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This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
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Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
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Fast and deeply flavorful, this raspberry vinegar-infused chicken dish is served over delicious coconut rice.
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Chicken and rice combine with cream of chicken soup and sour cream in this crowd-pleasing casserole topped with a buttery cracker crust.
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This is a hearty and flavorful chicken soup with an Italian flare that includes tortellini, onion, carrot, and fresh broccoli. The soup was made for a 4-H cooking contest and has been a family favorite ever since. It's also wonderful when re-heated for serving the next day.
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Chicken breasts take on the lively, robust flavors of the Caribbean after bathing in a spicy marinade.
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A zingy white white sauce with mushrooms, artichoke hearts, and tomatoes is served over peppery chicken breasts in this simple weeknight dish.
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A crunchy, cheesy coating provides an exciting blend of flavors for baked chicken.
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The chicken is marinated in a soy sauce, brown sugar and peanut butter (just to name a few of the ingredients), then grilled or broiled. Delicious.
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Always a favorite, this version of the classic chicken curry from North India is made fragrant and flavorful with a tantalizing sauce of spices, garlic, tomatoes, ground almonds, heavy cream and yogurt.
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Based on the French classic, this recipe for chicken divan casserole highlights cauliflower and broccoli for a low-carb, ketogenic version.