No mayo chicken salad

Ingredients

For the Dijon Dressing
1/3 cup extra virgin olive oil
2 lemons
1 to 2 garlic cloves, minced
3 tsp Dijon mustard
1 tsp sumac
½ tsp paprika

For the Chicken Salad

3/4 lb (12 oz.) cooked chicken, shredded
1 to 2 shallots, chopped
2 celery stalks, chopped
1 (15 oz.) can marinated artichoke hearts, drained and chopped
1 to 2 ounces sundried tomatoes, chopped
Handful (about 1 cup packed) fresh Italian parsley, chopped
1/3 cup shelled walnuts, chopped
Salt
Back pepper

Instructions

Make the dressing: Into a small mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the second lemon, if desired.

Mix the salad: In a large mixing bowl, combine the shredded chicken, shallots, celery, artichoke hearts, sun dried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.

Dress the salad: Pour dressing over the chicken salad, toss to combine.

Serve: Serve immediately. Or, for best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.

Chicken gyros

Marinade Ingredients

1 cup plain Greek yogurt 
1 lemon, juiced (3 - 4 T)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch cayenne pepper (optional)
Kosher salt
Black pepper

Gyros
1 1/2 pounds chicken tenders
1 tablespoon extra virgin olive oil
Pita Bread
Tzatziki Sauce
1 large tomato, sliced
1 cucumber, sliced
1 green pepper, cored and sliced
1 small red onion, sliced into half moons
Pitted Kalamata olives

Instructions

Marinate the chicken:

In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.

Cook the chicken:

Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.

To Oven-Bake: 

Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.

To Grill Outdoors: 

Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.

Assemble the chicken gyros. 

Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.

Spicy Chicken Tacos

1 lb ground ckicken
2 tablespoons canola oil
6 cloves garlic, thinly sliced
1 tablespoon gyro spice mix
1 tablespoon spicy red rub
chopped bell pepper
chopped onion
2 tablespoons white vinegar
kosher salt
ground black pepper
Greek yogurt sauce.

Combine the chicken, oil, sliced garlic, spice mix and red rub in a medium pot over medium heat. 

Cook stirring to combine. 

Stir in 2 cups of water. Add the onions and peppers and vinegar. Season with salt and pepper to taste. 

Reduce heat and simmer until thickened and the liquid has evaporated. 

Fill taco shells and add Greek yogurt sauce as desired.

Easy Chicken Madeira

Ingredients:

2 chicken breasts sliced in half lengthwise and pound between plastic wrap or zip bag
salt & pepper to taste
4 tablespoons flour divided - 2 tablespoons for sauce
4 tablespoons butter divided
1 tablespoon olive oil
16 oz mushrooms sliced
2-3 clove garlic minced
2 cups Madeira Wine sweet white wine
2 cups chicken broth
1 lb asparagus trimmed and blanched
1/2 cup cheddar cheese or mozzarella cheese
parsley finely chopped, for garnish

Instructions:

Season both sides of chicken with salt and pepper, to taste. Then place it in a flour, coating both sides.

Heat two tablespoons of butter and 1 tablespoon of oil in the skillet on medium-high heat. Add chicken and cook for about 4-5 minutes on each side. 

Remove the chicken, add in 1 tablespoon of butter then add sliced mushrooms, season with salt and pepper to taste, cook for 5 minutes or until soft. Transfer mushrooms on to a plate. 

Add 1 tablespoon of butter and garlic, saute for 1 minute. Add 2 tablespoons of flour and saute for another minutes, stirring the whole time.

Slowly pour in the Madeira wine whisking continuously to combine with flour mixture, then add chicken broth, bring to a boil and then simmer for 10-12 minutes, stirring few times. Season with salt and pepper, if needed.

Add the chicken and mushrooms back into the pan. Sprinkle with cheese and broil on high for 3-4 minutes, or until cheese melts.

Creamy Garlic Mushroom Chicken

INGREDIENTS

4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Ohana's Honey Coriander Chicken Wings

Ohana's Honey Coriander Chicken Wings

Wing Seasoning:

1 tablespoon kosher salt

1 tablespoon ground paprika

1 tablespoon sugar

1/4 teaspoon pepper

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

5 lbs chicken wings, and drumettes

2-4 tablespoons vegetable oil

Coriander wing sauce:

1/2 cup honey

1/4 cup low sodium soy sauce

1 tablespoon cornstarch

1/2 tablespoon chili powder

1/2 tablespoon fresh lime juice

1/2 tablespoon ground coriander

1/4 teaspoon ground ginger

1 Cover a cookie sheet in foil and set aside.

2 Preheat the oven to 500 degrees.

3 Make wing seasoning by placing all ingredients (through cayenne pepper) in a small bowl and using a whisk to incorporate.

4 Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well with your hands.

5 Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees.

6 Meanwhile, place all wing sauce ingredients in a large saute pan and bring them to a gentle simmer over medium-low heat. Cook and stir until thickened.

7 Using tongs, transfer the cooked wings into the sauce

Chicken Enchiladas

Ingredients

4 cooked chicken breasts, cubed

1 can fire roasted dices green chilies, drained

1 3 oz. package cream cheese

1 T milk

1/4 t ground cumin

12 corn tortillas

8 oz. shredded cheddar cheese

1 can La Perefedera mild red enchilada sauce

1 can black beans

In a medium bowl stir together cream cheese, the 1 tablespoon milk, 1 T of the diced green chilies, and the cumin; add chicken. Stir until combined.

Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Sprinkle with shredded cheese.  Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish.

Mix the remaining diced green chilies with the red enchilada sauce and black beans and pour over the tortillas.

Cover with foil and bake at 350 degrees for 35 minutes. Remove foil, sprinkle with remainder of the shredded cheese. Bake about 5 minutes until cheese is melted.

Easy Baked Chicken Parmesan

Ingredients:

• 4 boneless chicken breasts, pounded to 1/2 inch thickness
• 1 egg
• 1/2 cup milk
• seasoned bread crumbs
• 2 to 3 tablespoons olive oil
• 8 slices mozzarella cheese, or more
• 1 jar (16 oz) spaghetti sauce
• Parmesan cheese

Preparation:

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. 

Buffalo Chicken Enchilladas

9 tortillas
3 4-ounce boneless, skinless chicken breasts, cooked and shredded
1 cup red enchilada sauce
1/3 cup buffalo wing sauce
1 cup 2% Mexican blend cheese, shredded
3 oz gorgonzola cheese, crumbled
2 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Directions:

Preheat oven to 375 degrees F.
Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/2 cup buffalo wing sauce. Set aside.

Add shredded chicken to a bowl with 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.

Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the green onions and cilantro and serve. Yield: 9 enchiladas.