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Chicken

15-Minute Thai Salad

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Thai Salad

 

This Thai Salad Recipe is on the table in 15 minutes. To make it that quick, you’ll need to use cooked chicken that you’ve already made and frozen (one of my favorite tricks) or rotisserie chicken.

It is packed with Thai flavors and is absolutely incredible!

It’s great as a main dish, but could also be served as an appetizer or side salad.

 

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Ingredients

For the salad:

  • 2 heads romaine lettuce
  • 2 red peppers diced
  • 3-4 carrots diced
  • 1½ cups edamame
  • 1 cup cilantro chopped
  • 1 cup cashews
  • ¾ lb. grilled chicken breast sliced, optional

For the dressing:

  • ¼ cup creamy peanut butter
  • 3 Tbs. rice vinegar
  • 2 Tbs. soy sauce
  • 2 Tbs. lime juice
  • 1 tsp. sesame oil
  • 2 Tbs. honey
  • dash chili flakes

Instructions

For the salad:

  • Toss together the salad ingredients.
  • Add chicken, if you're using it.
  • Top with dressing to taste.

For the dressing:

  • Whisk all dressing ingredients together.

Lemon and Parsley Roasted Chicken

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lemon and parsley chicken

 

This chicken comes out amazingly juicy, flavorful, and the skin is absolutely crisp-perfection!

I love an easy roast chicken recipe. It makes for a simple, fancy-feeling meal that also potentially has some very useful leftovers!

Keeping chicken cooked in the freezer to have handy for soups, casseroles, tacos, sandwiches etc. is one of my best cooking tips. And this recipe is full of flavor, but that flavor lends itself to using the leftovers in any recipe.

So be sure to buy a big chicken so you can get multiple meals out of one cooking session.

 

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Lemon and Parsley Roasted Chicken

Cook Time1 hr 30 mins
Hands-On Time10 mins
Servings: 6 servings

Ingredients

  • 1 whole chicken
  • 1 clove garlic
  • 2-3 Tbs. olive oil
  • 2 tsp. salt
  • 1 generous grind of black pepper
  • 1 lemon
  • 1 Tbs. parsley

Instructions

  • Rinse the chicken and pat dry.
  • Place in a shallow dish.
  • Cut garlic clove in half and rub all over chicken.
  • Drizzle chicken with olive oil. Use your hands to thoroughly coat the chicken with the oil.
  • Juice the lemon and pour the juice over the chicken.
  • Put the juiced lemons into the chicken cavity.
  • Sprinkle the chicken with salt, pepper and parsley.
  • Bake uncovered at 350° for about 1½ hours or until chicken is cooked through.

The Basic Chicken Skillet – Seven ways

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A few years ago I shared a recipe for a basic Chicken Skillet. It’s the dinner equivalent to the little black dress at the most affordable of prices. And you know how you can dress up a LBD with pearls and heels or go casual with a jean jacket & sandals? Chicken Skillets are just as versatile. You can dress it up with some feta a black olives for a swanky Mediterranean dinner or add rice and just the rice for a more casual Cajun flavor. You can even mix in corn, beans and some serious spices for a lively fiesta. It’s the perfect go-to dish for those evenings when you want something familiar with the possibility of exotic.

The Basic Chicken Skillet

It won’t take long at all for you to toss together the Basic Chicken Skillet, but to get you started I’ve included the ingredients and directions for you. And from there, it’s kind of like a culinary world tour. And this month on Facebook Live we’re doing just that – a little world tour Chicken Skillet style!

Want to make your own dinner, starting with the Basic Chicken Skillet …

Click here to grab your FREE eBook 7 Skillet Dinners

All the recipes start with the Basic Chicken Skillet and go from there.  You’ll find 7 recipes to try, plus get encouragement and inspiration to find your own combos!  Enter your email over here to grab your own copy.

 

basic chicken skillet

Be sure to catch me on the Eat at Home Facebook page on Wednesday mornings around 10 am for some Basic Chicken Skillet recipes in the coming weeks and you can add lots of new twists to this go-to recipe.

And in the meantime, I’m curious as to which skillet recipe you’ll start with?

Savory Chicken and Cranberry Stuffed Acorn Squash

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This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

There’s something about stuffed squash that looks like you’ve pulled out all the stops in making dinner.

But really, it’s so easy!  If you can cut a squash in half, you can do this!

This recipe for stuffed acorn squash is perfect for fall.  The colors of the squash look so pretty on the table at this time of year and the cranberries are seasonal too.  I served this on a Tuesday night and my daughter and husband loved it!

College Inn® Chicken Broth adds rich, savory flavor to complement the sweetness of the squash and cranberries.  I used chicken that I cooked in a skillet, but if you have leftover turkey after Thanksgiving this would be a wonderful way to serve it.

Here’s what you’ll need to make this dish. It’s so simple with only six ingredients, plus olive oil, salt and pepper.   If you decide to try out this recipe, share your photos on social media using
#CollegeInnBroth! [Read more…] about Savory Chicken and Cranberry Stuffed Acorn Squash