Type what you have

Ingredients

• ✓ chicken
• penne pasta
• celery
• cranberry
• green onion
• poppy seed salad dressing
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then rinse under cold water until pasta is cold; drain well.
2. 2 Combine penne, chicken, celery, cranberries, and green onions in a large bowl; pour in salad dressing and lemon juice and stir until evenly mixed.

By Danyell

Ingredients

• ✓ chicken
• almond
• mayonnaise
• lemon juice
• black pepper
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-low heat. Cook until golden brown and toasted, shaking frequently and watching carefully, as they burn easily.
3. 3 Mix mayonnaise, lemon juice, and pepper together in a medium bowl until combined.
4. 4 Add chicken, toasted almonds, and celery; toss until just combined.
5. 5 Enjoy!

By Jackie M

Ingredients

• ✓ chicken
• vegetable oil
• corn tortilla
• mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• salt
• pepper

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Ingredients

• ✓ chicken
• rotini pasta
• mayonnaise
• lemon pepper seasoning
• mustard
• cherry tomato
• pea
• paprika

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 rinse with cold water.
2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

Ingredients

• ✓ chicken
• bacon
• egg
• iceberg lettuce
• tomato
• blue cheese
• green onion
• avocado
• ranch salad dressing

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
4. 4 Drizzle with dressing and enjoy!

By Barrett

Ingredients

• ✓ chicken
• honeydew melon
• celery
• grape
• water chestnut
• sour cream
• yogurt
• curry powder
• salt
• pepper

Instructions

1. 1 Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
2. 2 Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
3. 3 In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

By jen

Ingredients

• ✓ chicken
• mayonnaise
• greek yogurt
• white wine vinegar
• garlic powder
• thyme
• maple pepper
• celery
• pecan
• red onion

Instructions

1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Ingredients

• ✓ chicken
• plain greek yogurt
• mustard
• lemon juice
• honey
• parsley
• dill
• salt
• black pepper
• onion powder
• celery

Instructions

1. 1 Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
2. 2 Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.

By My Hot Southern Mess

Ingredients

• ✓ chicken
• mayonnaise
• black pepper
• garlic powder
• celery salt
• celery
• cashew
• cranberry
• mayonnaise
• bread
• red leaf lettuce
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
5. 5 Enjoy!

By Erin Noel

Ingredients

• ✓ chicken
• pine nut
• spinach
• cherry tomato
• avocado
• corn kernel
• goat cheese
• white wine vinegar
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Ingredients

• ✓ chicken
• mayonnaise
• lemon juice
• honey
• poppy seed
• strawberry
• pecan
• celery
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl.
3. 3 Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

By Tammy Lynn

Ingredients

• ✓ chicken
• granulated sugar
• soy sauce
• ginger
• garlic

Instructions

1. 1 Pat chicken halves dry with paper towels. Place chicken cut-side down in a 9x13-inch baking dish.
2. 2 Combine sugar, soy sauce, grated ginger, and garlic in a medium mixing bowl; mix well and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roast chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let cool slightly, then cut into smaller pieces to serve.

By William Uncle Bill Anatooskin

Ingredients

• ✓ chicken
• rice paper
• rice vermicelli
• cucumber
• mint
• tzatziki sauce

Instructions

1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Ingredients

• ✓ chicken
• onion
• soy sauce
• honey
• ginger root
• garlic
• green onion

Instructions

1. 1 Arrange chicken pieces in a 9x13-inch baking dish. Combine onion, soy sauce, honey, ginger, and garlic in a small bowl; spoon mixture over chicken. Cover the dish and refrigerate to marinate for 1 hour, turning chicken once.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Bake chicken with marinade in the preheated oven for 30 minutes. Turn chicken over and top with green onions, then continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARBALET

Ingredients

• ✓ chicken
• celery
• scallion
• mandarin orange
• soy sauce
• rice vinegar
• honey
• brown sugar

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

Ingredients

• ✓ chicken
• chicken broth
• ginger root
• garlic
• zucchini
• cellophane noodle
• spinach

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ chicken
• vegetable oil
• rice wine
• sesame oil
• sesame oil
• ginger root
• water
• somen noodle

Instructions

1. 1 Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. Heat the vegetable oil in a large skillet over high heat. Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. Bring to a boil, then reduce heat to medium, and simmer for 3 minutes. Add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink.
3. 3 Stir the somen noodles into the simmering chicken to serve.

By MSTINAWU

Ingredients

• ✓ chicken
• cooking spray
• salt
• black pepper
• plum jam
• black pepper
• ginger root
• horseradish

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Season chicken pieces with salt and pepper. Place skin-side-up onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, stir together plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl.
5. 5 After chicken has baked 20 minutes, brush with plum glaze and return to the oven. Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Rick

Ingredients

• ✓ chicken
• olive oil
• egg
• green onion
• garlic
• white rice
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a wok or nonstick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
3. 3 Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes.
4. 4 Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

By Amber62006

Ingredients

• ✓ chicken
• vegetable oil
• salt
• pepper
• all-purpose flour
• dark cherry
• white sugar
• cornstarch
• orange
• almond

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
2. 2 Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
3. 3 Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

By Daveeda Uditsky

Ingredients

• ✓ chicken
• vegetable oil
• onion
• garlic
• soy sauce
• white vinegar
• garlic powder
• black pepper
• bay leaf

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown, 2 to 3 minutes per side. Transfer chicken to a plate and set aside.
2. 2 Add onion and garlic to the skillet; cook until softened and brown, about 3 to 5 minutes.
3. 3 Pour in soy sauce and vinegar and season with garlic powder, black pepper, and bay leaf.
4. 4 Return chicken to pan, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is tender and cooked through, 35 to 40 minutes.

By angelaBBf

Ingredients

• ✓ chicken
• cauliflower pizza crust
• broccoli coleslaw mix
• red onion
• olive oil
• peanut sauce
• mozzarella cheese
• basil
• cilantro
• mint

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a baking sheet with parchment paper. Place broccoli slaw and red onion on the parchment paper, drizzle with olive oil, and toss to coat.
3. 3 Bake for 5 minutes; remove from oven, and set aside. Leave oven on.
4. 4 Spread 1/2 of the peanut sauce on one of the pizza crusts. Top with broccoli-onion mixture, 1/2 of the chicken, and 1/2 of the mozzarella cheese. Repeat with second crust and remaining ingredients.
5. 5 Place pizzas directly on oven rack and bake until crust is golden brown, 13 to 15 minutes.
6. 6 Sprinkle basil, cilantro, and mint on each pizza before serving.

By SunnyDaysNora

Ingredients

• ✓ chicken
• vegetable oil
• egg
• white rice
• celery
• carrot
• green pea
• green onion
• soy sauce

Instructions

1. 1 Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
2. 2 Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

By xvc

Ingredients

• ✓ chicken
• pineapple chunk
• soy sauce
• vinegar
• brown sugar
• all-purpose flour
• green bell pepper
• celery
• water chestnut

Instructions

1. 1 Blend reserved pineapple juice, soy sauce, vinegar, and brown sugar in a large saucepan over medium-low heat; mix in flour, and stir until thickened.
2. 2 Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

By Sara

Ingredients

• ✓ chicken
• vegetable oil
• shallot
• red curry paste
• curry powder
• coconut milk
• tomato
• fish sauce
• palm sugar
• tomato
• cilantro

Instructions

1. 1 Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
2. 2 Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
3. 3 Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

By Michelle Chen

Ingredients

• ✓ chicken
• oil
• orange juice
• tomato sauce
• white sugar
• blackstrap molasses
• soy sauce
• garlic
• orange
• ginger
• rice wine
• cornstarch

Instructions

1. 1 Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
3. 3 Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
4. 4 Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
6. 6 Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
7. 7 Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

By Brian Widmer

Ingredients

• ✓ chicken
• peanut oil
• cream cheese
• onion powder
• garlic powder
• worcestershire sauce
• soy sauce
• salt
• black pepper
• wonton wrapper

Instructions

1. 1 Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
2. 2 Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
3. 3 Separate wonton wrappers and place onto a work surface. Spoon about 1 teaspoon cream cheese filling onto the center of each wrapper. Working on one at a time, use your finger or a pastry brush to lightly moisten the edges of the wrapper with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
4. 4 Cook wontons in batches in hot oil until lightly browned, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.

By Suzanne Frideres

Ingredients

• ✓ chicken
• vegetable oil
• onion
• garlic
• coconut milk
• white sugar
• jalapeno pepper
• rice vinegar
• salt
• turmeric
• thai basil

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
2. 2 Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
3. 3 Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

By Chef Mo

Ingredients

• ✓ chicken
• onion
• garlic
• calamansi juice
• fish sauce
• salt
• black pepper
• brown sugar
• vegetable oil
• lemongrass
• bay leaf

Instructions

1. 1 Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
2. 2 Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
5. 5 Stir oil into the leftover marinade in the bowl.
6. 6 Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
7. 7 Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

By mekmolek

Ingredients

• ✓ chicken
• vegetable oil
• sesame oil
• ginger
• garlic
• cabbage
• carrot
• soy sauce
• garlic sauce
• jasmine rice
• rice paper

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