Category Archives: Chicken

Amazing Chinese chicken salad

The best Chinese chicken salad

If you want a quick and easy salad for dinner during the week, then this is the salad!  If you have leftover chicken, then this is the salad!  My husband and I LOVE this salad!  He kept asking for it every day.  It’s that good!  The salad dressing goes well with just about any salad in my opinion. I like to keep it on hand in a large mason jar in the fridge for just about any salad or steamed vege that I make.  Enjoy!

Chinese Chicken Salad Dressing

  1. 3 tablespoons white sugar or Splenda (to make sugar free)
  2. 1/3 cup vegetable oil
  3. 1 tablespoon sesame oil
  4. 4 tablespoons rice vinegar
  5. ½ teaspoon salt
  6. Dash of fresh pepper

Combine all ingredients in a jar with lid or any tupperware with lid.  Shake vigorously.   Shake well before pouring over salad, toss, then serve.

Chinese Chicken Salad

  1. 2 heads romaine lettuce or 1 bag of romaine pieces
  2. 1-2 cups shredded rotisserie chicken (or 2 boiled & sliced chicken breasts)
  3. 2 stalks green onions cut on a bias
  4. 1-1 1/2 handfuls of fried wonton strips (find in the vegetable or salad aisle)
  5. 1 TBSP toasted sesame seeds
  6. 1 TBSP Chopped cilantro
  7. 2 TBSP Sliced toasted almonds
  8. 1 small personal pack of mandarin orange slices

If you don’t have any rotisserie chicken just boil a chicken breast for about 20 minutes.

In a large bowl, throw all the ingredients into a bowl.  Don’t forget lots of sesame seeds. Pour some salad dressing to taste and toss. Put salad in serving bowls and garnish with more wonton strips and sesame seeds.

It’s that easy!  And so good and addicting!

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Lemon Chicken with Tabbouleh

Lemon Chicken with Tabbouleh

This is fresh and super easy to make! Adapted from Barefoot Contessa

Ingredients

1 1/2 cups boiling water

1 cup bulgur wheat

1/4 cup freshly squeezed lemon juice (2 lemons)

Olive oil

Kosher salt

1 whole (2 split) chicken breast, bone in, skin on

Freshly ground black pepper

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (2 bunches)

1 cup chopped fresh flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced

2 cups halved cherry tomatoes

Directions

Preheat the oven to 350 degrees F.

In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt.

Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.

Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes,

until just cooked. Set aside until cool enough to handle.

Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the

scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or

cover and refrigerate. The flavors will improve as it sits.

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Roasted Brined Chicken with Smashed Potatoes

Roasted Chicken with Smashed Potatoes and veges

Roasted Chicken with Smashed Potatoes and veges

Nothing is more comforting than roasted chicken. I decided to brine it last night using the recipe below. I am a big fan of brining as it makes the chicken so amazingly moist. The chicken was super tasty and just fell of the bone.  Chicken and potatoes is really an easy and comforting dinner. 

1 chicken

All brines use 1 gallon of water to the other ingredients

Southeast Asian brine

  • 1 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 bunch cilantro
  • 1-2 diced Thai chiles
  • 1 stalk lemongrass, coarsely chopped
  • 4 kaffir lime leaves
  • 4 star anise

Roast at 400F for 1.5 hours until chicken reaches the internal temp of 180F.

Smashed red potatoes
These are terribly good and super tasty. The parmesan really makes it.

  • 8 red potatoes
  • cold water
  • 1 pot
  • salt
  • pepper
  • parmesean (little bit)

Boil potatoes until fork tender in salted water. Drain and smash with potato smasher on cookie sheet. Move smashed potatoes to pan with some peanut oil and a little bit of butter. Salt and pepper to taste. Toss in some parmesan. Cook until nice crispy brown on both sides.

 

Smashed Potatoes with Parmesean

Smashed Potatoes with ParmeseanThe roasted beast

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