An easy chicken salad that takes on an exotic twist with the addition of major grey chutney, limes, jalapenos and creamy mayo. Served between crisp pieces of fresh lettuce and cooled down with fresh herbs and radishes. Perfect for a hot summer evening or to use that left-over roasted chicken.
Chicken
When Erin from Matrixx Pictures contacted me and wanted to know if we would be interested submitting a recipe with Challenge Dairy, I did not say no. I am familiar with Challenge Butter as I do use their European version very often as it has a creamy taste to it as well it is made from cows that are not treated with growth hormones.
A simply roasted cage free and organic chicken is roasted with rosemary and lemon to create the perfect comfort food.
Stephanie of Dispensing Happiness is the hostess for this month’s Hay Hay its Donna Day and she picked a Polenta and Parmesan Chicken recipe. I have had this bookmarked for sometime, so I was very excited that Stephanie picked something savory for us.
Ga xe phay also known as Vietnamese cabbage and chicken salad is a great salad to make with leftover chicken, it is lightly seasoned with fresh herbs and a slightly spicy dressing.
Not your ordinary “shake-n-bake” chicken that our grandmothers and mothers use to make. The chicken is brined first and then coated with a spicy batter before being plunged in hot grape seed oil and fried until golden brown. Delicious hot or cold.