Thai Chopped Chicken Salad (for Kristin)

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

A simple chopped chicken salad with lots of Thai flavors.

INGREDIENTS

Chicken
• 1/4 cup vegetable oil
• 2 tablespoons rice vinegar
• 1 Tbsp sugar
• 1 clove garlic, chopped
• juice of 1 lime
• dash of salt
• 1 medium boneless, skinless chicken breast (6-8 oz)
Salad
• 4 cups chopped romaine
• 2 cups chopped napa cabbage
• 2 cups chopped red cabbage
• 1 cup diced cucumber
• 1 cup edamame, cooked
• 1 cup shredded carrots
• 1 cup chopped red bell pepper
• 1/4 cup chopped green onions
• 1 cup cilantro, chopped
• peanuts, for topping
Dressing
• 4 tablespoons rice vinegar
• 4 tablespoons Thai sweet red chili sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• salt and pepper, to taste

Marinate the chicken for at least 30 min and cook as desired.  Toss it all together and chow!  I skipped the red cabbage, and didn't have edamame or peanuts.  It was still delicious.  I especially love the dressing!  If you want to simplify it, I'm sure you could use any leftover chicken or rotisserie.  It would even be tasty without chicken.

Best Ever Black Bean Soup

Ingredients:
2 cans black beans, drained not rinsed
2 cans chicken broth
1 Tbsp olive oil
1 c diced onion
2 cloves minced garlic
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
fresh pepper (to taste)
White rice
cotija, cilantro, and avocado for garnish

Saute onion and garlic in olive oil.  Add spices, cooking until fragrant.  Pour in chicken broth and beans, bring to simmer.  Use an immersion blender to slightly puree the soup.  Serve over rice and top with cheese, cilantro, and diced avocado.  I have to double this recipe for my family.

Lemon Chicken Orzo Soup

1 rotisserie chicken, skinned and shredded
6 cups chicken broth
1 c carrots, diced
1 onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 Tbsp olive oil
1 bay leaf
1 tsp fresh or ground thyme
1 Tbsp dried parsley flakes
1 Tbsp lemon zest
1/4 c lemon juice (juice of 1 large lemon)
heaping 1/2 tsp salt
8-12 oz. orzo, cooked
parmesan cheese, for serving

Saute carrots, onion, celery and garlic in olive oil, until onion is translucent.  Stir in parsley and thyme, cook for 1 minute.  Add chicken broth, bay leaf, lemon zest, lemon juice, and salt.  Stir to combine, then add shredded chicken.  I let mine sit on low heat for an hour, because I had to go to soccer practice but I think you could serve it as soon as it's heated through.  We added the orzo while serving, so Emma could use gluten free orzo, but if you don't have to do that just stir in the orzo with the shredded chicken.  Garnish with lots of grated parmesan.  Serves about 6

Click here for instructions to make this soup in the crock pot!