Chicken Mango Salad

Ingredients for 2 large Salads

1 large head Romaine lettuce, torn
2 green onions, chopped
red and yellow peppers, chopped
1 large cooked chicken breast, shredded
1 mango, peeled and chopped (be sure mango is ripe, it should be soft and the skin yellowing)
Parmesan or Asiago cheese
home made crunchy Italian croutons, or store bought
You may use salad dressing if you like, but the flavors mesh so well, it doesn't need it.

Joining Katie's Cucina

chicken Salsa Verde

Soooo easy and sooo good. My friend Deb just shared this with me and I must say I will make it often.

In a large crock pot place one 3 lb package frozen, boneless, skinless chicken breasts.

Add one   14-16 oz jar of green chili salsa. I used Salsa verde by Pace.

Next add 1 tsp. heaping with minced garlic. 

Now turn on med. and let cook until chicken is done and tender. Shred chicken breasts and serve over rice or pasta. Serve on a roll or in a tortilla. It is a great base for many things. Enjoy!!

Honey Glazed Chicken

1/2 c flour

1 tsp salt

1/2 tsp cayenne pepper

1 broiler chicken, or 1-2 pheasants, cut up

1/2 c butter or margarine, melted and divided

1/4 c packed brown sugar

1/4 c honey

1/4 lemon juice

1 Tbs soy sauce

1 1/2 tsp curry powder

Combine flour, salt and pepper, dredge chicken to coat. Pour 4 Tbs butter into 13X9 pan, place chicken in pan turning once to coat. Bake uncovered at 350 for 30 min.

Combine b sugar, honey, lemon, soy, curry and remaining butter and pour over chicken. Bakr 45 min or until chicken is tender and tests done (juices run clear,no pink)

Baste during cooking.

Wild Rice Chicken Casserole

1 6 oz pkg Uncle Ben's Wild and Long Grain Rice

3/4 c mayo, (you can lighten this recipe by using plain yogurt here)

1 c chopped celery

1 small onion chopped

1 green pepper chopped

1 can sliced water chestnuts chopped

1 large can of chicken (like the ones sold at Sam's club) -you may also use left over shredded cooked chicken or turkey

Cook rice according to directions on package, don't drain any left over liquid. Mix all ingredients together and bake at 350 for 45-60 min. (can be refrigerated over night before baking)

Sweet and Sour Chicken

brown 6-8 boneless skinless chicken breasts, set aside

for sauce: 6 T sugar

2 T soy sauce

1 T wine

3 T vinegar

1/2 c pineapple juice

3 T ketchup

1/2 c water

2 T corn starch (sauce can be doubled or tripled )
mix all but cornstarch and water and bring to boil
mix cornstarch with water and add to sauce, stirring until thickened

Vegetable mix: 

 julienne green peppers, carrots
1 can drained water chestnuts
chopped onion
2 cloves minced garlic
stir fry in oil until onion is clear
mix sauce, chicken, vegetables and 1 can pineapple (drained) not crushed
bake at 350 1 1/2 hours