Betty Crocker The Big Book of Chicken (Betty Crocker Big Book) (2015)

Almost No Cooking

Asian Chicken Salad Lettuce Cups

Chopped Asian Salad

Crunchy Asian Chicken Salad

Thai Shredded Chicken Salad

Gazpacho-Style Chicken Salad

Chipotle Chicken Taco Salads

Tostada Chicken Salad

Balsamic-Mozzarella Chicken Salad

Mediterranean Chicken Salad

Easy Club Salad

Curried Chicken and Grape Salad

Tropical Chicken Salad

Layered Caribbean Chicken Salad

Summer Layered Chicken Salad

Easy Cooked Chicken Re-Dos

Lemon-Basil Chicken-Pasta Salad

Ultimate Chicken-Pasta Salad

Chicken-Thyme-Penne Salad

Chicken Salad Sandwiches

Chicken Salad Club Sandwich Stackers

Chicken Souvlaki Sandwiches

Fast ’n Fresh Chicken Sandwiches

Chicken, Vegetable and Cream Cheese Sandwiches

Italian Chicken Club

Apricot-Dijon Chicken Sandwiches

Country Chicken Sandwiches with Maple-Mustard Spread

Caesar Chicken Subs

Thai Chicken Salad Cones

Chicken Fajita Salad Wraps

Chicken Salad Roll-Ups

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asian chicken salad lettuce cups

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 24 servings

· 2cups finely chopped cooked chicken

· 4medium green onions, diagonally sliced (¼ cup)

· 1can (8 oz) sliced water chestnuts, drained, finely chopped

· ½cup spicy peanut sauce (from 7-oz bottle)

· 1tablespoon chopped fresh mint leaves

· ¼teaspoon crushed red pepper flakes

· 24small (about 3 inch) Bibb lettuce leaves (about 1½ heads), breaking larger leaves into smaller size

· ½cup chopped roasted salted peanuts

1 In medium bowl, mix chicken, onions, water chestnuts, peanut sauce, mint and pepper flakes.

2 Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

1 Serving: Calories 60; Total Fat 3.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 5g Exchanges: ½ Lean Meat, ½ Fat Carbohydrate Choices: 0

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chopped asian salad

Prep Time: 25 Minutes ✵ Start to Finish: 25 Minutes ✵ 4 servings

· LIME DRESSING

· ⅓cup frozen limeade concentrate, thawed

· ¼cup vegetable oil

· 1tablespoon rice vinegar

· 1teaspoon grated gingerroot

· ¼teaspoon salt

· SALAD

· 2cups chopped escarole

· 1cup chopped cooked chicken

· 1small jicama, peeled, chopped (2 cups)

· 1large papaya, peeled, seeded and chopped (2 cups)

· 1large red or yellow bell pepper, chopped (1 cup)

· ½cup dry-roasted peanuts

· ¼cup chopped fresh cilantro

1 In tightly covered container, shake dressing ingredients.

2 In large bowl, mix escarole, chicken, jicama, papaya and bell pepper. Pour dressing over salad; toss to coat. Top with peanuts and cilantro.

1 Serving: Calories 440; Total Fat 25g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 30mg; Sodium 250mg; Total Carbohydrate 37g (Dietary Fiber 9g); Protein 16g Exchanges: 1 Fruit, 1 Other Carbohydrate, 2 Vegetable, 1½ Lean Meat, 4 Fat Carbohydrate Choices: 2½

a new twist

It’s easy to make this a seafood salad. Just use 1 cup cooked small shrimp or crabmeat instead of the chicken.

swap it out

Peaches or nectarines can be used instead of the papaya.

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crunchy asian chicken salad

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 6 servings (1¼ cups each)

· 2tablespoons butter

· 1package (3 oz) oriental-flavor ramen noodle soup mix

· 2tablespoons sesame seed

· ¼cup sugar

· ¼cup white vinegar

· 1tablespoon dark sesame oil

· ½teaspoon pepper

· 2cups cut-up cooked chicken

· ¼cup dry-roasted peanuts, if desired

· 4medium green onions, sliced (¼ cup)

· 1bag (16 oz) coleslaw mix (8 cups)

· 1can (11 oz) mandarin orange segments, drained

1 In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.

2 In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.

1 Serving: Calories 290; Total Fat 13g (Saturated Fat 4g; Trans Fat 1g); Cholesterol 50mg; Sodium 260mg; Total Carbohydrate 26g (Dietary Fiber 3g); Protein 16g Exchanges: 1 Starch, 2 Vegetable, 1 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2

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thai shredded chicken salad

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 4 servings (1¼ cups each)

· SALAD

· 2cups shredded deli rotisserie chicken (from 2- to 3-lb chicken)

· 1cup julienne carrots (1½x¼x¼ inch)

· 1cup broccoli slaw mix

· 1large green onion, chopped

· DRESSING

· 2tablespoons creamy peanut butter

· 2tablespoons rice vinegar

· 1tablespoon vegetable oil

· 1tablespoon honey

· 4teaspoons soy sauce

· ⅛teaspoon red pepper sauce

· Fresh cilantro, if desired

1 In large bowl, toss salad ingredients.

2 In small bowl, beat peanut butter, vinegar, oil, honey, soy sauce and pepper sauce with whisk until well blended. Drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

1 Serving: Calories 310; Total Fat 17g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 710mg; Total Carbohydrate 15g (Dietary Fiber 2g); Protein 22g Exchanges: 1 Other Carbohydrate, 3 Lean Meat, 1½ Fat Carbohydrate Choices: 1

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gazpacho-style chicken salad

Prep Time: 25 Minutes ✵ Start to Finish: 25 Minutes ✵ 2 servings

· 4cups packed torn green and/or red leaf lettuce

· 1package (6 oz) refrigerated grilled chicken breast strips

· 1medium tomato, chopped (¾ cup)

· 1cup chopped peeled cucumber

· ¾cup chopped yellow bell pepper

· ⅓cup thinly sliced red onion

· DRESSING

· ½cup spicy Bloody Mary mix

· 3tablespoons red wine vinegar

· 2tablespoons olive oil

· ½teaspoon salt

· ¼teaspoon pepper

· ¼teaspoon red pepper sauce

· 1clove garlic, finely chopped

1 Place lettuce on serving platter. Arrange chicken over lettuce. Place tomato, cucumber, bell pepper and onion on top of lettuce and chicken.

2 In tightly covered container, shake dressing ingredients. Spoon ¼ cup dressing over salad; gently toss to coat. Serve immediately. Reserve remaining dressing for another use.

1 Serving: Calories 240; Total Fat 8g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 70mg; Sodium 720mg; Total Carbohydrate 13g (Dietary Fiber 3g); Protein 29g Exchanges: 3 Vegetable, 3 Lean Meat Carbohydrate Choices: 1

swap it out

Try white wine vinegar or cider vinegar instead of the red wine vinegar.

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chipotle chicken taco salads

Prep Time: 20 Minutes ✵ Start to Finish: 20 Minutes ✵ 6 servings

· DRESSING

· ½cup ranch dressing

· ½cup chunky-style salsa

· 2teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)

· SALAD

· 1bag (9 oz) leafy green romaine lettuce

· 2cups shredded deli rotisserie chicken

· 1cup cherry tomato halves

· 1medium ripe avocado, pitted, peeled and cut into 1-inch pieces

· ½cup canned whole kernel sweet corn, drained

· ½cup bite-size pieces thinly sliced red onion

· 6taco shells (from 4.6-oz box), broken into large pieces or crushed

1 Mix dressing ingredients in small bowl; refrigerate while preparing salad.

2 Divide lettuce among 6 serving plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with taco shells.

1 Serving: Calories 310; Total Fat 20g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 45mg; Sodium 690mg; Total Carbohydrate 18g (Dietary Fiber 4g); Protein 15g Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, ½ Lean Meat, 3½ Fat Carbohydrate Choices: 1

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tostada chicken salad

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 2 servings

· 1cup shredded cooked chicken

· 2tablespoons chopped fresh cilantro

· 2tablespoons sour cream

· 2tablespoons mayonnaise or salad dressing

· 2teaspoons taco seasoning mix (from 1-oz package) or Southwest seasoning (from 1.87-oz jar)

· 1medium green onion, chopped (1 tablespoon)

· 2tostada shells

· 3cups shredded iceberg lettuce

· ¼cup chunky-style salsa

· ½medium avocado, sliced, if desired

1 In medium bowl, mix chicken, cilantro, sour cream, mayonnaise, taco seasoning mix and onion.

2 Place 1 tostada shell on each serving plate. Top each with half of the lettuce, chicken mixture and salsa. Garnish with avocado.

1 Serving: Calories 340; Total Fat 22g (Saturated Fat 5g; Trans Fat 1.5g); Cholesterol 75mg; Sodium 700mg; Total Carbohydrate 15g (Dietary Fiber 2g); Protein 21g Exchanges: ½ Starch, ½ Other Carbohydrate, 2½ Lean Meat, 3 Fat Carbohydrate Choices: 1

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balsamic-mozzarella chicken salad

Prep Time: 10 Minutes ✵ Start to Finish: 10 Minutes ✵ 4 servings (1¼ cups each)

· 1container (8 oz) small fresh mozzarella cheese balls, drained

· 1pint (2 cups) cherry tomatoes, cut in half

· 2packages (6 oz each) refrigerated grilled chicken breast strips

· ½cup balsamic vinaigrette dressing

· 12leaves romaine lettuce

· Chopped fresh basil leaves, if desired

1 In medium bowl, gently stir mozzarella, tomatoes and chicken. Drizzle with dressing; toss lightly.

2 Line each of 4 plates with 3 lettuce leaves; spoon salad onto lettuce-lined plates. Garnish with basil.

1 Serving: Calories 380; Total Fat 23g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 95mg; Sodium 980mg; Total Carbohydrate 10g (Dietary Fiber 1g); Protein 32g Exchanges: ½ Other Carbohydrate, 3 Lean Meat, 1½ Medium-Fat Meat, 1½ Fat Carbohydrate Choices: ½

a new twist

Add ½ cup chopped fresh basil leaves to the salad rather than just sprinkling some on top.

swap it out

If small fresh mozzarella cheese balls (called pearls, perline or perlini) are unavailable, use any size fresh mozzarella and cut into ½-inch pieces.

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mediterranean chicken salad

Prep Time: 30 Minutes ✵ Start to Finish: 3 Hours 30 Minutes ✵ 8 servings

· ½cup mayonnaise

· 1½cups plain yogurt

· ½cup fresh basil leaves

· 2tablespoons lemon juice

· 2cups cubed deli rotisserie chicken (from 2- to 3-lb chicken)

· 1cup cubed cooked peeled potatoes

· 1medium red bell pepper, chopped (1 cup)

· 1medium green bell pepper, chopped (1 cup)

· 1medium yellow bell pepper, chopped (1 cup)

· ½cup Greek olives, pitted

· ¼cup capers, rinsed

· ¼cup chopped red onion

· Salt and pepper to taste

· Mixed salad greens, if desired

1 In food processor, place mayonnaise, ½ cup of the yogurt and the basil. Cover; process until smooth. Add lemon juice. Cover; process just until blended. Transfer mixture to large bowl.

2 Add remaining 1 cup yogurt to mayonnaise mixture; mix well. Fold in chicken, potatoes, bell peppers, olives, capers and onion; season with salt and pepper.

3 Cover; refrigerate 3 hours to blend flavors. Serve salad on mixed greens.

1 Serving: Calories 250; Total Fat 15g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 16g (Dietary Fiber 2g); Protein 12g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Vegetable, 1 Very Lean Meat, ½ Lean Meat, 2½ Fat Carbohydrate Choices: 1

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easy club salad

Prep Time: 10 Minutes ✵ Start to Finish: 10 Minutes ✵ 4 servings

· 6cups bite-size pieces lettuce

· 1½cups cut-up cooked chicken

· 1medium tomato, cut into eighths

· ⅓cup Thousand Island dressing

· ⅓cup cooked real bacon bits or pieces (from a jar or package)

· Hard-cooked egg slices, if desired

1 In large bowl, toss lettuce, chicken, tomato, dressing and bacon. Garnish with egg slices.

1 Serving: Calories 210; Total Fat 12g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 50mg; Sodium 370mg; Total Carbohydrate 7g (Dietary Fiber 2g); Protein 19g Exchanges: 1 Vegetable, 2½ Lean Meat, 1 Fat Carbohydrate Choices: ½

swap it out

Two 4.5-ounce cans of chunk chicken, drained, can be substituted for the cooked chicken.

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curried chicken and grape salad

Prep Time: 30 Minutes ✵ Start to Finish: 30 Minutes ✵ 5 servings (1 cup each)

· DRESSING

· ½cup mayonnaise or salad dressing

· 2tablespoons lemon juice

· 2to 3 teaspoons curry powder

· ½teaspoon salt

· ¼teaspoon pepper

· SALAD

· 3cups diced deli rotisserie chicken (from 2- to 2½-lb chicken)

· 1cup thinly sliced celery

· 1cup seedless red grapes, halved

· 3tablespoons slivered almonds, toasted*

1 In large bowl, stir dressing ingredients until well mixed.

2 Stir in chicken, celery and grapes. Sprinkle with almonds.

*To toast almonds, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

1 Serving: Calories 270; Total Fat 14g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 80mg; Sodium 860mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 25g Exchanges: 1 Other Carbohydrate, 3 Lean Meat, ½ Fat Carbohydrate Choices: 1

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tropical chicken salad

Prep Time: 25 Minutes ✵ Start to Finish: 25 Minutes ✵ 4 servings (2 cups each)

· 4cups fresh baby spinach leaves

· 4cups bite-size pieces romaine lettuce

· 1cup fresh pineapple chunks

· 2cups chopped deli rotisserie chicken (from 2- to 3-lb chicken)

· 1medium red bell pepper, chopped (1 cup)

· 3medium green onions, chopped (3 tablespoons)

· ⅓cup Italian dressing

· 3tablespoons orange marmalade

· ¼cup salted cashews

1 On large serving platter or in large bowl, toss spinach and romaine. Top with pineapple, chicken, bell pepper and onions.

2 In small bowl, stir together dressing and orange marmalade. Drizzle dressing over salad. Sprinkle with cashews.

1 Serving: Calories 350; Total Fat 18g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 65mg; Sodium 610mg; Total Carbohydrate 25g (Dietary Fiber 4g); Protein 24g Exchanges: 1½ Other Carbohydrate, 1 Vegetable, 3 Lean Meat, 1½ Fat Carbohydrate Choices: 1½

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layered caribbean chicken salad

Prep Time: 30 Minutes ✵ Start to Finish: 30 Minutes ✵ 6 servings (1½ cups each)

· DRESSING

· 1container (6 oz) piña colada fat-free yogurt

· 4½to 6 teaspoons lime juice

· 1teaspoon Caribbean jerk seasoning (dry)

· SALAD

· 3cups shredded romaine lettuce

· 2cups cubed cooked chicken

· 1cup shredded Monterey Jack cheese (4 oz)

· 1can (15 oz) black beans, drained, rinsed

· 1½cups diced peeled ripe mango

· ½cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)

· 1cup shredded Cheddar cheese (4 oz)

· 8medium green onions, thinly sliced (½ cup)

· ½cup cashews

1 In small bowl, mix dressing ingredients until well blended.

2 In 3- or 4-quart clear glass serving bowl, layer all salad ingredients except cashews in order listed. Spoon dressing over top; sprinkle with cashews.

1 Serving: Calories 450; Total Fat 21g (Saturated Fat 10g; Trans Fat 0g); Cholesterol 80mg; Sodium 320mg; Total Carbohydrate 34g (Dietary Fiber 8g); Protein 31g Exchanges: 1 Starch, 1 Other Carbohydrate, 4 Lean Meat, 2 Fat Carbohydrate Choices: 2

make-ahead

This salad can be made several hours ahead and refrigerated. Add the cashews just before serving.

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summer layered chicken salad

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 6 servings

· SALAD

· 7cups torn romaine lettuce

· 1package (9 oz) frozen cooked chicken breast strips, thawed

· ½cup crumbled Gorgonzola cheese (2 oz)

· ½cup pecan halves

· 1quart fresh strawberries, quartered

· DRESSING

· 2tablespoons sugar

· 3tablespoons red wine vinegar

· 2tablespoons olive or vegetable oil

· 1teaspoon Dijon mustard

· ½teaspoon salt

· 1clove garlic, finely chopped

1 In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecans, remaining lettuce and the strawberries.

2 In small bowl or glass measuring cup, mix dressing ingredients with whisk until well blended. Just before serving, pour dressing over salad.

1 Serving: Calories 240; Total Fat 13g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 18g (Dietary Fiber 4g); Protein 14g Exchanges: 1 Other Carbohydrate, 2 Very Lean Meat, 2½ Fat Carbohydrate Choices: 1

make-ahead

The salad and dressing can be made ahead. Cover each with plastic wrap and refrigerate up to 4 hours before serving.

swap it out

Purchased red wine vinaigrette dressing can be substituted for the homemade dressing.

Start with cubed, shredded or sliced cooked chicken (home-cooked or rotisserie) to make very tasty meals. See Storing Chicken and the Cooked Chicken Yields chart as guides.

Double-Cheese, Spinach and Chicken Pizza: Heat oven to 425°F. Place 12-inch prebaked original Italian pizza crust (from 14 ounce package) on cookie sheet. Top with ½ cup Alfredo sauce or pizza sauce, 1 cup shredded mozzarella, 2 cups washed fresh baby spinach leaves, 1 cup diced cooked chicken, ¼ cup diced red bell pepper and 1 cup shredded Cheddar cheese.

Chicken Tacos: Mix shredded cooked chicken with enchilada sauce or taco sauce and heat until hot; spoon into taco shells. Top with shredded lettuce, shredded cheese, chopped tomatoes, sliced ripe olives, sour cream and diced avocado.

Chicken-Cashew Wraps: Mix 2 cups shredded cooked chicken, ½ cup each cashew pieces and sliced celery, 2 tablespoons sliced green onions and ⅓ cup honey-mustard salad dressing. Spoon mixture evenly onto 4 (7- to 8-inch) flour tortillas to within 1-inch of edges. Top each evenly with ¼ cup shredded lettuce and 1 tablespoon diced red bell pepper; roll up.

Cherry-Chicken Pitas: Mix 2 cups chopped cooked chicken, ½ cup dried cherries, ½ cup toasted chopped slivered almonds or walnuts, ⅔ cup mayonnaise and dash pepper. Line 6 pita pocket halves with lettuce leaf; fill with chicken mixture.

Chicken-Tortellini Salad: Toss 1 package (9 ounces) cooked and drained cheese-filled tortellini, 6 cups assorted salad greens, 3 cups cubed cooked chicken and ½ cup creamy Italian or Caesar salad dressing; sprinkle with shredded Parmesan cheese.

Pesto Chicken and Pasta: Toss 4 cups hot cooked pasta with 2 cups shredded cooked chicken, ½ cup basil pesto, ½ cup coarsely chopped roasted red bell pepper and ¼ cup sliced ripe olives.

Thai-Broccoli Chicken Peanut Salad: Mix 4 cups broccoli slaw (from 16 ounce bag) with 2 cups shredded cooked chicken and ⅓ to ½ cup purchased peanut sauce. Sprinkle with dry-roasted peanuts and cilantro leaves.

lemon-basil chicken-pasta salad

Prep Time: 25 Minutes ✵ Start to Finish: 1 Hour 25 Minutes ✵ 4 servings

· 2cups uncooked rotini or rotelle pasta (6 oz)

· 10asparagus spears, trimmed, cut into 1-inch pieces (about 2 cups)

· 2cups cubed cooked chicken

· 1clove garlic, finely chopped, or ⅛ teaspoon garlic powder

· ½cup fresh basil leaves, torn lengthwise into thin strips

· ½cup shredded Parmesan cheese (2 oz)

· ¼cup olive or vegetable oil

· 1tablespoon grated lemon peel

1 Cook and drain pasta as directed on package, adding asparagus during last 2 to 3 minutes of cooking. Rinse with cold water to cool; drain.

2 In large glass or plastic bowl, toss pasta and asparagus with chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

1 Serving: Calories 440; Total Fat 21g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 45mg; Sodium 250mg; Total Carbohydrate 39g (Dietary Fiber 3g); Protein 24g Exchanges: 2 Starch, 1 Vegetable, 2½ Lean Meat, 2½ Fat Carbohydrate Choices: 2½

a new twist

Try ham instead of chicken and Swiss cheese instead of the Parmesan for a different but delicious flavor change.

ultimate chicken-pasta salad

Prep Time: 30 Minutes ✵ Start to Finish: 1 Hour 30 Minutes ✵ 10 servings (1 cup each)

· DRESSING

· ⅓cup milk

· ⅓cup mayonnaise

· 3tablespoons sugar

· 3tablespoons white wine vinegar

· 2teaspoons poppy seed

· ½teaspoon salt

· ½teaspoon celery salt

· ½teaspoon ground mustard

· SALAD

· 1package (16 oz) gemelli pasta

· 2cups diced cooked chicken

· 1cup sweetened dried cherries

· ½cup sliced celery

· ½cup slivered almonds, toasted*

1 In small bowl, mix dressing ingredients with whisk until well blended. Cover; refrigerate until ready to use.

2 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.

3 In large bowl, mix pasta, chicken, cherries and celery. Mix dressing mixture again with whisk; pour over salad and toss gently to coat. Cover; refrigerate 1 to 2 hours until chilled. Stir in almonds.

*To toast almonds, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

1 Serving: Calories 410; Total Fat 12g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 25mg; Sodium 290mg; Total Carbohydrate 58g (Dietary Fiber 4g); Protein 18g Exchanges: 4 Starch, 1 Lean Meat, 1 Fat Carbohydrate Choices: 4

make-ahead

This salad can be made a day ahead; cover and refrigerate. Stir before serving. If needed, add a tablespoon or two of milk to make it more creamy.

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chicken-thyme-penne salad

Prep Time: 30 Minutes ✵ Start to Finish: 4 Hours 30 Minutes ✵ 12 servings (1 cup each)

· 3cups uncooked penne pasta (9 oz)

· 4cups cubed deli rotisserie chicken (from 2- to 3-lb chicken)

· 2cups seedless red grapes, cut in half

· 2medium stalks celery, sliced (1 cup)

· ⅓cup chopped onion

· 3tablespoons olive or vegetable oil

· 2tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed

· 1¼cups reduced-fat mayonnaise or salad dressing

· 1tablespoon milk

· 1tablespoon honey

· 1tablespoon coarse-grained mustard

· 1teaspoon salt

· 1cup chopped walnuts, toasted*

1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.

2 In very large (4-quart) bowl, mix pasta, chicken, grapes, celery and onion. In small bowl, mix oil and 1 tablespoon of the fresh thyme (or 1 teaspoon of the dried thyme). Pour over chicken mixture; toss to coat.

3 In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme. Cover salad and dressing separately; refrigerate at least 4 hours but no longer than 24 hours.

4 Up to 2 hours before serving, toss salad with dressing. Cover; refrigerate until serving. Just before serving, stir in ¾ cup of the walnuts. Sprinkle salad with remaining ¼ cup walnuts.

*To toast walnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

1 Serving: Calories 400; Total Fat 22g (Saturated Fat 3.5g; Trans Fat 0g); |Cholesterol 50mg; Sodium 610mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 19g Exchanges: 1½ Starch, ½ Other Carbohydrate, 2 Lean Meat, 3 Fat Carbohydrate Choices: 2

a new twist

We love to top this easy salad with about ½ cup crumbled blue cheese.

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chicken salad sandwiches

Prep Time: 10 Minutes ✵ Start to Finish: 10 Minutes ✵ 4 sandwiches

· 1½cups chopped cooked chicken or turkey

· 1medium stalk celery, chopped (½ cup)

· 1small onion, finely chopped (⅓ cup)

· ½cup mayonnaise or salad dressing

· ¼teaspoon salt

· ¼teaspoon pepper

· 8slices bread

1 In medium bowl, mix all ingredients except bread.

2 Spread mixture evenly on 4 of the bread slices. Top with remaining bread slices.

1 Sandwich: Calories 430; Total Fat 27g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 60mg; Sodium 630mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 19g Exchanges: 2 Starch, 2 Lean Meat, 4 Fat Carbohydrate Choices: 2

a new twist

For variety, add some favorite ingredients to the mix in this sandwich mixture. Chopped hard-cooked egg, pickle relish, pimiento or roasted bell pepper or even shredded cheese are all interesting, tasty additions to try.

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chicken salad club sandwich stackers

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 4 servings (½ sandwich each)

· ⅓cup mayonnaise

· 1teaspoon honey mustard

· 2cups shredded cooked chicken breast

· ⅓cup finely chopped celery

· 6slices whole-grain bread, toasted

· 8slices tomato

· 4slices bacon, cooked, drained and cut in half

· 4leaves romaine or leaf lettuce

· 4tiny dill or sweet gherkins

1 In medium bowl, mix mayonnaise and mustard. Stir in chicken and celery until well mixed.

2 Spread ½ cup chicken mixture on one side of 2 bread slices. Layer each with 2 tomato slices, 2 half slices of bacon and 1 lettuce leaf. Top each with another bread slice. Repeat layers, starting with chicken mixture. Top each with third bread slice.

3 Thread pickles on toothpicks; insert 2 into each sandwich. Cut each sandwich in half to serve.

1 Serving: Calories 420; Total Fat 22g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 75mg; Sodium 620mg; Total Carbohydrate 25g (Dietary Fiber 5g); Protein 29g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Vegetable, 3½ Lean Meat, 2 Fat Carbohydrate Choices: 1½

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chicken souvlaki sandwiches

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 6 sandwiches

· 3cups chopped cooked chicken

· 1cup chopped peeled cucumber

· ½cup crumbled feta cheese (2 oz)

· ⅓cup finely chopped red onion

· ⅓cup sour cream

· 2tablespoons chopped fresh dill weed

· 2tablespoons mayonnaise or salad dressing

· 1tablespoon red wine vinegar

· ¼teaspoon salt

· ⅛teaspoon pepper

· 6pita fold breads (5 inch), warmed

1 In medium bowl, place all ingredients except pita breads; toss until evenly coated.

2 Divide chicken mixture evenly down center of each pita bread; fold in half.

1 Sandwich: Calories 340; Total Fat 14g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 80mg; Sodium 690mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 26g Exchanges: 1½ Starch, ½ Vegetable, 3 Lean Meat, 1 Fat Carbohydrate Choices: 2

swap it out

Greek yogurt instead of the mayonnaise is a nice substitution and adds a little extra zing to this sandwich.

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fast ’n fresh chicken sandwiches

Prep Time: 10 Minutes ✵ Start to Finish: 10 Minutes ✵ 4 sandwiches

· 8slices rustic raisin-nut or cranberry-nut bread

· ½cup mascarpone cheese

· 4medium green onions, chopped (¼ cup)

· 4teaspoons chopped fresh dill weed

· 1package (9 oz) thin-sliced cooked chicken breast

1 On one side of each bread slice, spread 1 tablespoon cheese. On 4 of the bread slices, evenly sprinkle onions. On remaining 4 bread slices, evenly sprinkle dill.

2 Divide chicken among onion-topped bread slices; cover with dill-topped bread slices.

1 Sandwich: Calories 260; Total Fat 4.5g (Saturated Fat 1g; Trans Fat 0.5g); Cholesterol 35mg; Sodium 1000mg; Total Carbohydrate 34g (Dietary Fiber 3g); Protein 20g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 2

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chicken, vegetable and cream cheese sandwiches

Prep Time: 10 Minutes ✵ Start to Finish: 10 Minutes ✵ 4 sandwiches

· 8slices pumpernickel bread

· 1container (6.5 oz) garlic-and-herbs spreadable cheese

· 16thin slices cucumber

· 1lb sliced cooked chicken (from deli)

· 1medium tomato, sliced

· 1slice (¼ inch thick) sweet onion, separated into rings

· 1cup coleslaw mix (from 16-oz bag)

1 Spread one side of each bread slice with cheese.

2 Top 4 of the bread slices, cheese side up, evenly with cucumber, chicken, tomato, onion and coleslaw mix. Cover with remaining 4 bread slices, cheese side down.

1 Sandwich: Calories 550; Total Fat 26g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 150mg; Sodium 740mg; Total Carbohydrate 35g (Dietary Fiber 4g); Protein 43g Exchanges: 2 Starch, 1 Vegetable, 5 Very Lean Meat, 4½ Fat Carbohydrate Choices: 2

* QUICK *

italian chicken club

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 6 sandwiches

· 6focaccia or ciabatta rolls, split

· ½cup basil pesto

· 4teaspoons balsamic vinegar

· ½lb thinly sliced oven-roasted chicken breast (from deli)

· ⅓cup sun-dried tomatoes in oil, drained, thinly sliced

· 6slices mozzarella cheese

1 Cut each focaccia bread in half horizontally. In small bowl, mix pesto and vinegar. Spread mixture on cut side of roll bottoms.

2 Top evenly with chicken, tomatoes and mozzarella. Cover with bread tops.

1 Sandwich: Calories 660; Total Fat 31g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 30mg; Sodium 1920mg; Total Carbohydrate 71g (Dietary Fiber 4g); Protein 23g Exchanges: 4½ Starch, 1½ Lean Meat, 4½ Fat Carbohydrate Choices: 5

swap it out

Sliced fresh tomatoes can be substituted for the sun-dried tomatoes.

* QUICK *

* CALORIE-CONTROLLED *

apricot-dijon chicken sandwiches

Prep Time: 10 Minutes ✵ Start to Finish: 10 Minutes ✵ 4 sandwiches

· 1loaf ciabatta bread (12 oz)

· ¼cup Dijon mustard

· ¼cup apricot preserves

· 4leaves Bibb or Boston lettuce

· ¾lb thinly sliced deli rotisserie chicken

1 Cut bread in half horizontally. In small bowl, mix mustard and preserves; spread over cut sides of bread.

2 On bread bottom, layer lettuce and chicken. Cover with bread top. Cut lengthwise down center, then cut crosswise in half into 4 sandwiches.

1 Sandwich: Calories 400; Total Fat 9g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 75mg; Sodium 1200mg; Total Carbohydrate 50g (Dietary Fiber 2g); Protein 30g Exchanges: 3 Starch, ½ Other Carbohydrate, 1 Very Lean Meat, 2 Lean Meat Carbohydrate Choices: 3

swap it out

Try fig jam in place of the apricot preserves.

* QUICK *

country chicken sandwiches with maple-mustard spread

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 4 sandwiches

· 3tablespoons mayonnaise or salad dressing

· 2tablespoons country-style Dijon mustard

· 2tablespoons real maple syrup

· 1small shallot, finely chopped (about 3 tablespoons)

· 8slices rustic bread

· 4slices (1 oz each) Swiss cheese

· 2cups sliced deli rotisserie chicken (from 2- to 3-lb chicken)

· 1medium ripe avocado, pitted, peeled and sliced

1 In small bowl, mix mayonnaise, mustard, syrup and shallot. Spread on one side of each bread slice.

2 Top 4 slices of bread with cheese, chicken and avocado. Top with remaining bread slices.

1 Sandwich: Calories 460; Total Fat 23g (Saturated Fat 5g; Trans Fat 0.5g); Cholesterol 70mg; Sodium 660mg; Total Carbohydrate 37g (Dietary Fiber 4g); Protein 26g Exchanges: 2½ Starch, 2½ Lean Meat, 2½ Fat Carbohydrate Choices: 2½

* QUICK *

caesar chicken subs

Prep Time: 15 Minutes ✵ Start to Finish: 15 Minutes ✵ 4 sandwiches

· 1French bread baguette (8 oz)

· ⅓cup Caesar dressing

· ½package (3.5-oz size) giant sliced pepperoni

· ¾lb deli rotisserie chicken, cut into ¼-inch slices

· 4slices (1 oz each) Colby-Monterey Jack cheese blend

· 4slices tomato, cut in half

· 4lettuce leaves

· ½medium red onion, thinly sliced

1 Cut bread into fourths, then cut each horizontally in half. Spread dressing over cut sides of bread.

2 On bread bottoms, layer pepperoni, chicken, cheese, tomato, lettuce and onion. Cover with bread tops; press gently. Secure with toothpicks.

1 Sandwich: Calories 620; Total Fat 35g (Saturated Fat 12g; Trans Fat 1g); Cholesterol 120mg; Sodium 1320mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 41g Exchanges: 1½ Starch, ½ Other Carbohydrate, ½ Vegetable, 2 Very Lean Meat, 2 Lean Meat, 1 High-Fat Meat, 4 Fat Carbohydrate Choices: 2½

make-ahead

You can make these sandwiches ahead of time, but add the tomato slices just before serving.

* CALORIE-CONTROLLED *

* QUICK *

thai chicken salad cones

Prep Time: 20 Minutes ✵ Start to Finish: 20 Minutes ✵ 4 servings (2 cones each)

· DRESSING

· 1tablespoon packed brown sugar

· 2tablespoons creamy peanut butter

· 2tablespoons rice vinegar or cider vinegar

· 1tablespoon fish sauce

· ⅛teaspoon ground red pepper (cayenne)

· SALAD

· 2cans (10 oz each) chunk light chicken, drained

· 1½cups coleslaw mix (from 16-oz bag)

· ½cup chopped seeded cucumber

· ½cup chopped fresh cilantro

· ¼cup coarsely chopped dry-roasted peanuts

· 4spinach-flavor flour tortillas (8 to 10 inch)

1 In small bowl, mix dressing ingredients with whisk.

2 In medium bowl, mix all salad ingredients except tortillas. Add dressing; toss to coat.

3 Cut each tortilla in half; form each into cone shape. Spoon chicken salad into cones.

1 Serving: Calories 370; Total Fat 14g (Saturated Fat 3g; Trans Fat 0.5g); Cholesterol 50mg; Sodium 1150mg; Total Carbohydrate 34g (Dietary Fiber 3g); Protein 26g Exchanges: 1½ Starch, ½ Other Carbohydrate, ½ Vegetable, 3 Very Lean Meat, 2½ Fat Carbohydrate Choices: 2

swap it out

Soy sauce can be substituted for fish sauce, and regular flour tortillas can be used instead of spinach-flavor tortillas.

* QUICK *

chicken fajita salad wraps

Prep Time: 30 Minutes ✵ Start to Finish: 30 Minutes ✵ 8 servings

· DRESSING

· 1cup ranch dressing

· 1tablespoon lime juice

· 1tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)

· 1teaspoon grated lime peel

· WRAPS

· 3cups chopped deli rotisserie chicken (from 2- to 3-lb chicken)

· 2cups thinly sliced iceberg lettuce

· 1cup frozen corn (from 12-oz bag), cooked, cooled

· 1small tomato, seeded, chopped (⅓ cup)

· 1cup shredded Monterey Jack cheese (4 oz)

· 1package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)

· Chunky-style salsa, if desired

· Sour cream, if desired

1 In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.

2 Spoon chicken mixture evenly down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.

1 Serving: Calories 420; Total Fat 26g (Saturated Fat 7g; Trans Fat 1g); Cholesterol 50mg; Sodium 1360mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 17g Exchanges: 2 Starch, 1½ Medium-Fat Meat, 3 Fat Carbohydrate Choices: 2

* CALORIE-CONTROLLED *

chicken salad roll-ups

Prep Time: 30 Minutes ✵ Start to Finish: 1 Hour 30 Minutes ✵ 24 servings

· 2cups chopped cooked chicken

· 3medium green onions, chopped (3 tablespoons)

· ¼cup chopped walnuts

· ½cup creamy poppy seed dressing

· ½cup cream cheese spread (from 8-oz container)

· 2flour tortillas (10 inch)

· 6leaves Bibb lettuce

· ½cup finely chopped fresh strawberries

1 In food processor, place chicken, onions and walnuts. Cover; process, using quick on-and-off motions, until finely chopped. Add ⅓ cup of the poppy seed dressing. Cover; process just until mixed. In small bowl, mix remaining dressing and the cream cheese spread with spoon until smooth.

2 Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese mixture, tearing to fit and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce; top with strawberries.

3 Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. With sharp serrated knife, cut rolls into ½- to ¾-inch slices.

1 Serving: Calories 70; Total Fat 4g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 50mg; Total Carbohydrate 5g (Dietary Fiber 0g); Protein 4g Exchanges: ½ High-Fat Meat, ½ Fat Carbohydrate Choices: ½

swap it out

If you can’t find creamy poppy seed dressing, you can use coleslaw dressing, regular or low-fat mayonnaise or salad dressing instead.

metric conversion guide

Note: The recipes in this cookbook have not been developed or tested using metric measures. When converting recipes to metric, some variations in quality may be noted.

index

* indicate calorie-controlled recipes

# indicate quick recipes