Cafe Chicken Chopped Salad Bowl

 This recipe is all about a tasty Chicken Chopped Salad Bowl that's packed with protein from chicken breast, cucumbers, avocado, and chickpeas. It's served on a bed of romaine salad mix and topped with scallions. The recipe includes a list of ingredients and easy-to-follow steps to whip up this nutritious and flavorful meal, perfect for lunch or dinner. Enjoy! 😊 Serving size - 2

Ingredients   

• 2 boneless, skinless chicken breasts (about 1 lb.)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 ripe avocado, diced
• 1 cucumber, diced
• 2 scallions, thinly sliced
• 6 cherry tomatoes, sliced in half 
• 3 cups romaine salad mix
• ¼ cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Optional: feta cheese, for garnish or you can use your favorite Ranch Dressing 

Directions

1. Preheat your grill or stovetop pan over medium-high heat.

2. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side, until cooked through. Remove from the grill or stovetop and rest.

3. In a large bowl, combine the romaine salad mix, diced cucumbers, chickpeas, avocado, and sliced scallions.

4. Slice the grilled chicken into strips and add to the salad mixture.

5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.

6. Drizzle the dressing over the salad and gently toss to combine all the ingredients.

7. Serve immediately, garnished with feta cheese if desired.

Option- instead of step #5, you can use Ranch Dressing or what ever you like from your pantry.

Crunchy Cashew Chicken Sizzle

 About This Recipe

This recipe is for Crunchy Cashew Chicken Sizzle, a delicious stir-fry featuring chicken, colorful vegetables, and cashews. It's flavored with soy sauce, honey, and ginger, and serves about four people. You'll need chicken breasts, bell peppers, garlic, jasmine rice, and a few other ingredients. The recipe includes easy-to-follow steps for cooking and serving. Enjoy! 😊

Makes about 4 servings

Ingredients

• 1 lb. boneless chicken breasts, sliced into thin strips
• 1 cup unsalted cashews
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 3 green scallions, sliced for garnish
• 2 cups jasmine rice, cooked, or 2 packages of Uncle Ben's Ready-Rice

Steps

1. Cook the jasmine rice according to the package instructions; set it aside. You can also use Ready-Rice by Uncle Ben's.  

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.  

3. Add the sliced chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.   

4. In the same pan, add the remaining oil and sauté the minced garlic and grated ginger until fragrant, about 30 seconds.  

5. Add the sliced bell peppers and stir-fry for 3-4 minutes, until they are slightly tender but still crisp to the bite.  

6. Return the chicken to the pan, then add the cashews, soy sauce, and oyster sauce.

7. Pour in the cornstarch mixture to thicken the sauce, stirring to combine all the ingredients. Cook for an additional 2-3 minutes.  

8. Serve the chicken stir-fry over a bed of fluffy jasmine rice, garnished with sliced scallions.