When the work day is over and dinner time has arrived these time saving recipes can make meal planning fast and easy. Chicken is such a versatile ingredient and these simple recipes will have flavorful meals ready quickly and easily.
Store bought prepared chicken is a great quick meal item to have on hand or, if you prefer, simply cooking your own chicken and making extra for leftovers allows you to use these recipes and make quick dinner meals any day of the week. It's a real time-saver for the busy lifestyles we live and provides a healthy meal option with the addition of just a few fresh ingredients.
Each recipe makes 2 to 3 servings.
Cold Chicken Salad: You will need, 2 cups cooked chicken (cubed), 1/2 cup red bell pepper (diced), 1/2 cup yellow bell pepper (diced), 1/2 cup marinated artichoke hearts (roughly chopped - reserve the liquid), 1/2 cup low-fat mayonnaise or low-fat plain Greek yogurt, and 1 tbsp (or to taste) of the reserved liquid from the artichokes. In a bowl, combine cubed cooked chicken, red bell pepper, yellow bell pepper, and marinated artichoke hearts. In a separate bowl, combine mayonnaise or yogurt and reserved liquid from the artichokes. Add dressing to salad ingredients and toss well. Season with salt and pepper to taste. Serving Idea: Serve this simple salad scooped into Bibb lettuce leaves along with a side dish of warm couscous drizzled with a little olive oil and a squeeze of lemon juice.
Roasted Chicken with Citrus Coleslaw and Capers: You will need 2 cups of store bought roasted chicken (cut off the bone and cut into pieces), 1/4 cup lime juice, 1 tsp lime zest, 1 cup red bell pepper (medium dice), 2 scallions (thinly sliced on an angle), 3 cups packaged coleslaw mix, 2 cups mushrooms (sliced), capers, and olive oil. Prepare chicken and set aside. About an hour before serving time, combine lime juice, lime zest, bell peppers, scallions, and coleslaw in a bowl. Drizzle olive oil and salt and pepper to taste over ingredients and toss well. Allow mixture to marinate in the refrigerator for an hour, tossing occasionally. About twenty minutes before serving chicken, saute the sliced mushrooms in a little olive oil over medium heat until browned. Serving Idea: Place some of the cabbage mixture on each serving plate, top with roasted chicken and the sauteed mushrooms, then sprinkle with a few capers over the top. Serve chicken with warm rolls or garlic bread.
Chicken Salad with Apples and Ginger: You will need, 2 cups cooked chicken (cubed), 1 apple (cored and diced), 1/4 cup chopped walnuts, 1 tsp grated ginger, 1/2 cup low-fat sour cream, baby spinach leaves, and 4 red potatoes. Combine the chicken, apple, walnuts, ginger, and sour cream in a bowl and toss well. Serving Idea: Serve salad on a bed of baby spinach leaves drizzled with a little low-sodium soy sauce with a side dish made with red potatoes cut into chunks, steamed until tender, and tossed with olive oil, lemon juice, and salt and pepper.
Store bought prepared chicken is a great quick meal item to have on hand or, if you prefer, simply cooking your own chicken and making extra for leftovers allows you to use these recipes and make quick dinner meals any day of the week. It's a real time-saver for the busy lifestyles we live and provides a healthy meal option with the addition of just a few fresh ingredients.
Each recipe makes 2 to 3 servings.
Cold Chicken Salad: You will need, 2 cups cooked chicken (cubed), 1/2 cup red bell pepper (diced), 1/2 cup yellow bell pepper (diced), 1/2 cup marinated artichoke hearts (roughly chopped - reserve the liquid), 1/2 cup low-fat mayonnaise or low-fat plain Greek yogurt, and 1 tbsp (or to taste) of the reserved liquid from the artichokes. In a bowl, combine cubed cooked chicken, red bell pepper, yellow bell pepper, and marinated artichoke hearts. In a separate bowl, combine mayonnaise or yogurt and reserved liquid from the artichokes. Add dressing to salad ingredients and toss well. Season with salt and pepper to taste. Serving Idea: Serve this simple salad scooped into Bibb lettuce leaves along with a side dish of warm couscous drizzled with a little olive oil and a squeeze of lemon juice.
Roasted Chicken with Citrus Coleslaw and Capers: You will need 2 cups of store bought roasted chicken (cut off the bone and cut into pieces), 1/4 cup lime juice, 1 tsp lime zest, 1 cup red bell pepper (medium dice), 2 scallions (thinly sliced on an angle), 3 cups packaged coleslaw mix, 2 cups mushrooms (sliced), capers, and olive oil. Prepare chicken and set aside. About an hour before serving time, combine lime juice, lime zest, bell peppers, scallions, and coleslaw in a bowl. Drizzle olive oil and salt and pepper to taste over ingredients and toss well. Allow mixture to marinate in the refrigerator for an hour, tossing occasionally. About twenty minutes before serving chicken, saute the sliced mushrooms in a little olive oil over medium heat until browned. Serving Idea: Place some of the cabbage mixture on each serving plate, top with roasted chicken and the sauteed mushrooms, then sprinkle with a few capers over the top. Serve chicken with warm rolls or garlic bread.
Chicken Salad with Apples and Ginger: You will need, 2 cups cooked chicken (cubed), 1 apple (cored and diced), 1/4 cup chopped walnuts, 1 tsp grated ginger, 1/2 cup low-fat sour cream, baby spinach leaves, and 4 red potatoes. Combine the chicken, apple, walnuts, ginger, and sour cream in a bowl and toss well. Serving Idea: Serve salad on a bed of baby spinach leaves drizzled with a little low-sodium soy sauce with a side dish made with red potatoes cut into chunks, steamed until tender, and tossed with olive oil, lemon juice, and salt and pepper.
About the Author:
Laura Cokherell, a cooking enthusiast, shares a varied collection of budget friendly meal ideas from breakfast to dessert, including more dinner recipes, at Quick Salad Recipes.com. You will find a full range of quick recipes for healthy, flavorful, natural meals that require a minimum of ingredients, time, effort and clean-up for the time-pressed world we live in.
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