Chickensaladwithbroccoli Recipes

Steps:

• In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

Steps:

• Combine broccoli, chicken, walnuts, and green onions in a large bowl.
• Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
• Pour mayonnaise dressing over broccoli mixture; toss to coat.
• Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

Steps:

• Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
• Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
• Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
• Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
• While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
• Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
• Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
• Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

Steps:

• In a large bowl combine the broccoli slaw mix, chicken, snap beans, red pepper, scallions, and cabbage.
• In another bowl whisk together the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger. Slowly add the canola oil and sesame oil; season with salt and pepper to taste.
• Toss the salad with the dressing. Top with sprinking of the chopped cashews if desired.

Steps:

• Cook the chicken breasts by your preferred method. I usually poach them. Also, cook the broccoli flowers as you wish BUT keep them bright green with a bit of crunch.
• Mix cooked cubed chicken and broccoli together with remaining ingredients. Best served chilled.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Steps:

• Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
• Heat butter in skillet. Cook chicken until browned, stirring often.
• Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Steps:

• Cut chicken into strips.
• Toss chicken, cornstarch, salt and pepper in medium glass bowl.
• Cover and refrigerate 20 minutes.
• Cut green onions and carrots into thin slices.
• Mix black bean sauce, garlic, gingerroot, and sugar together.
• Spray a 12-inch skillet with nonstick cooking spray.
• Heat until spray bubbles, add chicken and cook until chicken turns white.
• Remove chicken from the skillet.
• Reheat skillet and add chicken broth.
• Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
• Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.

Steps:

• Cook the chicken breasts for 20 minutes in a deep sided large casserole at 350F or Gas 4
• While chicken is part cooking mix throughly all the sauce ingredients
• When the chicken has been cooking for 20 minutes arrange the frozen brocolli around the chicken in the casserole.
• Pour the sauce evenly over the chicken breasts and brocolli and sprinkle with the grated cheese.
• Place back into the oven for a further 40 minutes or until golden brown. Enjoy with baby new potatoes and peas and carrotts.

Steps:

• Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
• Add broccoli, soup and water; stir. Bring to boil.
• Stir in rice. Top with cheese; cover. Cook on low heat 5 min.

Steps:

• Trim the broccoli stalks and peel them.
• Slice off the florettes, and cut them into bite size pieces.
• Roll cut the peeled stalks into small pieces.
• (you should end up with approz. 4 cups cut broccoli) Set aside.
• Slice chicken breasts into 1/4 inch wide slices.
• Place in bowl with chicken broth, 1 teaspoon cornstarch, 1/2 teaspoon salt, and stir together.
• Mix remaining 2 teaspoons cornstarch and 1/2 teaspoon salt with 1/2 cup cold water.
• Set aside.
• Pour 1 tablespoon oil into wok or large skillet and place over high heat.
• When oil is hot, add broccoli and stir for about 30 seconds.
• Add remaining 1/4 cup water, reduce heat to medium, and cover the pan.
• Continue cooking, stirring occasionally, for approximately 2 to 3 minutes, or until broccoli turns dark green and is tender-crisp.
• Pour onto shallow platter and set aside.
• Heat remaining 2 tablespoons oil in same pan over high heat.
• When oil is hot, add garlic and stir for about 30 seconds.
• With a spoon, stir up chicken in bowl again, and dump into pan with garlic.
• Stir briskly for 3-4 minutes, or until chicken has turned white.
• Add bamboo shoots and cooked broccoli, stirring constantly.
• Pour in the cornstarch mixture and continue stirring until the greavy has thickened slightly.
• Remove from heat and discard garlic, if desired.
• Serve hot.
• (I serve it over rice).

Steps:

• Mix the cut up chicken, broccoli, cheese, mayonnaise, salt, and pepper together.
• Unroll rolls; lay crosswise across a baking sheet.
• Press seams together.
• Put mixture down the center.
• Cut both side edges 1 1/2" apart and 3" deep.
• Twist each and secure across the middle of the filling; this becomes the braid.
• Tuck ends under.
• Bake 375 degrees for 20-25 minutes.