Chicken Potpie

Ingredients:
Filling
3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken, or turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper, to taste
Biscuit topping
3/4 cup whole-wheat pastry flour, (see Ingredient Note)
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermilk, (see Tip)
1 tablespoon canola oil

Directions:
1.To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

2.To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

3.Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

PF Changs: Chang's Spicy Chicken

Sauce

2 teaspoons vegetable oil

2 tablespoons chopped garlic (3 to 4 cloves)

3 tablespoons chopped green onions (about 3 onions)

1 cup pineapple juice

2 tablespoons chili sauce

2 tablespoons white distilled vinegar

4 teaspoons granulated sugar

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon cornstarch

1 cup vegetable oil

2 chicken breast fillets

1/3 cup cornstarch

Preparation
1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.

2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.

3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.

4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.

5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Fettuccine with Cherry Tomatoes

Ingredients

1 9-ounce package refrigerated fettuccine, cut into thirds
1/2 cup shredded Parmesan cheese
2 tablespoons olive oil
1 6- to 9-ounce package refrigerated or frozen Italian-flavor or grilled-cooked chicken breast strips, thawed if frozen
1 pint cherry tomatoes, halved
1/2 cup pitted ripe olives, halved
Salt and freshly ground black pepper

Directions

In a Dutch oven, cook pasta according to package directions. Drain and return to pan.
Add cheese, oil, and chicken. Return to low heat; toss to coat and heat through. Remove from heat. Add tomatoes and olives. Season with salt and pepper to taste and toss again. Serve immediately. Makes 4 servings.

Adobo Chicken Wrap

Ingredients:
1 tablespoon(s) mayonnaise
1 teaspoon(s) finely chopped chipotle peppers in adobo sauce
1 (8-inch) whole-wheat tortilla
1 slice(s) reduced-fat sharp Cheddar cheese slice, cut in half
1 lettuce leaf
2 tablespoon(s) pico de gallo
6 slice(s) Oscar Mayer® Deli Fresh Shaved Rotisserie Seasoned Chicken


Directions

1.Mix dressing with peppers; spread onto tortilla.

2.Top with remaining ingredients; roll up.

http://www.delish.com/recipefinder/adobo-chicken-wrap-recipe

Caesar Pleaser

Ingredients:
1/2 cup(s) torn romaine lettuce
1 slice(s) (thin) red onion, separated into rings
1 tablespoon(s) shredded Parmesan cheese
1 tablespoon(s) light classic Caesar dressing
1 ciabatta roll, partially split
2 ounce(s) (1/3 of 6-ounce package) Oscar Mayer® Deli Fresh Oven Roasted Chicken Breast Cuts
2 slice(s) tomato
Roasted red pepper strips, optional, for filling


Directions

1.Toss lettuce with onions, cheese, and dressing.

2.Fill roll with lettuce mixture, chicken, and tomatoes.

3.Optional: Add roasted red pepper strips to the sandwich filling

http://www.delish.com/recipefinder/caesar-pleaser-recipe

Chopped Greek Salad

Ingredients:
1/3 cup(s) red-wine vinegar
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) chopped fresh dill or oregano or 1 teaspoon dried
1 teaspoon(s) garlic powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
6 cup(s) chopped romaine lettuce
2 1/2 cup(s) (about 12 ounces) chopped cooked chicken (see Tips & Techniques)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded, and chopped
1/2 cup(s) finely chopped red onion
1/2 cup(s) sliced ripe black olives
1/2 cup(s) crumbled feta cheese

Directions
Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.

http://www.delish.com/recipefinder/chopped-greek-salad-chicken-recipe-6889

Slow-Cooker Spiced Chicken Stew with Carrots

Ingredients

2 pound(s) carrots, peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 clove(s) garlic, thinly sliced
1 stick(s) cinnamon
1/2 teaspoon(s) ground cumin
Coarse salt and ground pepper
1/4 cup(s) golden raisins
1/2 cup(s) cilantro leaves
1/4 cup(s) sliced almonds, toasted if desired
Couscous, for serving (optional)

Directions
1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

http://www.delish.com/recipefinder/slow-cooker-spiced-chicken-stew-carrots

Black Bean Tortilla Soup

Ingredients:
1 tablespoon(s) vegetable oil
1 1/2 pound(s) boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
Salt
1 large (12 ounces) onion, chopped
2 medium (3 ounces each) poblano chiles, seeded and chopped
2 clove(s) garlic, crushed with press
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1 carton(s) (32 ounces) reduced-sodium chicken broth
2 cup(s) water
1 cup(s) frozen corn kernels
1 can(s) (15 to 19 ounces) black beans, rinsed and drained
1/4 cup(s) fresh lemon juice
1/4 cup(s) loosely packed fresh cilantro leaves, chopped
2 cup(s) coarsely broken tortilla chips

Directions
In 6-quart saucepot, heat oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally. With slotted spoon, remove chicken to medium bowl once it is browned.

After all chicken is browned, add onion, poblanos, and garlic to saucepot; cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add broth and water; cover and heat to boiling.

Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.

Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup. Makes about 11 cups.

http://www.delish.com/recipefinder/black-bean-tortilla-soup-recipes

Chicken Mole Tostadas

1 cup(s) reduced-sodium chicken broth
1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 cup(s) cooked, shredded chicken
1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
1/4 cup(s) minced red onion
3 tablespoon(s) lime juice
48 restaurant-style tortilla chips

Directions
Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.

Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.

Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

http://www.delish.com/recipefinder/chicken-mole-tostadas-rbk1207

Buffalo Chicken Salad

Ingredients:
1 1/4 pound(s) chicken breast tenders, each cut crosswise in half, then lengthwise in half
1/4 teaspoon(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
3 tablespoon(s) cayenne pepper sauce
1 tablespoon(s) butter
1 head(s) (large) Boston lettuce, torn into bite-size pieces
1 cup(s) shredded carrots
2 stalk(s) celery, thinly sliced (1 cup)
1/2 cup(s) blue cheese dressing

Directions
Preheat oven to 450 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Toss chicken with red pepper and salt. Place on prepared pan and bake 10 minutes.

Meanwhile, in microwave-safe small bowl, microwave pepper sauce, butter, and 1 tablespoon water on High 30 seconds or until butter is melted. Add sauce to chicken in pan; stir to coat. Bake 2 to 3 minutes longer or until chicken is no longer pink throughout.

To serve, arrange lettuce on 4 dinner plates; top with chicken. Sprinkle with carrots and celery and drizzle with dressing.

http://www.delish.com/recipefinder/buffalo-chicken-salad-recipe

Chicken Vegetable Meatloaf

Ingredients:
4 slice(s) firm white bread
2 pound(s) ground chicken
1 package(s) (10 oz.) frozen classic mixed vegetables, thawed
3 tablespoon(s) fresh dill, chopped
3 large eggs, lightly beaten
Salt and pepper

Directions
Preheat oven to 400°F. While oven preheats, place bread slices on cookie sheet in oven and toast 10 to 15 minutes or until golden, turning over once. Transfer toast to wire rack to cool slightly. In food processor with knife blade attached, pulse bread until coarsely chopped. (You should have 1 scant cup.) Line 15 1/2" by 10 1/2" jelly-roll pan or 13" by 9" metal baking pan with nonstick aluminum foil.

In large bowl, place chicken, vegetables, dill, eggs, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add bread crumbs and mix until blended, but do not overmix. In prepared pan, shape meat mixture into 9" by 5" loaf, handling meat as little as possible for best texture.

Bake meatloaf 45 to 55 minutes or until meat thermometer inserted in center reaches 165°F. (Temperature will rise to 170°F upon standing.)

Let meatloaf stand 10 minutes to set juices for easier slicing.

http://www.delish.com/recipefinder/chicken-vegetable-meatloaf-recipe

Applebee's Crispy Orange Chicken Bowl

List of Ingredients

2 pounds boneless, skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)

For the glaze:

1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
Dash cayenne pepper
1/4 cup granulated sugar
Salt and pepper to taste



Recipe


Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.

Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.

Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough.

Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:

To make the glaze:

Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.

Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

PF Chang's Crispy Honey Chicken

Ingredients
1 lb. boneless, skinless chicken breast, cut into medium size chunks
1 T. minced garlic
Vegetable oil for frying
red bell pepper and/or scallions, julliene
Crispy noodles, rice or egg noodles or steamed rice for serving

Batter:
4 oz. all purpose flour
2-1/2 oz. cornstarch
1 egg
6 oz. water
1/8 tsp. baking powder
1/8 tsp. baking soda

Chicken Seasoning:
1 T. lite soy sauce
1/8 tsp. white pepper
1/4 tsp. kosher salt
1 T. corn starch

Sauce:
1/2 cup sake or rice wine
1/2 cup honey
3 oz. rice vinegar
3 T. lite soy sauce
6 T. sugar
cornstarch slurry--1/4 c. corn starch mixed with 1/4 c. water

Directions
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.

To finish the sauce, heat it in sauce pan, bring to a boil. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.

Heat 2 T. oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Tarragon Roasted Chicken

Ingredients:

• 2 pounds baby red, white or Yukon gold potatoes, washed
• 2 bulbs fennel, trimmed and cut into thin wedges about 2 inches thick
• 4 carrots, peeled and cut into 2 inch thick slices on a bias
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 1 stick of butter, softened
• 1/4 cup fresh tarragon, chopped
• 4 garlic cloves, chopped or grated
• 1 5-pound whole chicken
• 1 large onion, cut in half and peeled
• 1 lemon, cut in half
• 1 cup dry white wine
• Crusty baguette, for mopping

Directions:

Pre-heat oven to 400ºF.

Place the potatoes, fennel, carrots in a roasting pan in an even layer, drizzle with EVOO, season with salt and pepper.

In a bowl combine the soft butter, tarragon, garlic and a little salt and a generous amount of pepper. Clean bird and pat dry. With your fingers separate the chicken breast skin from the meat, working with about 3/4 of the total amount of the butter mixture, maneuver half of it under the skin of each side of the breast. Don't make your self nutty trying to spread it all the way down the breast, the butter will melt once in the oven and do that work for you, and that's the point.

Take the remaining 1/4 of the butter mixture and spread over skin of the legs, no need to try and get it under the skin there. Place the halved onion and halved lemon inside the cavity. Arrange the chicken on top of the potatoes, fennel and carrots in the roasting pan, douse the chicken with the white wine and place in the oven and roast for about an hour and 40 minutes, until the chicken is cooked through and the juices run clear.

Remove from the oven and cover loosely with a piece of aluminum foil and let the chicken rest for 10 minutes. Carve chicken. Arrange the chicken and vegetables on a platter. Soak sliced bread in drippings and surround the platter with soaked crusts of bread.

http://www.rachaelray.com/recipe.php?recipe_id=2354

Melissa Blickem's Favorite Chicken and Spinach Casserole

Ingredients
 
2 cup(s) (cooked skinless) chicken breast, 2 cups cooked skinless chicken breast (10-oz. package cooked, diced
1 package(s) (10-oz.) frozen spinach, thawed and drained
1/2 cup(s) (reduced-fat) sour cream
1/2 cup(s) (reduced-fat) mayonnaise
1/4 teaspoon(s) (garlic) powder
1/2 teaspoon(s) black pepper
3/4 cup(s) (grated) Parmesan cheese
1/4 cup(s) (shredded, reduced fat) mozzarella cheese


Directions

1.Preheat oven to 350ºF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.

2.Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.

3.Add about 1/4 of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.

4.Bake in center of oven, uncovered, for 40 minutes, or until top is nicely browned.

http://www.delish.com/recipefinder/melissa-blilckems-favorite-chicken-and-spinach-casserole

Chicken and Cheese Enchiladas Verde

Ingredients:

1 1/2 pound(s) poblano chiles
3 tablespoon(s) olive oil
2 pound(s) (16 medium) tomatillos , husked, rinsed
4 large cloves garlic, unpeeled
2 large white onions, chopped (3 cups)
24 corn tortillas
2 cup(s) chicken broth
1/2 cup(s) chopped fresh cilantro
1 1/2 teaspoon(s) salt
1 cup(s) crème frâiche or sour cream
6 cup(s) shredded roast chicken (from 2 roast chickens)
1 pound(s) (4 cups) shredded Monterey Jack cheese


Directions

1.Heat broiler. Place chiles on a baking sheet; lightly brush with 1 tablespoon of the oil. Broil as close to the heat source as possible, 8 to 10 minutes, turning frequently, until skins are blackened all over. Transfer to a plastic food storage bag or paper bag; let cool. Scrape off charred skins; cut off stems, halve chiles, and remove seeds; coarsely chop.

2.Place tomatillos and garlic on broiler pan rack; broil close to heat source, 15 minutes, turning frequently, until tomatillos and garlic are charred in spots and soft. Remove skins from garlic and chop.

3.Heat remaining oil in a large Dutch oven over medium-high heat. Add onions; cook 8 minutes. Add chiles, tomatillos, garlic, 2 corn tortillas, torn into small pieces, and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; when cool enough to handle, transfer mixture to food processor with cilantro and salt; pulse until sauce is just slightly chunky. Transfer to a bowl; whisk in crème frâiche until blended.

4.Spread 3/4 cup of sauce thinly on bottom of 2 (13x9x2-inch) baking dishes. In a large bowl, combine chicken with 1 cup sauce and toss to lightly coat (sauce can be made up to 2 days ahead and refrigerated; thin with more broth or water before using).

5.Heat oven to 350 degrees F. Stack 11 of the remaining tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave 1 minute, until heated through and pliable. To assemble enchiladas, dip a tortilla into sauce just to moisten and top with a heaping 1/4 cup chicken mixture and 2 1/2 tablespoons cheese. Roll up tortilla snug and transfer to a baking dish. Repeat with remaining 10 tortillas.

6.Soften remaining tortillas in microwave and assemble second baking dish with enchiladas. Spoon remaining sauce and cheese over top of enchiladas. (Can be covered and refrigerated up to 1 day ahead; bring to room temperature before baking.)

7.Bake 20 minutes, or until heated through and sauce is bubbly. Remove enchiladas from baking dishes with a spatula and serve immediately.

http://www.delish.com/recipefinder/chicken-cheese-enchiladas-verde

Maple-Mustard Baked Chicken

Ingredients 

3 tablespoon(s) Dijon mustard
2 tablespoon(s) pure maple syrup, preferably grade B
2 tablespoon(s) peanut or canola oil, divided
1 tablespoon(s) finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon(s) freshly ground pepper
1/2 teaspoon(s) salt
4-4 1/2 pound(s) bone-in chicken pieces (thighs, drumsticks, and/or breasts), skin removed, trimmed (see Tips & Techniques)
1 1/2 cup(s) fresh breadcrumbs, preferably whole-wheat (see Tips & Techniques)



Directions

1.Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper, and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

2.Preheat oven to 400°F. Set a wire rack on a large baking sheet.

3.Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

4.Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate, and serve chilled.

http://www.delish.com/recipefinder/maple-mustard-baked-chicken-recipe-9849

Fried Chicken Salad with Buttermilk Herb Dressing

Ingredients

Fried Chicken Salad

1 1/2 cup(s) buttermilk
2 tablespoon(s) Tabasco Garlic Basting/Marinating Sauce, or 1 teaspoon hot red pepper sauce
8 (5 ounce) boneless, skinless chicken breast halves, cut crosswise into thirds
1 1/4 pound(s) yellow wax beans, ends trimmed
1/2 teaspoon(s) salt
1 cup(s) all-purpose flour
3 tablespoon(s) canola oil
16 (green lettuce leaves) washed, chilled
1 large bunch watercress, separated into small sprigs
1 pint(s) grape tomatoes, halved
Freshly ground black pepper
Buttermilk-Herb Dressing

1 1/4 cup(s) buttermilk
1/2 cup(s) reduced-fat sour cream
1 tablespoon(s) grainy Dijon mustard
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
3 tablespoon(s) chopped fresh basil
2 tablespoon(s) snipped fresh chives
2 tablespoon(s) chopped parsley or chervil


Directions

1.Fried Chicken Salad: Combine buttermilk and garlic sauce in a 1-gallon resealable food-storage bag; add chicken. Seal bag and toss to coat chicken evenly. Marinate in refrigerator at least 8 hours, but preferably for 24 hours.

2.Bring a large pot of lightly salted water to a boil; add wax beans and blanch 4 to 6 minutes, until crisp-tender. Drain; refresh under cold water. Transfer to a food-storage bag. Refrigerate until well chilled (can be done several hours ahead).

3.Drain chicken; season pieces with salt. Place flour on a sheet of waxed paper; add chicken and toss to coat. Heat 1 1/2 tbsp of the oil in each of 2 large nonstick skillets over medium heat; add chicken and fry 7 to 8 minutes, turning once, until browned and cooked through. Drain on a paper towel; immediately transfer pieces to a wire rack to keep coating from getting soggy.

4.To serve, on each of 8 plates, arrange 2 lettuce leaves, then top with wax beans. Set 3 pieces of chicken atop beans, then add watercress sprigs and tomatoes. Season each with pepper. Serve with Buttermilk-Herb Dressing.

5.Buttermilk-Herb Dressing: Whisk buttermilk, sour cream, mustard, salt, and pepper in a medium bowl until blended. Stir in herbs. Cover and refrigerate. (Can be refrigerated up to 3 days ahead.)

Prep time: 8 minutes
Cooking time: 0
Makes 2 cups (8 servings)


http://www.delish.com/recipefinder/fried-chicken-salad

Picnic Oven Fried Chicken

Ingredients

1/2 cup(s) buttermilk
1 tablespoon(s) Dijon mustard
2 clove(s) garlic, minced
1 teaspoon(s) hot sauce, such as Tabasco
2 3/4 pound(s) chicken legs, skin removed, fat trimmed
1/2 cup(s) whole-wheat flour
2 tablespoon(s) sesame seeds
1 1/2 teaspoon(s) paprika
1 teaspoon(s) dried thyme leaves
1 teaspoon(s) baking powder
1/8 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Olive oil cooking spray


Directions

1.Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.

2.Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

3.Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.

4.Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

http://www.delish.com/recipefinder/picnic-oven-fried-chicken-recipe-5717

Chicken Tacos with Charred Tomatoes

Ingredients:
2 plum tomatoes, cored
8 ounce(s) boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
2 teaspoon(s) canola oil, divided
1/2 cup(s) finely chopped white onion
1 clove(s) garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoon(s) lime juice, plus lime wedges for garnish
2 teaspoon(s) chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)

Directions
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.

Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.

Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.