Oven "Fried" Chicken Tenders

Everyone loves a good chicken tender. Whether they are dunked in ketchup or ranch, tossed on top of a salad, or placed inside of a sandwich, no one can deny the crunchy, goodness of chicken tenders. 

I like to lighten my chicken tenders up by marinating them in Greek yogurt and then coating them with Corn Flakes. This helps take away the fat from the traditional dreading processes of flour, eggs, and breadcrumbs. Marinating the chicken tenders in Greek yogurt also helps keep the chicken moist while baking. The Corn Flakes add the crunchy and crisp texture that everyone is looking for in a chicken tenders. I promise once you make these oven "fried" chicken tenders you will never go back to the greasy ones from fast food joints. 

Baked Chicken Flautas

Love ordering chicken flautas at your favorite Mexican restaurant? Well now you can make them at home without the greasy mess and guilty feeling after eating them. These chicken flautas are packed with tons of vegetables and delicious flavors. What makes them even better is they are baked in the oven, not fried! Great for a quick, healthy lunch or busy school night dinner. 

Asian Chicken Salad

My husband and I absolutely love this Asian Chicken Salad!!! During the summer I probably make it once a week, which speaks volumes as I do not repeat many recipes that frequently. The original recipe is from Giada De Laurentiis, with a few minor adjustments due to availability of ingredients. It is so light, healthy, and refreshing, with a sweet, salty, tangy, Asian dressing. Even if you think you don't like Asian or Chinese Chicken Salads, I promise you will like this recipe!

Slow Cooker Cashew, Almond Chicken

My husband and I absolutely love Chinese food, we pretty much eat it every chance we get. However, ordering Chinese take-out and eating at Chinese restaurants can get pricey, so I am always looking for new recipe to try at home. This cashew, almond, chicken is so easy and delicious. I will definitely be making this a regular in my recipe repertoire.

2 lbs. boneless, skinless chicken tenders
3 heaping tbs. all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 tbs. vegetable or canola oil
1/4 cup soy sauce
2 tbs. rice wine vinegar
2 tbs. Ketchup
1 tbs. brown sugar
1 tsp. toasted sesame oil
2 large cloves garlic, grated
1 tsp. fresh ginger, grated
1/4 tsp. crushed red pepper flakes
1/2 cup cashews, salted or non-salted
1/2 cup slivered almonds
2 cup snap peas
1 cup sliced carrots

In a large skillet, over medium-high heat, heat the vegetable or canola oil. In a large zip-top bag, place the chicken tenders, flour, salt and pepper. Shake the bag until all the chicken is coated in the flour. Remove the chicken from the bag, shaking off the excess flour, and place in the skillet. Brown the chicken on each side, about 3-4 minutes.

While the chicken is browning, in a medium sized bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, ketchup, brown sugar, garlic, ginger, and red pepper flakes until combined. When the chicken is done browning, place in the bottom of a slow cooker and pour the sauce over the top of the chicken. Cook on low 3-4 hours. During the last 30-45 minutes of cooking add the snap peas, carrots, almonds, and cashews.

Serve of rice and enjoy!

Note: If you like a lot of sauce you will probably want to double the sauce mixture.

Waldorf Chicken Salad Sandwiches

Generally, Waldorf salad is made with apples, grapes, celery, walnuts, and tons of mayonnaise... Well I have taken the classic Waldorf salad, lightened it up and made it into chicken salad. This chicken salad is light, refreshing, and packed with lots of flavor. Great for lunch or dinner on a hot summer day.

3 lbs. cooked chicken breasts, cubed or shredded
1 large Gala or Fuji apple, cubed
1 cup red grapes, sliced in half
1/3 cup dried cranberries
1/3 cup chopped, toasted walnuts
1 tbs. finely chopped tarragon
1/4 cup finely chopped chives
1/3 cup Greek yogurt
1/4 cup mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground pepper, to taste
Fresh baby arugula or romaine lettuce to top the chicken salad
4 toasted Kaiser rolls for serving

In a large bowl, combine the chicken, apples, grapes, dried cranberries, walnuts, tarragon, chives, Greek yogurt, mayonnaise, lemon juice, salt and pepper. Mix until well combined. Serve on the toasted Kaiser rolls with arugula and enjoy!

Southwest Chicken Chopped Salad

Every time I go to a restaurant and see "Bar-b-que Chicken Salad" on the menu I am always inclined to order it. I love the contrast of the smoky bar-b-que sauce with the tangy Ranch dressing. So, I decided to create my own version of the salad, it is just as delicious, but a lot healthier and cheaper! This recipe is also super easy and comes together in no time, great for a busy weeknight.

1 head iceberg lettuce, chopped
3 cups shredded chicken
1 red pepper, diced
1 can black beans, rinsed
1 cup frozen corn, thawed
1/4 cup chives, chopped
1/4 cup parsley, chopped
1 large tomato, diced
1 ripe avocado, diced
1/2 cup Monterey Jack cheese, shredded
1 cup crushed tortilla cups, or tortilla strips
your favorite Bar-b-que sauce

Dressing:
1/3 cup mayonaise
2/3 cup Greek yogurt
1 1/2 tbs. Ranch dressing seasoning
1 1/2 tbs. taco seasoning

In a large bowl mix together all the dressing ingredients. Next, place all the salad ingredients in the bowl, minus the tortilla chips and the bar-b-que sauce. Toss the salad ingredients with the dressing until all the ingredients are well coated. Then drizzle a small amount of your favorite
bar-b-que sauce, about 1 tbs., over the top of the salad. Top with the tortilla chips and serve. Enjoy!

Note: You can use shredded rotisserie chicken or roasted some chicken breast in the oven at 425 degrees for about 20-25 minutes and shred yourself. Also, my husband is allergic to avocados, so I only put them in my salad; you can omit or add any ingredients you like, make the salad your own.

Light and Healthy Chicken Potpie

I know what you must be thinking, light, healthy, how could chicken potpie fit this description and still be delicious... Well, I just might have found the recipe that offers the comforting feeling of eating chicken potpie and is only about 480 calories a serving. The key to making this potpie healthier is no cream, none at all. A combination of 2% milk and greek yogurt give the potpie the creamy consistency that everyone associates with chicken potpie.

I found the original recipe on Food Network, but modified it to my own family's tastes and likes. Hope you find this potpie as enjoyable as my husband did, he has only been talking about it for the past five days!

4 cups shredded chicken; you can use rotisserie chicken if you like

Kosher salt and freshly ground black pepper to season the chicken

2 large russet potatoes

3 medium carrots, peeled and diced into chunks

2 large shallots, diced

1 tbs. fresh thyme leaves; striped from the stems

4 tbs. extra-virgin olive oil

3 tbs. all-purpose flour

1/3 cup 1% milk

3 1/2 cups low-sodium chicken broth or stock

1/2 cup plain Greek yogurt

1 cup frozen peas

1 cup frozen corn

1/3 cup fresh parsley, chopped

1 large egg

Kosher salt and freshly ground black pepper to taste

1 store-bought pie crust

Start by preheating the oven to 425 degrees F. Prick the potatoes with a fork and bake on the oven rack for about 45 minutes, or until tender. While the potatoes are baking place the chicken on a baking sheet, season with salt and pepper and coat with 1 tbs. of the olive oil. Place the chicken in the same oven with the potatoes and bake for 25 minutes, or until the chicken is cooked through. When the potatoes come out of the oven, slightly cool then remove the peel and cut into cubes. Follow the same procedure with the chicken, except shredding instead of cutting into cubes. 

While the chicken is cooking, heat the remaining 3 tbs. olive oil in a large pot or skillet with tall sides. Add the shallots, carrots, thyme leaves, and salt and pepper to taste in the pan and cook until tender, about 8 minutes. Sprinkle in the flour and continuously stir until the flour is lightly brown and toasted, about 3 minutes. Then add the milk, stock, and potatoes and simmer until the sauce thickens, about 15 minutes. After the sauce has thickened, remove from the heat and stir in the corn, peas, chicken, yogurt, parsley, and season with salt and pepper. 

Pour the mixture into a 9x13 casserole dish. Roll out the pie crust on a lightly floured surface until it is slightly larger then the casserole dish. Place the pie crust over the dish and press the pie crust against the sides of the dish. Beat the egg in a bowl and then brush over the pie crust. Season the crust with salt and pepper. Place the casserole dish on a baking sheet and bake until the crust is golden brown, about 20-25 minutes. Enjoy!

Note: I ended up using 2 pie crust because I wanted a thicker crust on top of the potpie. You can also add more vegetable if you like; adjust the recipe to your taste. 

Easy Chicken Noodle Soup

Here is a recipe for chicken noodle soup that is easy and sure to please on a blustery winter day!

What you need:

1 Tbs extra-virgin olive oil
1 lb boneless, skinless chicken breast
2 carrots, peeled and diced
1 yellow onion, chopped
2 stalks celery, chopped
Thyme - a few fresh sprigs, leaves stripped from stem or dried thyme leaves (1 tsp)
1/4 to 1/2 tsp poultry seasoning (to your liking)
Kosher salt and freshly ground black pepper - to taste
6 cans chicken stalk
Wide egg noodles (half a bag)
Parsley for garnish (if desired)

Heat olive oil in stock pot over high heat. Dice chicken breasts and add to the pot. Brown chicken for about 5 minutes. Add vegetables, thyme, poultry seasoning and salt and pepper. Reduce heat to medium and cover, letting the vegetables sweat for 5 minutes. Stir occasionally. Add broth and bring to a boil. When vegetables are tender, add egg noodles and cook according to package. Serve immediately with parsley as garnish, if desired.

Variations: I like my chicken noodle soup VERY full of chicken and vegetables, so you can add more if you want.

Chicken, Pear, and Gorgonzola Salad

Lately my husband and I have been trying to eat healthier, salad of course is not my husband's first choice for dinner, but he actually really enjoyed this new recipe I tried. I love this recipe because it was quick, easy, and super delicious.

2 large boneless, skinless chicken breasts

Kosher salt and freshly ground pepper

4 tbs. extra-virgin olive oil

1/3 cup dried cranberries

1 tbs apple cider vinegar

1 tbs. Dijon mustard

Juice and zest of one lemon

8 cups of your favorite salad mix; I like the Spring salad mix in a bag from my local grocery store, usually 2 bags is about 8 cups

1/3 cup sliced almonds, toasted

1 1/2 pears, thinly sliced

1/2 cup crumbled Gorgonzola cheese; if you don't like Gorgonzola use whatever cheese fits your taste

Preheat the oven to 425 degrees. Place the chicken breasts on a baking sheet lined with tin foil (easy clean-up), coat the chicken breasts with 1 tbs. olive oil, salt, and pepper. Bake the chicken breasts for 25 minutes, depending on the size of the breasts the cooking time will vary. 

While the chicken is cooking, in a large bowl whisk together the remaining olive oil, vinegar, mustard, lemon juice, lemon zest, salt and pepper to taste. Add the dried cranberries and let sit until the chicken is cooked. 

Once the chicken is cooked, remove from the oven and allow to cool slightly. While the chicken is cooling, combine the salad mix, almonds, pear, and Gorgonzola cheese with the dried cranberry and vinaigrette mixture. Toss until the salad is lightly coated. When the chicken has cooled, slice thinly, add to the salad and toss to combine.

Serve with a slice of your favorite crusty bread and enjoy!