There are all kinds of versions of this easy recipe online. This is the way I made it the other night... and it was DELICIOUS!
Creamy Italian Chicken
1/2 c. water
12 oz. lowfat cream cheese, softened
1 can lowfat cream of chicken soup
1 packet dry Italian dressing mix
2 boneless, skinless chicken breasts (can be frozen)
Mix water, cream cheese, soup, and dressing mix together with a spoon or hand blender.
Place chicken in crockpot and pour mixture on top.
Cook on LOW for 4-6 hours (depending on how thawed your chicken was to begin with).
Stir occasionally (once per hour) until chicken is done.
Serve over rice.
Chinese Chicken Salad
This is the yummy salad that Faith Watabe would always make... from the good ol' days in Houston.
Chinese Chicken Salad
DRESSING
1/4 c. sugar
1 tsp. salt
1 tsp. MSG (optional)
1/2 tsp. black pepper
1/4 c. rice vinegar
1/2 c. salad oil
Combine all but salad oil & dissolve over low heat.
Cool, then add salad oil.
(Best if made ahead of time - refrigerate until ready to serve.)
SALAD
3 chicken breasts, cooked & shredded
1 tsp. fresh ginger, grated
1 head iceberg lettuce, shredded
1-6 scallions, sliced diagonally
1/4 c. sesame seeds, toasted
1 small pkg. slivered almonds, toasted
1/2 pkg. rice sticks
Cook chicken in water with 1-2 slices of fresh ginger. Drain, cool & shred.
Deep fry rice sticks & drain on paper towel.
Shred lettuce & toss with almonds, sesame seeds, scallions & 1 tsp. grated ginger.
Just before serving, add fried rice sticks & chicken and toss with dressing.
Chinese Chicken Salad
DRESSING
1/4 c. sugar
1 tsp. salt
1 tsp. MSG (optional)
1/2 tsp. black pepper
1/4 c. rice vinegar
1/2 c. salad oil
Combine all but salad oil & dissolve over low heat.
Cool, then add salad oil.
(Best if made ahead of time - refrigerate until ready to serve.)
SALAD
3 chicken breasts, cooked & shredded
1 tsp. fresh ginger, grated
1 head iceberg lettuce, shredded
1-6 scallions, sliced diagonally
1/4 c. sesame seeds, toasted
1 small pkg. slivered almonds, toasted
1/2 pkg. rice sticks
Cook chicken in water with 1-2 slices of fresh ginger. Drain, cool & shred.
Deep fry rice sticks & drain on paper towel.
Shred lettuce & toss with almonds, sesame seeds, scallions & 1 tsp. grated ginger.
Just before serving, add fried rice sticks & chicken and toss with dressing.
Pico de Gallo
Because it's that good, it deserves its own post! (Plus, it'll be easier to find later.)
Pico de Gallo
1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper
Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.
1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper
Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.
Pico de Gallo Chicken Quesadillas
This recipe was an experiment for us tonight... a conglomeration of various recipes I saw online. I'm happy to report it was a huge hit! Plus, anything that includes fresh, homemade pico de gallo is divine in my book. (Pico de gallo recipe from here.)
Pico de Gallo Chicken Quesadillas
Pico de gallo:
1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper
2 boneless, skinless chicken breasts
Olive oil
1-2 packages of flour tortillas
1 bag of Monterey Jack-Cheddar shredded cheese blend
Sour cream (garnish - optional)
Make pico de gallo:
Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.
Cook chicken:
Cut chicken into bite-sized pieces.
Heat 1-2 Tbsp. olive oil in skillet.
Saute chicken pieces until cooked through (about 5-10 minutes).
Make quesadillas:
Place 1 tortilla in a pan.
Cover with cheese.
Top with pico de gallo & chicken.
Cover again with cheese.
Place another tortilla on top.
Cook quesadillas until heated through, and cheese is all melted, flipping once. (Only takes a couple of minutes in a hot pan.)
Remove from heat, slice into quarters, and serve with a dollop of sour cream (optional).
Enjoy remaining pico de gallo with tortilla chips.
Makes 6+ quesadillas.
Pico de gallo:
1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper
2 boneless, skinless chicken breasts
Olive oil
1-2 packages of flour tortillas
1 bag of Monterey Jack-Cheddar shredded cheese blend
Sour cream (garnish - optional)
Make pico de gallo:
Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.
Cook chicken:
Cut chicken into bite-sized pieces.
Heat 1-2 Tbsp. olive oil in skillet.
Saute chicken pieces until cooked through (about 5-10 minutes).
Make quesadillas:
Place 1 tortilla in a pan.
Cover with cheese.
Top with pico de gallo & chicken.
Cover again with cheese.
Place another tortilla on top.
Cook quesadillas until heated through, and cheese is all melted, flipping once. (Only takes a couple of minutes in a hot pan.)
Remove from heat, slice into quarters, and serve with a dollop of sour cream (optional).
Enjoy remaining pico de gallo with tortilla chips.
Makes 6+ quesadillas.
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