Chicken Salad with Bacon, Lettuce and Tomato

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3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado – peeled, seeded and sliced






Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.

Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.

In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

Chicken, Bacon, Cream Cheese Mini Tacos

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1/3 of a 16-ounce package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken)
8 flour tortillas (10-inch)
Vegetable oil (I used canola)
1 medium avocado, pitted, peeled and cut up
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
dash Dried dill weed
dash Garlic powder
dash Ground black pepper

1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.
2.Stir the bacon, cream cheese and chicken in a medium bowl.
3.Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks.
4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.
5.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.
6.Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

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Stir-Fried Honey-Ginger Chicken with Peppers

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
Cooked rice, for serving
Fresh cilantro leaves, for serving

Jalapeño Popper Chicken

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Serves 2


1/2 cup panko
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning or mixture in notes*
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts


1. Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.

2. In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.

3. In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.

4. Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.

5. Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.



To make your own taco seasoning mixture, combine 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt and black pepper to taste.




Buffalo Chicken Pizza Sticks

1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
3/4 cup (237 ml) buffalo wing sauce (look for “wing sauce” not “hot sauce”)
2 cups (210 grams) shredded cooked chicken
1 cup (60 grams) grated cheddar cheese
1 cup (60 grams) grated mozzarella cheese
2 green onions, thinly sliced

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

¾ cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

Chicken and Spinach Pasta Bake

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)
3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) container chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Crockpot Chicken Tikka Masala

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
1 large onion, diced
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
1/2 tbsp. paprika
2 tsp. salt, or to taste
3/4 tsp. cinnamon
3/4 tsp. fresh ground black pepper
1-3 tsp. cayenne pepper (depending on your heat preference)
2 bay leaves
1 cup heavy cream
3 tbsp. cornstarch
Chopped parsley or cilantro, for topping

Chicken Piccata

boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 pounds)
Kosher salt and freshly ground black pepper
2 – 3 tablespoons extra-virgin olive oil; more as needed
3 tablespoons capers, rinsed and chopped
2 medium cloves garlic, thinly sliced
3/4 cup lower-salt chicken broth
2 tablespoons fresh lemon juice; more as needed
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon
unsalted butter

Slow Cooker Balsamic Chicken

4-6 boneless, skinless, chicken breasts (about 40 ounces)
2 14.5 oz can diced tomatoes
1 medium onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn’t have caramel coloring)
1 tbsp. olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Cheesiest Chicken Alfredo Bake

3 boneless, skinless chicken breasts..pound out to even thickness
1/4 tsp thyme, dried
1/4 tsp rosemary, dried
1/4 tsp poultry seasoning
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
9 oz frozen baby broccoli flourets, thawed
8 oz sliced fresh mushrooms
1/2 c finely diced, red onion
12 oz bowtie pasta, or whatever you have
oil, for browning meat and mushrooms

1 stick butter
3 1/2 c heavy cream, reserve the 1/2 cup
3 1/2 c shredded mozzarella, divided
3/4 c grated parmesan
1/4 tsp pepper, i use fresh ground
2 clove garlic, minced
pinch nutmeg

Slow Cooker Chicken Curry

1 pound boneless, skinless chicken breasts
1 medium onion – thinly sliced
15 oz can chickpeas – drained and rinsed
2 medium sweet potatoes – peeled and diced
½ cup coconut milk – light
½ cup chicken stock – low sodium
15 oz can tomato sauce
2 tablespoons curry powder – salt-free
1 teaspoon salt
½ teaspoon cayenne powder – optional
1 cup green peas – frozen
2 tablespoons lemon juice
cilantro – optional garnish

Chicken, Pasta and Chickpea Stew

1 cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups Marinara Sauce
1 cup canned chickpeas (garbanzo beans), rinsed and drained
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
1/2 teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
6 tablespoons shaved fresh Parmesan cheese

Chipotle Chicken Chili

2 Tablespoons Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good Beer
1 can (14 Ounce Can) Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
1 can (14 Ounce Can) Black Beans, Drained And Rinsed
1 can (14-ounce Can) Kidney Beans, Drained And Rinsed
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 teaspoon Salt, More To Taste
1/4 cup Masa Harina
1 Lime, Juiced
Sour Cream, For Serving
Grated Sharp Cheddar Cheese, For Serving
Cilantro, For Serving
Lime Wedges For Serving

Stuffed Chicken Roast in Spiced Gravy

2 Kg – Chicken, skin off
2 Tablespoon – Red Chilly powder
1 Tsp – Black Pepper powder
3/4 Tsp – Turmeric
2 Tablespoon – Lemon Juice

3-4 sprig – Curry Leaves
Coconut Oil

2 – Eggs, boiled
2 Tsp – Concentrated Tomato Paste
2 Tablespoon – Black Raisins
14 – Cashew nut, whole
1 Cup – Red Onion, sliced
1 – Green chilly, chopped
1/2 Tsp – Garlic, grated
1 twig – Curry leaf
1/4 Tsp – Turmeric powder
1/4 Tsp – Chilly powder
1 Tsp – Coriander powder
1/4 Tsp – Pepper powder
1/8 Tsp – Cumin / jeera powder
1/8 Tsp – Garam masala
Ghee (Clarified butter)

2 Cups – Red Onion, chopped
2 – Green chilly
3 twigs – curry leaves
2 Tsp – Ginger, grated
1 Tablespoon – Garlic
3 – Tomato, chopped
1/2 Tsp – Saunf /Fennel seed powder
1/4 Tsp – Turmeric
3/4 Tsp- Chilly powder
1 Tsp – Coriander powder
1 Tsp – Pepper powder
1/4 Tsp – Cumin\jeera powder
1/4 Tsp – Garam masala
1/2 Cup – Thick Coconut Milk
Coconut Oil

1 – Egg, boiled and sliced
Lime wedges

Healthy Baked Chicken Nuggets

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16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray (I used my Misto)


Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.

Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini

2 tsp canola oil, divided
1 tbsp minced fresh ginger
2 garlic cloves, minced
2 boneless, skinless chicken breasts, cut into 3/4-inch pieces
1/2 tsp ground pepper
8 oz. crimini mushrooms, thinly sliced
3 oz. shiitake mushrooms, stems remove, thinly sliced
1 medium zucchini, cut into thin half-circles
1/4 cup hoisin sauce
3 tbsp low-sodium chicken broth
1 tbps soy sauce
1/4 tsp red pepper flakes
1 1/3 cups brown rice

Mustard Balsamic Baked Chicken with Roasted Vegetables


4 chicken thighs, bone in {skin on optional}
3 carrots, chopped into 2-3″ chunks
1 red pepper, 1″ cubes
1 red onion, halved and quartered
5 red potatoes, halved & quartered {skin on}

1 tablespoon of stone ground mustard
1/4 cup of balsamic vineagar
1/2 cup of olive oil
2 tablespoons of fresh rosemary, chopped
1 garlic clove, minced
salt & pepper to taste