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Baked Ranch Chicken
Lunch American

Baked Ranch Chicken

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
  2. 2 Put bread crumbs and ranch dressing into separate bowls.
  3. 3 Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
  4. 4 Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By drob212

The Best Ever Chicken Nuggets
Lunch American

The Best Ever Chicken Nuggets

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Heat 1 inch oil in a large skillet or saucepan to 350 degrees F (175 degrees C).
  2. 2 Stir together flour, garlic salt, and pepper in a bowl. Dip chicken pieces into beaten eggs, then press each piece into flour mixture to coat well; shake off excess flour. Place coated chicken pieces onto a plate.
  3. 3 Working in batches, fry chicken in hot oil until golden brown and no longer pink in the center.
  4. 4 An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve and enjoy!

By Nichole

Curry Chicken Pasta Salad
Lunch American

Curry Chicken Pasta Salad

4.2

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
  3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
  4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Chicken Parm Sub
Lunch American

Chicken Parm Sub

5.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking pan with vegetable oil spray.
  2. 2 Place frozen chicken fillets on the prepared pan and bake for 10 to 12 minutes. Turn chicken, sprinkle 2 tablespoons Parmesan cheese on each fillet, and bake until crispy, an additional 10 to 12 minutes.
  3. 3 Slice garlic bread into 4 equal portions. Open each portion and place garlic side up on a baking sheet. Warm garlic bread in the oven about 5 minutes.
  4. 4 To assemble the sandwiches, place a chicken fillet on a piece of garlic bread, spoon 1/4 cup tomato sauce or marinara sauce on top of the chicken, and lay a slice of provolone on top of the sauce. Place 3 basil leaves, or more to taste, on each sandwich, and top with the other half.
  5. 5 Wrap each sandwich in foil and return to the oven until the cheese is melted, 5 to 8 minutes. Unwrap and serve warm.

By Bibi

Breaded Chicken Fingers
Lunch American

Breaded Chicken Fingers

4.7

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Place chicken strips into a large, resealable plastic bag. Mix egg, buttermilk, and garlic powder in a small bowl. Pour mixture into the bag with chicken. Seal and refrigerate for 2 to 4 hours.
  2. 2 Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag.
  3. 3 Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat.
  4. 4 Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
  5. 5 Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel-lined plate to drain. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Janet Shannon

Parmesan and Basil Chicken Salad
Lunch American

Parmesan and Basil Chicken Salad

4.5

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
  2. 2 In a food processor, puree the mayonnaise, basil, garlic, and celery.
  3. 3 Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

By Janet Schaufele

Spicy Buffalo Chicken Sandwich
Lunch American

Spicy Buffalo Chicken Sandwich

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Brush chicken breasts with wing sauce; season with salt and black pepper.
  3. 3 Cook chicken breasts on the preheated grill, basting with wing sauce, until no longer pink in the center, the juices run clear, and fully cooked. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Drizzle each hamburger bun with 1 tablespoon olive oil; grill until golden brown.
  5. 5 Arrange 1 lettuce leaf on each bottom bun; top each with 1 tomato slice, 1 chicken breast, 1 tablespoon blue cheese dressing, and top bun.

By Ball Park Buns

Chicken Broccoli Salad
Lunch American

Chicken Broccoli Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
  4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Chicken Macaroni Salad
Lunch American

Chicken Macaroni Salad

4.4

Prep
10 min
Cook
20 min
Total
240 min

Instructions

  1. 1 In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
  2. 2 In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
  3. 3 Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
  4. 4 Add drained elbow macaroni to chicken mixture. Toss to coat.
  5. 5 Refrigerate for several hours before serving.

By purple

Southwestern Grilled Chicken Wraps
Lunch American

Southwestern Grilled Chicken Wraps

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
  2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
  3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey

Summer Cabbage Salad
Lunch American

Summer Cabbage Salad

4.4

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

By Shannon Nelson

Chicken Salad with Apples, Grapes, and Walnuts
Lunch American

Chicken Salad with Apples, Grapes, and Walnuts

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss together chicken, apples, walnuts, red onion, celery, and lemon juice in a large bowl.
  2. 2 Whisk together yogurt, salad dressing, and mayonnaise in a small bowl; pour over chicken mixture and stir to coat. Gently fold in grapes.

By Jo Stinnett-Junkins

Grilled Rosemary Chicken Breasts
Lunch American

Grilled Rosemary Chicken Breasts

4.7

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk garlic, oil, rosemary, mustard, lemon juice, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.
  3. 3 Place chicken breasts in a resealable plastic bag. Pour remaining garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
  5. 5 Cook chicken on the preheated grill for 4 minutes. Turn, baste with reserved marinade, and continue to grill until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with foil. Let rest for at least 2 minutes before serving.

By Semigourmet

Mimi's Curried Hawaiian Chicken Salad
Lunch American

Mimi's Curried Hawaiian Chicken Salad

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  2. 2 In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  3. 3 Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  4. 4 Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

By LEGALPEACH

Buffalo Chicken and Rice Wraps
Lunch American

Buffalo Chicken and Rice Wraps

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gently squeeze the sides of rice pouch to break apart rice. Pour rice and water into a skillet over medium heat. Cook and stir until rice is heated through and water is absorbed, about 2 minutes. Set aside.
  2. 2 Combine shredded chicken and buffalo sauce in a bowl; stir well and set aside.
  3. 3 Place a tortilla on a microwave-safe plate covered with a damp paper towel. Cook on high until warm and pliable, 20 to 30 seconds. Repeat this step with remaining tortillas.
  4. 4 Evenly divide rice among tortillas and spread to within 1/2 inch of the edges. Evenly divide chicken mixture over rice. Sprinkle with cheese, then top with lettuce. Fold in the sides of each tortilla and roll up tightly. Cut each wrap in half, diagonally.
  5. 5 Serve each wrap with carrots, celery, and about 1/4 cup ranch dressing for dipping.

By Uncle Ben's

Chicken Curry Croissants
Lunch American

Chicken Curry Croissants

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
  2. 2 Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.

By COOKINCOWGIRLS

Chicken Salad II
Lunch American

Chicken Salad II

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  3. 3 In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.

By Ron

Chicken, Rice, and Vegetable Soup
Lunch American

Chicken, Rice, and Vegetable Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
  2. 2 Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.

By Gary Coveney

Avocado Chicken Salad
Lunch American

Avocado Chicken Salad

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.

By mylinda

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
Lunch American

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
  2. 2 In a bowl, mix mayonnaise, lime juice, ginger and milk.
  3. 3 Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

By JPMJ