Buffalo Ranch Chicken Salad

Buffalo Ranch Chicken Salad

Power Greens Mix or Baby Spinach Leaves
shredded carrot
shredded Colby and Monterey Jack cheese blend
sliced portobello mushrooms
1 can Green Giant Mexicorn
1 can diced petite tomatoes
2 boneless, skinless chicken breasts
Wishbone Buffalo Ranch salad dressing or ranch dressing mixed with hot sauce
avocado (optional)
Pampered Chef Buffalo Rub
Pampered Chef Three Onion Rub
garlic powder
vegetable oil

In entree salad bowl, mix together Power Greens Mix, shredded carrots, cheese blend, mushrooms and avocado.

Slice chicken breasts in strips. Place on Pampered Chef Large Bar Pan sprayed with nonstick cooking spray. Mix together vegetable oil, Pampered Chef Buffalo Rub and garlic powder to your taste. Brush over chicken strips with Pampered Chef Chef's Silicone Basting Brush until coated.
Bake in 350 degrees F oven for 20 minutes or until well done.

Drain and rinse tomatoes and Mexicorn in Pampered Chef 8" Stainless Mesh Colander. Spray Pampered Chef 10" Executive Cookware Saute Pan with nonstick cooking spray and put mixture in pan. Add Pampered Chef Three Onion Rub and garlic powder to taste. Cook until heated.

Top salad with tomato and Mexicorn mix and chicken strips.

Top with Buffalo Ranch salad dressing.

Chicken Caesar Salad Pizza

Chicken Caesar Salad Pizza

Servings 8

1 (10-ounce) package refrigerated pizza crust
3 cups thinly sliced Romaine lettuce
2 cups diced cooked chicken (from 30-Minute Chicken)
1/2 cup diced red bell pepper
1/3 cup pitted ripe olives drained and sliced
1/4 cup (1 ounce) grated fresh parmesan cheese divided
1/2 cup light creamy Caesar salad dressing
1 clove garlic pressed

1. Preheat oven to 425 degrees F. Lightly sprinkle Pampered Chef Large Round Stone with flour using Pampered Chef Flour/Sugar Shaker. Roll pizza crust on baking stone, shaping into a circle. Using lightly floured Pampered Chef Baker's Roller, roll into a 12-inch circle. Bake 12-14 minutes or until crust is light golden brown.

2. Meanwhile, using Pampered Chef Chef's Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Pampered Chef Egg Slicer Plus. Place lettuce, chicken, bell pepper and olives in Pampered Chef Stainless (2-quart) Mixing Bowl.

3. Grate Parmesan cheese using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Pampered Chef Garlic Press; mix well.

4. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.

Chicken Fajitas

Chicken Fajitas

3 boneless, skinless chicken breasts
1 green pepper
1 red bell pepper
1 onion
1 lime
2-3 tablespoons Pampered Chef Southwestern Seasoning Mix or Pampered Chef Chipotle Rub

Slice all the veggies and put in the bottom of Pampered Chef Deep Covered Baker. Place the chicken (uncooked) on top, seasoned with salt and pepper. Take 1/4 cup of water and put the seasoning in and mix together. Pour over top of chicken. Squeeze lime over top. Put lid on and cook for approximately 18-20 minutes in microwave on HIGH. Remove from microwave and use Pampered Chef Salad Chopper to mix and chop the chicken and veggies. Serve with fajita goodies.

Chicken Cacciatore

Chicken Cacciatore

Servings 6

1 broiler-fryer chicken (about 3 pounds)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 medium onion sliced into thin wedges
1 large green bell pepper cut into strips
2 cloves garlic pressed
1/2 teaspoon dried oregano
1 (6-ounce) can tomato paste
1/2 cup dry white wine
10 pitted ripe olives coarsely chopped
8 ounces mushrooms thinly sliced

1. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Cut chicken into pieces using Pampered Chef Forged Cutlery - 5" Boning Knife as directed in use and care. Season chicken pieces on all sides with salt and black pepper.

2. Add oil to Pampered Chef (12-inch) Skillet; heat over medium heat 1-3 minutes or until shimmering. Add chicken pieces; cook 3-4 minutes on each side or until golden brown. Remove chicken breasts to plate; tent with aluminum foil and set aside. Add onion, garlic and oregano to Skillet. Cook and stir 4-5 minutes or until the onion is tender.

3. Meanwhile, combine tomato paste, wine and olives in medium bowl; add to Skillet and stir to coat chicken pieces (mixture will be thick). Cover and cook over low heat 20 minutes; stirring occasionally. Add chicken breasts, bell pepper and mushrooms. Cook 10-15 minutes or until pepper is tender and Pampered Chef Pocket Thermometer inserted into the thickest part of breast registers 170 degrees F. Turn chicken pieces to coat well in sauce. Serve immediately.

Vodka Shrimp & Chicken Pasta

Vodka Shrimp & Chicken Pasta

1 jar Vodka pasta sauce
1 pound extra small peeled shrimp
2 large chicken breasts cubed
2 hand fulls fresh baby spinach leaves
6 small sweet peppers sliced
1 cup mushrooms sliced
1 (16-ounce) can diced tomatoes drained
2 tablespoons vegetable oil
1 tablespoon Old Bay
1 teaspoon Pampered Chef Himalayan Salt
1 box angel hair pasta

1. Saute shrimp, chicken, spinach, peppers, mushrooms and tomatoes in vegetable oil in Pampered Chef (10-inch) Skillet seasoned with Old Bay and Pampered Chef Himalayan Salt.

2. Add Vodka sauce into meat and vegetable mixture. Heat until warm.

3. Serve over Angel Hair Pasta.

Bar-B-Cue Wing Dings

Bar-B-Cue Wing Dings

Servings 6

3 pounds chicken wing flings
1 cup ketchup
2 tablespoons hot sauce
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 cup vinegar
1/4 pound butter
2 tablespoons sugar

Wash chicken, pat dry, coat with seasoned salt and pepper. Place in baking dish, cook at 350 degrees F for 45 minutes. Mix all other ingredients in mixing bowl and let stand 45 minutes while chicken cooks. When chicken has cooked for 45 minutes, turn chicken, pour on sauce. Increase oven temperature to 400 degrees F and cook for an additional 15 minutes to slightly brown.

Robyn's Buffalo Chicken Dip

Robyn's Buffalo Chicken Dip

3/4 cup hot sauce or wing sauce
2 (8-ounce) packages softened cream cheese
1 cup ranch salad dressing
10 ounces cubed Seasoned Grilled Chicken (seasoned with Pampered Chef Chipotle seasoning, seasoned salt, garlic seasoned salt or garlic powder & cayenne pepper)
shredded cheese
1 teaspoon cayenne pepper

Preheat oven to 350 degrees F.

Mix cream cheese, ranch, and hot sauce thoroughly.

Fold in chicken.

Use casserole plate or pie plate, coated with cooking spray.

Spread out mixture then top with shredded cheese.

Bake 10-15 minutes until cheese is hot and bubbly.

Robyn's Chicken Salad

Robyn's Chicken Salad


1 seasoned with SeasonAll, Garlic & Montreal Chicken seasoning, shredded whole chicken
1 shredded Vidalia onion
1 tablespoon ranch salad dressing
1 tablespoon parsley
1 tablespoon vinegar
2 tablespoons granulated garlic
1 tablespoon shredded bacon
1 tablespoon black pepper
1 teaspoon salt
2 1/2 cups mayonnaise approximately


Mix ingredients.

Refrigerate until serving.

Vesuvio Roasted Chicken & Potatoes

Vesuvio Roasted Chicken & Potatoes

Yield: 8 Servings

Ingredients:

1 each roasting chicken (6-7 lbs) 1 each lemon, thinly sliced 4 each large baking potatoes (10-12 ounces) 2 tbsp olive oil 1/2 tsp salt 1/2 tsp coarsely ground black pepper 4 cloves garlic, pressed 1 each Additional lemon wedges (optional)

Preparation:

1. Preheat oven to 35o degrees F. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Starting with neck cavity, losen skin from breast by inserting fingertips under skin and gently pushing between skin and meat. Place 5-6 lemon slices under skin of each breast. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken crosswise on center of rack in The Pampered Chef Roasting Pan, breast side up. 2. Scrub potatoes; prick in several places with fork. Arrange potatoes on rack on both sides of chicken. In small bowl, combine olive oil, slat, black pepper and garlic. Brush mixture evenly over chicken and potatoes. Bake chicken 2 hours to 2 hours, 30 minutes or until meat thermometer registers 180 degrees F in thickest part of thigh and juices run clear. (To prevent overbrowning, loosely cover breast with aluminum foil.) Remove Roasting Pan from oven. Cut string from legs and discard. Carefully remove chicken and potatoes to serving platter. Let chicken stand 15 minutes before carving. Cut potatoes in half. Serve chicken and potatoes with additional lemon wedges, if desired.

Recipe By The Pampered Chef Category Main Dish; Poultry

Products Used:

Roasting Pan - Retired

Garlic Press - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=123&productId=26463&itemId=2576

Creamy Applewood Dill Chicken

Creamy Applewood Dill Chicken

Yield:

Ingredients:

2-3 each Pre-grilled boneless skinless chicken breasts 2 cups whipped cream cheese 4 tbsp butter 1 tbsp The Pampered Chef All Purpose Dill Mix 1/2 tsp garlic salt 1/2 tsp onion salt 1 tbsp The Pampered Chef Smokey Applewood Rub French Fried Onions Rice or Pasta, optional

Preparation:

Place chicken breasts in cooking spray coated The Pampered Chef Square Baker Stoneware. Melt together on HIGH for 30 seconds - cream cheese and butter Add to cream cheese mixture: Dill Mix, garlic salt, onion salt, and Smokey Applewood Rub Spread on top of chicken breasts. Top with French Fried Onions. Bake on 350 degrees F for 20-25 minutes. OPTIONAL: Serve on top of a bed of rice or pasta

Recipe By Robyn Ann Grimes Category Main Dish; Poultry Products used: Square Baker Stoneware -

http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=9&productId=8752&itemId=1339

All Purpose Dill Mix - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=12&productId=13847&itemId=9713

Smokey Applewood Rub - http://www.pamperedchef.biz/robyngrimes?page=products-detail&categoryId=12&productId=35243&itemId=9668