Caribbean Chicken Salad W Fat Free Dressing Food

CARIBBEAN CHICKEN SALAD

Steps:

• Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
• In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
• In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
• Preheat the grill for high heat.
• Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
• Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

CARIBBEAN CHICKEN SALAD W/ FAT-FREE DRESSING

Steps:

• Whisk together dressing ingredients, set aside.
• Toss salad ingredients together OR layer in order listed into clear serving bowl.
• Pour dressing over salad and serve.

CHICKEN DRESSING

Steps:

• Mix everything but butter into a large bowl.
• (For moister dressing, add 1 can of cream of chicken soup).
• Melt butter and pour into a 9x13 inch baking dish.
• Pour dressing mix over butter.
• Can cover and keep in fridge over night or cook immediately.
• Bake at 350¹F for 40 to 60 minutes.
• Great with chicken gravy to top.

CARIBBEAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
• Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

CARIBBEAN CHICKEN SALAD

Steps:

• 1. Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken seal bag and shake until chicken is evenly coated.2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet drain on paper towels.3. Toss salad greens, mango, onion and bell pepper in large bowl divide among 4 plates. Top with chicken. Drizzle with vinaigrette.FOOD for THOUGHT Loaded with mango and bell pepper, this salad is a tasty source of vitamins A and C. Vitamin C helps promote healthy gums, blood vessels, bones and teeth and can also help us to absorb iron better."I always have boneless, skinless chicken breasts on hand, ready for an easy, quick meal." -JUDY O.NUTRITION FACTS: High in vitamins A and C good source of fiber1 Serving: Calories 240 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 70mg Sodium 550mg Potassium 490mg Carbohydrate 19g (Dietary Fiber 3g) Protein 26g % DAILY VALUE: Vitamin A 52% Vitamin C 94% Calcium 6% Iron 12% Folic Acid 16% Magnesium 10% DIET EXCHANGES: 3 Lean Meat, 1 Vegetable, 1 Fruit.Helpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN SALAD WITH MANGO CHUTNEY

Steps:

• Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
• Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

CHICKEN & DRESSING (ONCE A MONTH COOKING)

Steps:

• Melt butter in large pot.
• Sauté onion and celery.
• In large, separate bowl, pour eggs and milk over bread cubes and toss until completely moistened.
• Add this to celery and onion and fry until lightly browned.
• Add chicken.
• Freeze in ziploc bags.
• Freeze broth in glass jars, plastic containers, or ziploc bags.
• To serve, thaw.
• Pour mixture into large, heavy pot.
• Pour half of broth over top.
• Heat over medium heat until hot all the way through, adding more of the broth as mixture becomes dry.

SUNDAY CHICKEN & DRESSING

Steps:

• Preheat oven to 350°F.
• Combine soups and broth in a bowl; set aside.
• Place half of chicken in a lightly greased 13"x9" baking pan; top with half of stuffing and half of soup mixture. Repeat layers, ending with soup mixture.
• Bake for one hour.

BBQ CHICKEN SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
• In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.