Southwest Chicken Salad

Yum....especially if you have the time and motivation to MAKE pita bread.

Southwest Chicken Salad

12 ServingsPrep/Total Time: 30 min.
Ingredients
4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons Crisco® Extra Virgin Olive Oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita breads, halved and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

© Taste of Home 2009

Honey-lime Chicken Enchiladas

Genene gave me this recipe a few weeks ago and it was quite delectable. The flavor is fresh and unexpected. I don't know if she'll ever get around to posting it, so here it is:

Honey-Lime Chicken Enchiladas

1 lb shredded or finely chopped chicken (cooked)
1/3 cup honey
1/4 cup fresh squeezed lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
Monterey Jack Cheese-grated
(2) 10-ounce cans green enchilada sauce
approximately 8 flour tortillas

Mix honey, lime juice, chili powder and garlic powder in bowl. Soak chicken in mix for 30 minutes (no skimping on the soaking time-it is essential to the flavor). Spray pan with PAM. Pour 1 can enchilada sauce into bottom of 9x13 pan. Fill tortillas with meat and sprinkle about 2 Tablespoons grated Monterey Jack Cheese inside before rolling up. Place filled tortillas in pan and cover with remaining can of enchilada sauce. Sprinkle with desired amount of cheese. Bake for 30 minutes at 350 degrees. Broil for a few minutes at the end to brown and crisp tops of enchiladas. Oh.....so good! Serve topped with tomatoes, olives, lettuce, etc. Excellent with black beans on the side.

Questions??? Call Genene :)

Panang Curry

My friend, Rachel Nelson, makes the BEST curry and passed on the recipe:

Panang Curry

2 cloves garlic, pressed
1/2 cup shallots, chopped
1 green pepper, chopped or julienned
1 yellow pepper, chopped or julienned
1 can bamboo shoots
1/2 can panang curry (this is spicy so add to taste if you are wary of the pleasant burn of curry)
1 can coconut milk
2 breasts chicken, cooked and cubed
1 tsp ginger, grated
10 thai basil leaves, chopped
2 kaffir lime leaves
1 T fish sauce

Saute peppers and shallots in a little bit of water. Add remaining ingredients and simmer for 30-40 minutes. Pull the lime leaves out before serving.

*I tried something new with this on Sunday. I put all of the ingredients in a crockpot, raw chicken and all. It was done in 4 hours and tasted awesome. Give it a whirl some Sunday-it is the perfect Sunday meal.*