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Boar's Head Bold Ichiban Teriyaki Style Chicken Salad
Lunch Asian

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice Teriyaki Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
  2. 2 In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

By Boar's Head

Baked Chicken and Vegetable Rice Paper Rolls
Lunch Asian

Baked Chicken and Vegetable Rice Paper Rolls

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking sheet with ½ teaspoon vegetable oil.
  2. 2 Heat sesame oil in a large skillet over medium-high heat. Add ginger and garlic; sauté 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce; cook and stir until vegetables soft, 2 to 3 minutes. Stir in cooked rice. Reduce heat to low while preparing rice papers.
  3. 3 Wet a clean kitchen cloth with warm water; place 1 rice paper wrapper inside. Wrap completely in cloth; soften, about 1 minute. Place ¼ cup chicken mixture in middle of softened rice paper wrapper; fold in both ends, then roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
  4. 4 Repeat wetting, softening, filling, and rolling with remaining rice paper wrappers and chicken mixture. Brush rolls with remaining ½ teaspoon vegetable oil.
  5. 5 Bake in the preheated oven for 10 minutes; flip rolls and bake 10 minutes more.

By The Pynns

Chicken Noodle Salad with Peanut-Ginger Dressing
Lunch Asian

Chicken Noodle Salad with Peanut-Ginger Dressing

4.6

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
  2. 2 Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
  3. 3 Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

By Sherbg

Chicken Salad Summer Rolls
Lunch Asian

Chicken Salad Summer Rolls

3.8

Prep
40 min
Cook
Total
70 min

Instructions

  1. 1 Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
  2. 2 Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
  3. 3 Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
  4. 4 Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
  5. 5 Serve summer rolls with dipping sauce on the side.

By John Mitzewich

Congealed Chicken Salad
Lunch

Congealed Chicken Salad

4.3

Prep
15 min
Cook
60 min
Total
130 min

Instructions

  1. 1 In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
  2. 2 In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
  3. 3 Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

By Fay

Buffalo Chicken Grilled Cheese
Lunch

Buffalo Chicken Grilled Cheese

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine shredded chicken, buffalo wing sauce, and blue cheese in a small bowl.
  2. 2 Preheat a small skillet over medium heat.
  3. 3 Spread 1/2 tablespoon butter on one side of a slice of bread. Place bread butter-side-down onto the skillet bottom and place pepper Jack cheese on top. Top with chicken mixture. Butter a second slice of bread with remaining butter on one side and place on top of sandwich, butter-side-up.
  4. 4 Cook sandwich in skillet until lightly browned bread and flip over; about 2 1/2 minutes per side.

By Chef Mo

Chicken, Potato, and Leek Soup
Lunch

Chicken, Potato, and Leek Soup

2.5

Prep
10 min
Cook
135 min
Total
145 min

Instructions

  1. 1 Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. 2 Remove chicken and allow to cool. Strain stock and set aside.
  3. 3 Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
  4. 4 Meanwhile debone the chicken and dice the meat.
  5. 5 Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

By georgia

Poppy Seed Chicken Pasta Salad
Lunch

Poppy Seed Chicken Pasta Salad

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, rinse in cold water, and drain again.
  2. 2 Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl. Drizzle with poppy seed dressing and stir to coat.

By lee jean

Corn and Chicken Soup
Lunch

Corn and Chicken Soup

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
  2. 2 Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

By Morris

Lemon BBQ Chicken Salad
Lunch

Lemon BBQ Chicken Salad

4.0

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Mix chicken and lemon juice in a large mixing bowl.
  2. 2 Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
  3. 3 Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

By Robin Whitworth

Ramen Bento Box
Lunch

Ramen Bento Box

Prep
5 min
Cook
5 min
Total
13 min

Instructions

  1. 1 Crumble ramen noodles into a microwavable to-go container with a lid.
  2. 2 Sprinkle half of the season packet over the noodles and discard the rest of the packet.
  3. 3 Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
  4. 4 Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.

By Soup Loving Nicole

Hot Chicken Salad
Lunch

Hot Chicken Salad

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
  3. 3 Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

By NORMAG

Traditional Mexican Street Tacos
Lunch Mexican

Traditional Mexican Street Tacos

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
  2. 2 Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
  3. 3 Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

By I 3 Cooking

Buffalo Chicken Mason Jar Salads
Lunch

Buffalo Chicken Mason Jar Salads

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
  2. 2 Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
  3. 3 Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

By B Tario

Honey-Sesame Leftover Rotisserie Chicken Salad
Lunch

Honey-Sesame Leftover Rotisserie Chicken Salad

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
  2. 2 Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
  3. 3 Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

By Patricia Wensley

Copycat Chicken Noodle-O Soup
Lunch

Copycat Chicken Noodle-O Soup

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
  2. 2 Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

By Soup Loving Nicole

Cashew Chicken Salad with Grapes
Lunch

Cashew Chicken Salad with Grapes

4.5

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water. Drain again and transfer to a large bowl.
  2. 2 Add chicken, pineapple tidbits, celery, green and red grapes, green onions, and cranberries; mix to combine.
  3. 3 Stir ranch dressing and mayonnaise together in a second bowl until well mixed. Add to pasta mixture and stir to coat.
  4. 4 Refrigerate for at least 1 hour before serving.

By snichols94

Slow Cooker Cheesy Chicken Enchilada Soup
Lunch

Slow Cooker Cheesy Chicken Enchilada Soup

4.0

Prep
15 min
Cook
195 min
Total
210 min

Instructions

  1. 1 Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  2. 2 Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  3. 3 Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
  4. 4 Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

By D Taylor