Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil. Chicken Cutlet Caprese Salad This Chicken Cutlet Caprese Salad is the perfect salad for dinner. It’s hearty and flavorful, and I know you’ll crave it again and again! I love a classic caprese salad, so I’m […]
These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce. Chicken Romano Meatballs These Chicken Roman Meatballs take all the classic Italian Chicken Romano flavors and stuff them into a meatball. The meatballs are served in a light, lemony pan sauce that is wonderful […]
These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.
Chicken Romano Meatballs
These Chicken Roman Meatballs take all the classic Italian Chicken Romano flavors and stuff them into a meatball. The meatballs are served in a light, lemony pan sauce that is wonderful over pasta. More of my favorite chicken meatball recipes are these Chicken Marsala Meatballs, Harissa Chicken Meatballs, and Buffalo Chicken Meatballs.
Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce. Chicken Cacciatore It’s great over pasta, polenta or mashed potatoes. This is the version my Mom always made for us when I was a child, which I’ve always loved. I modified Mom’s recipe to make it a […]
Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.
Chicken Cacciatore
It’s great over pasta, polenta or mashed potatoes. This is the version my Mom always made for us when I was a child, which I’ve always loved. I modified Mom’s recipe to make it a bit leaner by removing the chicken skin and fat and using less oil. For more ways to cook this delicious dish, try my Instant Pot and slow cooker chicken cacciatore recipes.
This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs. Summer Vegetables with Sausage and Potatoes I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, […]
This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.
Summer Vegetables with Sausage and Potatoes
I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, in fact I even have a one pot cookbook (affil link) dedicated to one pot cooking!
Cilantro Lime Chicken Breast is marinated in olive oil, lime juice, lime zest, garlic, and cilantro and cooked in the air fryer or on the grill/grill pan. Cilantro Lime Chicken Switch up your grilled chicken game with cilantro and lime. Chicken breasts can be a little boring, but this marinade makes them a lot more […]
Cilantro Lime Chicken Breast is marinated in olive oil, lime juice, lime zest, garlic, and cilantro and cooked in the air fryer or on the grill/grill pan.
Cilantro Lime Chicken
Switch up your grilled chicken game with cilantro and lime. Chicken breasts can be a little boring, but this marinade makes them a lot more exciting. You can cook the chicken however you prefer – on the grill, grill pan, or air fryer – and add it to bowls, salads, or tacos. For more ways I use this classic flavor combo, try my Cilantro Lime Rice, Cilantro Lime Fish Tacos, and Cilantro Lime Shrimp.
You guys know how I love easy dinner staples, right? Baked chicken drumsticks are exactly that—an easy, no-brainer main dish recipe that you make with barely any planning or effort. Just coat the chicken with your favorite seasoning, toss them in the oven, and then focus on your side dishes or whatever else you have going on in your life while the drumsticks cook themselves. They’re easy, tasty, and the perfect “emergency” meal for when you just don’t want to have to think about, “what’s for dinner?”
Use Bone-In, Skin-On Drumsticks (or Thighs)
Dark meat chicken, like drumsticks and thighs, is very forgiving, especially when cooked with the bone-in and skin on. The skin helps hold in the moisture and the higher fat content of the meat helps it stay tender and juicy. You can swap in bone-in, skin-on chicken thighs using the same method in the recipe below.
Chicken breast needs a slightly different technique because it is a leaner cut of meat. For a bone-in, skin-on chicken breast I suggest using the method in my Herb Roasted Chicken Breast recipe. Boneless skinless chicken breast should be cooked using the method in my Garlic Herb Baked Chicken Breast recipe.
Other Seasoning Ideas for Baked Chicken Drumsticks
I used a very classic mix of smoked paprika, garlic, onion, and oregano for my baked chicken drumsticks, but you can literally use any seasoning blend you like for this. There is so much flexibility! Here are a few ideas for seasoning your oven-baked chicken drumsticks:
Preheat the oven to 425ºF. Combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper in a bowl.
Place the chicken drumsticks in a bowl and drizzle the cooking oil over top. Sprinkle the prepared seasoning over the drumsticks, then toss until they're evenly coated in oil and spices.
Place the seasoned drumsticks on a baking sheet with enough space around each so they're not touching. You can line the baking sheet with foil or parchment for easier cleanup, if desired.
Transfer the chicken to the oven and bake for 40 minutes, or until they reach an internal temperature of 175ºF, flipping the drumsticks once half-way through. Serve hot.
How to Make Baked Chicken Drumsticks – Step by Step Photos
Preheat the oven to 425ºF. Decide what herbs and spices you want to use to season your drumsticks (see the text above the recipe for some ideas). I used a simple mix of 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp oregano, ¼ tsp freshly cracked black pepper, and ½ tsp salt.
Place about 1.75 lbs. chicken drumsticks in a large bowl and drizzle 2 Tbsp of your preferred cooking oil over top.
Toss the drumsticks in the oil and spices until everything is evenly coated.
Arrange the chicken drumsticks on a baking sheet spaced out enough so they are not touching. You can line the baking sheet in parchment for easier cleanup if desired.
Bake the chicken drumsticks for about 40 minutes, turning once halfway through, or until the internal temperature reaches 175ºF.
Serve hot and enjoy! (garnished with parsley for color, not needed for flavor)
This oven “fried” chicken is extra crispy from a secret ingredient – bran flakes! It’s moist yet still light since little oil is used. You can also make it in the air fryer! Oven Fried Chicken (Air Fryer Fried Chicken) Fried chicken is my favorite food!! But I never fry at home, so when I […]
This oven “fried” chicken is extra crispy from a secret ingredient – bran flakes! It’s moist yet still light since little oil is used. You can also make it in the air fryer!
Oven Fried Chicken (Air Fryer Fried Chicken)
Fried chicken is my favorite food!! But I never fry at home, so when I crave fried chicken I make it in the oven or air fryer! This If you want to eat healthy but not sacrifice flavor,your family will love this! I skin the chicken, then cover the it with a mayo-Dijon mixture that makes it juicy, then coat it with bran flakes seasoned with salt, pepper, cayenne, paprika, and garlic powder. For more healthy “fried” chicken recipes, try this Sesame Encrusted Chicken Tenders, Air Fryer Chicken Sandwich, and Air Fryer Chicken Tenders.
If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy […]
If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy honey Dijon dressing drenches the salad in tons of flavor. Throw a few sweet golden raisins on top for a pop of sweetness and you’ve got salad magic. And the best part? All of these ingredients hold up well to refrigeration, so this salad is perfect for your weekly meal prep. 🙌
Originally posted 7-28-2014, updated 8-16-2021.
If you love regular chicken salad, I think you’ll love this kale and chicken salad as well. It has all the same flavors as traditional chicken salad, but the ingredients are piled onto a bed of greens and the dressing is made slightly thinner so that it’s pourable instead of acting like a thick binder. And just as with regular chicken salad, there is a lot of room for customization here, so keep reading for some ideas.
Can I Use Different Greens?
Sure! If you’re not into kale, you can swap it out with your favorite greens. I think a crunchy green like Romaine or finely shredded cabbage would probably be best, but you could use any green that you like to use for fresh salads.
What Kind of Chicken to Use
I used plain chicken breast that I cooked quickly in a skillet and then diced, but you can take a shortcut and use store-bought rotisserie chicken instead. You’ll need about 1.5 cups of chopped cooked chicken for this recipe.
Raisin Substitutes
I love the mildly sweet golden raisins in this recipe, but you could swap them out with dried cranberries, chopped apples for more crunch, or even fresh grapes (sliced).
Dressing Options
If you don’t want to make your own homemade dressing for this salad, a store-bought honey mustard or poppyseed dressing would be awesome with the flavors in this salad.
How to Meal Prep Kale and Chicken Salad
The sturdy, crunchy nature of the ingredients in this salad means that it holds up extremely well to refrigeration without much effort. I would store the dressing on the side just to maintain maximum crunch-factor, but other than that, all of the ingredients can be stored together in single-serving containers. The prepped salads will stay good in the fridge for about 3-4 days.
Crunchy Kale and Chicken Salad
This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!
Chop the cooked chicken into small, bite-sized pieces. Clean the celery and chop into similar small bite-sized pieces.
Remove the kale from the stems, tear it into 1-2 inch pieces, rinse well in a colander, and drain well.
To make the dressing, whisk together the mayonnaise, vinegar, honey, Dijon, salt, and pepper.
To build the salad, start with a base of kale, top with the chopped chicken and celery, almonds, and raisins. Drizzle the dressing over top, toss until everything is coated, then enjoy.
How to Make Crunchy Kale and Chicken Salad – Step by Step Photos
You can us any pre-cooked chicken for this recipe and you’ll need about 1.5 cups once chopped. I used one chicken breast (⅔ lb. total) that I filleted into two thinner pieces so that it would cook quickly in a skillet. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.
While my chicken was cooling, I made the dressing. This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner so it’s pourable and will easily coat all of the kale. In a bowl, whisk together ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1.5 Tbsp honey, ½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.
Next, prep the kale. I used bagged kale that comes pre-chopped because it’s super convenient and just about the same price as bunched kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces. Rinse it in a colander and then let it drain well. Watery salad is never good. I used ½ of a one-pound bag, or about 6 cups of chopped leaves.
Next, dice two ribs of celery, or about 1 cup once chopped.
Chop the cooked chicken to similar sized pieces (about 1.5 cups chopped).
Then just build your salad(s)! You can either build one large salad or build it as four smaller single-serving portions. Start with your bed of chopped kale, then add the chopped chicken and celery…
Then add ⅓ cup almonds (sliced or slivered) and ⅓ cup golden raisins.
Pour your dressing over top just before serving.
Toss to coat everything in dressing and enjoy! (I added a little extra cracked black pepper on top because I love pepper!)
I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks […]
I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks to the addition of yogurt. And as usual, there are plenty of ways you can add to or swap out ingredients in this chicken salad, so keep reading for ideas!
Originally posted 10-10-2011, updated 8-5-2021.
What Kind of Cooked Chicken to Use
I cooked up some fresh chicken breasts just before making my chicken salad (see the step by step photos below the recipe), but rotisserie chicken is a really convenient option. If using rotisserie chicken, simply pull the meat from the bone, remove the skin, and give the meat a rough chop. You’ll need about 3 cups of chopped chicken for this recipe. You can also use canned chicken breast, if needed, although that option will have the least desirable texture and flavor of the three options.
What Else Can I Add to My Chicken Salad?
Chicken salad is so flexible. Nuts pair really well with the flavors of this salad, so you can try adding some almonds or chopped pecans. Finely diced celery is also nice for some extra crunch. And if you don’t have dried cranberries, golden raisins or fresh grapes also work really well in this recipe.
How Long Does This Chicken Salad Last?
Chicken salad is usually good in the refrigerator for 3-4 days, but it can vary depending on the freshness of your chicken and the conditions inside your refrigerator. This salad should not be frozen.
How to Serve Chicken Salad with Apples
You can eat chicken salad several different ways. The most common is as a chicken salad sandwich and you can do this on your favorite bread, on a croissant (like in the photos), or in a wrap. Chicken salad is also a great topper for a green salad, or you can serve it with crackers and a delicious dip (you might want to chop the chicken and apples a little smaller in that case).
How to Make Chicken Salad with Apples – Step By Step Photos
You’ll need about 3 cups chopped cooked chicken for this recipe, so if you’re not using rotisserie chicken, you’ll want to cook some chicken first. I used two chicken breasts (about 1.3 lbs. total). I filleted each breast in half to make two thinner pieces, which helps them cook more quickly and evenly. Then I just cooked them in a skillet with a little oil over medium heat until they were golden brown on each side and cooked to an internal temperature of 165ºF.
Allow the chicken to cool for 5-10 minutes before chopping it into small pieces.
Chop one apple into small pieces (about 1.5 cups). You’ll probably want to use a variety of apple that is sweet or sweet-tart, like a Fuji or Gala. Also finely dice about ¼ cup red onion.
Add the chopped chicken, diced apple, diced red onion, and ¼ cup dried cranberries to a bowl.
To make the salad dressing, combine ⅓ cup mayonnaise, ⅓ cup plain yogurt, 1 Tbsp Dijon mustard, 1 Tbsp red wine vinegar, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Stir until evenly combined and smooth.
Pour the prepared dressing over top of the salad ingredients.
Stir until the salad ingredients are combined and coated with dressing. Serve immediately, or refrigerate until ready to eat.
I’m all about cooking as much flavor into rice as possible and this Chipotle Lime Chicken and Rice is FLA-VOR-FUL! You’ve got a hefty dose of spices, tangy lime juice, and a bunch of flavor from the chicken that cooks right in the same pot. It turns out smoky, spicy, tangy, and oh so delicious! And don’t worry, I’ve got some suggested sides to round out your meal listed below.
What is Chipotle Powder?
Chipotle peppers are smoked jalapeño peppers. They give a beautifully spicy, smoky flavor to everything. You can buy chipotle peppers dried, canned with adobo sauce, or ground into a powder. This recipe uses the powdered form, which can be found along with other herbs and spices in the spice aisle.
Can I Use Bone-In Chicken?
The quick cooking method used in this recipe is not suitable for bone-in chicken breasts, as they require a much longer cooking time. It may work with smaller bone-in chicken thighs, but you’ll want to use a meat thermometer to make sure they reach 165ºF on the inside. Boneless, skinless chicken thighs work just as well as the boneless, skinless chicken breast for this recipe.
Tomato Options
You have a few options for the diced tomatoes in this recipe. I used a can of plain diced tomatoes because that is what was available the day I made this, but I also tried it with fire-roasted diced tomatoes while in the recipe testing phase and they were fantastic. You could also do a petite diced tomatoes if you don’t like such large tomato pieces, or even a diced tomato with green chiles if you want it extra-EXTRA spicy.
What to Serve with Chipotle Lime Chicken and Rice
Because this dish is so spicy you’ll probably want to pair it with something that has a cooling effect, so something that is creamy or can be served cold to balance the heat. A little dollop of sour cream on top would be good, or maybe a slice or two of avocado, if you have it. And I highly suggest something green to round out the colors on your plate. Here are some great side dish options:
Combine the chipotle powder, cumin, garlic powder, onion powder, and salt in a bowl. Squeeze 2 Tbsp juice from the lime into a separate bowl (this should be about half a lime, save the other half to cut into wedges for garnish).
Use a rolling pin or a mallet to gently pound the chicken breast to an even thickness (about ¾-inch thick). Use half of the prepared spice mix to coat both sides of the chicken pieces (reserve the other half of the spices for later).
Heat the cooking oil in a large deep skillet over medium. Once hot, add the chicken and cook for a few minutes on each side, or until browned. The chicken does not need to be fully cooked, just browned on both sides. It will continue to cook with the rice.
While the chicken is cooking, dice the onion. Remove the browned chicken from the skillet to a clean plate. Add the diced onion to the skillet and sauté until softened. Add the remaining spices and sauté for one minute more.
Add the diced tomatoes (with juices), rice, chicken broth, and lime juice to the skillet with the onions. Stir to combine and dissolve any browned bits from the bottom of the skillet.
Add the browned chicken back to the skillet. Place a lid on the skillet, turn the heat up to medium high, and allow the liquid to come up to a boil.
Once it reaches a boil, turn the heat down to low, and allow the chicken and rice to simmer on low for 15 minutes. After 15 minutes, turn the heat off and let the skillet rest, without lifting the lid, for an additional 5 minutes.
Finally, remove the lid, transfer the chicken to a cutting board. Fluff the rice to stir the tomato and onion back in. Slice the chicken then place it on top of the rice. Sprinkle with slice green onion and Cotija cheese. Add any remaining lime wedges, and serve!
Notes
*You can use plain diced tomatoes, petite diced tomatoes, fire roasted diced tomatoes, or diced tomatoes with chiles.
How to Make Chipotle Lime Chicken and Rice – Step by Step Photos
Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt in a bowl. Squeeze about 2 Tbsp juice from a lime into a separate bowl (that should be about ½ the lime, so you can save the other half to make wedges for garnish).
Use a rolling pin or a mallet to gently pound 2 boneless, skinless chicken breasts out to an even thickness (about ¾-inch thick). Use half of the spice blend to season both sides of the chicken. Save the other half of the spices for later.
Heat 1 Tbsp cooking oil in a large deep skillet. Once hot, add the seasoned chicken and cook for a few minutes on both sides, or just until browned. It doesn’t have to be cooked through here because it will cook more with the rice.
While the chicken is cooking, dice one yellow onion. Remove the browned chicken to a clean plate, then add the diced onion in its place. Sauté the onion for a few minutes, or until softened, then add the remaining spices and sauté for one minute more.
Add one 15oz. can diced tomatoes, 1 cup long grain white rice, 1 cup chicken broth, and 2 Tbps lime juice to the skillet. Stir briefly to combine and dissolve any browned bits off the bottom of the skillet.
Add the browned chicken back to the skillet. Place a lid on top, turn the heat up to medium-high, and allow the liquid to come up to a boil.
Once boiling, turn the heat down to low and let the pot simmer on low for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for another 5 minutes.
Finally, remove the lid. Transfer the chicken to a cutting board. Fluff the rice with a fork to stir the tomatoes and onion back into the rice. Slice the chicken, then place it back on top of the rice.
Sprinkle sliced green onions on top, a little Cotija cheese, and add any remaining lime wedges.
Serve and enjoy! A little sour cream on top wouldn’t be so bad, either. ;)
