Tag Archives: chicken salad

Craisin Almond Chicken Salad

3 Sep

I like to make a big chicken salad at the beginning of the week so I can A) make lunches off of it, and B) eat it cold while standing in front of the fridge looking for real food to eat. I typically will make between 4-8 chicken thighs if I’m doing it this way, or if I’m just making it for one meal I’ll just use one breast. This recipe is just my best guesstimate – I change it up every time I make it. Just a heads up – this makes a large amount of food! You can always scale it down to be a more… manageable? appropriate? not-so-ridiculous amount? Whatever. Have fun.

 

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What I used:
8 chicken thighs
2 green apples, cored/seeded and chopped
4 stalks celery, chopped
4 oz craisins
4 oz slivered almonds (any nuts will do, but I like almonds)
¼ cup greek yogurt
¼ spicy mustard (or regular… but I like to live adventurously)
salt, pepper, basil – I tend to do it to taste

Cook the chicken thighs in slow cooker until cooked through – usually 3-4 hours or so. Pull off the bone and discard any remnants of fat or bone. Pop in the fridge until it’s cool. You can really cook it any way to your liking – especially if you’re scaling down. I think it’s a little ridiculous to slow cook one thigh!

Combine chicken, apples, celery, craisins, and almonds. In a separate bowl, combine yogurt, mustard, and spices. Pour over the chicken and mix in. If you find that you do not have enough sauce for your liking, you can always add more! That’s just the amount I like to start with.

I like putting this chicken salad on wraps or on a sandwich (especially if the bread is toasted… yum).

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Tequila Lime Chicken

9 Apr

No special background story for this one – we just had a bunch of leftover cilantro, limes, and jalapenos, and I needed to figure out a way to use them all up. I was thinking about making this into a pasta, but we’re trying to “eat healthy” so that wasn’t going to happen. I served the chicken breasts along with some avocados and a side salad, which served for a pretty filling meal.

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Just a warning, this ended up being a pretty spicy dish – if you’re spice-sensitive I would only use ½ a jalapeno, and de-seed/de-rib it before blending. I did make a pretty kick-ass barbecue sauce last week, so we threw some of that on here.

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What I used:
For the marinade:
⅓ cup tequila (the cheap stuff)
1 tbsp olive oil
1 tbsp cilantro, chopped (or a couple tbsp if still whole)
2 cloves of garlic
1 jalapeno, stem removed
The juice of one lime

3 chicken breasts
½ cup white wine
1 tbsp cornstarch
1 avocado, sliced
BBQ sauce
Side salad – greens, onions, bacon, cheese, sour cream….

Using a food processor, combine the tequila, olive oil, cilantro, garlic, jalapeno, lime and blend until well combined. Place the chicken breast in a ziploc bag (butterfly it if you’d like, I didn’t), and dump the marinade in. Put it in the fridge for a few hours before eating – I refrigerated mine for about 4 hours.

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When you’re ready to cook, set a large frying pan on medium heat. Pour in the chicken and all of the marinade from the bag. Cover, and cook on medium until done all the way through – it was about 8 minutes each side.

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While that’s cooking, combine the white wine and cornstarch. Pull the chicken out of the pan when it’s finished cooking, a pour the wine/cornstarch mixture in, and turn the pan to low. Whisk for a minute or so, until the sauce starts to thicken. In the meantime, slice or cut up the chicken so it’s in easier to manage pieces. Serve on top of a salad along with avocado, bbq sauce, and plenty of sour cream.

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Pretty easy and fast meal if you have the time to set the marinade up!

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