Chicken With A Twist Food

CHICKEN SALAD WITH A TWIST

Chicken Salad with a Twist image

This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! -Valerie Hotl Cartersville, Georgia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Nutrition Facts : Calories 215 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 338mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

BAKED CHICKEN WITH A TWIST

Baked Chicken With a Twist image

Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.

Provided by KelBel

Categories One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 lbs chicken legs
1 lb bacon
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
2 cups sour cream
1 lb corkscrew macaroni, cooked and drained

Steps:

Arrange chicken pieces in 9x13 pan, skin side up.
Cut bacon in 2" lengths and lay over chicken.
Bake uncovered at 350 for 45 minutes.
Carefully, pour off some grease.
Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
Transfer chicken to serving dish.
Mix cooked pasta with sauce mixture from baking pan and serve.

Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8

ROAST CHICKEN WITH A TWIST

Roast Chicken with a twist image

This is the perfect roast chicken that is guaranteed to win over your guests or family.You could even spatchcock the chicken for a weekday dinner, or keep it as it is for the perfect delicious Sunday roast.

Provided by Azara

Time 2h35m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to gas mark 8(210-230 degrees Celsius)Take the chicken out of fridge around one hour prior to make sure that it reaches room temperature.Then, in your roasting tin, add the dry herbs( apart from the rosemary and thyme sprigs) and shake to combine. Cut two garlic cloves in half and rub generously all over the chicken. Then rub the chicken with olive oil and place in the roasting tin. Cover completely with the seasonings(including the cavity).Then,using a knife, make holes all over the chicken and push the Rosemary and thyme sprigs into the holes. Leave it for approx. 15 mins to absorb the flavours.
Then place the the chicken in the oven for approx. 15 mins or until the skin is crisp and dark golden brown.Meanwhile heat the 500ml of stock in a pan until it boils.Take the chicken out of the oven and add the stock and remaining garlic cloves to the roasting tin. Turn the oven down to gas mark 4(160-180 degrees Celsius) and roast for 1.5-2 hours, basting and turning the chicken at 30 minute intervals.
Remove the chicken from the oven and roasting tin, cover in foil and leave for 15 minutes to rest before serving. Meanwhile, put the roasting tin on the hob and slowly whisk in the cream and flour( in that order). after a minute or so , add the butter and take off the heat.You can strain the gravy through a sieve or strainer or serve it as it is for a heartier gravy.
Carve the chicken and serve with roast potatoes and the gravy. Enjoy.

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