Chick-fil-A sauce:
In a small bowl whisk together mayonnaise,
Pound chicken breasts till they are thin
Place cool water in bowl. Add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture.
Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.
When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl.
Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.
a small bowl, mix the cream of mushroom soup with
Heat the olive oil in a large pot, add the onions, and cook until translucent.
Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken.
Bring to a boil, then allow to simmer for several minutes until heated through.
Lastly, add the cream and heat for 5-10 more minutes.
>a medium bowl whisk together wet ingredients, add chicken,
b>Chicken:
Attach a
Pull apart the chicken into large chunks and either cut it into a small dice or process in a mini food processor.
Place chicken in a large mixing bowl and add all remaining ingredients (except bread).
Mix well.
Toast your bread of choice and place salad in between toasted bread and serve.
I also like to serve it in a lettuce cup with crackers for a little variety.
Boil chicken until completely cooked. Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a week.
After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well.
Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.
For the chicken stock:
In a large stockpot, heat the
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
In a pot, saut the onion
BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a large stockpot. Add
Place all ingredients into a very large soup pot.
Fill pot
In a 6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves
up water and cornstarch in a bowl until cornstarch dissolves.
Cook chicken breasts on a grill until just done,