Leftovers
Yesterday I defrosted 4 meals worth of chicken breast in preparation for dinner guests (who didn’t end up coming for dinner). I made Chicken Scallopini with half of it, and baked the other half. So, my husband and I will be eating chicken for awhile, but hey, who says that’s a bad thing? When you have recipes like these, there’s no need to get bored:
White Chicken Enchiladas, over at The Pioneer Woman…so, so, so very yummy. And if you haven’t seen Pioneer Woman’s website, take some time to do so…it’s lively and entertaining.
Napa Cabbage Salad
Chicken Salad with Orange and Fennel
And here are the recipes…
Napa Cabbage Salad
2 cups cooked, cubed chicken, or as much as you like/have
1 head Napa cabbage, shredded
5 green onions, chopped
Combine and set aside
2 packages Ramen noodles (just don’t use the seasoning packets)
½ cup sliced almonds OR chopped peanuts
Break up those noodles…you want ‘em to be nice and small…and lightly brown the noodles and nuts in butter in a pan on the stove. Cool completely.
1 cup oil (some sesame oil tossed in for subtle flavor is nice, if you have it)
2/3 cup sugar
2 Tbsp. soy sauce
¼ cup rice vinegar
Blend until sugar is dissolved. Then, toss everything together. I’ve also made this dish with Broccoli -use about 4 cups of diced crowns.
Chicken Salad with Orange and Fennel, from Cuisine at Home
4 servings
½ cup mayonnaise
¼ Greek yogurt or plain yogurt
2 Tbsp. Orange juice
Zest of ½ and orange
4 cups diced cooked chicken
1 cup halved red grapes
¾ cup diced fennel bulb
¼ cup slivered almonds, toasted
2 Tbsp. Chopped fennel fronds
1 Tbsp. Chopped fresh tarragon
Kosher salt and pepper
Whisk mayonnaise, yogurt, orange juice, and zest together in a bowl.
Stir in chicken, grapes, diced fennel, almonds, fennel fronds, and tarragon.
Season salad with salt and pepper.
Serve immediately on a bed of mixed greens, or cover and chill.
So go use those leftovers!
