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Get Chicken Salad Recipe from Food Network
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This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.
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This classic Japanese dressing elevates a simple green salad into something restaurant-worthy We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
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Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. A big bowl of fresh-cut fruit makes the perfect side dish.
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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet and tangy fig-based sauce livens up this chicken breast main dish. It's great served over couscous.
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This crustless vegetarian quiche with leeks, mushrooms, and sweet potatoes is seasoned with thyme and makes a great breakfast or main dish for any meal.