Terrific Tuesday Recipe!

 

 

Cantaloupe Chicken Salad

Ingredients

• 1/2 cup uncooked orzo pasta
• 1 snack-size cup (4 ounces) pineapple tidbits
• 1/2 cup fat-free mayonnaise
• 1/3 cup fat-free plain yogurt
• 4 teaspoons lemon juice
• 1 teaspoon minced fresh mint
• 1 teaspoon grated lemon peel
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cubed cooked chicken breast
• 1/2 cup chopped celery
• 1/3 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 small cantaloupe, quartered and seeded
• 1/4 cup unsalted cashews

Directions

• Cook pasta according to package directions. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, whisk the mayonnaise, yogurt, lemon juice, mint, lemon peel, honey, salt, pepper and pineapple juice until smooth.
• Drain pasta and rinse in cold water. Place in a large bowl; add the chicken, celery, red pepper, onions and pineapple. Add mayonnaise mixture and toss to coat. Serve on cantaloupe wedges. Sprinkle with cashews. Yield: 4 servings.

Peanut Chicken Skewers

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup water
• 1/4 cup soy sauce
• 4 garlic cloves, minced
• 3 tablespoons lemon juice
• 2 tablespoons brown sugar
• 3/4 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breast halves
• 2 cups shredded red cabbage
• Sliced green onion tops

Directions

• In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of sauce. Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers.
• Grill, uncovered, over medium-hot heat for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with onion tops. Serve with reserved sauce. Yield: 4 servings.

Lemon Chicken Skewers

Ingredients

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 garlic cloves, minced
• 2 teaspoons grated lemon peel
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
• 3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
• 3 medium onions, cut into wedges
• 12 cherry tomatoes

Directions

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat. Refrigerate chicken and vegetables for up to 4 hours or overnight.
• Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.
• Serve over a bed of cooked brown rice or cooked orzo pasta.