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Salsa Chicken Wrap with Pineapple Pico de Gallo

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Despite all the prep work for this recipe, it turned out to be a hit! I really enjoyed the different combinations of flavors that came together so well in this recipe!


2 cups finely chopped fresh pineapple
1/4 cup  finely chopped red onions
2 Tbsp. chopped cilantro
1 Tbsp.  finely chopped jalapeño peppers
1 Tbsp. lime juice
2 cups  shredded cooked chicken
1/4 cup Zesty Italian Dressing
1/2 cup  (1/2 of 8-oz. tub) Cream Cheese Spread
2 Tbsp.  Thick ‘N Chunky Salsa
4   flour tortillas (10 inch)
4 leaf lettuce leaves
1 large  tomato, cut into 8 thin slices, halved

1. Combine first 5 ingredients.

2. Toss chicken with dressing. Mix cream cheese spread and salsa until well blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.

3. Serve with remaining pineapple mixture.


Broccoli and Chicken Salad

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I started to make this salad with the intention of it being a main dish, but I feel now, after eating it, that it would be better suited as a side dish. It  was too much as a main dinner entree.

P.S. Stay tuned to this space for an upcoming giveaway from Frito-Lay!


1/2 lb. boneless skinless chicken breasts, cut into strips
2 cups  fresh broccoli florets
3/4 cup seedless red grapes halves
1/3 cup  KRAFT Coleslaw Dressing
1/8 cup PLANTERS Sunflower Kernels
1. Heat large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally.

2. Toss chicken with remaining ingredients in large bowl.

3. Refrigerate at least 30 min. before serving.

Makes 3 servings.

Chicken-Berry Salad

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I really enjoyed this salad. I had it as my meal for dinner and it was certainly filling. The best part about this salad is that you can change the ingredients to suit your tastes or what you have on hand. Swap out the blueberries for another berry; try a different dressing; add some cheese, etc. The possibilities are endless.


4 cups torn salad greens

1/2 lb. boneless skinless chicken breasts, cooked, cut in strips (I used ready-made, cooked strips.)

1 cup fresh blueberries

4 oz. fresh sugar snap peas

1/8 cup honey roasted pecans

1/2 cup Italian dressing


1. Toss greens with all remaining ingredients except dressing in large bowl.

2. Add dressing just before serving; mix lightly.

Makes 3 servings.

Chicken Nacho Bake

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This meal was so creamy and delicious. The chicken turned out to be really tender as well. A definite hit for dinner!

Recipe adapted from here


2 large boneless skinless chicken breast halves

1/2 cup salsa

1/4 cup sour cream

1/2 cup crushed tortilla chips

1/2 cup shredded Mexican-style cheese


1. Heat oven to 400ºF.

2. Place chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.

3. Top with salsa, sour cream and crushed chips.

4. Bake 30 min. or until chicken is done (165ºF), topping with cheese after 20 min.

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