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Cuban Chicken Salad

‹ Cobb Salad up Huevos Rancheros ›
Serves: 
6
What You Need: 

Submitted by: Terry Pitt, Woodbine, MD , USA

  • 4 chicken breast halves, bone in
  • 1 carrot, chunked
  • 1 stalk celery, chunked
  • 1 small onion, unpeeled, quartered
  • Coarse salt
  • 12 whole peppercorns
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dark chili powder
  • Salt and pepper
  • 2 medium dill pickles, minced
  • Julienned dill pickle strips

 

Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil, cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender.

Stats: 

Calories 430; total fat 27g; saturated fat 5g; cholesterol 120mg; sodium 950mg; total carbohydrate 4g (dietary fiber 2g, sugars 1g) protein 42g

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Baked Chicken Reuben

‹ Auntie M's Deviled Egg Salad up Cobb Salad ›
What You Need: 
  • 1 can (14 ounces) sauerkraut, well drained
  • 4 whole boneless skinless chicken breasts
  • 4 slices Swiss cheese
  • 1-1/4 cup Thousand Island dressing
  • 1 teaspoon chopped fresh parsley

Pour chicken in baking pan, add sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325 degrees for approximately 1 hour or until chicken reaches an internal temperature of 160 degrees.

Stats: 

Calories 680; total fat 40g; saturated fat 10g; cholesterol 185mg; sodium 1440mg; total carbohydrate 17g (dietary fiber 3g, sugars 11g); protein 61g

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Sauerkraut and Chicken Stir Fry

‹ Pork Loin With Sauerkraut And Beets up Sauerkraut Marinated Pork Kabobs ›
Sauerkraut and Chicken Stir Fry Sauerkraut and Chicken Stir Fry
Serves: 
4
Image: 
What You Need: 
  • 2 teaspoons Dry Cocktail Sherry
  • 1 teaspoon soy sauce
  • 2 tablespoons cornstarch
  • 1/2 tablespoon finely chopped garlic
  • 1 whole uncooked, skinless, boneless chicken breast (approximately 3/4 pound) cut into bite-sized pieces
  • 2 tablespoons corn oil
  • 1/3 cup julienned red peppers
  • 1/3 cup julienned green peppers
  • 1/3 cup julienned snow peas
  • 1/3 cup julienned carrots
  • 1 pound sauerkraut, well drained
  • 2 scallions, sliced
  • 1 cup unsalted cashews

Combine sherry, soy sauce, cornstarch and garlic in small bowl; set aside.

Heat oil in a large non-stick skillet over medium-high heat, add chicken and sherry mixture. Sautee stirring continuously until cooked through. Remove chicken with a slotted spoon.

Stats: 

Calories 310; protein 22g; carbohydrate 18g; fat 17g; cholesterol 45mg; sodium 900mg

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