Hot Chicken and Chips Retro

Ingredients

  • 4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
  • 1/4 cup chopped green onions 1/4 cup chopped red bell pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 (8-ounce) can sliced water chestnuts, drained and chopped
  • 1/2 cup low-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 3/4 cup (3 ounces) shredded Swiss cheese
  • 3/4 cup crushed baked potato chips (about 2 ounces)
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Potato, Chicken, and Fresh Pea Salad

Ingredients

  • 1 pound fingerling potatoes, cut crosswise into 1-inch pieces
  • 2 cups fresh sugar snap peas
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Chicken Strips with Blue Cheese Dressing

Ingredients

Chicken:
  • 1/2 cup low-fat buttermilk
  • 1/2 teaspoon hot sauce
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt 1 pound chicken breast tenders
  • 1 tablespoon canola oil
Dressing:

 

  • 1/2 cup fat-free mayonnaise
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1 tablespoon red wine vinegar
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Three-Cheese Chicken Penne Florentine

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 3 cups thinly sliced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-ounce) carton 2% low-fat cottage cheese
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 2 cups shredded roasted skinless, boneless chicken breas
  • t 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup 2% reduced-fat milk
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sod

Chicken, Mushroom, and Gruyere Quesadillas

Ingredients

  • 1 teaspoon olive oil
  • 1 cup presliced mushrooms
  • 1/2 cup thinly sliced onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon bottled minced garlic
  • 1 tablespoon sherry or red wine vinegar
  • 2 (10-inch) fat-free flour tortillas
  • 1 cup shredded cooked chicken breast (about 8 ounces)
  • 1 cup arugula
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • Cooking spray

Chicken Shawarma

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips
Sauce:
  • 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
  • 2 tablespoons tahini
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Cooking spray 4 (6-inch) pitas
  • 1 cup chopped romaine lettuce
  • 8 (1/4-inch-thick) tomato slices

Easy Bistro Chicken

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) chicken breast halves, skinned
  • 4 chicken thighs (about 1 pound), skinned
  • 4 chicken drumsticks (about1 pound), skinned
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 cup chopped celery
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup red wine vinegar
  • 1/4 cup sliced green olives
  • 1/4 cup capers
  • 1 tablespoon sugar
  • Dash of ground red pepper
  • 2 bay leaves 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 8 cups hot cooked macaroni or cavatappi Parsley sprigs (optional)