Chicken Caesar Salad

Chicken Caesar Salad

Chicken Caesar Salad Ingredients:

1 lb. boneless, skinless chicken breast
2 t. Italian seasoning
½ t. garlic powder
Sea salt and black pepper, to taste
1 large head Romain lettuce, cleaned, chopped, and dried completely
½ c. shaved Parmesan cheese + more for serving

Chicken Caesar Salad Homemade Dressing:

Chicken Caesar Salad Dressing Ingredients:

½ c. sugar-free mayonnaise
½ c. Greek yogurt
½ T. fresh lemon juice
1-2 large cloves garlic, minced
1 t. Dijon mustard
1½ t. anchovy paste
Sea salt and black pepper, to taste**
¼ c. Parmesan cheese, freshly grated
¼ c. light olive oil

*Taste before adding additional salt because the anchovy paste is naturally briny.

Chicken Caesar Salad

Chicken Caesar Salad Directions:

1. Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.

2. Add grated Parmesan cheese to the dressing and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if needed. Cover and refrigerate until ready to use.

3. Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.

4. Arrange the chicken breasts on the prepared baking sheet and sprinkle evenly with the Italian seasoning, garlic powder, salt, and black pepper. Place the baking sheet in the pre-heated oven and roast for 20-25 minutes, or until the chicken is cooked through.

Note: An instant-read thermometer inserted into the thickest part of the chicken should read just over 160°F when it is ready. The temperature will continue to rise several degrees while the chicken rests.

5. Remove chicken from oven and cool for 10-15 minutes before slicing.

6. To serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the shaved Parmesan and drizzle with 1/3 cup dressing. Gently toss to combine.

7. Divide salad between chilled salad plates and top with the sliced chicken breast. Serve immediately with the remaining salad dressing and additional shaved Parmesan on the side.

Chicken Caesar Salad Notes:

1 – Always cook chicken to temperature, not by time. Actual cooking time will vary depending on several factors, including the starting internal temperature, thickness of the meat, and variations in individual oven temperatures. Check temperature with an instant-read thermometer after 15 minutes and adjust final cook time accordingly.

2 – As tested and written, this dressing is refined sugar-free. If this is not a concern for you, add 1 t. Worcestershire sauce for added depth.

3 – For best results, prepare the dressing the night before serving to allow the flavors a chance to fully develop.

Preparation time: 20 minutes
Cooking time: 20-25 minutes*
Serves: 4

Tex-Mex Chicken & Black Bean Soup

Tex-Mex Chicken & Black Bean Soup

Tex-Mex Seasoning Mix Ingredients:

¼ c. chili powder
2 T. ground cumin
2 t. ground coriander
1 T. garlic powder
2 t. smoked paprika
1 t. fine sea salt
½ t. black pepper

Tex-Mex

Tex-Mex Chicken & Black Bean Soup Ingredients:

2 T. extra virgin olive oil, divided
2-3 large cloves garlic, finely chopped
½ medium white onion, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
1 14-oz. can diced fire-roasted tomatoes with green chilies, with liquid
1 15-oz. can black beans, drained and rinsed
2 whole bay leaves
3½ c. chicken broth, preferably organic
1 lbs. boneless, skinless chicken breasts
1 c. sweet corn kernels
3 T. fresh lime juice

To Serve Tex-Mex Chicken & Black Bean Soup:

1 large avocado, diced
Fresh cilantro, chopped
1 large lime, cut into wedges

Tex-Mex Chicken & Black Bean Soup Directions:

1. To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.

2. Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.

3. Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.

4. Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.

5. Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing.

Tex-Mex Chicken & Black Bean Soup Notes:

Preparation time: 20 minutes
Cooking time: 40-45 minutes
Serves: 4-6


Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce Ingredients:

Homemade Fajita Seasoning:

3 T. chili powder
1½ T. smoked paprika
2 t. onion powder
2 t. garlic powder
2 t. ground cumin
½ t. cayenne pepper
1 t. dried oregano
2 t. sea salt

Cilantro-Lime Sauce:

1 c. plain, full-fat Greek yogurt
1 T. homemade fajita seasoning
1 clove garlic, peeled and finely minced
2 T. fresh cilantro, finely chopped
2 T. fresh lime juice
Salt and pepper, to taste

Fajitas:

2 T. extra virgin olive oil
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange pepper, sliced thin
½ small red onion, sliced thin
1 T. balsamic vinegar
Salt and pepper, to taste
3 c. rotisserie chicken, shredded
2-3 T. homemade fajita seasoning
¼ c. chicken stock, preferably organic
¼ c. fresh cilantro, roughly chopped
3 green onions, green parts only, sliced
2 T. fresh lime juice
1 head Romaine lettuce, washed and separated into individual leaves

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce Directions:

Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.

Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.

Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.

Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.

Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Tasty!

Recipe Notes: This is a creative way to use pre-cooked rotisserie chicken for a quick and flavorful weeknight meal.

For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use.

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Serves 4-6
Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce Ingredients:

1 & 1/2 lbs (625g) boneless, skinless chicken breast
1 packet Spicy Thai Peanut Bake
1 packet Peanut Sauce Mix
1 can Coconut Milk
35-40 6″ bamboo skewers

Chicken Satay with Peanut Sauce Instructions:

Cut chicken into thin, bite size pieces.

Pour packet (both inner envelopes) of Spicy Thai Peanut Bake into a gallon size zip-lock bag.

Add the chicken and shake until coated evenly. Refrigerate for 6 hours or overnight.
Make sure to soak the bamboo skewers in water to prevent skewers from burning while grilling.

Prior to grilling, combine coconut milk and packet (the two inner envelopes) of peanut sauce mix in
saucepan. Bring to boil, stirring constantly. Reduce heat and simmer for 4 minutes, stirring
occasionally.

Set aside.

Preheat the grill to medium high.

Thread chicken onto the skewers.

Grill for 3 minutes on each side or until done. Serve with Peanut Sauce for dipping.

Tip: Rub the grill racks with oil before grilling for easy turning.

Makes approximately 35 chicken satays.

Chicken Marsala

Chicken Marsala

Chicken Marsala Ingredients:

4 skinless, boneless chicken breast halves
1/4 cup chopped green onion
1 cup sliced fresh mushrooms
1/3 cup Marsala wine
salt and pepper to taste
1/3 cup heavy cream
1/8 cup milk

Chicken Marsala Instructions:

Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.

Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.

Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

This Chicken Marsala recipe is a quick and easy meal.