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cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
www.allrecipes.com
Chicken thighs are marinated in lime, ginger, and mayonnaise, skewered, and grilled to perfection. Combine with homemade peanut sauce for dipping.
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This works great with chicken and shrimp. The spicy earthy tones of the marinade work perfectly with the sweetness of the grilled pineapple chunks.
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This comforting chicken casserole needs to be in your dinner rotation.
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Paprika-seasoned chicken cooked with sweet potatoes and cauliflower 'rice' is a filling, paleo-friendly meal you can prepare for quick weeknight meals.
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These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
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Homemade soybean miso and peanut butter bring an Asian feel to this flavorful soup full of chicken, lentils, carrots, and spinach.
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Panaeng is a slightly sweet, thick Thai curry that is not as spicy as others. It is characterized by the presence of peanuts in the curry paste, and optionally...
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A few years ago The Cayman Islands was heavily impacted by Hurricane Ivan. In the aftermath people quickly needed to cook/eat the meats before they spoiled...
www.delish.com
Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.
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Get Grilled Chicken Breast with Marinated Cherry Tomato Salad Recipe from Food Network