Chicken Salad

Ingredients

Nutrition

Servings 5 Units US

• 2 ¹⁄₂ cups diced cooked chicken
• 1 cup finely chopped celery
• 1 cup seedless grapes, halved
• 1 cup chopped walnuts or 1 cup pecans (optional)
• 1 small minced onion
• ¹⁄₂ teaspoon salt
• 1 teaspoon Worcestershire sauce
• ¹⁄₂ cup Miracle Whip

Directions

1. Combine all ingredients; chill.
2. Serve with just about anything- crackers, chips, rolls, bread or bagel.

Thai Chicken Salad Wrap

Ingriedients:
 2 boneless skinless chicken breasts
1 c chicken broth
1 c thinly sliced cabbage
2 green onions (cut into slivers)
1 small carrot (shredded)
2 tbsp chopped peanuts
4 large flour tortilla

Peanut Dressing:
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp brown sugar
1 tbsp sesame oil (I use less)
1 small garlic clove (or less)

Directions:
1. In a small sauce pann simmer the chicken breasts in the brother over low heat. Cook through. Remove from broth and let cool completely.
2. When chicken is cool shred it completely.
3. Add, cabbage, green onions, carrots, and toss to mix.
4. In a blender combine ingredients for peanut dressing until smooth and creamy.
5. Combine with chicken salad and toss to coat.
6. Place on tortilla and sprinkle with peanuts. Wrap tightly.

Cranberry Chicken Salad

  Ingredients:

2 cooked chicken breast halves, chopped

1/2 cup mayonnaise, or to taste 

2 green onions, chopped or 1/4 white onion

1/2 cup sweetened dried cranberries (such as Ocean Spray® Craisins®) 

1/4 green apple

1/4 cup chopped pecans

1 tablespoon lime juice

1 pinch salt and black pepper to taste

1 drop of mustard

sliced grapes (optional)

Directions

1. Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).
2. Place on lettuce leaf or tortilla shell to make a wrap. 

Notes: 

Perfect lunch time meal! Fresh

Chicken Lettuce Wraps

Ingredients:
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
3 tablespoons chopped onions
1 teaspoon minced garlic

3 sticks celery

1/2 bag of coleslaw mix
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions:
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Notes:

I think I could eat these every day!

Steak/ Chicken Fajitas

Serves: 8

Yield: 8 fajitas

Ingredients:
3/4 lb top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)

Toppings

salsa
sour cream
shredded cheese
chopped tomato

Directions:

1. Slice steak into thin strips.
2. In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
3. Add beef strips and stir to coat, set aside.
4. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
5. Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
6. In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
7. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
8. Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
9. Return onions and peppers to skillet; stir for about one minute.
10. To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

Notes:

DELICIOUS! Quick, simple, slight burn but not too hot. Amazing flavor!