Search Results (10,821 found)
cooking.nytimes.com
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
www.allrecipes.com
This risotto dish requires plenty of stirring and patience, but the payoff is a cheesy rice side dish with pumpkin that everyone will love.
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The basic, tried and true formula for fried chicken: flour, salt and pepper in vegetable oil.
Ingredients: chicken, flour, vegetable oil
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Fresh rosemary, thyme and sage blend with garlic, olive oil and balsamic vinegar for an herby marinade.
www.chowhound.com
Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Chef John's chicken wings are dredged in rice flour and deep fried--they're light, crispy, and extremely sauce friendly.
www.simplyrecipes.com
Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!
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Chicken, tomatoes, cream cheese, and Parmesan cheese are baked in avocados halves in this quick, easy, and delicious recipe.
www.delish.com
Low-carb pizza crust made out of chicken? Better believe it.
cooking.nytimes.com
This recipe is by Kristen Kish and takes 20 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chicken breast is cooked with rotini pasta and cheddar cheese soup in this comfort food casserole that the kids will love.
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Italian-inspired stuffed chicken breasts are loaded with plenty of cheese and seasonings and baked with spaghetti sauce for a crowd-pleasing meal.