Asian Chicken Salad - Low Carb Keto Friendly

Asian Chicken Salad

Ingredients:

Salad-

2 Boneless, skin-less, chicken breast - grilled with seasonings of your choice and then chopped

1 bag of coleslaw mix

5-6 green onions, sliced thin

2 TBSP minced garlic

1 tsp minced ginger

Dressing-

5-6 TBSP rice vinegar

3-4 TBSP soy sauce (Or aminos)

4 TBSP sesame oil

1-2 tsp minced ginger

For the dressing, combine all ingredients in a small bowl or blender bottle. Set aside. For salad, heat garlic and ginger in a frying pan until fragrant. Remove from heat. Stir coleslaw mix and green onions into garlic and ginger. Toss until mixed well. Serve topped with grilled chicken and salad dressing to taste.

Chicken and Angel Hair Pasta w/ Lime Dill Sauce

Ingredients: 
4 Boneless Skinless Chicken Breast halves
 Angel Hair Pasta, cooked
2 T butter
1/3 cup white onion, chopped fine (I put mine in the food processor)
3 cloves garlic, minced
4 T flour
2 c water
3 T chicken bullion
1 T dill
1 T Lime juice
1 c milk
1/4 c Parmesan Cheese 
Lemon Pepper Seasoning (to taste)

Season chicken breasts with lemon pepper and place in crockpot over low heat for 4-5 hours until cooked through. (You can cook the chicken however you wish, this was just the easiest for me.) 30 minutes before you are ready to eat begin the sauce. Melt the butter in a frying pan and add the onion and garlic stirring over medium-high heat for 2 minutes. Sprinkle flour over the mixture and stir until no longer clumpy. Turn heat to medium and add in the water, milk, and lime juice whisking until smooth. Add chicken bullion, dill and Parmesan cheese and continue to stir until mixture thickens. Season with lemon pepper to taste. Serve chicken over pasta and top with sauce. 

Spinach & Cheese Stuffed Chicken Breast

I just saw this recipe on facebook and decided I'd better quickly save it so I can add it in to my menu! I'll update after I've tried it.

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

Creamy Red Chicken Enchiladas

I made these for dinner last night and Hubby loved them! Even the kids loved them. Some even had two servings!

Ingredients:

Tortillas (I had 6 huge tortillas from Bountiful Baskets)
2-3 cups Monterrey Jack Cheese 
Cilantro

Filling
3 Chicken Breast pieces, cooked and shredded (I boiled mine with 1 t cumin)
7oz cas diced green chilies
1 package cream cheese
1 can diced tomatoes (I used Hunts fire roasted with garlic)
2 t Franks Red Hot Sauce (more if you want it spicy)

Sauce:
3 T butter
1/2 cup chopped onion (about 1/2 medium onion)
3 T flour
2/3 cup water
1 T chicken base
1/2 cup heavy cream
1/4 cup milk
1/4 t salt
1/4 t pepper
15 oz red enchilada sauce (I used this homemade version)
3/4 cup sour cream

Place chicken in Kitchenaid bowl with paddle attachment (or a large mixing bowl). Beat on speed 2 to shred. Add cream cheese, green chilies and rotel. Mix well. Add franks and mix to incorporate. Place filling in tortillas, roll up and set aside.

In a medium sauce pan melt butter and add onions. Cook and stir for 2-3 minutes. Sprinkle flour over onions and stir. Mix water, milk and heavy cream in a 2 cup measuring cup. Slowly stir mixture into onions. Add chicken base, salt and pepper. Stir until thickened. Remove from heat and add enchilada sauce and sour cream. Pour about 1 cup into a 9x13 pan. Place rolled enchiladas on top of the mixture.

Hawaiian Haystacks

I saw a recipe floating around on Pinterest from Picky Palate for these yummy Hawaiian Haystacks and thought I'd try it out. I make Hawaiian Haystacks once in a while, but I liked how her gravy sounded. I made a few changes, like omitting the ranch. My family loved it. Every single person (all 7!) loved it. That's almost unheard of. My family picky, but not often do all of us really love the same thing.

Ingredients:

8 tablespoons (1 stick) unsalted butter
1/2 cup all purpose flour
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
4 T (or 4 cubes) chicken bullion
4 cups hot water

1/4 teaspoon garlic salt
2 cans chicken, or 2-3 cups chicken breast cooked and chopped small or shredded
Rice, cooked (I had about 7 cups)
Toppings:

Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
cheese
whatever else sounds good to you

In a large sauce pan melt the butter and whisk in the flour. Whisk until smooth, then add pepper, garlic salt and chicken bullion (if cubes, add AFTER water). Slowly whisk in water 1 cup at a time until smooth.  Continue to stir over medium heat until thickened. Add chicken and remove from heat. Serve over rice and top with desired toppings.

Broccoli Chicken & Cheese Braid

Tonight I combined two of my previous recipes to create a new one. I used the bread from the Yummy Sandwich Braid post and the filling from the Chicken & Broccoli Bake post.

Ingredients:
Filling -

4 chicken breast halves, cooked and shredded

2 pounds fresh broccoli, Cut up and steamed

2 cans cream of chicken soup

1 c. milk

1 c. sour cream (can sub. mayo)

2. c grated cheese

2 T lemon juice

Bread-
1 T shortening
2 T sugar
1 T salt
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
5-6 C flour
1 egg
Rosemary (optional)

1. To make the dough dissolve 1 T yeast in 1/3 C lukewarm water.
2. In the bottom of your mixer smash the sugar, salt and shortening together with a fork until well combined.
3. Pour the boiling water over the sugar mixture.
4. Pour the cold water over the sugar mixture.
5. Pour the yeast/water mixture over the sugar mixture.
6. Add the flour 1 C at a time while mixing. You know you have enough flour when the dough pulls away from the side of the bowl.
7. Once you have enough flour mix on high for 7-8 minutes.
8. Let the dough rest for about 2 minutes in the bowl.
9. Divide the dough into two equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.
10. Knead rosemary or other herbs into your dough if you wish.
11. Spray some cooking spray onto your counter. Roll the dough out into 2 large rectangles. Using a pizza cutter, cut 11-12 one inch wide strips along both long sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your
12.Combine the soup, sour cream, lemon juice and milk in a large bowl and mix well. Stir in cheese and set aside.

13. Place half of the shredded chicken in the center of first rectangle. Repeat on second braid.

14. Place half of the broccoli on top of the chicken. Repeat on second braid.

15. Pour half of the sauce down the center of the bread on top of the chicken and broccoli. Repeat on second braid.

16. Braid each rectangle and baste with beaten egg.

Sprinkle with rosemary or other herbs/spices if you wish.

Place the sandwich loaf on a large cookie sheet sprayed with cooking spray.
17. Let the dough rise in a warm oven (I turn mine to 170 degrees) for about 20 minutes.
18. Turn your oven up to 400 degrees and bake for about 15 minutes. (Leave the dough inside while the temperature rises)
19. When the loaves are golden brown on top turn the oven down to 350, switch the pan on the bottom rack to the top and vice versa.
Bake for another 5 minutes.
20. Let the loaves rest for about 5 minutes, then cut and enjoy!

White Sauce Chicken Enchiladas

Adapted From Mel's Kitchen Cafe

Ingredients:

Tortillas (I had 6 huge tortillas from Bountiful Baskets)
2-3 cups Monterrey Jack Cheese 
Cilantro

Filling
3 Chicken Breast pieces, cooked and shredded (I cooked mine in the crockpot sprinkled with cumin)
2 7oz cans diced green chilies
1 package cream cheese
1 can rotel
2 t Franks Red Hot Sauce (more if you want it spicy)
1 can beans, any kind you like (optional)

Sauce:
3 T butter
1/2 cup chopped onion (about 1/2 medium onion)
3 T flour
2/3 cup water
1 T chicken base
1/2 cup heavy cream
1/4 cup milk
1/4 t salt
1/4 t pepper
15 oz green chile enchilada sauce
3/4 cup sour cream

Place chicken in Kitchenaid bowl with paddle attachment (or a large mixing bowl). Beat on speed 2 to shred. Add cream cheese, green chilies and rotel. Mix well. Add franks and mix to incorporate. Place filling in tortillas, roll up and set aside.

In a medium sauce pan melt butter and add onions. Cook and stir for 2-3 minutes. Sprinkle flour over onions and stir. Mix water, milk and heavy cream in a 2 cup measuring cup. Slowly stir mixture into onions. Add chicken base, salt and pepper. Stir until thickened. Remove from heat and add enchilada sauce and sour cream. Pour about 1 cup into a 9x13 pan. Place rolled enchiladas on top of the mixture. Sprinkle cheese over the enchiladas.

Pour remaining sauce over enchiladas. Bake at 375* about 30 minutes. Sprinkle with chopped cilantro.

Amazingly (EASY) Chicken Taquitos

4 chicken breasts, cooked and shredded (about 4 cups)
1 package cream cheese
1/2 cup pace restaurant style salsa
2 t cumin
1 T chili powder
1 t garlic salt
10-20 sprigs of cilantro, chopped fine
1/2 bunch green onions, sliced fine
1 1/2 t minced garlic
1 T jalapeno hot sauce
2 T diced jalaepeno (I used canned)
1/2 cup Hispanic cheese blend, finely shredded (I used kroger brand which was asadero, queso quesadilla, queso enchilada and queso cotija)
1 c cheddar cheese, shredded
1 c queso quesadilla cheese, shredded
corn and/or flour tortillas

Put cream cheese in kitchenaid with paddle attachment and beat. Add shredded chicken and mix well. Add in the rest of the ingredients, minus the cheese and tortillas and beat well. Add in the cheeses and mix. Place a spoonful in the center of the tortillas one by one and roll up. Place them on a cookie sheet and bake 15 minutes until edges start to crisp up. Serve with salad and queso dip. 

Teriyaki Chicken in the Crockpot

I got a Teriyaki chicken recipe from my sister years ago. Today I decided I didn't want to deal with it so I adjusted it a bit and tossed it all into the crockpot. It was a bit salty so I adjusted the recipe to help correct it.

Ingredients:
3/4 c soy sauce
1/3 c cider vinegar
3/4 c water 
3/4 c sugar
4 T cornstarch
1 t minced garlic
1 t minced ginger (I use Gourmet Garden in the tube if I have it. If not then the powdered ginger works fine)
1/4 t pepper
3-5 chicken breast halves
rice

Place chicken in crockpot. In a bowl combine soy sauce, cider vinegar and water. Mix the sugar and cornstarch to combine. Add to soy mixture and stir. Add garlic, ginger and pepper. Pour over chicken and cook on low 4-5 hours. Shred chicken and serve over rice.

Chicken Parmesan

3 chicken breasts, filleted
1 kraft fresh take (I used the rosemary one)
1 egg, beaten
1 package angel hair pasta, cooked
1 jar pasta sauce (ragu tomato & basil)
mozzarella cheese

Dip the chicken into the egg and then coat with the kraft fresh take. Brown each side in a skillet with a small amount of oil 1-2 minutes each side. Place on a cookie sheet and bake at 350* for 15-20 minutes. Remove chicken from cookie sheet and spread pasta sauce on cookie sheet. Replace chicken and top each piece with cheese. Broil 2-4 minutes until cheese is melted and bubbly. Serve with pasta.

Baked Sweet & Sour Chicken

Adapted from Mel's Kitchen

3 boneless, skinless chicken breast halves, cubed
1 t garlic salt
1/2 t pepper
1/2 cup cornstarch
1/2 cup flour
2 eggs, beaten
1/4 cup olive oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Combine 1 t garlic salt, flour, cornstarch and pepper. Coat chicken in flour mixture and then in beaten egg. Place in pan with heated olive oil and cook on high heat stirring constantly until browned. Place chicken in baking dish. Combine all sauce ingredients and mix well. Pour over chicken. Cook at 325* 30-45 minutes stirring 2-3 times.

Chinese Chicken Salad

3 boneless, skinless chicken breast halves cooked and shredded
1 head cabbage, chopped small
1 bunch green onions, sliced small
2 packages ramen noodles, crunched up UNCOOKED
1 1/4 c veg oil
1/4 c rice vinegar
1/4 c soy sauce
1/4 c sugar
2 flavor packets from chicken flavored ramen (or chicken bullion)
1/8 t pepper

Combine chicken, cabbage, green onions and crunched up ramen noodles. In a dressing shaker combine all other ingredients. Shake to combine and pour over salad. Toss to coat. Serve immediately. *if you want the ramen to soften, prepare salad in advance and let it sit in the fridge for a few hours before serving.

Dorito Chicken Bake

I've seen this recipe all over the internet and finally made it about a month ago. I was skeptical to say the least, but it was good! I think I liked it better than the kids did. What does that say about me? haha! It is a quick easy dinner, too! Perfect for a comfort food kind of day. Yum! Tonight I made the mistake of thinking all of those recipes were the same. News flash! They are NOT! Tonight's dinner was not nearly as good as the last time I made it so I tracked down the recipe I made last time and I'll never lose it again. Jam Hands was by far the better option!

1 lb chicken, cooked and shredded (I cooked mine in the crockpot)
1 bag doritos, crushed
1 can cream of chicken soup
1 can rotel
1/2 c. milk
1 packet taco seasoning
1 bag marbled cheddar cheese (2 cups)

Place half of the doritos in the bottom of a baking dish. Combine all other ingredients. Spread half of it over doritos. Top with remaining doritos and then with chicken mixture. Sprinkle a little more cheese over the top and bake at 350* for 30 minutes.

Crockpot Taco Chicken

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
green onions, sliced
cheese, shredded
cilantro, for serving (optional)
re-fried beans
tortillas
rice

Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Pull the breasts out and shred; return back to slow cooker. Stir in sour cream and green onions; heat just until everything is combined. Serve burrito style wrapped in a tortilla with rice, beans and cheese.

You could also serve this over rice.

Buffalo Chicken Cheese Bites

I found this recipe at Made in Melissa's Kitchen and knew I just HAD to try these out so I enlisted Husband and we made them tonight. I edited it a little because that's what I do. :) I've NEVER been known to follow a recipe exactly.

Buffalo Chicken Cheese Bites

• 2 boneless, skinless chicken breast halves, boiled and shredded
  
• 1/2 cup Franks Red Hot Sauce
  
• 8 oz. cream cheese, softened
• 2 cups cheese, shredded (I used colby jack)
  
• 1 bunch green onions, sliced
  
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups Italian style bread crumbs
• Vegetable oil, for frying

Dipping Sauce:
1/2 c. Bleu Cheese Dressing, I recommend Bob's Famous Bleu Cheese Dressing
1/2 c. Frank's Red Hot Buffalo Sauce

Have oil heated to 350 degrees F.

Place the chicken in a large bowl and add the hot sauce, cream cheese, cheddar cheese, and green onions, and toss to combine. Scoop the chicken mixture onto a plate using a cookie scoop and roll into balls.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches of about 6-8 (depending on fryer size). Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil. Serve with bleu cheese dip or alone. Or for a kick, I served them with a Bleu Cheese/Hot Sauce mixture.

Fiesta Chicken

Found and adapted from: The Girl Who Ate Everything

3 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can great northern beans, drained and rinsed (you could use pinto, black or whatever really)

1 (15 ounce) can corn, drained
1 (15 ounce) jar of Pace Pineapple Mango Salsa
1 (8 ounce) package cream cheese

Take 3 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot. (I actually just pushed it up to the side of the crockpot and shredded it without taking it out).

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas. I served it with cilantro rice and cheese in tortillas burrito style.

Coconut Chicken

Coconut Chicken with Peach Sauce
1 egg
1 cup coconut
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup peach jam
2 tablespoons Dijon mustard
1 T horseradish
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Cut each chicken breast in half to make thinner pieces. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the peach jam, horseradish and the Dijon mustard in a small bowl. 

Costa Vida CopyCat Chicken

What's for dinner at the Arnold house tonight? Costa Vida Shredded Chicken burritos and/or Shredded Chicken Salad. Yum!

Costa Vida Chicken

1 sm bottle zesty italian dressing (I use Kraft)
1 T chili powder
1 T cumin
3 cloves garlic-minced
4-5 lbs of chicken breast
Optional: I also added a can of tomatoes w/ green chilies and a hand full of cilantro

*Cook all together in crock pot for approx 4 hrs, shred then cook another hour

CILANTRO LIME RANCH
3 fresh medium (golf ball size) tomatillos cut into quarters
juice of 1 lime
1 c fresh cilantro - i usually just use half the bunch in the dressing and half in the rice
5 stalks of green onion with ends
2 cloves crushed garlic
1/4 to 3/4 t salt
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing mix or 3 T of the bulk
1/4 t crushed cayenne pepper
1 jalepeno chopped

*Mix ingredients in blender and serve.


GREEN RICE
Juice of 1 lime
4 t chicken bullion
2-3 minced garlic cloves
1/2 bunch cilantro
1 can green chilies
2/4 t salt
1 medium onion, chopped

*Chop above coarsely and then fry in 1 T butter or oil
Add 1 1/2 c rice and fry
Add 3 c water, bring to rapid boil, turn down as low as possible, cover and simmer.
If you don't want the rice to stick together much, do not stir and cook on very low heat. If you want stickier rice, stir occasionally and cook on higher heat.

*Serve in tortillas or over lettuce with toppings of your choice. 

Topping suggestions: Black or pinto beans, cheese, pico, sour cream, guacamole

Pretzel Chicken

This recipe is amazing! I LOVE this chicken.

3 chicken breast halves, sliced in half to make 6 thin pieces
2-3 cups pretzels, crushed (I put mine in the blender)
3 eggs, beaten
1/2 c. Italian dressing
5 T Lemon juice
1 c. grated Parmesan cheese

Mix pretzels and cheese in a bag or bowl. In another bowl mix eggs, lemon juice and italian dressing. Dip chicken in egg mixture and then in pretzel mixture to coat. Brown in skillet with hot oil to brown each side. Place in baking dish and bake at 325* 20-30 minutes until cooked through.

Garlic Chicken Pizza

I am so not a fan of white sauce pizza with chicken, but this is amazing!

What you'll need:
Pizza crust (I like to use the breadstick recipe, rolled thin. I divide the batch in two and use half for the crust and half for breadsticks.)

Classico Garlic Alfredo Sauce (I mix the roasted garlic with the Alfredo)
1-2 cloves garlic, minced
1/4 t. garlic powder
1 lb mozzarella cheese, grated
2-3 boneless skinless chicken breast halves, grilled and diced
1/2 red onion, sliced thin
1 bunch green onions, sliced
1 tomato, diced
1 green pepper, diced or sliced thin

Mix sauce with garlic cloves. Spread over pizza crust. Cover with cheese. Arrange toppings over cheese and bake at 475* for 20-25 minutes. Serve with breadsticks and dipping Alfredo.