Warm Roasted Chicken Salad With Whole Wheat Penne Recipes

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

GRILLED CHICKEN WITH WHOLE WHEAT PENNE AND VEGGIES

Steps:

• Pound chicken to a thickness of 1/2 an inch.
• Combine 2 cloves garlic, 1 T crushed red pepper, and 2 T Herbes de Provence in a small bowl.
• Rub garlic mixture into both sides of each chicken breast.
• Season both sides of each breast with salt and pepper.
• Cover chicken and leave in the fridge for at least an hour.
• Steam or boil broccoli for 2 minutes and then remove from heat.
• Grill chicken over med-high heat, about 4 minutes per side. Place chicken on a plate, cover with aluminum foil, and set aside.
• Cook pasta according to package directions.
• While pasta boils, cook remaining garlic and onion over medium heat until softened.
• Add wine, broth, basil, marjoram, and the remaining crushed pepper. Bring to a boil and simmer until reduced.
• Add red pepper and cook for a minute or two.
• Add broccoli and cook until re-heated.
• Drain pasta and add to veggie mixture.
• Divide pasta between 2 plates. Top with chicken, pine nuts, and parmesan cheese.

WARM CHICKEN SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
• Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.