Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor. As much as I love salad as a meal, it’s not usually enough for my husband, who is more of a protein/two sides kind of a guy. But this is one salad that I can get away with serving for dinner — it’s satisfying and full of bright, spicy Southeast Asian flavor. It’s easy, too! You simply shred a rotisserie chicken, chop some veggies, whisk the dressing, and dinner is done. The recipe makes enough for 2 to 3 main course salads; if you want to stretch it, serve some store-bought crispy spring rolls on the side. What you’ll need to make Vietnamese Shredded Chicken Salad Step-by-Step Instructions To begin, combine all of the salad ingredients, except for the peanuts, in a large bowl. Next, make the dressing. You’ll need to juice a few limes; an inexpensive juicer like this one is helpful but not necessary. Whisk together the freshly squeezed lime juice, Sriracha, garlic, sugar, fish sauce, and vegetable oil.   Pour the dressing over the salad and toss well. Top with peanuts and serve. Note: This recipe originally comes from Saveur magazine but I’ve tweaked it a bit to make it my own. (I omitted the rice vinegar and Thai peppers, increased the lime, and added bell peppers, scallions, Sriracha, and peanuts.) Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Vietnamese Shredded Chicken Salad.

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done! In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic curry sauce thickened with Greek yogurt. You can have it on the table in 30 minutes — or in the time it takes to make some basmati rice — and the cooking method ensures that the chicken comes out reliably tender every time. As with many Indian dishes, the taste and spice level of this dish will vary a bit depending on the type of curry powder you use, so adjust the seasoning as necessary. What you’ll need to make chicken curry Step-By-Step Instructions Begin by cutting the chicken into 1/4-inch slices. The best way is to cut each breast in half lengthwise, then slice on the diagonal. Don’t make yourself crazy over it, but try to make each piece about the same size; this ensures that they cook evenly. Next, season the chicken with salt, pepper and curry powder. Heat some vegetable oil in a large skillet, then briefly sauté the chicken until it is lightly browned but still pink in spots. Transfer the partially cooked chicken to a clean bowl, then add the onions to the pan and cook until soft and translucent. Add the ginger, garlic, and more curry powder and sauté until fragrant. Add the chicken stock and cornstarch to the vegetables. Cook until the sauce is thickened, then add the chicken back to the pan, along with the frozen peas and simmer until the chicken is just cooked. Add the Greek yogurt and fresh chopped cilantro. Stir until combined. Serve with basmati rice and/or naan. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Curry.

This healthy turkey chili has a rich, spicy flavor and thick texture — and it’s loaded with nutrient-rich kidney beans. When it’s cold outside, there’s nothing more inviting than a big pot of chili simmering on the stove, and this turkey chili adapted from The Complete One Pot Cookbook from America’s Test Kitchen always hits the spot. It has a rich, spicy flavor and thick texture, and it’s loaded with fiber-rich kidney beans. Since ground turkey is lean and can easily dry out, the recipe uses a genius technique to ensure the meat stays moist. Instead of adding all of the meat at once, a portion of the turkey is sautéed in the beginning and cooked low and slow to build flavor. Then, towards the end of the simmering time, the remaining turkey is pinched into small pieces and stirred into the chili, creating chunks of tender turkey in every bite. Be sure to use 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast. Serve with cornbread or cornbread muffins and your favorite chili toppings. What You’ll Need To Make Turkey Chili Step-by-Step Instructions Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. (Alternatively, finely chop the onions, bell pepper, and garlic by hand.) Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper. Cook, stirring often, until the vegetables are softened, about 10 minutes. Add about 1-1/4 pounds of the turkey to the pot. Increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour. Pat the remaining 3/4 pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.) Taste and adjust seasoning, if necessary, and serve with your favorite chili toppings.   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Classic Turkey Chili.

Store-bought rotisserie chicken and puff pastry make these individual chicken pot pies easy to prepare.   Between the chicken, the sauce, and the crust, you could spend an entire day in the kitchen making traditional chicken pot pie. For this version, my goal was to come up with an easy recipe that didn’t sacrifice flavor. After many trials, I found that using a rotisserie chicken for the filling and a good quality store-bought puff pastry for the crust were both excellent shortcuts. With that settled, I moved on to tackle the problem with most chicken pot pies: the bland, goopy white sauce. I thinned the sauce to a chowder-like consistency. I also borrowed an ingredient from my favorite turkey gravy – Cognac – and it added that je ne sais quoi that makes these chicken pot pies next-level delicious. What you’ll need to make chicken pot pie recommend Dufour all-butter puff pastry if you can find it (it’s sold at Whole Foods) but Pepperidge Farm, which is readily available in the freezer section of most supermarkets, is very good, too. How to make chicken pot pie To begin, dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the circumference of your soup bowls. Place the dough rounds on a foil-lined baking sheet and refrigerate until ready to use. Next, make the filling. In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté for 8 to 10 minutes, or until the carrots are just cooked. Add the flour. Cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, herbs, chicken, and peas. Ladle the filling into oven-safe ramekins or soup bowls (be sure they are oven proof up to 425°F). The filling should come up no more than three-quarters of the way to the top of the bowls. If you have extra, make another bowl. Brush the outside edges of each bowl with an egg wash. Place the cold dough rounds over the soup bowls, pressing firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot ramekins to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve. For this recipe, you’ll need oven-safe (up to 425°F) soup bowls. To make four servings, use bowls with an 18 to 20-oz capacity. To make six servings, use bowls with a 12 to 14-oz capacity. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Pot Pie.

These chicken tacos are a healthier spin on traditional beef tacos — and they’re just as good, if not better. When my kids were little, I came up with some weeknight traditions to make dinnertime special and fun for my family. One of our favorites was Taco Tuesdays. The kids would come home from school on Tuesdays all “Yay, it’s taco night!” and it made deciding what to make for dinner easy for me. We made all sorts of different tacos — shrimp tacos, carne asada tacos, and Baja fish tacos — but these chicken tacos were always the kids’ favorite. Even now as young adults, they still love them! They’re a healthier spin on hard-shell beef tacos, and they’re just as good, if not better. What you’ll need to make Chicken Tacos Step-by-Step Instructions To make them, begin by chopping the vegetables. You can do this in a food processor if you like; just be sure not to purée them.   Normally, I don’t believe in hiding vegetables but in this case, I dice them very small so my kids don’t notice them (or at least they can’t pick them out). I figure what they don’t know won’t hurt them, and one night where I’m not nagging them to eat their vegetables is good for all of us. Heat the olive oil in a large pan and add the vegetables. Cook over medium heat for 10-15 minutes, until soft. Add ground chicken and spices use a wooden spoon to break chicken into small pieces.   Turn the heat to high and use a wooden spoon to break the chicken into small clumps; cook until the chicken is partially cooked, about 5 minutes. Add the tomato sauce, then turn the heat down to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, for 10-15 minutes or until chicken is cooked through. Sprinkle with fresh chopped cilantro, then taste and adjust seasoning if necessary. Meanwhile, heat the shells in the oven. To serve, spoon the chicken inside the shells and top with shredded lettuce and cheese. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Tacos.

Light and fresh chicken enchiladas filled with tender, smoky chicken and cheddar cheese in a tangy tomatillo sauce.   My whole family loves these chicken enchiladas. They take a bit of time to make, but you can make the sauce and filling ahead of time, then assemble and bake the enchiladas another time for a quick and easy weeknight meal. Most chicken enchilada recipes call for dark meat because it stays moist. This is important because the chicken is cooked twice: once in preparing the filling and then again in heating the assembled dish. However, I like to use chicken tenderloins; they’re much easier to prep than dark meat and, unlike boneless breasts, they stay tender even if slightly overcooked. Plus, tenderloins are usually sold in convenient one-pound packs, which is exactly how much you’ll need. The sauce for this dish is made with tomatillos. If you’re unfamiliar with them, they look like small green tomatoes covered by a papery husk. They’re related to tomatoes but have a distinctive tart flavor. (Note that they are not the same as green tomatoes, which are simply unripe tomatoes.) You can find them in most grocery stores. Finally, this recipe calls for three jalapeño peppers, which I know seems like a lot. Don’t worry, as long as you remove the fiery ribs and seeds, the enchiladas won’t be spicy. When you taste the sauce on its own, it will have a little kick but once you put the dish together it will be mild enough even for young children. If you’d like more heat, throw in some of the seeds. (Always wear gloves and/or wash your hands very well after working with jalapeños, and keep your hands away from your eyes!) How to make chicken enchiladas Begin by making the tomatillo sauce. Cook the onions and garlic in olive oil until soft (no need to chop them too finely since it all gets puréed in the end). Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water.   Simmer until the tomatillos are soft. Then, transfer the mixture to a blender and purée until completely smooth. Set the sauce aside and start the filling. Season the chicken with the cumin, smoked paprika and salt. Sauté the chicken in olive oil until just cooked through, about 2 minutes per side, then set aside to cool. Once cool, shred the chicken into bite-sized pieces. Tenderloins all have a tough tendon running through them; just remove it. In the same pan that you cooked the chicken in, cook the onions until soft Remove the pan from the heat, then add the shredded chicken along with the cilantro and shredded cheese. That’s your filling. You can make the dish ahead of time up to this point. To assemble the enchiladas, begin by smearing 3/4 cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish. Next, brush each tortilla on both sides with oil. Stack them on a plate and microwave until hot and steamy, about 2 minutes. This makes them pliable; if you skip this step, they’ll shred to pieces when you roll them. Spoon the filling down the middle of each tortilla. Then roll tightly with your hands. Place the enchiladas side by side, seam side down, in the prepared baking dish. Pour the remaining sauce over top.   Spread the sauce evenly over the tortillas, then sprinkle with more grated cheese.   Bake until sauce is hot and bubbling and cheese is melted, 15-20 minutes. Sprinkle the enchiladas with smoked paprika — it makes them look pretty but also adds more delicious smoky flavor. Serve immediately with shredded lettuce, sour cream, sliced avocado, and lime wedges. Enjoy! Note: My starting point for this recipe was a similar version in Cook’s Illustrated. I made a lot of changes, but the tomatillo sauce is very similar to the original recipe. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Enchiladas with Tomatillo Sauce.

One of my most popular chicken recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection. Like most kids, my daughter prefers “kid food” to “grown-up food” any day of the week. Occasionally, it works to my advantage—a trip to McDonald’s makes excellent bribery—but most of the time I’m just dealing with a picky eater. Rather than desperately trying to coax her into eating dinner every night, sometimes I just make her favorites. These chicken tenders, marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are at the top of her list. They’re delicious plain, dipped in honey mustard sauce, or perched on top of a salad. And they’re not just for picky kids—everyone loves them. What you’ll need To Make Buttermilk Fried Chicken Tenders Step-by-Step Instructions To marinate the chicken: In a large sealable bag, combine the chicken tenders with the buttermilk, paprika, garlic powder, cayenne pepper, and salt. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. When you’re ready to cook them, make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended. Add the buttermilk and stir with a fork until the mixture is evenly clumpy. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on a foil-lined baking sheet.   To fry the chicken: Line a baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot with honey mustard sauce. Photo by Alexandra Grablewski (Chronicle Books, 2018) Video Tutorial Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Buttermilk Fried Chicken Tenders.

Tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce. This is my take on Pollo a la Brasa, the delicious roast chicken made popular by so many Peruvian restaurants. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender, juicy and crisp-skinned. The accompanying green sauce, which gets its color from cilantro and jalapeño peppers, is spicy, creamy and downright delectable. You can put it on virtually everything, and it even makes a fabulous dip or salad dressing. What you’ll need to make Peruvian-Style Roast Chicken Before we get to the recipe, a few words on buying a whole chicken. In the poultry department, you’re likely to find birds labeled “broilers,” “roasters” and “fryers.” These labels are based on the weight of the bird, and are meant to suggest a method of cooking. This recipe calls for a four-pound chicken, which is typically considered a “fryer.” This might seem strange since we’re roasting but don’t worry about it — all of these chickens can be used in recipes interchangeably. How to make Peruvian-Style Roast Chicken Begin by making the marinade. Combine the lime juice, olive oil, salt, pepper, sugar, paprika, cumin, and oregano in a blender or mini food processor. Blend until smooth. Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken. Spoon 2/3 of the marinade under the skin. And rub the rest over top. Place the chicken in a bowl and refrigerate at least 6 hours or overnight. Preheat the oven to 425 degrees, and set the chicken on a rack in a roasting pan. I like to tuck the wings underneath the bird and tie the legs together so the bird holds its shape. Roast the chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375 degrees and roast for about an hour and ten minutes more. Let the chicken rest, covered with foil, for about 20 minutes before carving. While the chicken marinates, make the green sauce (recipe adapted from the Serious Eats Food Lab by J. Kenji Lopez-Alt). Simply combine the mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice salt and pepper in a blender or food processor. And process until smooth. With the motor running, drizzle in the olive oil. It will seem thin at first but, don’t worry, it will thicken up as it sits. Keep in mind that the heat in the sauce comes from the ribs and seeds in the jalapeño peppers. I use about half of the seeds and ribs for a medium-hot sauce. If you’re worried about the heat, you can always leave them out at first and then blend them in to taste. (Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.) Transfer the sauce to a bowl and refrigerate until ready to serve. Garnish the sauce with a sprig cilantro, if desired, and serve with the roasted chicken. Note: The green sauce in this recipe is adapted from one of my favorite columns, the Serious Eats Food Lab by J. Kenji Lopez-Alt.  Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Peruvian-Style Roast Chicken with Green Sauce.

Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour. When chili is made with chicken or turkey, white beans, and broth (rather than tomatoes), it is called “white chili” because it appears light in color rather than a deep red. It’s a bit lighter and brothier than ground beef chili or Texas-style chili, but it’s still rich and comforting. I have tried countless recipes for white chicken chili over the years, from super-easy crockpot recipes to more authentic, time-consuming versions made from a wide array of chili peppers and hominy. This recipe adapted from Food Network falls somewhere in the middle effort-wise, and it’s the one my family loves best. It’s a hearty one-pot meal you can have on the table in under an hour. What you’ll need to make white chicken chili Before we get to the step-by-step photos, a few notes about the ingredients: The recipe calls for a store-bought rotisserie chicken. I typically shred the chicken as soon as I get home from the grocery store; it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in the fridge. The larger peppers you see in photo are mild poblanos. The small chili pepper is a spicy jalapeño. As always, when working with jalapeños, wear gloves or wash your hands very well afterwards (and always avoid touching your eyes). The seeds and ribs in the pepper hold all of the heat. I remove and discard them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. I use low-sodium chicken broth for the chili; the canned beans are fairly high in sodium, so using a low-sodium variety broth helps to keep the flavor of the chili from being overly salty. I use frozen corn as it’s available year-round (there’s no need to defrost the corn before incorporating it into the recipe). If fresh corn is in season and you’d prefer to use that, you’ll need kernels from 1 ear of corn. Step-by-Step Instructions Begin by combining half of the white beans in a food processor with one cup of the chicken broth. Process until you have a smooth purée. This is what will thicken the broth. Set aside In a large pot or Dutch oven, heat the oil and add the the onions and peppers. Cook until soft, about 4 minutes, then add the garlic. Cook a minute more, then add the spices. Continue cooking for another minute to toast the spices. Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the shredded chicken, beans, corn, and lime and simmer until everything is warmed through. You will notice that the chili is quite soupy. This is intentional. It thickens as it sits — in fact, if you make it ahead of time, you will likely need to add some broth or water to thin it out. Plus, I find that if the broth is too thick, the chili gets gloppy and unappealing. A soupy broth is good! Serve with sour cream, lime wedges, shredded cheese and crushed tortilla chips. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – White Chicken Chili

This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day. What’s more, it’s made with rotisserie chicken and Thai pantry staples (available in most supermarkets)—such as green curry paste, fish sauce, coconut milk, and fresh ginger—so it’s almost instant gratification. Whether I’m feeling worn down or just in need of a little comfort, there is nothing like a bowl of chicken noodle soup, and this is one of my favorite renditions. Be sure to keep the rice noodles separate from the soup until ready to serve. If you put them in the broth before serving, they will continue to cook and become too soft. What you’ll need To Make Chicken & Rice Noodle Soup You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and galangal. You can find it, along with the other Asian pantry staples, in the Asian section of most large supermarkets. Along with Thai red curry paste, it is a wonderful ingredient – I use it to make many Thai-style recipes, such as shrimp and chicken curry, butternut squash soup with coconut milk, and curry chicken skewers with coconut-peanut sauce. Step-by-step Instructions Begin by heating the oil in a medium soup pot. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Next, add the green curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering for 5 minutes. Meanwhile, cook the rice noodles by dropping them in boiling water. Let sit for a few minutes to soften. Then drain. When ready to serve, divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here –Thai-Inspired Chicken & Rice Noodle Soup.