I just love putting chicken salad on top of a salad! It’s filling and refreshing. Make a salad any way that you like and plop your favorite chicken salad on top. In this picture I used -
Baby Salad Greens
Yellow Squash – chopped
Zucchini – chopped
Tomato – chopped
Celery – chopped
Hard Boiled Egg – sliced
Home Made Croutons
Chicken Salad -
1 Can of White Chicken Breast ( or 1 grilled chicken breast chopped up)
Celery – chopped
Dill Pickle Spear – chopped
Mayonnaise – to taste
Salt and Pepper – to taste
I plate the salad, place the egg on the side and plop a scoop of chicken salad on top. Sprinkle the croutons around. Now use whatever salad dressing you like. I like Ranch on this. Enjoy!
6 Chicken Legs (you can actually use any chicken pieces you prefer)
1/4 C Lemon Juice
1/4 C Mustard
1 Tbsp Olive Oil
1 Tbsp Italian Seasoning
1 Tbsp Honey
1 Tbsp Vinegar
2 tsp packed Brown Sugar
1/2 tsp Minced Garlic
1/2 tsp Salt
1/4 tsp Black Pepper
Place chicken in a 1 gallon storage bag. In a bowl mix the remaining ingredients. Pour mixture over chicken and seal the bag. Leave in refrigerator for at least and hour to marinate. Place chicken in a baking dish and bake at 375 for 50-60 minutes until done. Do not put the marinade over the chicken unless you line the pan with aluminum foil. As you can see in one of the pictures. It turned into a black gooey mess.
Goes great with our New York Sal Potatoes!!!! (Pictured in large image above)
- 2 Boneless skinless chicken breasts
- 8 Slices precooked bacon
- 2 C Shredded cheddar cheese
- Barbeque sauce
- Lettuce – I like romaine
- 4 Kaiser rolls
- Oil – I like coconut oil to pan fry with – it’s so good for you. Makes it a healthier meal.
- Panko crumbs or bread crumbs
- 2 eggs
Take 2 breasts and slice them in half so that they are thinner. Place in a one gallon zip lock bag. Make sure to get out the air and seal the bag. Pound flat with a meat tenderizer. Use the smooth side so you don’t puncture the bag.
Pour oil into frying pan to cover the bottom. Have heat on medium. Take eggs and mix them up in a bowl. Take panko crumbs and pour onto a plate. Take chicken and dip into egg mixture and then into the crumbs. Stick the crumbs onto both sides. Place into hot frying pan and oil. Brown on both sides. Put cheese onto top of each breast, put 1/4 tsp of water into frying pan cover with lid to melt cheese.
Remove from frying pan onto a plate covered with paper towels. Take kaiser rolls, cut in half, butter both cut sides. Place butter side down into frying pan. Do not put into the oil. Grill the rolls until toasty.
Assemble sandwich. Kaiser roll on bottom, chicken, cheese, bacon, barbeque sauce, lettuce and kaiser roll on top.
For those that prefer to avoid carbs, put the chicken and toppings on a bed of lettuce – still yummy!
- Romaine Lettuce chopped
- Green Peppers chopped
- Cucumbers chopped
- Tomatoes chopped
- Cooked Bacon chopped
- 1 Hard Boiled Egg per person
- Feta Cheese or whatever cheese you prefer
- Homemade Croutons – see recipe here
- 2 Tbsp Dry Cajun Seasoning
- 1/4 C Light Olive Oil
- 2 Tbsp Vinegar
- 1 Boneless Skinless Chicken Breast per person
Take the chicken breasts and put them in a storage bag along with Cajun seasoning, vinegar and olive oil for a few hours to marinate. Once done grill on a foreman grill or in a frying pan.
Put the Romaine lettuce on the plate and top with the rest of the veggies and bacon. Slice the egg and place on the side. Croutons and cheese on top. Slice the chicken and place on another side. Enjoy! Make sure to use our Homemade croutons recipe for a fun addition to the salad!
- 3 Tbsp Oil – Light Olive Oil, Coconut Oil, Butter
- 4 Boneless Skinless Chicken Breasts
- 1/4 C Pesto – Buy this in the cheese section, it comes in a bucket. Looks like green goo. It’s actually a couple of cheeses with basil and garlic. Or you can make your own.
- 1 C Milk
- Salt and Pepper to taste
- 1 Package Linguini
Put oil in frying pan on medium heat. Add the chicken when the oil is hot. Salt and pepper on both sides of breasts. Brown on medium to medium-low for 30 minutes. Turn half way through. Add the snow peas to the pan.
In a sauce pan and the pesto and milk. On medium-low stir slowly until it thickens. Be careful not to boil the mixture.
Remove the chicken once cooked through. Inside temp should be 160 degrees.
Cook Linguini according to the directions. Once done take 2 Tbs of the pasta water and add to the pesto sauce. Pour the pesto mixture into the frypan with the drippings and snow peas. Take the pasta and add to fry pan mixture and stir with pesto sauce evenly.
- 4 boneless skinless chicken breasts
- 1 small can of tomato sauce or diced tomatoes which ever you prefer
- 1 Cup shredded cheddar cheese
- 1 tsp dried onion flakes
- 1 tsp garlic salt
- 1 tsp Everglades Seasoning (or lawrey’s, or Cajun or whatever you prefer
- 1/2 small can Mild Rotelle
Pour a tiny amount of tomatoes in 9×9 pan. This is so the chicken doesn’t stick. Place the chicken on top. Pour the rest of tomatoes and Rotelle on top. Sprinkle onion flakes, garlic salt, seasonings. Top with cheese. Bake at 350 for 30-45 minutes or until 160 degrees on meat thermometer.
Prep time – less than 5 minutes – cook time – 45 minutes – total time 50 minutes
Serves – 4
- 1 Whole Chicken
- 2 tsp Lemon Pepper
- 1 tsp Garlic Salt
- 1/2 Lemon cut into 2 slices
Place lemon slices on bottom of slow cooker. Remove chicken from wrapping place in slow cooker on top of lemon slices. Sprinkle with Lemon Pepper and Garlic Salt. Cook on high for 3 hours. Remove from slow cooker and place chicken on roasting pan or cookie sheet. Bake in oven for 1/2 hour at 400 degrees. This is to brown the skin. It will not brown in the slow cooker. I don’t care about all the pics you see on Facebook showing a beautiful brown chicken. It’s simply not possible. Those aren’t real recipes and don’t turn out right. If you don’t care about brown skin, then leave it in the slow cooker for 1 more hour.
Make gravy from the drippings in the slow cooker. Very yummy!