Type what you have

Ingredients

• ✓ chicken breast
• baby artisan lettuce
• cherry tomato
• mini pepper
• bacon
• ranch dressing
• avocado
• tortilla strip
• pollo asado seasoning

Instructions

1. 1 Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
2. 2 Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
3. 3 Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

By thedailygourmet

Ingredients

• ✓ chicken breast
• rice vinegar
• sugar
• soy sauce
• vegetable oil
• sesame oil
• mixed salad greens
• cilantro
• parsley

Instructions

1. 1 Combine vinegar, sugar, soy sauce, vegetable oil, and sesame oil in large bowl, stirring until sugar dissolves.
2. 2 Add salad mixture and cilantro, tossing to coat all pieces.
3. 3 Add chicken; toss to combine. Serve immediately.

By Kikkoman

Ingredients

• ✓ chicken breast
• celery
• green onion
• apple
• raisin
• green grape
• pecan
• black pepper
• curry powder
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ chicken breast
• sultana raisin
• mango
• mayonnaise
• curry powder
• mango chutney
• lemon juice
• salt
• black pepper
• cashew

Instructions

1. 1 Poach chicken in lightly salted boiling water until no longer pink and cooked through, 20 minutes. Drain, cool, and cut into 1/2-inch strips.
2. 2 Combine chicken strips, raisins, and 1/2 of the mango in a large bowl.
3. 3 Mix mayonnaise, curry powder, chutney, and lemon juice together in a medium bowl; season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.

By CZARDAS

Ingredients

• ✓ chicken breast
• soy sauce
• ginger
• tarragon
• brown sugar
• salt
• black pepper
• vegetable oil
• cashew
• carrot
• cabbage
• kale
• sesame oil

Instructions

1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Ingredients

• ✓ chicken breast
• lime
• soy sauce
• chicken broth
• olive oil
• anchovy paste
• white sugar
• salt
• black pepper
• garlic
• cilantro
• shallot

Instructions

1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Ingredients

• ✓ chicken breast
• olive oil
• cajun seasoning
• garlic
• balsamic vinegar
• mustard
• salt
• black pepper
• salad green
• arugula
• avocado
• sun-dried tomato
• black olive

Instructions

1. 1 Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. 2 In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. 3 In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

By devilsdancefloor

Ingredients

• ✓ chicken breast
• ramen noodle pasta
• sunflower seed
• pine nut
• butter
• bok choy
• green onion
• snow pea
• water chestnut
• vegetable oil
• rice wine vinegar
• white sugar
• soy sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ chicken breast
• water
• chicken bouillon
• garlic
• quinoa
• red onion
• green bell pepper
• kalamata olive
• feta cheese
• parsley
• chive
• salt
• lemon juice
• balsamic vinegar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, bouillon cubes, and garlic to a boil in a saucepan. Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Discard garlic clove and transfer quinoa into a large bowl.
4. 4 Add chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa; drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed.
5. 5 Serve warm or refrigerate and serve cold.

By Coulter

Ingredients

• ✓ chicken breast
• egg
• paprika
• yellow mustard
• salt
• pepper
• matzo meal
• oil

Instructions

1. 1 In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
2. 2 Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.

By CLIOHEARTS

Ingredients

• ✓ chicken breast
• rye bread
• caraway seed
• margarine
• corned beef
• muenster cheese
• sauerkraut
• salad dressing

Instructions

1. 1 Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
2. 2 Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
3. 3 Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

By Robin Hofstatter Noftz

Ingredients

• ✓ chicken breast
• seasoning salt
• bacon
• yellow mustard
• honey
• corn syrup
• mayonnaise
• onion flake
• vegetable oil
• mushroom
• colby monterey jack cheese
• parsley

Instructions

1. 1 Rub chicken breasts with seasoning salt; cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels; set aside.
4. 4 Combine mustard, honey, corn syrup, mayonnaise, and dried onion flakes in a medium bowl; refrigerate 1/2 and set remaining 1/2 aside.
5. 5 Heat oil in a large skillet over medium heat. Add chicken; cook until browned, 3 to 5 minutes per side. Transfer breasts to a 9x13-inch baking dish. Top each breast with remaining 1/2 honey-mustard sauce; layer mushrooms and bacon on top. Sprinkle with shredded cheese.
6. 6 Bake in the preheated oven until cheese is melted and chicken juices run clear, about 15 minutes. Garnish with parsley; serve with reserved 1/2 honey-mustard sauce.

By beckie

Ingredients

• ✓ chicken breast
• potato gnocchi
• peanut butter
• green curry paste
• olive oil
• honey
• salt
• broccoli
• red onion
• cilantro
• peanut
• lime

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Toss chicken, peanut butter, curry paste, 3 tablespoons olive oil, honey, and salt together in a large bowl using your hands.
4. 4 Combine broccoli, red onion, and remaining 2 tablespoons olive oil in a separate bowl until well coated. Place chicken in a roasting dish; add broccoli mixture and gnocchi.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and juices run clear, about 30 minutes, stirring halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Top servings with cilantro, peanuts, and lime juice.

By marbarusa

Ingredients

• ✓ chicken breast
• vegetable oil
• mushroom
• onion
• green bell pepper
• yellow bell pepper
• red bell pepper
• teriyaki sauce
• pineapple chunk
• garlic powder
• red pepper
• all-purpose flour

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken; cook until no longer pink in centers and juices run clear, 7 to 10 minutes.
2. 2 Add mushrooms, onion, bell peppers, teriyaki sauce, pineapple chunks and juice, garlic powder, and pepper flakes. Reduce heat to medium; bring to a simmer. Stir in flour; simmer until thickened, about 15 minutes.

By HEZZZ1223

Ingredients

• ✓ chicken breast
• onion
• green bell pepper
• carrot
• orange juice
• whiskey
• brown sugar
• vinegar
• red pepper flakes
• ginger
• sesame oil
• water
• white rice
• butter
• orange juice
• cornstarch

Instructions

1. 1 Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
2. 2 While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
3. 3 Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

By TOCOYOTE

Ingredients

• ✓ chicken breast

Instructions

1. 1 Remove the broiler pan from your broiler and line it with foil. Preheat the broiler on the highest setting.
2. 2 Spread chicken breasts on the pan in a single layer. Leave space between each chicken breast.
3. 3 Broil until no longer pink in the center and juices run clear when sliced, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Move chicken to a plate and cover with foil. Let rest for 5 minutes.
5. 5 Cut the chicken as desired. Divide into single servings and add to freezer bags. Spread bags in the freezer in a single layer. Cover with ice packs to speed up freezing.
6. 6 Remove ice packs when chicken is frozen and store in the freezer as desired.

By Cora

Ingredients

• ✓ chicken breast
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce chicken breasts with a fork.
3. 3 Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.
5. 5 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By MARIONROWE

Ingredients

• ✓ chicken breast
• picante sauce

Instructions

1. 1 Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

By Joyce

Ingredients

• ✓ chicken breast
• worcestershire sauce
• black pepper

Instructions

1. 1 In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

By Andrea Wilcox

Ingredients

• ✓ chicken breast
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
3. 3 Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

By Trudi Davidoff

Ingredients

• ✓ chicken breast
• chicken broth
• seasoned salt

Instructions

1. 1 Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken and shred with 2 forks.

By Mindy Vogl

Ingredients

• ✓ chicken breast
• garlic salt
• cider vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty

Ingredients

• ✓ chicken breast
• sweet onion
• barbecue sauce

Instructions

1. 1 Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
2. 2 Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

By PAMELA39

Ingredients

• ✓ chicken breast
• butter
• cheese flavored butter cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

By SRJ

Ingredients

• ✓ chicken breast
• salad dressing
• beer

Instructions

1. 1 Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours.
2. 2 Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown.
3. 3 Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours).
4. 4 Use preferred method to cook chicken on low heat.

By Mkjosup8

Ingredients

• ✓ chicken breast
• barbecue sauce
• whole wheat hamburger bun

Instructions

1. 1 Place chicken in a slow cooker and pour barbecue sauce over top.
2. 2 Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
3. 3 Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
4. 4 Place chicken on buns with some extra sauce from the slow cooker.

By lndz123

Ingredients

• ✓ chicken breast
• meat tenderizer
• salad dressing

Instructions

1. 1 Place chicken breasts in a resealable plastic bag; sprinkle with meat tenderizer. Pour in dressing and turn chicken to coat thoroughly; squeeze out excess air and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Place chicken onto skewers and cook on the preheated grill until no longer pink in the center and the juices run clear, about 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Chris

Ingredients

• ✓ chicken breast
• french dressing
• cornflake cereal crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place the dressing in a shallow dish or bowl for dipping. Do the same with the cornflakes crumbs or breadcrumbs (see Cook's Note). Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat.
3. 3 Place chicken breasts in prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until an instant-read thermometer reads 165 degrees F (74 degrees C).

By R AS

Ingredients

• ✓ chicken breast
• tomato basil feta cheese
• dry bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
3. 3 Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
4. 4 Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Debbie

Ingredients

• ✓ chicken breast
• barbecue sauce
• sauerkraut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sauerkraut in a single layer in a 9x13-inch baking dish. Place chicken breasts on top of sauerkraut. Pour barbecue sauce over chicken.
3. 3 Cover and bake in the preheated oven until chicken is no longer pink and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

By Lisa McKelvey