes. Rub skin off, remove ribs and seeds, chop coarsely and set to the side. (If you like heat, don't remove all of the seeds.)
2. In a small saucepan heat 1 TBLS over medium heat. Add onion and garlic, cook until soft, be sure not to over cook the garlic. Add chili's and cream pour into food processor or blender and puree until smooth. If sauce is too thick add a little water to thin it out.
3. Season 4 chicken breast with salt and pepper. Heat remaining oil in skillet. Cook chicken until golden brown and juice run clear, 5-7 minutes on each side.Let chicken rest for about 5 minutes and serve. Spoon a good amount of sauce on each chicken breast. Serve with spanish rice or cilantro lime rice.

* This sauce can also be used to make chicken poblano enchiladas. Prepare as above but shred chicken and add a dollop of sauce to shredded chicken and a 1/2 cup of cheddar cheese. Mix well, roll chicken in soften corn tortilla place in baking dish(Prior to placing tortillas into baking dish spread a small amount of sauce into a 9x9 baking dish,) repeat rolling process until filling is gone. Top with about 1 cup of cheddar cheese, cover pan with foil and bake for 35 minutes or until cheese is melted.

* To soften corn tortilla: heat small skillet over medium to high heat with vegetable oil. Dip tortillas in the oil about 3-4 seconds on each side. Place on a paper towel and repeat process until all tortillas are soften. (One pan usually holds 12-14 enchiladas)