Sorry I haven't written for a few days. My daughter, granddaughter and I took a few days to help my Mom celebrate her 80th birthday! I'll try to put some pictures up soon. What a special time it was to have four generations together!
But back to reality now, and that means cooking dinner.
In planning my menus for this week, I selected a bunch of summer main-dish salads. To streamline the process, I baked a bunch of boneless skinless chicken tenderloins when I prepared dinner tonight. Just 15 minutes at 350 degrees in glass baking dishes, sprayed with cooking spray.
I'll be using all the chicken in the next few days, but it could be frozen in meal-size portions. I diced it all, so that step is done.
Here's what we had for dinner tonight - very quick and easy!
Apple Chicken Slaw
1/2 cup poppy seed salad dressing
3 1/2 T. mayonnaise
4 cups cubed cooked chicken breast
8 cups coleslaw mix
2 medium apples, diced and dipped in orange juice
Lettuce leaves
3 1/2 T. mayonnaise
4 cups cubed cooked chicken breast
8 cups coleslaw mix
2 medium apples, diced and dipped in orange juice
Lettuce leaves
2. In a large bowl, combine the chicken, coleslaw mix and apple. Drizzle with dressing and toss to coat. Serve on lettuce-lined plates if desired. Serve with fresh veggies and/or bread if you wish.
4 generous servings
Lately, I've been doubling up on portions, so I only have to cook every other night. This salad keeps nicely, but most of the other salads I plan to make don't lend themselves to serving twice. But at least the chicken is ready!
More quick summertime meals:
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