Chicken With Toasted Couscous Salad

Chicken With Toasted Couscous Salad by Nancy (Saving Dinner by Leanne Ely)

3/4 pound couscous (whole wheat if available)
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1/4 c. olive oil, divided
2 TB fresh parsley, chopped
4 TB fresh cilantro, chopped
1/2 c. red onion, chopped
1 c. cherry tomatoes (I used grape), cut in half
Salt and pepper to taste
6 skinless, boneless chicken breast halves (skip if going veggie)
1/2 c. green onions, chopped (I skipped)

Cook couscous according to package directions. In a large bowl, mix the lemon juice, lime juice and 1/4 cup less 2 tablespoons of the olive oil together. Add couscous, parsley, cilantro, red onion, and tomatoes. Season with salt and pepper to taste. Chill while you prepare the chicken.
In skillet, heat the reserved 2 TB oil over medium-high heat. Cook chicken; add salt and pepper to taste. Cook chicken until browned, it needs to be cooked thoroughly. Slice the cooked chicken breast halves into strips. Place strips over the couscous salad and sprinkle with chopped green onio

Raspberry Chicken Salad

Raspberry-Chicken Salad by Heather

6 Cups bite-size mixed salad greens
2 Cups cut-up cooked chicken breast
1 Cup fresh raspberries
1/3 Cup thinly slice celery
Freshly ground pepper, if desired

Raspberry Dressing
1 Cup plain fat-free yogurt
1/2 Cup fresh raspberries*
1 Tbsp. raspberry or red wine vinegar
2 tsp. sugar

* Frozen unsweetened raspberries can be substitues for the fresh raspberries in the dressing.

Chicken Tortilla Casserole

Chicken Tortilla Casserole by Jen

2-3 baked chicken breasts
1 can chopped green chiles
1 large onion, finely chopped (I use about ½ onion because
otherwise it’s a little oniony)
1 can cream of chicken (or celery) soup
½ can evaporated milk
1 lb. cheddar cheese
1 lb. Monterey Jack cheese
Pace Picante Sauce
Black olives (optional)

Directions
Shred baked chicken. Cut tortillas in half. Mix soup,
evaporated milk and Pace Picante Sauce in bowl to taste. Spread
some salsa on bottom of a small casserole pan. Layer tortillas,
chicken, onions, chiles, olives (if used), soup mixture, and
cheese. Repeat layering, finishing with chees eon top.

Bake at 350 degrees uncovered for approximately one hour or
until cheese is bubbly. Let stand 15 minutes before serving.

Note: I actually mix the chicken, onions, chiles and soup
mixture together rather than layering everything. I also
sautéed the onions to soften them up because in the past they
have still been crunchy even after baking for an hour. Oh, and
I used pepper jack cheese in the casserole yesterday which gave
it a little kick.,"

White Chicken Chili

White Chicken Chili by Amy S.

1 large onion
4 cloves garlic
5 chicken breasts - cut into bite-sized pieces

2 cans white beans
1 can kidney bean
1 can black bean
1 can chopped green chili
2 cups or 1 can corn
32 oz chicken broth

1 tsp cumin, oregano, chili powder, red pepper flakes
1 lime juiced
1/2 bunch cilantro

Sauté the onion and the chicken in a pan.

Then place everything into the crock pot. I added cilantro 10 minutes before serving.

Chicken Enchilada

Recipe will be posted soon.

Chicken Divan

Chicken Divan by Cora

"This recipe can be altered in many ways. Sometimes I make more of the sauce and we have it over pasta instead of rice. Sometimes I reduce the amount of sauce if it is a stand alone meal. I have subbed out the broccoli and used a mixed vegetable or even just mushrooms."

3 Tablespoons of butter or margerine
4.5 Tablespoons flour
3 teaspoons of chicken instant bouillon
3 cups skim or lowfat milk
1/3 cup mayonaise
1.5 Tablespoons of parmesan cheese (does not have to be fresh)
1 (16 oz) pkg of broccoli florets
3 cups cubed cooked chiken breast
1/3 cup dried bread crumbs

Heat oven to 350F. Melt butter in medium saucepan. Stir in flour and bouillon. Gradually stir in milk; cook until mixture thickens and boils, stirring constantly. Whisk in mayonaise and parmesan cheese. Stir until well blended. set aside.

Arrange broccoli in ungreased 2 quart baking dish. Arrange chicken on top. Pour sauce mixture over the chicken and broccoli. Sprinkle bread crumbs on top. Bake uncovered at 350F for 25-35 minutes until thoroughly heated. Can be served over rice or pasta. Makes 6 servings.

Italian Lettuce Cups

Italian Lettuce Cups by Ashlei

Ingredients
3-4 chicken breasts, chopped or 1-2 rotisserie chickens, shredded
2 cups red and yellow bell peppers, coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian Parsley leaves
3/4 cup slivered almonds, toasted
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Butter lettuce leaves
1 (4-ounce) piece Parmesan, shaved with vegetable peeler, or already shredded

Directions
Toss the chicken, bell peppers, onion, parsley, and almonds in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste. Arrange lettuce on platter and spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Red Wine Vinaigrette:
1 cup olive oil
1/4 cup red wine vinegar
Black pepper to taste"