Springtime Chicken and Artichoke Salad is one of our favorite main dish dinner salads. I start this spring salad by roasting chicken breasts and frozen artichoke hearts. Then, I toss the artichokes and chicken with mozzarella, prosciutto, cucumbers, onions, and tomatoes. Finally, I add baby …
Chicken Parmesan with Brown Butter Tomato Sauce is one of our favorite chicken dinners. I start this chicken dinner by making a buttery marinara sauce, flavored with onion, garlic, and herbs. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I …
Springtime Strawberry and Chicken Salad is one of our favorite chicken dinner salads. I start this salad by roasting tender chicken breasts, covered in zesty spices. Then, I make a sweetBlueberry Vinaigrette. Finally, I toss them all together with fresh strawberries, steamed asparagus, avocado, and feta cheese. We like this salad for several reasons. First of all, I like that I can make this whole salad in just about thirty minutes. Secondly, I like that I can make this salad ahead of time. I like to steam the asparagus, roast the chicken, and assemble the salad early in the day and add the dressing right before serving. And, lastly, we all love the creamy feta cheese, crisp greens, bright asparagus, rich avocado, and sweet berries in this salad.
THE EQUIPMENT I USED
A Salad Spinner- I use this to dry my salad greens. If your lettuce is wet the dressing won’t cling to them.
A Big Bowl- Use this to toss the salad and dressing all together.
A Food Processor- I use this to make the Blueberry Vinaigrette.
THE INGREDIENTS NEEDED FOR SPRINGTIME STRAWBERRY AND CHICKEN SALAD
Chicken- Use boneless, skinless chicken breasts.
Strawberries – I try to find the freshest and most beautiful berries.
Feta Cheese- I store my feta cheese in the freezer, so it doesn’t go bad. I love the Mt Vikos brand.
Oil- Use a good quality extra virgin olive oil. I like the California Olive Oil Ranch
How I Made my Salad
First, I roasted the chicken. Use a meat thermometer to make sure the chicken is cooked.
Next, use the food processor to make the vinaigrette.
Then, steam the asparagus. Use the ice bath to keep it nice and bright green.
If you like berries you need to try this quick and easy Springtime Strawberry and Chicken Salad.
Springtime Strawberry and Chicken Salad
Roasted chicken, strawberries, asparagus, avocado, and feta cheese all tossed with a Blueberry Balsamic vinaigrette.
¼tsp. eachkosher salt, black pepper, paprika, garlic and onion powders
2tbsp.fresh lemon juice
2tbsp. eachextra virgin olive oil and unsalted butter
4cupsspring greens or other lettuce
2cupsstrawberries, halved
1cupssliced avocado
1bunchfresh asparagus, trimmed
1cupfeta cheese, crumbled
For the Blueberry Balsamic Vinaigrette:
½cupextra virgin olive oil
¼cupblueberry balsamic vinegar
⅛tsp.kosher salt and black pepper
1tsp.honey
Instructions
Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, cut the breasts in half inch slices.
While the chicken roasts, make the vinaigrette by shaking up all the ingredients in a small jar or processing them in a food processor.
Also, steam the asparagus: In a three-quart saucepan, bring an inch of water to a boil. Add the asparagus. Cover and steam for 5 minutes. Drain and plunge into a bowl of ice water to maintain the green color. Drain well when cool.
Put all the lettuce in a large bowl, or on a large platter. Arrange the cooked chicken and vegetables on top of the lettuce. Drizzle on as much dressing as you like.
Chicken Gyros with Artichoke Spread is one of our favorite springtime suppers. I start these gyros by covering chicken breasts in a lemon and spice marinade, and then grilling them. Then, I slice radishes, cucumbers, onions, and tomatoes. Finally, I stuff everything in fluffy pita breads along …
Chipotle Ground Chicken Tacos are one of our favorite chicken dinners. I start these tacos by cooking the ground chicken with chipotle chili seasoning and frying it with onions and green chiles. Then, I add the spicy ground chicken mixture to flour tortillas along with a tomato and …
Garlic and Herb Chicken Enchiladas are one of our favorite Tex-Mex dinners. I start this dish by filling flour tortillas with creamy shredded chicken and garlic and herb cheese. Next, I top the filled tortillas with a mixture of cream cheese, cheddar cheese, and spicy jalapenos. We like this chicken enchilada recipe for several reasons. First of all, I like that I can make these easy chicken enchiladas ahead of time. That makes them great for busy days. Secondly, I like that these homemade chicken enchiladas use items I already have in my pantry. That means, I don’t have to make a special trip to the market to prepare them. And, lastly, we all love the garlic and herb flavors in these spicy chicken enchiladas.
THE EQUIPMENT I USED
A Baking Dish- I used a ceramic LeCreuset oval baker, for baking my enchiladas. Any 13×9 baking dish will work.
A Skillet- You will need a skillet for cooking the enchilada filling.
A Baking Sheet- Use a baking sheet to bake the chicken.
THE INGREDIENTS NEEDED FOR GARLIC HERB CHICKEN ENCHILADAS
Chicken- Use a chicken breast with the skin and bones. This keeps the chicken nice and moist.
Cream Cheese- I used Philadelphia brand cream cheese for this recipe.
Chicken Stock- I used Bell and Evans organic chicken bone broth.
Cream- Be sure and use heavy cream.
Tortillas- Use a good quality corn tortilla.
Jalapeno- If you remove the seeds in membranes, the jalapenos probably won’t be too hot.
HOW I MADE MY ENCHILADAS
First, I baked and then shredded my chicken.
Next, I stirred together the topping of the cream cheese, jalapenos and cheddar.
Then, I made the enchilada filling. To do this, I cooked and onion and then added heavy cream and chicken stock. Then, I simmered it together until it was thick and creamy.
Then, I filled the tortillas with the filling and cheese, and rolled them up.
Next, I topped them with jalapeno, cheddar, and cream cheese.
Finally, I baked it in the oven for twenty minutes.
These Garlic Herb Chicken Enchiladas are truly scrumptious. And they reheat in the microwave, really well, the next day.
Garlic Herb Chicken Enchiladas
Chicken Enchiladas topped with a creamy garlic herb sauce.
¼tsp. eachkosher salt, black pepper, garlic powder, onion powder, and paprika
2tbsp.extra virgin olive oil
4ounces cream cheese
1cupextra sharp cheddar cheese, grated
½cupminced jalapenos
1cupchopped onions
2tbsp.minced garlic
1chopped plum tomato
½cup eachchicken stock and heavy cream
3tbsp.mayonnaise
1tbsp. eachapple cider vinegar and buttermilk
½tsp. dried dill
¼tsp.kosher salt
86-inch flour tortillas
2cupsGarlic and Herb cheese (I used Sartori Bella Vitano Garlic and Herb cheese), grated
garnish with sour cream, tomatoes, and parsley
Instructions
Begin by baking the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking dish, and sprinkle it all over with a quarter teaspoon of the kosher salt, the black pepper, garlic powder, onion powder, and a quarter teaspoon of the paprika. Drizzle with one tablespoon of the oil, and bake for forty minutes, or until the chicken is no longer pink inside. Remove the skin and bones, and shred the chicken.
While the chicken is cooking, make the enchilada topping: In a small bowl, stir together the cream cheese and the minced jalapenos, and the cheddar cheese. Set aside
Next, make the enchilada filling: In a large skillet, heat the rest of the olive oil on medium heat. Cook the onions and garlic until they're softened, for about five minutes. Then, add the tomatoes, chicken stock, heavy cream, and kosher salt. Simmer about ten minutes, until the sauce is thickened. Stir in the shredded chicken.
Fill each tortilla with some of the filling and some of the garlic and herb cheese. Roll up the tortillas and place them seam side down in a casserole.
Spoon the topping mixture over the filled tortillas and bake for 20 minutes at 350 degrees. Serve with the garnishes.
Crispy Fried Chicken Drumsticks are one of our favorite comfort food dinners. I start this fried chicken recipe by dredging chicken drumsticks in flour and buttermilk with a little spicy tabasco. Then, I fry the chicken drumsticks until they’re crispy and delicious. Next, I bake …
Gochujang Chicken Drumstick Bowls are one of our favorite chicken dinners. I start these spicy chicken bowls by baking some spicy Gochujang chicken drumsticks from Rastellis.com. Then, I serve them with Kimchi fried rice, stir-fried carrots and spinach, fried eggs, and pickled radishes and cucumbers. We like …
Roasted Corn Cobb Salad is one of our favorite dinner salads. I start this salad by roasting up fresh corn on the cob and tender chicken breasts. Next, I make a lemon vinaigrette to top the salad. Finally, I arrange the roasted chicken, corn, avocado, bacon, hard boiled eggs, tomatoes, and blue cheese on top of the arugula and top it all with the vinaigrette. We like this salad for several reasons. First of all, I like that I can make this whole salad in advance. I like to make it early in the day, and then just add the dressing right before serving it. Secondly, I like that I can make this whole meal in under an hour. That makes it perfect for busy days. And, lastly, we all love the fresh corn, the lightly spiced chicken, and the fresh vegetables in this salad.
The Equipment I Used
A Food Processor- I like to make my vinaigrette in a food processor. But you can also simply shake up the ingredients in a small jar.
The Ingredients Needed for Roasted Corn Cobb Salad
Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
Corn- I like to make this salad in the summer or early fall when I can buy fresh corn at the farmstand.
Lemon- Use fresh lemons to make the vinaigrette.
Tomatoes- You can use grape or cherry tomatoes. Store them on the counter for the best taste.
How I Made my Salad
First, I roasted the chicken and the corn. Take care that your chicken is fully cooked. I usually just slice the breasts in half to make sure they’re no longer pink inside.
Next, I roasted the corn in foil.
Then, I made the vinaigrette. Be sure to taste it to make sure it does not need more honey or salt.
Finally, I arranged everything on the arugula and drizzled on the dressing.
If you like fresh and filling salads, you need to try this flavorful Roasted Corn Cobb Salad.
Roasted Corn Cobb Salad
Roasted corn and chicken, tomato, blue cheese, bacon, avocado and hard- boiled eggs all tossed with a Lemon Vinaigrette.
¼tsp. eachkosher salt, black pepper, garlic powder, and paprika
2tbsp.fresh lemon juice
2tbsp. eachextra virgin olive oil and unsalted butter
2earscorn on the cob
2tsp.unsalted butter
4eggs
4cupsbaby arugula
1cuphalved cherry tomatoes
1avocado, sliced
1cupblue cheese, crumbled
4slicesbacon, cooked and crumbled
For the Lemon Vinaigrette:
½cupextra virgin olive oil
2tbsp.fresh lemon juice
1tbsp.red wine vinegar
1tsp.honey
1tbsp.fresh basil, minced
1clovegrated garlic
¼tsp.black pepper
Instructions
Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the seasonings all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, chop the breasts in half inch pieces.
Also, wrap each ear of corn in aluminum foil and add a teaspoon of butter to each parcel. Bake on a pan along with the chicken. When the corn is done, remove the kernels from cobb.
Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two-quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Slice the eggs in half inch pieces, and chill.
Also, make the vinaigrette by processing the ingredients in a food processor, or shaking them up in a jar.
Put all the arugula in a large bowl, or on a large platter. Arrange the corn, cooked chicken, bacon, avocado, eggs, blue cheese, and tomatoes in rows on the spring greens. Drizzle on as much dressing as you like.
Hi! I’m Sharon, a home cook and blogger at aperfectfeast.com. Growing up, I didn’t have much interest in cooking or food, but that all changed when my boyfriend (now my husband) gave me a cookbook filled with beautiful food photos. As I cooked my way …