Chicken Salad

about 3-4 breasts of chicken thawed and cut in half


(any seasonings you like to season chicken) I prefer freshly cracked black pepper, seasoned salt, Pampered Chef's Lemon Basil Rub, some rosemary, garlic powder, and Tony Chesere's creole seasoning( a smidgen)

1 pkg of sunflower seeds

1 pkg of dried cranberries

about a tbs celery seed or more

about 1/2 lb of white grapes sliced in half depending on size

about 1-2 cups of mayo

about 1-2 tbs of spicy brown mustard

Olive oil to spread on baking pan ( I use a Pampered Chef small rectangle stoneware bar pan)

Preheat oven to 350 dgrees, sometimes I do 375 depending on how much time I have. Make sure you get all of seasonings on both sides of chicken breasts and place in oven for about 30-35 minutes until you see white all through chicken.

While chicken is baking, go ahead and and add in a large mixing bowl the mayo and mustard. Slice the grapes and add in bowl along with the celery seed, sunflower seeds, and cranberries. I don't measure how much of each pkg added. I just dump what looks like a good amount. When chickenis finished let sit and cool about 5-10 minutes. Then cut into small cubes or pieces and add to bowl with other ingredients and mix well! After I make it I can never keep my fingers away! But it tastes better after it has set over night!

Tropical Chicken

Recipe from: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html

Chicken Tropicale Recipe

Here's a slow cooker recipe perfect for this time of year. Assemble it ahead of time and the house will smell so breezy-island fabulous you'll want to invite friends over to party. The word festive comes to mind.

Ingredients:

A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda red onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks with juice
2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I'd love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar, or raw organic agave nectar

Later:

1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes

To serve:

2 1/2 to 3 cups cooked brown rice
Silvered almonds, if desired

Instructions:

Drizzle a touch of olive oil in the bottom of the slow cooker.

Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.

Add the broth, spices, and brown sugar or agave.

Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.

A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.

Cover and heat through for 20 to 30 minutes.

Serve- with all the broth- over hot cooked brown rice.

I served this with Pomegranate Glazed Green Beans & Portobellos. Tasty.

Serves 4.

Karina's Notes:

• Serve topped with fresh chopped cilantro, if you like.

• Serve with slices of avocado.

• Season this dish according to your own taste buds. I like to heat things up, so I use lots of spice.

Read more: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html#ixzz1xyP3akCH

Mediterranean Chicken Bake

Recipe from Karina at Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html

4 split organic free-range chicken breasts [skinless are fine]
Sea salt and gluten-free Lemon Pepper seasoning, to taste
1 14-oz can Muir Glen fire-roasted tomatoes with juice
3/4 cup of your Muir Glen pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers2 large portobella mushrooms, sliced
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram

Preheat the oven to 350 degrees F.

Lightly oil a 10x13-inch baking pan with olive oil.

Wash the chicken in cold water and pat dry; season with lemon pepper; place in the baking dish.

In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.

Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts, etc.

Serve with brown rice, quinoa or mashed potatoes. Offer crumbled feta or goat cheese as a garnish.

Serves 4.


Read more: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html#ixzz1xdCfBqoi