Classic Grilled Chicken Salad

Classic Grilled Chicken Salad

Makes 4 servings

Classic Grilled Chicken Salad
 
Recipe type: Salad
Ingredients
  • 4 cups torn fresh spinach leaves
  • 2 cups torn green or red leaf lettuce, romaine, or baby greens
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped chives
  • 1 cucumber, peeled and diced
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • ½ cup halved cherry tomatoes
  • 4 slices of red onion, separated into rings
  • ¼ cup apple cider vinegar
  • 2 tablespoons flaxseed oil
  • Juice of 2 limes
  • Juice of 1 lemon
  • 1 pound grilled chicken breast, chilled and diced
Instructions
  1. Combine all the ingredients, except the chicken, in a large bowl and toss until evenly mixed.
  2. Arrange the chicken on top of the salad.

*Notes: Remember to include ingredients when calculating daily intake allowances.

Seasoned Chicken and Veggie Kabobs

Seasoned Chicken and Veggie Kabobs

Makes 4 servings

Seasoned Chicken and Veggie Kabobs
 
Recipe type: Entree
Ingredients
  • 1 pound boneless, skinless chicken, cut into 1-inch cubes
  • ¼ cup All-Purpose Seasoning
  • 2 cups zucchini, cubed
  • 2 cups yellow squash, cubed
  • 2 cups red pepper, cubed
  • 2½ cups button mushroom
  • Lemon wedges for garnish
Instructions
  1. Lightly coat chicken in seasoning mix.
  2. Alternate chicken and vegetables on skewers.
  3. Grill for about 15 to 20 minutes (on a low flame or coals), turning at least once, until chicken is cooked through.
  4. Remove from grill and place onto a serving platter.
  5. Garnish with lemon and serve.

Make your own Fat Flush-friendly All-Purpose Seasoning using our recipe!

*Note: Remember to include ingredients when calculating daily intake allowances.

Garlicky Chicken Casserole

Garlicky Chicken Casserole

Serves 4

Garlicky Chicken Casserole
 
Recipe type: Entree
Ingredients
  • 4 (5-ounce) chicken breasts, boneless and skinless
  • 2 cups no-salt-added chicken broth
  • 1 medium red onion, diced
  • 2½ red bell peppers, chopped
  • 2 zucchini, sliced
  • 8 garlic cloves, minced
  • 12 black olives, sliced or chopped
  • Juice of 1 lemon
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • Handful of fresh cilantro, chopped
Instructions
  1. Preheat oven to 350°F.
  2. In a medium pot simmer chicken breasts and broth; poach chicken until tender.
  3. When cooked, shred chicken into bite-sized pieces.
  4. Place chicken, onion, red bell pepper, zucchini, garlic, olives, and lemon juice in a medium casserole dish and mix well.
  5. Cover and bake in oven for 45 minutes.
  6. Stir tomato sauce into the casserole and return to oven for 20 minutes uncovered.
  7. Mix in cilantro and serve.

Make your own no-salt-added Chicken Broth using our recipe!

*Note: Remember to include ingredients when calculating daily intake allowances.

Fan Photo:

Ronnie (New Jersey)

 

 

 

 

 

 

 

 

Julie’s Chicken Bamboodle Soup

Julie’s Chicken Bamboodle Soup

Makes 4 servings

Julie's Chicken Bamboodle Soup
 
Recipe type: Soup
Ingredients
  • 32 ounces no-salt-added chicken broth
  • 1 bunch celery, chopped
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 2 cups green beans, sliced
  • 2 cans bamboo shoots, drained
  • 2 bay leaves
  • Cayenne to taste
  • Juice of 1 lemon
  • 2 cups chopped cooked chicken breast
  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro
Instructions
  1. In a 2-quart stockpot, combine all ingredients except chicken, parsley and cilantro.
  2. Bring to a boil; simmer about 15 minutes until vegetables are tender.
  3. Stir in chicken, parsley and cilantro; continue simmering for 5 minutes.
  4. Before serving, remove bay leaves.

Make your own no-salt-added Chicken Broth using our recipe!

Soup may be stored, covered in the refrigerator for 3 days. May also be frozen.

Submitted By: Julie, Forum Member 5-24-06

Julie’s Notes: My version of chicken noodle soup for all of you with colds and flu’s. The bamboo shoots look so much like egg noodles, they can even fool the kids!I tested this recipe with a 12 year old and no complaints!

*Notes:
This recipe can also be made in a slow-cooker! Simply combine all ingredients in the slow-cooker, and cook on high for 4 hours or low for 6 hours.
Remember to include ingredients when calculating daily intake allowances.

Crockpot Singapore Stew

Crockpot Singapore Stew

Makes 6-8 servings

Crockpot Singapore Stew
 
Recipe type: Soup
Ingredients
  • ⅓ cup chopped onion
  • 2 pounds frozen boneless, skinless chicken breasts
  • 2 cups raw butternut squash, skin and seeds removed (about 1 small)
  • ¼ cup water chestnuts, chopped
  • 1 (14-ounce) can coconut milk
  • 1½ cups no-salt-added chicken broth
  • ¼-1/2 teaspoon cayenne
  • 1 teaspoon Chinese 5 Spice
  • 1 tablespoon grated fresh ginger (about 1-inch piece)
  • 4 cloves garlic, minced
  • 2 cups chopped fresh spinach
  • 2 plum tomatoes, chopped
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onions
Instructions
  1. Place onion in the bottom of crockpot first, followed by the chicken breasts on top of onion and the squash and water chestnuts on top of chicken.
  2. In a small bowl, mix together coconut milk, broth, dried spices, fresh ginger and garlic; pour over chicken and vegetables.
  3. Cover and cook on low 8 to 10 hours. (or on high for 4 to 5 hours) or until chicken is cooked through.
  4. During the last hour (whether on low or high) add spinach, tomatoes and lime juice.
  5. Prior to serving, drain off coconut milk mixture. Garnish with cilantro and green onions. This dish may be made up to 3 days ahead. Reheat in crockpot on low setting for about 45 minutes or until hot.

Make your own Chinese 5 Spice seasoning mix and no-salt-added Chicken Broth using our recipes!

Submitted By: Charli S. (csoar), Forum Moderator Emeritus (10-22-06)

Charli’s Notes: Coconut milk is definitely a Phase 3 Special Occasion ingredient…so save this dish for a festive treat! During the last hour of cooking, I like to cut the chicken breasts into chunks.

*Note: Remember to include ingredients when calculating daily intake allowances.

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