Chicken and Strawberry Salad

Chicken-and-Strawberry Salad

• YIELD: Makes 6 servings
• COURSE: Salads

Ingredients

• 1/2 cup poppy seed dressing
• 1/4 cup mayonnaise
• 1 1/2 pounds chopped cooked chicken (about 3 1/2 cups)
• 2 celery ribs, sliced
• 1 pint fresh strawberries, halved
• 1 avocado, cut into 1-inch cubes
• 1/2 small red onion, thinly sliced
• 1/2 cup slivered almonds, toasted
• 1 (10-ounce) package mixed salad greens
• Garnishes: avocado slices, whole strawberries

**Notes: Might be better if you skip the mayo all together. Also great side salad w/out the chicken.

Preparation

Whisk together dressing and mayonnaise in a large bowl; cover and chill 30 minutes.

Add chopped chicken and next 5 ingredients to dressing mixture, gently tossing to coat. Serve over mixed salad greens. Garnish, if desired.

Southern Living MAY 2005

Chicken, Mushroom, and Wild Rice Soup

Chicken, Mushroom, and Wild Rice Soup

Photo by: Photo: Jennifer Davick; Styling: Marian Cooper Cairns

• YIELD: Makes 14 cups
• TOTAL:40 MINUTES
• COURSE: Soups/Stews

Ingredients

• 2 (6-oz.) packages long-grain and wild rice mix
• 10 cup chicken broth, divided
• 3 tablespoons butter
• 1 cup sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1/2 cup half-and-half
• 2 tablespoons dry white wine
• 2 cups cooked shredded chicken breasts
• Garnishes: fresh parsley leaves, freshly cracked pepper

Preparation

1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)

2. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.

3. Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.) Garnish, if desired.

Southern Living MARCH 2011

Pasta with Alfredo-Pesto Sauce

Pasta with Alfredo-Pesto Sauce

Bon Appétit | June 1992

1 cup fresh basil leaves 1/3 cup pine nuts or walnuts 2 garlic cloves 1/3 cup olive oil 1 cup grated Parmesan 1 cup whipping cream 1 pound capellini or spaghetti, freshly cooked

Finely chop basil, pine nuts and garlic in processor.

With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)

Bring cream to boil in heavy medium saucepan.

Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pasta-with-Alfredo-Pesto-Sauce-4499?printFormat=4x6#ixzz1PJBnmAcR

Chicken in a Crock Pot

Chicken in a Crock Pot (Serves 4)

1 4 Lb Whole Chicken
2-3 Thyme Sprigs
1 Lemon, cut in half
Salt (preferably kosher salt)

1. Stuff the chicken with the thyme and lemon halves and sprinkle the outside with salt.
2. Place the chicken in a crock pot (also known as a slow cooker).
3. Place the cover on the crock pot and cook on high for 3 hours (3 1/2-4 hours for a 5 pound chicken).
4. Using a meat thermometer, make sure the chicken is cooked to 160 degrees (the times on different slow cookers may vary).
5. Allow the chicken to rest for 10 minutes before cutting it into pieces (this allows the juices to redistribute and the chicken to remain extremely juicy).
6. Serve.
*The skin on the chicken won’t be golden because this is more of a steaming method, but the meat will be outrageously moist, tender and juicy.

Slow-Cooker Chili Chicken Tacos

• Prep Time 15 minutes
• Total Time 4 1/4 hours
• Yield Serves 4

Ingredients

• • 2 pounds boneless, skinless chicken thighs (about 6)
  • 4 garlic cloves, thinly sliced
  • 1/2 cup prepared tomato salsa, plus more for serving (optional)
  • 1 to 2 tablespoons chopped canned chipotle chiles in adobo
  • 1 tablespoon chili powder
  • Coarse salt and ground pepper
  • 8 hard corn taco shells
  • Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Directions

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Notes: Serve with avocado wedges.