Tag Archives: chicken breast

Cranberry Cashew Chicken Salad

 

Ever get really tired of a certain kind of lunch?  Like say you always take a roast beef sandwich with cheddar and mustard.  Or a tuna salad pita pocket.  Or a certain type or brand of soup.  When you eat the same thing several days in a row, you can get bored easily.  But then you also want more ‘grown-up’ options sometimes than just peanut butter and jelly, or maybe you don’t have any leftovers to choose from at the moment.

This is a super simple recipe for a great tasting and healthy chicken salad sandwich mix.  It is designed to make just enough for one large sandwich or wrap, but you can easily increase the quantities to feed a family of four or a luncheon buffet for fifty.  It has a tiny bit of sweetness, which helps kids love it too, and a nice bit of crunch to make it interesting.  No one needs to know that you snuck in an extra serving of fruits & veggies.

For maximum healthy, use plain Greek yogurt to bind it, and serve as a lettuce wrap or on whole grain bread or tortilla with extra veggie toppings.  This is a great way to use up extra chicken meat from a whole bird, and is very frugal and versatile.  Try this the next time you need lunchtime inspiration, a quick after-school snack, or a buzz-worthy picnic dish.

Ingredients for Cranberry Cashew chicken salad

Ingredients:

  • 1/2 cup shredded cooked chicken
  • 1 stalk celery, diced
  • 1/2 tbsp dried cranberry
  • 1/2 tbsp cashews or peanuts
  • 1 tbsp mayonnaise or Miracle Whip or plain Greek yogurt
  • 2 tsp mustard

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Step 1: Use meat from a cooked chicken (such as rotisserie) to save time, or poach 1 boneless skinless chicken breast in water or broth until no longer pink.  Shred with two forks, and use about 1/2 cup per serving you intend to make.

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Step 2: In a bowl, mix all ingredients together well.  This tastes even better if you let it sit overnight in the refrigerator, and will keep up to a week.  Feel free to add in your own flavorings like lemon or lime juice, use raisins instead of cranberries, or add spinach rather than celery.  If you have nut allergies, omit the cashews/peanuts, and if you still want crunch add a tbsp large breadcrumbs, fried onions, or Chinese noodles.

 

 

Cranberry Cashew Chicken Salad

Cranberry Cashew Chicken Salad

Ingredients

  • 1/2 cup shredded cooked chicken
  • 1 stalk celery, diced
  • 1/2 tbsp dried cranberry
  • 1/2 tbsp cashews or peanuts
  • 1 tbsp mayonnaise or Miracle Whip or plain Greek yogurt
  • 2 tsp mustard

Instructions

  1. Use meat from a cooked chicken (such as rotisserie) to save time, or poach 1 boneless skinless chicken breast in water or broth until no longer pink. Shred with two forks, and use about 1/2 cup per serving you intend to make.
  2. In a bowl, mix all ingredients together well. This tastes even better if you let it sit overnight in the refrigerator, and will keep up to a week.
  3. Feel free to add in your own flavorings like lemon or lime juice, use raisins instead of cranberries, or add spinach rather than celery. If you have nut allergies, omit the cashews/peanuts, and if you still want crunch add a tbsp large breadcrumbs, fried onions, or Chinese noodles.
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Spinach Stuffed Chicken Rolls

 

You know how sometimes you just want to make a meal that looks really nice and impressive, but you don’t want to spend hours in the kitchen?  No energy or time for that today.  Well, here’s a great recipe that can easily be customized, takes less than 5 ingredients, and in under 30 minutes you have a very nice dinner that other people will think took all day!

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For these rolls, you can use any thin cut of meat.  Try pork chops or a thin flank steak.  Even a firm white fish fillet would work.  You can then stuff it with any types of vegetables, kraut, stuffing, mashed potatoes, etc.  (See my stuffed pork chops for an example).

For this particular recipe, I thawed some boneless skinless chicken breasts, and then cut them in half down the center.  Then each half I put between two sheets of wax paper, and pounded them thin with a rolling pin.  You could use a meat cleaver or heavy glass as well.  The thinner they are, the faster they cook and the better able to roll them up they will be.

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Ingredients:

  • 2 thin slices chicken breast
  • 1/2 cup spinach leaves
  • 2 slices white American cheese
  • Optional: yogurt-dill sauce

Rolling up the chicken breast

Step 1: Pound the chicken thin, or use very thin cutlets.  Lay the chicken flat, and layer on the cheese and spinach.  Wrap the chicken around itself into a roll, secure with a toothpick if needed.

Insert toothpick to hold chicken roll together

Step 2: Set the oven to 350, and place the rolls in an oven-proof baking dish sprayed with cooking spray.  Optional: top with *yogurt-dill sauce.

Chicken rolls covered in yogurt-dill sauce

Step 3: Bake for 30-35 minutes, until chicken is fully cooked.

Chicken rolls and dill sauce baked

Serve your lovely rolls alone, or with whatever side dishes you like.  I made some rice and cranberry sauce, and let me tell you, chicken and cranberry sauce is an awesome combo!

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To make the dill sauce, the recipe is below.  This topping is great because it is so simple, and so versatile.  Spread it on sandwiches, add cucumbers to make tea sandwiches, use it on chicken, pork, or fish.  Try different herbs too, to change up the flavors.

*Yogurt-Dill Sauce:

  • 1/3 cup plain greek yogurt
  • 2 tbsp chopped fresh dill
  • 1 tsp garlic salt
  • 1 tbsp lemon juice

Dill and yogurt sauce ingredients

Mix all ingredients in a bowl.  Enjoy!

Spinach Stuffed Chicken Rolls

Spinach Stuffed Chicken Rolls

Ingredients

  • 2 thin slices chicken breast
  • 1/2 cup spinach leaves
  • 2 slices white cheese

Instructions

  1. Pound the chicken thin, or use very thin cutlets. Lay the chicken flat, and layer on the cheese and spinach. Wrap the chicken around itself into a roll, secure with a toothpick if needed.
  2. Insert toothpick to hold chicken roll together
  3. Set the oven to 350, and place the rolls in an oven-proof baking dish sprayed with cooking spray. Optional: top with *yogurt-dill sauce.
  4. Bake for 30-35 minutes, until chicken is fully cooked.
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