How to Cooking Tips

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Chicken Caesar Salad Wraps

These tangy tasty wrap sandwiches provide a complete meal in one convenient hand-held package. You can boost the amount of vegetables by pairing the sandwich with vegetable soup or a side of coleslaw.

Serves 4 people. 
Preparation Time: Approximately 10 minutes

 

Ingredients:

  • 2 cups thinly sliced romaine lettuce
  • 1 can (10 ounces) premium chunk breast of chicken in water, drained and flaked
  • 1 medium tomato, diced
  • 1 can (5 ounces) sliced water chestnuts, drained
  • 1/4 cup creamy Caesar salad dressing
  • 1 tablespoon grated Parmesan cheese
  • 4 (8-inch) flour tortillas, plain or flavored
Steps:
  • In a medium bowl, combine the lettuce, chicken, tomato, water chestnuts, salad dressing and Parmesan cheese.
  • Toss until well combined.
  • Divide the mixture evenly among the tortillas.
  • Wrap the tortillas around the filling, and serve.

 

Nutritional Information Per Serving:

Calories 330; Total fat 14g; Saturated fat 3g; Cholesterol 25mg; Sodium 840mg; Carbohydrate 34g; Fiber 4g; Protein 18g

 

Submitted by: Canned Food Fan

 

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Chicken Caesar Pasta Salad

 

This is an easy recipe that can be prepared ahead of time. Great for those hot summer days! Also good with a herb and garlic dressing, or a Caesar type dressing. If preparing ahead of time, mix all together just before serving. (allrecipes.com)

 

 

Ingredients:

  • 3-4 chopped boneless chicken breasts
  • Caesar or Italian Caesar salad dressing
  • 2 cups broccoli florets
  • handful of cherry tomatoes (optional)
  • pimientos (optional)
  • 4 cups Rotel pasta noodles
  • 1 tsp. olive or vegetable oil
Steps:
  • Cook chicken breasts until they are tender and chop into bite size pieces. Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.
  • Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!). Cut tomatoes in halves and wash thoroughly.
  • Mix noodles, chicken breasts, broccoli and optional ingredients (pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing. Serve either chilled or warm, accompanied by a bottle with extra dressing at table.

Note: Leftovers will keep in refrigerator for up to 4 days or can be frozen for a month or two.

 

Submitted by: Willalee Marie

source: cooks.com

 

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Chicken Salad Antipasto

This brilliantly colorful and healthful salad will be the shining star at your next gathering. Arranged on a cut glass platter or an oblong serving tray over a shallow bed of red and green leaf or crisp lettuce, this festive dish is just as much at home Summer picnics outdoors as it is gracing the table for the Winter holidays.

Feel free to add fancy cut vegetables and garnishes of your choice. Extra dressing may be kept in the center in a small bowl with ladle for extra servings.

 

Ingredients:

  • 1 lb boneless, skinless chicken chicken breasts
  • 3/4 cup milk or buttermilk plus 1/2 teaspoon salt
  • 1 large red onion
  • 1 jar marinated artichoke quarters or hearts
  • 1/2 lb. marinated mushrooms (home or deli made)
  • 1 cup extra virgin olive oil
  • 2 tablespoons fresh basil, minced
  • 1 bell pepper, cored and finely chopped
  • 1/3 teaspoon dried oregano (more, if fresh)
  • 3 cloves garlic
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon each black pepper, red pepper flakes
  • 1/4 lb Italian salami (optional)

Preparing the Chicken:

  • Place chicken into a zipper plastic bag or a plastic container with a tightly fitting lid. Combine buttermilk or milk with 1/2 teaspoon salt (buttermilk is preferred for chicken that is even more tender and piquant).
  • Refrigerate chicken while marinating for 2 hours.

Preparing the Vinaigrette:

  • In a blender or food processor, add red vinegar, 1 teaspoon salt and peeled garlic. Process for 30 seconds and let sit for 5 minutes. This takes the “raw” edge off the garlic.
  • Add oregano, basil and olive oil, red and black pepper and 2 or 3 marinated artichoke pieces. Process 1 minute or until smooth. Slice bell pepper; add to processor and chop for just a few seconds (large pieces of pepper should remain).
  • Slice red onion into thin strips lengthwise. Combine with vinaigrette. Taste and adjust seasonings, adding salt and pepper, if needed.

Grilling the Chicken:

  • Grill chicken over hot coals for 10 minutes, turning 90 degrees to make attractive cross-hatched grilling marks. Finish over indirect heat for another 5 minutes or until a thermometer inserted in center registers 165ºF.
  • Remove and cut into strips. Arrange on a bed of crisp lettuce and surround with red ripe baby tomato halves, red onion slices, artichoke quarters, and marinated mushrooms. Slice salami into strips or roll up tightly into rolls; arrange attractively around chicken. Dress with vinaigrette.

 

Cooks Note: 1 bell pepper may be substituted by 1/4 cup Progresso Pepper Salad or sweet vinegar peppers. Serves 4-6, depending on how many other dishes are being served. This recipe may be doubled or tripled, etc.

 

Submitted by: CM

source: cooks.com

 

 

 

 

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Curried Chicken Salad

Have leftover chicken? Try this flavorful curried chicken salad.  An easy way to use up that leftover chicken, this curried chicken salad was made with grilled boneless, skinless chicken thighs that had marinated in a bit of olive oil and lots of fresh herbs.

Thigh meat works well in a curried chicken salad as the rich, dark meat of the thigh pairs well with the complexity of curry powder. Raisins, almonds, celery, scallion, a touch of lemon and herbs completes the dish. This one is even better the next day. (sheknows.com)

 Serves 3 or 4

 

Ingredients:

  • 2-3 boneless chicken breasts, skin removed
  • 2 stalks celery, strings removed
  • 1/4 cup fresh cilantro, chopped
  • 1 cup real mayonnaise (not salad dressing)
  • 1/2 medium onion, finely minced
  • 1 teaspoon curry powder
  • 2 cloves garlic, minced
  • lettuce leaves, for serving
  • paprika (optional)
Steps:
  • Simmer the chicken in water (or chicken broth if you have it – then reserve for making soup later on. Do not allow the water or broth to boil.
  • Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the cilantro. Peel and dice or mince the onion and garlic.
  • Stir the curry powder, onion, and garlic into the mayonnaise, mixing well.
  • Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks. Add to the mayonnaise. Mix well.
  • Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the chicken mixture onto the center. Garnish with a sprinkle of paprika (we like to use either the Hungarian or smoked paprika) and top with a sprig of cilantro.

 

Submitted by: CM

source: cooks.com

 

 

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California Chicken Salad

This dish is a refreshing meal that reminds us much of Summer picnics and the great outdoors.  The spicy green chiles kick up the flavor. It is also good for the body because of its white meat and vegetables  combination. Thus, giving us an ample amount of protein and vitamins.  You may freely garnish the salad and match it with your favorite corn chips, tortillas or salad dressing.

Ingredients:

  • 2 cups cooked chicken — chopped
  • 1/2  cup Monterey jack cheese — shredded
  • 1/2  cup cheddar cheese — shredded
  • 1 avocado — diced
  • 1/2  cup olives — chopped
  • 1 tomatillos — chopped (also known as a Mexican Cherry tomato)
  • 1/2  teaspoon chili powder
  • 1/4  teaspoon garlic powder
  • 1 teaspoon onions — chopped (** Use a dash of onion juice instead of minced onions if preferred)
  • black pepper
  • 2 tablespoons mayonnaise
  • 1 teaspoon green chiles — minced
  • 2 teaspoons sun-dried tomatoes, oil-packed — minced

 

Steps:

  • Lightly mix the first 10 ingredients together.
  •  Moisten with mayonnaise, using more or less as desired.
  •  Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top.

 

Chill for 1 hour. Serve with corn chips or crisp-fried tortillas as a light lunch.