Chicken

This recipe requires no cooking and is served cold, so it makes a perfect low-carb on-the-go lunch, or a picnic for the park as well! Pack the dressing with an ice pack to keep it chilled out. If you think you don’t like anchovies, try them in this dressing. They just taste salty and yummy!

Montalcino, Italy, is the city I married in. I will make this dish for John every September 24, for our wedding anniversary. The way to anyone’s heart, forever and ever, is through their stomach! This is not your average chicken dinner.

Unreal! Forget Buffalo wings—not only are these healthier than deep-fried wings and way lower in fat, they simply are the best chicken wings you’ll ever have! They are super, über-snacks that can be a simple supper, with salad or veggies on the side. The only carbs come from natural juice and honey. Unlike the small, snipped wings served in some bars and restaurants, homemade wings are larger and have more meat. Allow three or four for a full dinner portion per person, though my sweetie and I can eat all twelve if we’re watching a double feature that night!

Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.

Wow! Is this one a looker!

Exotic, easy, and healthy, too, this simple dish is just delish.

This dish is what I call a “Retro Metro.” Back in the day, Chicken Divan—poultry, poulet sauce, broccoli, and mushrooms—was a continental cuisine staple. As a special treat, my mom would take me to NYC to the Magic Pan for Chicken Divan Crepes. This is an easy cosmopolitan update on the classic. The broccoli is swapped out for asparagus and the preparation time is reduced. Enjoy!

East Coast meets West Coast in this dish. Chowder plus Tex-Mex equals a really good idea in any direction!

Here’s another MYOTO (make your own take-out). Thai this one, you’ll surely like it.

I really love grilled chicken salad as a go-to, no-brainer supper solution, but the Chicken Caesar is so over for me—I need a few years off! So here’s another fresh chicken salad idea; eat your heart out, Caesar!

For me, this is chicken and rice recipe number 14,655. And for you?

Chicken and applesauce . . . sounds like hospital food, huh? Well, if that were the only way to get this elegant, savory supper, I’d check myself in!

Talk about flexible, this chicken is a cheerleader. Yes, it’s equally good steaming hot or icebox cold. Eat this dish four seasons of the year, hot or not, indoors or out. It’s G-R-E-A-T . . . great!

You have to buy a quart of buttermilk in order to get the 2 cups you need for this recipe, but I’ve got your back on the extra 2 cups: transfer it to a large resealable food storage bag and freeze it. Don’t forget to label the bag—if you’re like me, you have enough mystery items in your freezer already! Use the buttermilk to make this recipe again, or check out the recipe for Bacon and Creamy Ranch Chicken Burgers with Crispy Scallion “Sticks” on page 236.

This is my chicken and rice recipe number 14,654. But, this one is as colorful as it is flavorful!

I’m always trying to come up with yet another version of chili and yet another chicken dinner. Here’s both in one meal in another new way.

This is a real-deal, square meal (that is, one you might find in a restaurant on a square in Barcelona!).

Here’s a killer dinner that even a charging Pamplona bull would brake for. Olé!