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Title : You can never have enough chicken recipes
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You can never have enough chicken recipes

Asian chicken salad
Everyone loves a good salad! This recipe is a good meal or principalplato. This is a salad with great texture and a tasty sweet asiáticovistiendo style. Kids love it too!
3 chicken breast halves (cooked and cut into strips 1/4)
1 chopped lettuce
1 cup green fresh spinach
1/2 cup water chestnuts, cooked ** See note
1 cup bean sprouts
2 tablespoons brown sugar
soy sauce 3 tablespoons
1 tablespoon oil sesame
1 lemon slice

in a small bowl mix the soy sauce, brown sugar, sesame oil, and apretónde lime and mix well. This is used for a light dressing. Siguientecombine lettuce, spinach leaves, water chestnuts, bean sprouts, ypechugas chicken pieces in a large bowl. Refrigerate for 30 minutes. Pour the dressing, mix the salad and serve.

** The best way to cook chestnuts boiling water for about 20 minutes before adding them to the salad.

Louisiana Chicken Gumbo
1/4 cup flour
1 teaspoon salt
1 3 pounds chicken cut into 8 pieces
1/4 cup vegetable oil
1 cup chopped onion 1/2 [garlic
1 cup chopped celery
1 cup chopped onion green
3 cloves; mash
1 quart chicken broth
2 cup canned whole tomatoes in juice; undrained, crushed
1 bay leaf
1 teaspoon TABASCO pepper sauce
1 10 oz package frozen; whole okra
3 cup cooked rice; divided

Mix flour and salt in plastic bag or paper; dredge the chicken pieces in the flour mixture to coat.
In large Dutch oven or heavy, heat the oil pan; Brown chicken in todoslados, remove and reserve. Add the onion, celery, onion and garlic; saut, 5minutes, stirring frequently.

Return chicken to pot. Add the pollocaldo, tomatoes in juice, bay leaf and pepper sauce Tabasco. Carrying ahervir; reduce heat and simmer, uncovered, 45 minutes. Add the okra; Cook for 10minutes more.
Serve each portion topped with a 1/2 cup cooked rice bowl.

chicken souvlaki
4 chicken breasts skinless, cut into pieces
4 pieces of flat bread or pitas
2 tomatoes, cut into pieces
1 / 2 small red onion, thinly sliced ​​
3/4 cup crumbled feta cheese
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1 / 2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons oil extra virgin olive
tzatziki sauce
Preheat oven to 200 ° F. Place bread in foil and place in oven.

in a medium bowl, combine tomatoes, onion, feta and olives.

In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons deel vinegar and lemon juice. Slowly add 4 tablespoons of oil in a steady stream, whisking constantly until incorporated. Pour Feb. 1 / 2cucharadas the vinaigrette over tomato mixture, toss, and estableceraparte. Add the chicken to the remaining vinaigrette, toss, and set aside.

Heat remaining oil in a large skillet over medium-altocalor fire. Transfer the chicken, but not the liquid to the pan and heat, stirring occasionally, until cooked through, about 5 minutes.

Spread the bread with a bit of tzatziki (yogurt sauce) and top with chicken. Add the tomato salad and fold.

Makes 4 servings

Chicken fingers with honey sauce
I made this recipe for dinner last week and was a success! It is also a great healthy alternative to fried chicken.

12 ounces chicken breasts
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1 / 4 cup honey
4 teaspoon Dijon mustard or mustard
1/4 teaspoon garlic powder
:: 4 servings 15 minutes preparation. :: 11 minutes to bake

1. Rinse chicken; I know that. Cut into strips about 3 inches long and 3/4 inch wide.

2. In a small bowl, combine the egg whites and 1 cucharadamiel. In a shallow bowl, mix the pepper flakes and ground corn. Inmersióntiras chicken in the egg white mixture, then pass them by migamezcla to cover.

3. Place in a single layer on an ungreased baking sheet. Chicken Bake in a 450 degree oven for 11 to 13 minutes or hastacompletamente cooked.

4. For the sauce, in a small bowl mix 1/4 cup honey, mustard and garlic powder.

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