Walnut-Chicken Salad Rcipe

Add a delightful crisp to chicken by dredging it in a walnut and breadcrumb mixture and pan-frying. Serve over crisp greens and drizzle with a heavenly buttermilk-honey dressing. Best of all, this southern favorite cooks in under 10 minutes.

Ingredients

4 skinned and boned chicken breast halves $

3 tablespoons buttermilk

1 cup finely ground walnuts $

1/2 cup fine, dry breadcrumbs

1 teaspoon salt $

2 tablespoons vegetable oil $

6 cups torn mixed salad greens $

4 cups torn fresh spinach

1 cup (4 ounces) shredded colby-Monterey Jack cheese blend

16 cherry tomatoes, cut in half

Preparation

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush buttermilk evenly over chicken.

Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.

Pour oil into a large skillet; place over medium-high heat until hot. Add chicken, and cook 3 minutes on each side or until golden. Remove from heat; cool slightly. Cut chicken crosswise into thin slices.

Combine salad greens and spinach, and arrange on each of 4 individual plates. Sprinkle with cheese, and top with tomato halves and chicken. Serve with Buttermilk-Honey Dressing on the side.

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Couscous Salad with Chicken and Chopped Vegetables Recipes

Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish.

Ingredients

SALAD:

1 1/2 cups water

1 tablespoon olive oil, divided $

3/4 teaspoon salt $

1 cup uncooked couscous

1 cup chopped yellow bell pepper $

1/2 cup finely chopped zucchini

1/2 cup chopped mushrooms $

1 1/2 cups chopped skinless, boneless rotisserie chicken

1/2 cup (1/8-inch-thick) diagonally cut carrot $

1/4 cup thinly sliced green onions

3 tablespoons dried currants

3 tablespoons finely chopped fresh mint

1/8 teaspoon freshly ground black pepper $

DRESSING:

1 cup plain low-fat yogurt $

3 tablespoons fresh lemon juice $

1 tablespoon honey $

1 tablespoon white wine vinegar

Preparation

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.
Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.
To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

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Mozzarella Chicken Sandwich Recipe

This mozzarella chicken sandwich provides two grain servings from the ciabatta, a little more than two servings of meat from the chicken, and half a dairy serving from the cheese. Serve with orange wedges and baked chips.

Ingredients

1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)

2 tablespoons fat-free mayonnaise $

3/4 pound skinless, boneless chicken breasts $

1/4 teaspoon pepper

1/8 teaspoon salt $

1 teaspoon olive oil $

1 (8-ounce) loaf ciabatta $

12 large basil leaves

3/4 cup (3 ounces) shredded part-skim mozzarella cheese $

1/2 cup sliced bottled roasted red bell peppers $

1 large tomato, thinly sliced $

Preparation

Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.

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Asian Chicken Noodle Soup Recipe

Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.

Ingredients

1 tablespoon vegetable oil $

1 tablespoon bottled minced garlic

1 tablespoon bottled grated ginger

2 stalks fresh lemongrass, peeled

2 cups water

2 (14-ounce) cans fat-free, less-sodium chicken broth $

1 pound chicken breast tenders, cut into bite-sized pieces $

4 ounces uncooked angel hair pasta

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt $

2 green onions, thinly sliced

1 red chile pepper, finely chopped

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

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BBQ Chicken Pizza Recipes

Online reviews raved about the contrast of flavors provided by tangy tomato chutney, savory chicken, and sharp cheddar cheese. If you can't find tomato chutney, make your own using the recipe provided, or use store-bought barbecue sauce.

Ingredients

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)

3/4 cup tomato chutney

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) $

2/3 cup diced plum tomato $

3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese $

1/3 cup chopped green onions

Preparation

Preheat oven to 450°.

Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

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Chicken & Summer Vegetable Tostadas

A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. Thetostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Ingredients

2 teaspoons canola oil $

1 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon black pepper $

12 ounces chicken breast tenders

1 cup chopped red onion (about 1)

1 cup fresh corn kernels (about 2 ears)

1 cup chopped zucchini

1/2 cup salsa verde

3 tablespoons chopped fresh cilantro, divided

4 (8-inch) fat-free flour tortillas

Cooking spray

3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

Preparation

Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

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A silky white wine pan sauce is served over quick-cooking, breaded chicken cutlets for a wonderful weeknight supper. Serve with baby carrots and roasted new potatoes.

Ingredients

1 tablespoon olive oil $

1/3 cup Italian-seasoned breadcrumbs

1/4 teaspoon black pepper $

4 (6-ounce) skinless, boneless chicken breast cutlets $

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth $

3 tablespoons fresh lemon juice $

1 teaspoon butter $

1 pound broccoli rabe (rapini), cut into 3-inch pieces

2 tablespoons chopped fresh parsley

2 tablespoons capers, rinsed and drained

4 lemon slices (optional) $

Preparation

Heat oil in a large nonstick skillet over medium-high heat.

Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

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