Waldorf Chicken Salad

This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 stalk Celery, Thinly Sliced
  • 1 whole Apple, Chopped
  • 3/4 cups Dried Cranberries
  • 3/4 c roasted nuts
  • 3/4 c Mayonnaise
  • 1/4 c Sour Cream
  •  Salt And Pepper, to taste
  • 1/4 Lemon, Juiced
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.

Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed. 

Serve immediately. Store any leftovers in the refrigerator.

Chicken with Mustard and Tarragon

This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.

  • 4 slices pancetta
  • 4 chicken breasts
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 bottle dry white wine
  • 1/2 c mustard
  • 1 2/3 c half and half
  • 1/2 c minced tarragon
  • 8 oz tagliatelle pasta

Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.

In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.

Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.

Meanwhile cook the pasta according to package.

Remove chicken from sauce, remove toothpick and tent with foil.

Add pasta to the sauce, toss to coat and cover for 2 minutes.

Serve chicken with pasta.

Serves 4

Huli Huli Chicken

I found this one online so good! I served it with grilled asparagus and rice. I forgot the grilled pineapple in the pic – it’s so good with the spicy chicken!

  • 3 lb. bone-in skin-on chicken thighs (about 6 thighs)

  • Salt and pepper
  • 1 c pineapple juice
  • 1/4 c soy sauce 
  • 1/4 c packed brown sugar
  • 1/4 c ketchup
  • 1/4 c chicken broth
  • 1 tbsp Sriracha
  • 3 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1 pineapple, cut into wedges

Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.

Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.

Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.

Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.

When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.

Serve pineapple and grilled chicken together.

Serves 4 – 6.

Chicken and Chopped Salad

This recipe is inspired by Skinny Taste. This one takes a bit more work, but it is worth it! The sauce is so good!

Chicken:

  • 1 lb chicken tenders
  • 1 lemon, juiced
  • 1/2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp oregano
  • Salt and pepper

Pri Pri Sauce:

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 jalapeños
  • 1 bell pepper
  • 2 cloves garlic
  • Salt

Couscous:

  • 1 1/2 c chicken stock
  • 1 tsp olive oil
  • 1 c uncooked couscous

Chopped Salad

  • 2 c chopped cucumber
  • 1 c chopped tomato
  • 1/4 c chopped red onion
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tbsp parsley, chopped
  • Feta
  • Salt and pepper

For chicken: combine ingredients in a bowl and marinade chicken for at least an hour.

Then heat a grill on medium high and grill for 3 – 4 min per side until cooked through.

For Pri Pri sauce:

Combine ingredients in a blender and chill.

For CousCous:

Heat chicken stock until boiling, stir in olive oil and couscous and set aside for 20 min, use a work to fluff.

For Salad:

Combine lemon juice, oil and parsley in a small jar, shake to combine. Toss remaining ingredients in a bowl and drizzle with dressing tossing to combine.

To serve: divide couscous, salad and chicken among plates and serve with sauce.

Serves 4

Sweet Garlic Chicken with Kale

  • 1 whole chicken
  • 2 tsp kosher salt
  • Pepper
  • 1 lemon quartered
  • 12 oz of baby kale
  • 5 cloves garlic, minced
  • 1/4 c kalamata olives, halved and pitted
  • Red pepper flakes

Preheat oven to 475.

Season chicken with salt and pepper place lemon in the cavity. Roast chicken for 60 – 75 min until cooked through. Let rest 5 minutes, then carve.

In a large skillet, heat 2 tbsp olive oil. Add garlic add the kale, olives, red pepper flakes and cook, tossing frequently until wilted.

Serve Chard with chicken.

Serves 4 – 6.

Paprika Chicken with Chickpeas and Baby Kale

This is a great one pan Sunday Dinner. The crispy Chickpeas and kale are wonderful!

  • 1 whole chicken, patted dry
  • 1 tbsp salt
  • 1 tbsp Pepper
  • 1 bunch Rosemary, thyme and sage
  • 1 Meyer lemon
  • 1 1/2 c Chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 6 c baby kale

Season the chicken with salt and pepper and let rest in fridge for at least 1 hour.

Preheat over to 450.

Place the chicken breast side on a large rimmed pan. Stuff the herbs in the cavity and tie the legs. Roast for 30 minutes.

Bring a pot of salted water to a boil. Slice lemon in half lengthwise and slice into thin triangles. Blanch for 1 minute then remove to a paper towel.

In a small bowl combine lemons, Chickpeas, 2 tbsp olive oil, paprika and pinch of salt, toss to combine. Add to the chicken and roast for 20 – 30 minutes longer until chicken is cooked.

Remove chicken and carve it. Stir kale in with Chickpeas and stir to wilt.

Serves 6.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.