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Chicken Salad Sandwich Ingredients 2 cups chopped rotisserie chicken, skin removed 1/2 cup diced celery 1/3 cup diced carrot 1/3 cup diced red onion 1/2 cup mayonnaise with olive oil 2 tablespoons yellow mustard 1 teaspoon celery salt 1 teaspoon granulated garlic Pinch of paprika Freshly ground pepper 6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping Directions Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined. Serve the chicken salad on the toasted rolls with lettuce and tomato.
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Scampi Ingredients 6 ounces multi-grain spaghetti 1/4 cup multi-grain croutons, crushed 1/4 cup chopped fresh flat-leaf parsley 1 1/2 tablespoons grated lemon zest 1 tablespoon olive oil 1 shallot, thinly sliced 1 garlic clove, minced 1/4 teaspoon crushed red pepper 3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count) 1/4 teaspoon salt 1/4 cup low-sodium chicken broth 1/4 dry white wine 1 tablespoon lemon juice 6 black pitted and chopped olives such as kalamata (about 1 tablespoon) Directions Cook the spaghetti according to package directions. Drain; set aside. Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat. Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.
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Stuffed Chicken Divan with a Sherry Dijon Sauce Ingredients Cooking spray 2 cups (4 ounces) fresh broccoli florets 1/2 cup (2 ounces) grated Gruyere cheese 1 clove garlic, finely chopped 4 (6 to 8-ounce) boneless skinless chicken breast halves 2 teaspoons olive oil 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 1 cup low-fat evaporated milk 1/2 cup low-sodium chicken broth 1/4 cup dry sherry 1 1/2 teaspoon cornstarch 2 tablespoons grated Parmesan cheese 1 teaspoon Dijon mustard Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels. Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
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Chicken Parmesan You’ll Need: 4 boneless, skinless chicken breast halves (4-6 oz each) 1/2 tsp salt 1/2 tsp black pepper 2 egg whites, lightly beaten 1 cup bread crumbs, preferably panko 2 Tbsp grated Parmesan 1/2 Tbsp dried Italian seasoning 1 Tbsp olive oil 1 cup tomato sauce (we love anything from Muir Glen) 4 oz shredded part-skim mozzarella Fresh basil leaves (optional) How to Make It: Preheat the broiler. Cover the chicken breasts with parchment paper or plastic wrap and, using a meat mallet or a heavy-bottomed pan, pound the chicken until it is uniformly 1/4” thick. Season with the salt and pepper. Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and Italian seasoning on a large plate. Dip each breast into the egg whites to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken. Heat the oil in a large skillet or saute pan over medium heat. Cook the chicken for 3 to 4 minutes on the first side before turning. (The crust should be deeply browned and crunchy.) Cook for another 2 to 3 minutes, then transfer the chicken to a baking sheet. Spoon the tomato sauce over the chicken pieces, then top with the cheese and place underneath the broiler for 2 to 3 minutes or until the cheese is fully melted and bubbling. Serve garnished with basil (if using).
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Broiled Shrimp with Feta, Orzo & Tomatoes 1 pound medium IQF shrimp, peeled and deveined, thawed 1 1/4 cups orzo pasta 5 tablespoons olive oil One 28-ounce can diced tomatoes, drained 3 garlic cloves, finely minced or pressed through a garlic press 1/2 teaspoon dried basil or oregano 2 1/2 teaspoons salt 1/4 teaspoon red-pepper flakes 1/4 teaspoon freshly ground black pepper 3/4 cup feta cheese, crumbled Pat the shrimp dry with paper towels. Stir together 1 tablespoon olive oil, about one-third of the garlic, 1⁄4 teaspoon of the salt, and a pinch of black pepper in a bowl. Mix in the shrimp and marinate for 10 minutes. Stir 2 teaspoons of the salt into a large pot of water and bring to a boil over high heat. Add the orzo and cook until al dente, then drain. Toss with 1 tablespoon olive oil and set aside. Adjust an oven rack to the uppper- most position (the rack should be about 3” from the broiler) and heat the broiler to high. Meanwhile, place the tomatoes on a rimmed baking sheet. Drizzle with 11⁄2 tablespoons olive oil and add the remaining garlic, the basil or oregano, the red-pepper flakes, the remaining 1⁄4 teaspoon salt, and black pepper to taste. Stir to combine, and then spread the mixture out in an even layer. Scatter the shrimp over the tomatoes in a single layer. Broil until the edges of the shrimp are beginning to brown and the shrimp are opaque throughout, 5 to 6 minutes, rotating the pan halfway through. Divide the orzo among four bowls. Stir the shrimp into the tomatoes and spoon the mixture over each serving of orzo. Sprinkle with feta, drizzle with the remaining 11⁄2 tablespoons olive oil, and serve.
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Chicken Tacos with Charred Tomatoes 2 plum tomatoes, cored 1 clove garlic, minced 8 ounces boneless, skinless chicken breast, trimmed of fat 1 small jalapeno pepper, seeded and minced 1/4 teaspoon salt 2 teaspoons lime juice, plus lime wedges for garnish 1/8 teaspoon freshly ground pepper 2 teaspoons chopped fresh cilantro 2 teaspoons canola oil, divided 2 scallions, chopped 1/2 cup finely chopped white onion 6 small corn tortillas, heated Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds and chop the remaining pulp and skin. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
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Deconstructed Salad Nicoise 2 cans high-quality tuna in olive oil, drained and broken into chunks 1 wedge Brie or other soft ripened cheese 1 cup marinated large white beans Crackers, flat bread or toasted baguettes 4 hard-boiled eggs, peeled and quartered Olive oil to drizzle 1/2 cup caper berries Fresh lemon juice to drizzle 1/2 cup Nicoise olives Arrange all the ingredients on a large platter. Drizzle with a little olive oil and lemon juice and serve with the crackers or bread.