Lemon Chicken Salad Wrap

Lemon Chicken Salad Wrap

Ingredients:

Chicken:
One 6-pound whole fryer chicken
Olive oil, for drizzling
Salt and freshly cracked black pepper
5 cloves garlic, smashed
5 sprigs fresh thyme
1 lemon, cut in quarters
Salad:
3/4 cup 2-percent Greek Yogurt
1/4 cup mayo
2 tablespoons Dijon mustard
1/2 cup toasted walnuts, chopped
1/4 cup dried cranberries, chopped
2 celery ribs, diced
1 small red onion, minced
2 lemons, zested and juiced
2 tablespoons chopped fresh tarragon
One 6-ounce can water chestnuts, drained and chopped
Salt and freshly cracked black pepper
Sandwich Build:
Four 12-inch whole wheat tortillas
1 pint broccoli sprouts
2 Roma tomatoes, sliced

Directions:

For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.

Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.

Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.

Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.

For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.

For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!

Crispy Chicken Casserole

Crispy Chicken Casserole

Ingredients 

 3 cups Tyson chopped cooked chicken

2 cups finely chopped celery

1 cup (4 ounces) Kraft shredded Cheddar cheese

1 cup Daisy sour cream

1 cup Hellman’s mayonnaise

1 (4-ounce) can La Choy water chestnuts, drained and chopped

1 (10-3/4-ounce) can Campbells cream of chicken soup

1/2 cup slivered almonds, chopped fine

1 (6-ounce) can Durkee French-fried onion rings

Directions

 Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with Pam cooking spray.

In a large bowl, stir together Tyson chicken, celery, Kraft cheese, Daisy sour cream, Hellman’s mayonnaise, La Choy water chestnuts, Campbells soup, and almonds. Spoon into prepared baking dish.

Bake, uncovered, for 30 minutes. Sprinkle Durkee onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Oriental Salad .... This salad is a great crowd pleaser.

If you have invited company for lunch or are going on a picnic, take along this salad, a nice crusty baguette, and a bottle of chilled Chardonnay wine.

Oriental Salad

Dressing:

Ingredients:

2 Tablespoons sugar

3 Tablespoons rice vinegar

1/2 cup salad oil

seasoning packet from chicken or pork ramen noodles

1/2 to 1 teaspoon salt

1 teaspoon sesame oil

Directions:

Place ingredients in jar and shake well then refrigerate. Do not substitute the sesame oil.

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Salad

Ingredients:

4 chicken breasts, cooked and sliced

4 green onions sliced

2 Tablespoons sesame seeds, toasted

1/2 cup slivered almonds, toasted

1 package ramen noodles, crushed

Salad greens of choice

fresh pea pods, trimmed

1 can water chestnuts, sliced

fresh parsley or cilantro

1/2 cup peanuts

1 red pepper, cut in strips

1 yellow pepper, cut in strips

Directions:

Place ramen noodles in skillet with just enough butter to toast. Stir often. Set aside to cool.

Assemble the salad ingredients and toss with dressing.

This is a complete meal and so refreshing.