Tia’s Chicken Dinner Ideas
Asian Crunchy Chicken Salad
Serves 4
Prep time: 20 minutes
Total time: 20 minutes
Easy Chicken Enchiladas
Serves 4
Prep: 10 minutes
Total time: 30 minutes
Chicken Alfredo Pizza
Serves 4-6
Prep time: 10 minutes
Total time: 30 minutes
Ingredients:
Asian Crunchy Chicken Salad
Dressing:
Juice of 2 limes
¼ cup rice vinegar
¼ cup fish sauce
3 tbsps honey
¼ cup neutral oil
Salad:
3 cups rotisserie chicken, shredded
5 cups cabbage, thinly sliced
4 scallions, thinly cut
1 English cucumber, removed seeds and cut into half moons
2 carrots, peeled and julienned
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup chow mein noodles, optional
1/2 cup roasted peanuts, chopped
Easy Chicken Enchiladas
Sauce:
2 tbsp vegetable oil or olive oil
2 tbsp all-purpose flour
4 tbsp chili powder
1 tsp onion powder
1 tsp salt
1 tsp ground cumin
2 cups water
2 tbsps tomato paste
Filling:
3 cups rotisserie chicken, shredded
10-12 corn tortillas, about 6 in
2 1/2 cups shredded Mexican-blend cheese
Toppings:
diced onions, sour cream, shredded iceberg lettuce, cotija cheese
Chicken Alfredo Pizza
1 large flatbread pizza or Store bought 1# pizza dough
2 tbsp unsalted butter
4 oz cream cheese, room temp
2/3 cup fresh grated parmesan plus more for topping
1 tsp garlic powder
Salt and pepper
1cup shredded cooked chicken
1 cup mozzarella
4 cups baby spinach, sauteed
INSTRUCTIONS:
Asian Crunchy Chicken Salad
In a mason jar, add all the ingredients for the dressing. Cover tightly with lid and shake to mix.
In a large bowl, add chicken, cabbage, scallions, cucumbers, and carrots. Tear mint leaves and cilantro leaves and add to bowl. Genlty toss to mix.
When ready to serve, drizzle with dressing, toss with chow mein noodles and peanuts, serve.
Notes:
This is a hearlty salad, it will last 2 -3 days in the refigerator.
Making dressing in jar, keeps dressing ready to use when needed.
Hand tearing herbs keeps them from browning sooner.
Easy Chicken Enchiladas
Sauce:
In a small pot, heat olive oil over medium-high heat. Add chili powder and toast for 30 seconds. Sprinkle in flour and whisk together. Cook for 1 minute. Whisk in onion powder, salt, and until fully incorporated. Slowly whisk in water, until smooth stir in tomato paste. Bring to simmer for 3-5 minutes. Remove from heat and set aside.
Preheat oven to 400 degrees. Add one cup of enchiladas sauce on the bottom of a baking dish. Set aside. In a large bowl, toss together the shredded chicken, 1/3 cup enchilada sauce and 1 cup cheese. Lay tortilla on a flat surface, add 2 heaping tbsp of chicken mixture. Roll the tortillas tightly to close and place in a large baking dish seam side down. Repeat with remaining tortillas and chicken.
Pour the remaining enchilada sauce over the tortillas, top with the remaining shredded cheese.Cover with foil and bake for 15-20 minutes until the cheese is melted and bubbly. Remove the last 5 minutes of heating. Serve immediately and garnish with toppings. Serve with refried bean and or rice.
Chicken Alfredo Pizza
Preheat oven to 450 degrees.
In a skillet, add 2 tbsp olive oil, when hot add spinach and saute until wilted.
Season with salt. Set aside.
In a sauce pan, on medium heat, melt butter, add cream cheese and whisk until smooth. Slowly add milk and garlic powder while whisking. Add parmesan, salt and pepper. Turn off heat.
Place flatbread or pizza dough on a sheet tray, spread sauce over the top. Sprinkle with half of mozzarella, then spinach, then more cheese and 2 tbsp of parmesan.
Place in oven for 10 minutes for flatbread, 25 for pizza dough.
Notes:
Flatbreads and premade pizzas dough have come a long way since we were kids.
Can make pizza from day old french bread, spread tomato and cheese and bake. Sometimes we have bagel pizza for lunch. Flatbread are great to sub for a quick pizza in less than 20 minutes from start to finish.
Great time to get in some greens, when if covered in cheese. Kids love cheese and pizza.
