Tuesday, June 22, 2010

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.

 

6 comments:

  1. Sounds yummy!! I'm gonna try the peanut chicken skewers.

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  2. Yum,the Peanut Chicken Skewers  look soooo good! I love peanut sauce!

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  3. I made lemon pepper chicken on the grill tonight.  Wish I had seen this before I would have made it instead.  The chicken salad looks good to me too.

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  4. I LOOOOOOOOOOOOVE any kind of chicken salad! Great recipes! YUM!

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  5. we had chicken shishkabobs for father's day on these really cute metal skewers i bought - so that's kinda my new favorite thing to try ! :) fun to see the recipe's here. i haven't been as inspired to cook w/ shayne gone so much. but i love hearing about new recipe's and try to write down the ones i want to eventually make. :)

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