Curry Chicken Salad

I got this recipe from my sister-in-law Mandie. Her and her husband Nate are amazing cooks.

Well, I don't really follow a recipe for this, but I think you can just go by taste and what you prefer.

• I use half of a rotisserie chicken and chop it up. Here is the rest...
• 2 celery stalks chopped up small
• 3-4 green onions chopped (I have also used red onion, or shallot. whatever I have on hand)
• 1/2-1 cup toasted walnuts chopped
• 1/2 cup dried cranberries
• half and half of plain yogurt and mayo, probably about a half cup of each
• 2-3 teaspoons of curry powder, I would start out small and just add more to taste (a good curry powder makes ALL the difference)
  
• lots of salt and pepper

Chicken Mary Lu's

One of my family favorites and oh so easy and quick.

• Flour Tortillas - raw are best
  
• Colby-Jack cheese, grated (or your favorite Mexican cheese blend)
• 2 T Taco Bell Taco Seasoning Mix
• 1 Pint Chicken Chunks

1. Cook tortillas on a hot griddle (400)
2. Mix taco seasoning and chicken chunks
3. Place cooked tortilla on griddle, layer with cheese and chicken, fold tortilla in half
4. Cook Mary Lu on both sides until tortilla is crisp and cheese is melted
5. Serve with your favorite Mexican Condiments

Some of my favorites are: lettuce, sour cream, guacamole, and fresh homemade salsa.
Seriously - a ten minute meal!

Chicken & Fresh Basil Pasta

1/2 pound of pasta (any kind)- cooked al dente
3 boneless, skinless chicken breasts - cubed
1 large handful of fresh basil - chopped
1 can of petite diced tomatoes~
1/4 C. olive oil
3-4 large cloves of garlic - minced
salt & garlic pepper to taste

Brown the cubed chicken in a large skillet with a little olive oil, adding the garlic, salt & pepper about halfway through. When completely browned, add the remaining olive oil, drained pasta and can of tomatoes. Stir & toss until pasta is sufficiently moistened (you may need to add some pasta water or more oil as needed). Remove from heat, add the basil, stir & serve.Makes 4 healthy servings.

*I just made this up but I am thinking it would also be great with some good minced olives too- like calmatta.

Sticky Coconut Chicken

6-8 skinless Chicken breasts
1 c. canned coconut milk
1 T. minced fresh ginger
1 t. ground pepper
1 t. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. (I like to add a little sprite it makes the meat more tender) Grill on barbecue.

Glaze:
3/4 c. rice vinegar
1/2 c. sugar
3 T. soy sauce
1 t. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened. (it takes a while. I usually start this before I put the chicken on the grill) Once it gets thick take it off the heat and glaze both sides of chicken during the last few minutes of grilling.Sidenote:I like to use the left over coconut milk as liquid in my rice. Yummy....Also I like to double the glaze because I like to pour it over my rice.

Posted by-Angie