Serves 6 Ingredients 18 oz. cooked chicken breast 1½ tsp. poppy seeds 1 ½ c. fresh blueberries 1 ½ oz. red onions, julienne sliced 6 oz. carrots, julienne sliced ¾ c. sliced toasted almonds 9 ...

Make the salad: If using uncooked chicken, place it between two pieces of plastic wrap and pound it to an even 3/4-inch thickness. Transfer to a deep skillet and add enough water to cover the ...

A Burst of Summer Freshness! Hey there, Jason Griffith here! As the warmer months roll in, my cravings shift towards lighter, brighter, and more vibrant meals. And nothing says summer quite like a ...

4 chicken breasts 1 onion, chopped 1 stalk celery, with top, chopped 1 chicken boullion cube 1 (8-ounce) carton sour cream 1 can cream of chicken soup 1/2 cup almonds or water chestnuts Topping: 1 ...

Now you can have your cake — and pasta — and eat it, too, with these nutrient-dense recipes.

Combine reserved 2 tablespoons orange mixture with bread crumbs, poppy seeds, 1/8 teaspoon salt and some pepper. Pat on top of chicken. 3.

In restaurant and childhood nostalgia news, Annie Zak reports that the classic ’80s parent date spot, Romano’s, has closed. But there’s a new chicken restaurant! Read all about it. I also ...

Elizabeth Heiskell of the Debutante Farmer shares her go-to budget-friendly dinner. Her creamy poppy seed chicken casserole, bright, citrusy rice and sweet sausage rigatoni cost less that $20 to make!

Use tongs, a spider, or a slotted spoon to transfer the chicken to the wire rack to drain for 5 minutes. Lightly salt the chicken. Return the oil temperature to 350 degrees.

Make the dressing: Coarsely chop the light green and white parts of the scallions and set aside the dark green parts. In the pitcher of a blender, combine the oil, lemon juice, honey, scallions ...