118121 fruity chicken way Recipes

olive oil, balsamic vinegar, baby arugula, orange section, smoked chicken, diced, brown rice, cooked, pear, diced

boneless, skinless chicken breast halves (about 6 oz. each), salt and pepper, unsweetened coconut milk, light mayonnaise, sour cream, fresh lime juice, sweet pickle relish, celery ribs, chopped, crushed pineapple, drained, mandarin oranges, drained, dry-roasted peanuts, chopped, shredded coconut, toasted

ripe avocado, lemon juice, divided, coarsely chopped boston lettuce, cubed cooked chicken, pineapple chunks, drained, apple, cut into 3/4-inch chunks, chopped pecans, mayonnaise, lettuce leaves

cubed cooked chicken breast, chopped peeled mango, chopped peeled papaya, chopped red onion, golden raisins, fat-free mayonnaise, curry powder, salt and pepper, flour tortillas (8 inches), room temperature

cubed cooked chicken breast, cubed cantaloupe, cubed honeydew, mandarin oranges, drained, green grapes, halved fresh strawberries, sliced celery, chopped green onion, reduced-fat sour cream, reduced-fat mayonnaise, orange juice concentrate, sugar, celery salt, water, leaf lettuce, sliced almonds, toasted

italian-blend salad greens, ready-to-use grilled chicken breast strips, mandarin oranges, drained, seedless red grapes, halved, poppy seed salad dressing

chicken breasts, chicken broth, yellow onion, diced, shredded carrot, garlic cloves, finely minced, jasmine rice, limes, quartered, fish sauce, sugar, prawns, cooked and diced for garnish, fresh cilantro, finely chopped for garnish

chicken wings (about 36 large), vegetable oil plus additional for grilling

chicken breasts, lemon, juiced (keep the rind), olive oil, garlic cloves, yoghurt, tomato paste, ground cumin, ground coriander, ground cardamom, pepper, salt

cooked chicken, cooked rice, almonds, dried cherries, mandarin oranges, drained, pineapple chunks, drained, chopped celery, salt and pepper, mayonnaise, sour cream, cool whip, brown sugar

creamy deli fruit salad, chopped roasted deli chicken, lettuce leaves, pita breads, cut in half and gently separated to form pocket

cubed cooked chicken breasts, cubed cantaloupe, cubed honeydews, mandarin oranges, drained, green grape, halved fresh strawberries, sliced celery, chopped green onions, reduced-fat sour cream, reduced-fat mayonnaise, orange juice concentrate, sugar, celery salt, water, leaf lettuce, sliced almonds, toasted

non-fat mayonnaise (recommended : miracle whip free), fat-free sour cream, orange juice, boneless, skinless chicken breast halves, cooked and cubed, sliced strawberries, kiwis, sliced, canned mandarin oranges in light syrup, drained, lettuce leaves, chopped cashews

oil, for frying, chicken wings , washed thoroughly, salt, butter, pepper jelly, blue cheese , carrots or celery, for serving

chickens, carrots, chopped, stalks celery, chopped, onion, quartered, garlic cloves, bay leaves, black peppercorns, white wine, chicken breasts, boneless and skinless, kosher salt, freshly ground black pepper, unsalted butter, fresh thyme, white wine, garlic cloves, halved, chicken broth, chopped, cooked chicken, chopped celery, chopped onion, chopped celery leaves, chopped parsley leaves, mayonnaise, dijon mustard, white wine vinegar, kosher salt, freshly ground black pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

chicken breast, cut into 2 inch cubes, oil (for frying ), portabella mushrooms, cut into 2 inch cubes, dried apricots, coarsely chopped, cashews, raisins, salt and pepper, chicken broth, brown sugar, sweet paprika, ground ginger

sour cream, sugar, diced cooked chicken (about 1/2 lb), firm bananas , cut into 1/2 inch slices, celery ribs, chopped, pineapple chunks, drained, mandarin oranges, drained, flaked coconut, cashew pieces, seedless grapes, cut in half, black pepper, shredded iceberg lettuce