Tag Archives: chicken

Chicken Salad

Serves four


2 medium chicken breasts, cooked and shredded or cubed
1-2 stalks celery, chopped
1/2 large apple, chopped (red or green apple, use what you like)
3/4-1 cup toasted walnuts, roughly chopped (or pecans, or other nuts or seeds)
1 cup grapes, halved (or dried cranberries, cherries, or other fruit)
1/4 cup plain greek yogurt*
1/4 cup mayonnaise*
1 TBSP apple cider vinegar (or tarragon vinegar, or white wine vinegar)
1 TBSP fresh tarragon, chopped (or basil, oregano, rosemary, or other herb)
Pinch of salt and pepper, to taste.

* Author’s note: I like to use a combination of mayo and yogurt to make this classic salad a little lighter. Feel free to use whatever you like.


Shred or cube the chicken and place it in a bowl. Add the chopped celery, apple, and toasted walnuts.

In a separate bowl, stir together the yogurt, mayonnaise, vinegar, tarragon, and a pinch of salt and pepper, to taste. Add the dressing to the chicken mixture, and stir to combine.

Mix in the halved grapes last, to keep them from getting bruised. Taste and adjust seasoning if necessary. If the mixture is a little dry, add a bit more yogurt or mayonnaise.

Store in an airtight container in the fridge.

Author’s Notes: Salad is best after a couple of hours, so the flavors have had a chance to mingle. Serve as is, in a wrap, on a sandwich, or however you like. You could even double the dressing and mix in some cooked penne for a pasta salad. I like mine simply with fresh lettuce and a bit of avocado.


Pepperoni Pizza Stuffed Chicken


1 lb skinless, boneless chicken breasts (cut into 4 fillets)
2 oz (32 slices) light turkey pepperoni (I used Applegate Farms)
2 oz reduced fat mozzarella cheese slices (I used 2 1oz slices cut in half)
1 cup jarred fat free pizza sauce
1/2 cup liquid egg whites
1 cup Panko
1/2 cup whole wheat flour
1 tsp garlic powder
1 tbsp Italian seasoning


Preheat oven to 375 and mist a 9” x 13” baking dish with nonfat cooking spray.

Using a meat mallet, flatten each chicken fillet to about 1/3” thick. Season both sides with salt and pepper.

Spread 1 tbsp of pizza sauce on one side of chicken. One on half of the sauced side, lay 1 slice (0.5oz) of the mozzarella cheese, and 8 slices of the turkey pepperoni. Fold chicken fillet in half, being careful to try and keep the filling inside and rolling in the edges, if possible. Seal with toothpicks, if needed.

Prepare dredging station by placing the flour in one shallow bowl, the liquid egg whites in another, and the Panko, garlic powder, Italian seasoning and additional salt & pepper in the third.

One by one, coat each piece of chicken in the flour, then the egg then the Panko seasoning mixture. Be careful to try and keep the open side of the pocket pinched closed and keep the fillings in (this is why I recommend the toothpicks in Step 3). Place in prepared baking dish, and bake, uncovered for about 25-30 minutes, or until chicken is fully cooked through and outside is golden brown and crispy.

Pour remaining pizza sauce over chicken right after it is removed from the oven, and serve.

Chicken-Corn Chowder


2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn


Melt the butter in a large Dutch oven over medium heat.

Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently.

Add flour; cook 1 minute, stirring constantly.

Stir in milk and remaining ingredients.

Bring to a boil; cook until thick (about 5 minutes).

Baked Chicken Parmesan

Servings 4


2 boneless skinless chicken breasts, split in half
3/4 cup of panko bread
2 eggs
2 to 3 tablespoons of freshly grated parmesan cheese
1 teaspoon of Italian Seasoning
4 tablespoons of Marinara Sauce (store bought)
Basil for garnish
4 Fresh Mozzarella Slices


Preheat Oven to 450F.

Split each chicken breast in half. In a bowl combine the bread crumbs, Italian seasoning, and parmesan cheese.

Dip the chicken into the eggs and then into the bread crumb mixture and lay on a sheet pan with a cooling rack.

Repeat this process 4 times.

Spray the chicken with cooking spray, and cook the chicken at 450 for 20 minutes. Spoon 1 tablespoon of marinara sauce on each piece of chicken and some cheese and place the chicken back into the pan until the cheese is melted. Garnish with freshly chopped basil.

Mediterranean Chicken and Pasta


2 cups uncooked multigrain penne pasta (6 oz)
2 teaspoons olive or canola oil
1 small onion, chopped (1/3 cup)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/4-inch pieces cooked chicken breast
1 can (14.5 oz) Muir Glen™ organic no salt added diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled reduced-fat feta cheese (3 oz)


In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.

Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.

Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Slow Cooker Buffalo-Barbecue Chicken Wings

12 servings


3 lb chicken wingettes and drummettes
1 cup honey barbecue sauce
1 cup Buffalo wing sauce
Lime wedges and sliced green onions, if desired


Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl, stir together barbecue sauce and Buffalo wing sauce. Pour over chicken wings. Stir to coat.

Cover; cook on Low heat setting 3 hours.

Set oven control to broil. Spray broiler pan rack with cooking spray. Use slotted spoon or fork to place chicken on rack in pan. Broil with tops of chicken 3 inches from heat 3 to 4 minutes or until browned, turning halfway through broiling time.

Serve with remaining sauce for dipping. Garnish with lime wedges and green onions.

One-Pot Chicken and Biscuit Casserole

Serves 6-8



3 cups rotisserie chicken, cubed
1 large carrot, chopped
1 cup frozen baby peas, thawed and drained
2 1/2 cups low-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons Parmesan cheese, grated
1 tablespoon all-purpose flour
salt and pepper, to taste


4 tablespoons unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 cup whole milk


Preheat oven to 375 F.

In a large Dutch oven over medium (-high) heat, melt butter and saute carrots until soft. About 8 minutes.

Add 1/2 cup of chicken broth and stir until it’s almost evaporated. Then add flour and the rest of broth. Stir mixture and bring to a boil.

Season with salt and pepper, and reduce heat to low, simmering until thickened. 3 minutes. Add chicken, peas and Parmesan, and stir to coat thoroughly with sauce.

In a food processor, pulse together flour, butter, salt and baking powder.

Slowly pour milk into mixture and pulse until a soft dough forms.

Using a spoon, scoop dough balls and evenly cover the top of chicken with biscuit mixture.

Bake uncovered for 30-40 minutes, or until biscuits are golden brown.

Remove from oven and let cool for 10 minutes before serving.