I will buy chicken breast on sale and make several dishes. First I bake the chicken and then bone it leaving me with tons of white chicken meat to cook with. Chicken Salad and Chicken Chili were the 2 recipes I created this past week. Healthy and filling and delicious to boot!
Chicken Salad – can be served in wheat pitas or on wheat crackers. I used 2 cups of the cooked chicken and diced it up. Then I added 1/4 cup of nonfat plain yogurt, 1/4 cup light mayonnaise, 1/2 small diced onion, 1 clove minced garlic, 1 tablespoon tarragon vinegar, 1 teaspoon Worcestershire sauce and 2 tablespoons of fresh parsley. (The parsley was picked fresh and frozen in a plastic baggie and it worked just fine in this recipe).
Chicken Chili – combine 2 cans of crushed tomato (28 oz. each), 3 cups water, 1 cup pearl barley, 1 medium onion, 2-3 cloves of garlic, 1 tablespoon cumin and 2-3 tablespoons of chili powder. Simmer for 45 minutes. Due to the barley swelling you may have to add additional water. Add 3 cups cut up cooked chicken breast and 1 can (11 oz) vacuum packed yellow corn. The vacuum packed corn remains crisp in this dish. Cook an additional 30 minutes.