ENTRÉE SALAD WITH CHICKEN – PEACHES – ROMAINE – TOASTED WALNUTS IN HOMEMADE SESAME SEED DRESSING

–4 chicken tenderloins or breast strips

–peaches (2, fresh)

–heart romaine lettuce (6 leaves)

–toasted walnuts (2 handfuls; microwave one-half medium package on high for 2 minutes; stir; then microwave on high for 2 minutes more)

–salt and pepper

–olive oil

Sesame seed dressing:

–honey

–balsamic vinegar

–extra virgin olive oil (or sesame oil)

–garlic powder

–lemon juice

–sesame seeds (bottled)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the chicken on high for 5 minutes.  Then cut into bite-sized pieces.  Place in a mixing bowl with 6 broken-apart leaves of heart romaine lettuce.  Add 2 handfuls of toasted walnuts.  Peel 2 fresh peaches and cut into bite-sized pieces; add to the mixing bowl.  Set aside.

2 – To make a small amount of sesame seed salad dressing, add one-eighth cup of honey to a measuring cup.  Then add one-eighth cup of balsamic vinegar to the cup.  Add one-fourth cup of extra virgin olive oil to the cup.  Season with garlic powder and 1 tablespoon of lemon juice.  Add sesame seeds to taste.  Stir well.

3 – Pour the dressing over the salad and stir well.

4 – Serve the salad as an entrée.

–chicken salad adapted from allrecipes.com; sesame dressing adapted from food.com web site.

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A Simple Dinner:  TARRAGON CHICKEN SALAD WITH CELERY & ONION

–4 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–celery (2 stalks, chopped)

–onion (one-half, chopped)

–salt and pepper

–olive oil

–mayonnaise

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Chop 2 stalks of celery and one-half onion.

3 – Chop the chicken, and place in a mixing bowl.  Add the celery and onion.  Season with tarragon, generously.  Add mayonnaise to taste.

4 – Serve the chicken salad warm or cold.

–chicken salad adapted from Ina Garten and a friend in Minnesota.

BRANDIED CHICKEN SALAD WITH POTATOES – PARSLEY – GARLIC – CAYENNE

–4 chicken tenderloins or breast strips

–2 potatoes (medium)

–parsley (fresh if possible)

–garlic powder

–cayenne pepper (optional)

–salt and pepper

–extra virgin olive oil

–brandy (buy a small, inexpensive bottle)

–olive oil

1 – Wash and scrub 2 new potatoes.  Cut into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.  When finished, cut into small pieces.

3 – Place the cooked potatoes and chicken in a mixing bowl.  Season with a generous amount of parsley, garlic powder to taste, cayenne pepper (optional), one-fourth cup of brandy, and extra virgin olive oil.  Stir gently.

4 – Serve the chicken salad warm.  I also served bean soup and broccoli.

–chicken salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

LEMON CHICKEN SALAD WITH CORIANDER – ONION – TOMATO & SEASONED WITH EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–lemon juice

–coriander (fresh if possible)

–onion (one-half, medium)

–Roma tomato (1, chopped)

–salt and pepper

–extra virgin olive oil

–olive oil (classic)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil (classic).  Microwave on high for 5 minutes.  Set aside to cool.

2 – Slice half an onion, and place in a mixing bowl.  Chop 1 Roma tomato, season with salt, pepper, and coriander, and place in the bowl.  Squirt, to taste, lemon juice in the bowl.  Mince the chicken with a sharp knife, and add to the bowl.  Add extra virgin olive oil to taste.  Add more salt, pepper, and coriander if desired.  Stir, gently, but well.  Refrigerate until time for dinner.

3 – Serve the chicken salad cold, on an iceberg lettuce leaf.  I also served oven fried okra, lentil soup, and broccoli (recipes, see the search box).

–chicken salad adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ASIAN CHICKEN SLAW WITH CARROTS – ONION – RED BELL PEPPER IN SEASONED PEANUT SAUCE

–4 chicken tenderloins or breast strips

–angel hair slaw (half a package)

–carrot sticks (2 handfuls)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–peanut butter

–balsamic vinegar

–red wine

–basil

–teriyaki sauce

–lime juice

–garlic powder

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, let cool a bit, and cut into fine strips.  Set aside.

2 – Wash the slaw in a mixing bowl, and then rinse in a colander.  Replace in the mixing bowl.  Add 2 handfuls of carrot sticks.  Chop 2 slices of red bell pepper, and add to the bowl.  Finely slice one-half onion, and add to the bowl.  Add the chicken to the mixing bowl.

3 – In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of balsamic vinegar, 2 tablespoons of red wine, a generous amount of teriyaki sauce, a squirt of lime juice, basil, and garlic powder.  Stir until smooth, adding more teriyaki sauce if too thick.  Pour the sauce atop the chicken and vegetables, and stir well.  Add more teriyaki sauce if needed.  Then stir again.

4 – Serve the salad cold.

–Asian chicken slaw adapted from What’s Gaby Cooking? blog site.

ENCORE CHICKEN SALAD WITH APPLE & TOASTED WALNUTS ON BIBB LETTUCE / TOMATO – AVOCADO SLAW WITH GREEN OLIVES & GREEN ONIONS / SWEET FRESH PEACHES

Note:  A summertime chilled supper to prepare ahead of time if desired.

 

–4 chicken tenderloins or breast strips

–apple (three-fourths of the apple)

–toasted walnuts (toast large package of walnuts in 2 batches in the microwave:  microwave 2 minutes; stir; microwave 2 minutes more)

–mayonnaise

–bibb lettuce (2 leaves)

–angel hair slaw (one-half package)

–tomato (1, medium, fresh)

–avocado (1)

–green olives (about a dozen, sliced in half)

–green onions (2 stalks)

–peaches (2, fresh)

–sugar

–salt and pepper

–olive oil

 

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Wash the apple (peeling is optional).  Chop three-fourths of the apple.  Place in a mixing bowl.

3 – After the chicken has cooled a little, dice finely.  Add to the mixing bowl.

4 – Place 2 handfuls of toasted walnuts in the mixing bowl.  Add 2 tablespoons of mayonnaise.  Stir apple, chicken, and walnuts well.  Chill until ready to serve.

5 – Rinse the slaw in a colander and place in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the slaw in a mixing bowl. 

6 – Cut open the avocado and discard the pit.  Slice into one-half inch pieces.  Set the avocado aside.

7 – Slice a dozen green olives in half, and add to the mixing bowl.

8 – Slice green onions into one-half inch pieces, and add to the mixing bowl.  Add 2 tablespoons of mayonnaise to the bowl.  Stir slaw, olives, green onions thoroughly.  Fold in the avocado.  Chill until time to be served.

9 – Peel and slice the peaches.  Place in a mixing bowl with a little water.  Add 1 tablespoon of sugar.  Stir well.  Chill until time to be served.

10 – Serve the chicken salad atop bibb lettuce leaves, with the slaw and peaches as sides.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe; peaches from my mother-in-law’s and sister-in-law’s recipe; slaw original.

ENCORE:  SUMMERTIME CHICKEN SALAD WITH TOASTED WALNUTS & APPLE

Note:  Tuna can be substitute for chicken, though I have never tried it.

–4 chicken tenderloins or breast strips

–toasted walnuts (toast a large bag in 2 batches; microwave for 2 minutes; stir; then microwave again for 2 minutes; let cool before storing in a plastic bag)

–apple (1, medium)

–mayonnaise

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, let cool a while before trying to mince.

2 – Chop three-fourth’s of a peeled apple into very fine pieces.  Add to a mixing bowl.

3 – Add 1 handful of walnuts to the bowl.

4 – Mince the chicken, and add to the bowl.

5 – Squirt a small amount of mayonnaise on top of the chicken, walnuts, and apple.  Stir well.  Add more mayonnaise if needed.

6 – Serve as a cold entrée for a hot night, on a lettuce leaf.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe.

A Company Luncheon:  CHICKEN SALAD WITH WALNUTS & APPLE / LIMA BEANS WITH FAUX BACON & BUTTER

Note:  This is a make-ahead luncheon for 4 people.  The lima beans must be soaked overnight.

–8 chicken tenderloins or breast strips

–olive oil

–salt and pepper

–apples (1 and one-half, small)

–walnuts (1 cup, small pieces)

–mayonnaise

–Bibb lettuce leaves (1 for each serving)

–lima beans (tiny, dried, 1 cup)

–Bac’n pieces (soy bacon)

–Promise Activ margarine (heart-healthy)

 

1 – Place the chicken in covered baking dish with a little water.  Season with salt, pepper, and olive.  Microwave for 11 minutes on high.  When finished, dice the chicken, and add to a mixing bowl. Chop the apple, and add to the chicken.  Add the walnuts.  Spoon mayonnaise, to taste, to the chicken salad.  Stir well.  Refrigerator.  When ready to serve, add a bit more mayonnaise.

2 – You have soaked the lima beans overnight.  Rinse in a colander.  Add to a slow cooker with 3 cups of water.  Season with Bac’n pieces, margarine, salt, pepper, and olive oil.  Cook on high for 4 hours.  When finished, keep on warm setting until ready to serve.

3 – Serve the chicken salad cold, on a bibb lettuce leaf, and serve the lima beans as a side.

–chicken salad adapted from my husband’s college roommate’s recipe; lima beans original.

TARRAGON CHICKEN SALAD / CAJUN OKRA WITH TOMATO

–4 chicken tenderloins or breast strips

–apple (three-fourth’s, medium)

–walnuts (one-half cup, pieces and halves)

–tarragon (fresh if possible)

–okra (1 cup, fresh)

–tomato (medium)

–Cajun seasoning

–salt and pepper

–mayonnaise

–olive oil

 

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Add a little water.  Cook the chicken on high in the microwave for 5 minutes.  Set aside.

2 – Chop the tomato.  Place in a tightly covered baking dish.  Season with salt, pepper, Cajun seasoning, and olive oil.  Add one-fourth cup of water.  Microwave on high for 5 minutes.  Set aside.

3 – Slice the okra lengthwise (be careful of your fingers!).  Place the okra in the baking dish with the tomato sauce, all in one layer, folded into the tomato sauce.  Season with salt, pepper, Cajun seasoning, and olive oil.  Check to be sure that there is sufficient liquid to microwave for 15 minutes, and then microwave for the 15.  (Be sure cover is airtight.)

4 – Peel the apple with a vegetable peeler.  Chop into very fine pieces.  Add to mixing bowl.  Season with salt and pepper.

5 – Mince the chicken with a knife, finely.  Add to the mixing bowl with the apple.

6 – Add the walnuts.

7 – Add 2 to 3 tablespoons of mayonnaise to the chicken, apple, and walnuts.  Stir well.  Sprinkle more tarragon on top.  Place chicken salad in the refrigerator to cool, while the okra cooks.

8 – Serve the chicken salad cool and the okra with tomato hot.

–chicken salad adapted from a recipe of my husband’s college roommate; okra with tomato inspired by City Grocery, Oxford, Mississippi.

CHICKEN SALAD WITH APPLE, WALNUTS

–4 chicken tenderloins or breast strips

–olive oil

–salt and pepper

–apple (medium)

–walnuts (1/2 cup, finely chopped)

 

1 – Prepare the chicken 30 minutes ahead of mixing the chicken salad. (The chicken will dice more easily if cool.) Place the chicken in baking dish with cover. Sprinkle with salt and pepper and season with a very small amount of olive oil. Cook chicken for 5 minutes in the microwave.

2 – When chicken has cooled, cut in small pieces. Place in mixing bowl.

3 – Peel and dice the apple. Place in mixing bowl with chicken.

4 – Add one-half cup of finely chopped walnuts to the same mixing bowl.

5 – Stir in two tablespoons of mayonnaise. Add more mayonnaise to reach desired consistency.

6 – Serve.

 

–adapted from a friend’s tuna salad recipe.