Tasty Bites: All-Dressed-Up Chicken Salad

By Beth V

One of my favorite make-ahead lunch meals is chicken salad. Sometimes when we have had lunch company after church, I’ve made this chicken salad the day before so that it can be eaten quickly and easily when the hungry crew arrives. This recipe is delicious- lots of flavors and textures that complement each other very nicely. This is not your average chicken salad, although I enjoy traditional chicken salad as well. This chicken salad feels special enough to serve for a special tea or shower celebration or just to treat your family by keeping it in the refrigerator for lunches during the week.

If you have leftover chicken, feel free to use it, but if you are starting from scratch, here is my favorite way to make chicken for chicken salad. I use 3 pounds of bone-in, skin-on chicken breasts. Preheat the oven to 400 degrees. Place the chicken on a baking sheet coated with foil or cooking spray. Brush the chicken with olive oil or spray the chicken with cooking spray.  Sprinkle the chicken generously with salt, pepper and garlic powder. When the oven is preheated, place in the oven for about 40-45 minutes, or until the internal temperature reaches 160 degrees.  Immediately remove the chicken from the oven and tent with foil for at least 15 minutes.  The chicken will continue cooking during those 15 minutes and the juices will distribute themselves evenly throughout the meat. Allow the chicken to cool until you are able to handle it comfortably with your fingers. Remove the skin and pull the meat off either by shredding it with two forks, or just pulling it apart with your fingers.  I think shredded chicken makes for the best-textured chicken salad. And when you cook it just until done and not a minute more, the chicken is so tender and juicy and easy to shred.

Click to read more ...

Tasty Bites: Strawberry Poppy Seed and Chicken Salad a la Panera

By Beth V

I recently visited Panera  and ordered their Strawberry Poppy Seed and Chicken salad. It was so delicious! I loved all of the varieties of fruit and I decided that I must recreate it at home so I could enjoy it any time! My version is slightly different than Panera’s, but this salad is loaded with flavor and great texture and nutrition. This salad is like a green salad combined with a fruit salad and the chicken and almonds add amazing taste and crunch, not to mention protein.

Start by layering a platter, or plate if making an individual portion, with baby spinach leaves.  The platter allows the perfect greens to toppings ratio and everything gets nicely coated with dressing. It solves the problem of toppings falling to the bottom of the bowl, or greens at the bottom of the bowl being untouched by dressing. Panera uses Romaine lettuce, but I love using spinach leaves because they require no chopping, they taste great and they have so much more nutritional value than almost any other type of lettuce. Next, add a sprinkling of very thin slices of red onion.

Click to read more ...

Tasty Bites: Teriyaki Grilled Chicken Thighs and Pan-Roasted Asparagus with Sesame Ginger Sauce

By Beth V

While we still have those ingredients from last week’s Asian Lettuce Wraps, let’s make another delicious Asian-inspired dish. The marinade for this chicken is delicious and easy to throw together. While my husband was grilling the chicken, I put together a side dish that complements it nicely -  pan-roasted asparagus with sesame-ginger sauce. Grilling is a great way to welcome the warmer weather of spring. I hope the readers here have at least begun to see some hints of spring! Here in the South, spring is in full-swing. For those of you further North,  maybe grilling will at least help you feel like spring is on its way

Start by combining ½ cup soy sauce, ½ cup sugar, 1 ½ tablespoons red wine vinegar, 2 teaspoons sesame oil, 1 minced garlic clove and ¾ teaspoon ground ginger (or 1 tablespoon of freshly minced ginger - see last week‘s post for a great video on how to use fresh ginger) in a gallon-size zipper bag. Throw in 1-2 lbs boneless, skinless chicken thighs. I recommend thighs because they hold up so well to grilling. Thighs are super-flavorful and they stay nice and tender. They do not dry out like boneless, skinless breasts sometimes do. Squish the bag around to evenly distribute the marinade. Squeeze out the air so every surface is in contact with the flavors and then stick it back in the refrigerator for at least 30 minutes or up to overnight.

Click to read more ...

Tasty Bites: Chicken Provencal

By Beth V

One of my favorite ways to use chicken pieces is in braised recipes. The chicken is quickly browned on the outside and then finishes cooking in a rich, flavorful broth, creating a delicious sauce that is perfect for mashed potatoes, rice, pasta or a piece of crusty bread. And the meat is so tender and flavorful. These dishes are warm and comforting, perfect for cold winter days. Braised dishes are easy to prepare, very easy on the wallet, and they taste amazing.  This particular recipe includes the flavors of bacon, onion, garlic, tomatoes, olives, wine (optional), and oregano. Do not be afraid if you are not a lover of olives. I am not a lover of olives, but I really enjoy the flavors the olives give to this dish.

Click to read more ...

Tasty Bites: Chicken Pot Pie in a Cast Iron Skillet

By Beth V

Chicken Pot Pie ranks pretty high on my list of ultimate comfort foods. It is chicken, carrots, onion, celery and peas in a creamy, dill-infused sauce nestled under a blanket of crisp, cracker-like crust. It is warm and cozy and full of flavor. This version is also a one-pot meal that takes advantage of some super-market hacks that help get the chicken pot pie on the table in a jiffy.

First, chop some carrots, celery and onion. Then melt two tablespoons of butter in the skillet, sprinkle with salt and pepper  and sauté until the onions are tender and the carrots are starting to soften. Add in chopped garlic and sauté until you can just start to smell its fragrance.

Click to read more ...