Lunch recipes - 2017 recipes
More Lunch recipes
Asian Chicken Salad Today Show
By lisalang
Combine the first six ingredients in a large bowl and serve with the Asian dressing and rice on the side
- 2 medium chicken breasts, grilled and diced
- 1 pound romaine lettuce, inner leaves
- 2 ounces sugar snap peas
- 1 ⁄2 cup red bell pepper rings
- 1 cup shredded cabbage
- 1 tablespoon chopped cilantro
- 2 tablespoons Christine’s Asian Fusion Dressing
- 1 cup steamed brown rice
- Christine's Asian fusion dressing
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds, toasted
- 1 ⁄4 teaspoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fresh lime juice
- 1 teaspoon water
Italian Dressing Chicken & Rice
By Aqualeo
Marinate chicken in tupperware container in dressing for 1 hour
- 1/2 container Italian Dressing
- 1 lb. boneless chicken
- 1 can diced tomatoes
- rice
Chicken with Black Beans and Yellow Rice
By mirving
In skillet, heat oil and add the onions and cook until soft, about 5 minutes
- Olive oil
- 3 garlic cloves
- cut up chicken
- 14.5 oz can chicken broth
- 1/2 tsp poultry seasoning
- 1/2 tsp pepper
- 1/4 tsp salt
- 3/4 cup yellow rice
- 15 oz can black beans, drained
- 1 tsp cumin
Broiled Chicken Livers
By GrandmaFred
Broiled chicken livers
- 1/2 lb. chicken livers
- melted margarine
- garlic salt, pepper, thyme
Herbed Chicken & Rice
By loriarnold
In a skillet, saute the chicken in butter for 3 to 4 minutes
- 1/2 lb boneless chicken, cubes
- 1 TBSP butter
- 1 small onion
- 2 cups water
- 1/4 tsp dried marjoram
- 1/4 tsp dried thyme
- 1/8 tsp dried rosemary
- 1/8 tsp rubbed sage
- 2 cups instant rice
- 1/2 cup chopped walnuts
Chicken Nugget Casserole
By dbrandt
Place chicken nuggets in greased 11x7 baking dish
- 13 1/2 oz. pkg. frozen chicken nuggets
- 1/3 c. grated Parmesan cheese
- 26 1/2 oz. can spaghetti sauce
- 4 oz. shredded Mozzarella cheese
- 1 tsp. Italian seasoning
Double-Steamed Chicken With Herbs
By á-174942
Rinse the herbs well in warm water; drain
- 1 package dried mixed Chinese herbs - (4 oz)
- 1/2 pound boneless skinless chicken breasts or thighs cut into 1" chunks
- 1/4 pound boneless lean pork cut into 1" chunks
- 6 dried black mushrooms
- 6 dried longans
- 1/2 ounce Smithfield ham thinly sliced
- 4 cups water
Chinese Chicken Salad With Glazed Walnuts
By á-174942
Combine the dressing ingredients in a small bowl and whisk until smooth
- DRESSING:
- 1/4 cup balsamic vinegar (or Chinese dark rice vinegar)
- 3 tablespoons sesame paste (or peanut butter)
- 3 tablespoons walnut oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon hot pepper sauce
- 2 tablespoons sugar
- 1/2 teaspoon freshly-ground black pepper
- SALAD:
- 4 cups shredded iceberg lettuce
- 2 cups shredded cooked chicken
- 1 small carrot cut matchstick
- pieces
- 1/2 cucumber peeled, seeded, and cut matchstick pieces
- 2 tablespoons chopped cilantro (Chinese parsley)
- 2 tablespoons finely-shredded fresh basil
- COOKING:
- Vegetable oil for deep frying
- 12 wonton wrappers cut 1/4" strips
- 2 tablespoons walnut oil
- 2 tablespoons sugar
- 1/2 cup toasted walnut halves
Sweet And Sour Chicken With Oranges
By á-174942
Combine marinade ingredients in a medium bowl
- MANDARIN MARINADE:
- 2/3 pound boneless skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon shao hsing wine or dry sherry
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- COOKING:
- 2 tablespoons oil
- 1/2 cup sliced water chestnuts
- 1/3 cup sweet and sour sauce
- 1/4 teaspoon crushed red pepper
- 1 can mandarin oranges - (11 oz) drained
- 3 green onions cut 2" slivers
Braised Chicken With Mediterranean Wine Sauce
By á-174942
* Available at Williams-Sonoma stores
- 6 chicken legs and thighs - (abt 4 lbs)
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons olive oil
- 3 shallots thinly sliced
- 4 garlic cloves crushed with
- the side of a knife
- 1 cup Chardonnay wine reduction*
- 1 1/4 cups chicken stock
- 1 orange cut 1/4" slices
- 3/4 cup green olives
- 2 tablespoons unsalted butter room temperature
Stewed Chicken - {Kota Kokinisti}
By á-174942
Heat oil in a large skillet on high heat
- SERVING SUGGESTION:
- 3 tablespoons olive oil
- 1 chicken - (2 to 3 lbs) cut into 8 pieces
- 1 teaspoon ground cinnamon
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 2 onions roughly chopped
- 3 garlic cloves minced, plus
- 2 garlic cloves whole
- 4 ounces dry white wine
- 2 cups water
- 6 ounces tomato paste
- 1 cup mizithra
- Cooked rice or cooked orzo
Chicken Stemperata - {Stemperata Di Pollo}
By á-170456
Pat the cleaned chicken dry, and then season the pieces with salt and pepper
- 1 chicken - (3 1/2 lbs) cleaned, and cut
- into 8 serving portions, and breast cut
- into 2 pieces
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons extra-virgin olive oil plus
- 1/2 cup extra-virgin olive oil
- 2 medium russet potatoes peeled, and cut into large cubes
- 2 red, yellow, or orange peppers cored, seeded, and cut into medium strips
- 1 celery stalk cut large pieces
- 2 small unpeeled eggplants cut large cubes
- 2 medium carrots peeled, and thinly sliced into 1/2"thk rounds
- 2 tablespoons salt packed capers rinsed, drained
- 1/2 cup whole pitted Sicilian olives (the green variety)
- 4 fresh plum tomatoes cut large pieces
- 5 whole chiles
- 1 1/2 cups dry red wine
- 1/4 bunch fresh chopped mint leaves
- 1/4 bunch fresh chopped parsley leaves
- 1 pinch chile flakes
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