Grilled Nectarine and Chicken Salad

Try this truly satisfying summer salad! Grilled chicken and nectarine halves perfectly complement the crispy crunch of fresh greens. Creamy goat cheese, bright blueberries, and a homemade, herbed buttermilk dressing seal the deal for this wonderful meal!

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Grilled Nectarine and Chicken Salad with an Herbed Buttermilk Dressing
Serves 4

Salad Ingredients:
2 large chicken breasts, about 1 lb boneless, thinly sliced (or 4 thinly-cut chicken breasts)
4 nectarines, halved and grilled
6 oz spring mix of spinach and arugula
4 oz goat cheese, crumbled into bite-sized pieces
1 cup blueberries, washed
1/4 small red onion, thinly sliced

Chicken Marinade:
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons fresh lemon juice

Herbed Buttermilk Dressing:
1 clove garlic, grated
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced (8-10 leaves)
1 tablespoon chives, sliced
1/2 cup buttermilk
1/2 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon sugar

Directions:
1. Prepare the chicken breasts by thinly slicing in half to make thinner breasts for more flavor and faster grilling. Marinate the chicken in a large bowl. Rub the chicken on all sides with Kosher salt, pepper, garlic powder, basil, oregano, and paprika. Drizzle with olive oil and lemon juice. Cover and refrigerate the chicken; marinate for 30 minutes or up to 1 hour.

2. Prepare the herbed buttermilk dressing. Peel and grate the garlic using a fine grater. Wash the parsley, basil, and chives and chop finely. In a medium-sized glass bowl, whisk the buttermilk and Greek yogurt together until well combined. Add the olive oil, lemon juice, Kosher salt, pepper, garlic powder, and sugar; mix well. Whisk in the grated garlic and chopped herbs until evenly incorporated.

3. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

4. Fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F. After removing the chicken from the grill, the heat in the chicken breast will continue to rise until it hits the food-safe temperature of 165°F. Let the chicken rest for 5 minutes, then cut into slices.

5. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes or until grill marks appear.

6. Assemble the salad! Layer the greens and red onion with a drizzle of the herbed buttermilk dressing. Top the salad with the grilled chicken slices, grilled nectarine halves, goat cheese crumbles, and blueberries. Garnish with fresh chives, if desired.

Grilled Chicken Sandwiches

Enjoy a fully loaded grilled chicken sandwich! Perfectly grilled, juicy chicken is layered with elements of sweet, salty, tangy, and savory that will delight the senses. You won't believe how easily it comes together!

Grilled Chicken Sandwiches
Serves 4

Chicken and the Rub:
2 boneless chicken breasts, sliced in half
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon sugar

Sandwich Ingredients:
4 buns
4 tablespoons butter for buns
4 slices pepper jack cheese
1 avocado, sliced
1 ripe mango, sliced
4 ounces spinach
1/4 red onion, thinly sliced
BBQ sauce

Directions:
1. In a large bowl drizzle the chicken with the olive oil, and then rub with the spices (Kosher salt, pepper, cumin, garlic powder, paprika, and sugar) until well-coated on all sides. Preheat the grill.

2. Butter the buns on the inside of both the top and bottom, and prepare to grill by placing on a plate or platter to take out to the grill. Place the cheese on the side of the same plate, too.

3. Prepare the toppings for the sandwich. Halve, de-seed, peel, and slice the mango. Halve, pit, peel, and slice the avocado. Wash and spin dry the spinach leaves; remove stems as needed. Thinly slice the red onion.

4. Grill the chicken breast for 4-5 minutes and flip with grill tongs or metal spatula. Once the chicken breasts are almost done, place the cheese on top of each chicken breast, and allow the cheese to melt. Remove from the grill once the thickest part of the breast reaches 165 degrees F. Let the grilled breasts rest on a clean platter while grilling the buns.

5. Toast the buns on the grill until just golden brown.

6. Layer the toasted bun with a smear of BBQ Sauce, then add a layer of spinach leaves. Place the grilled chicken breast with melted cheese on top of the spinach. Add slices of avocado and mango, and top with slices of red onion. Drizzle more BBQ sauce on top. Finish the sandwich by capping it all with the top grilled bun. Enjoy!

French Onion Chicken Skillet Dinner

This chicken dish features a rich pan sauce, loads of slowly caramelized onions, and bubbly, broiled cheeses on top - oh my! Even better, this savory dish is prepared in one large skillet. This French Onion Chicken Skillet Dinner is likely to become a new family favorite.

French Onion Chicken Skillet Dinner
Serves 4 - 6

Ingredients:
4 tablespoons butter
2 large sweet onions, cut pole-to- pole, Lyonnaise style strips
1 teaspoon sugar
2 cloves garlic
6 thin cut skinless, boneless chicken breasts
For dusting chicken: 1/4 cup flour, 1/2 teaspoon Kosher salt, 1/4 teaspoon pepper, 1 teaspoon fresh thyme leaves, 1/4 teaspoon paprika
2 tablespoons flour, for thickening the sauce
1/4 cup white wine
1 cup beef broth
6 sprigs fresh thyme
Kosher salt
Freshly ground pepper
1 teaspoon Worcestershire sauce
8 oz Gruyère or Swiss cheese, shredded
4 oz Parmesan cheese, shredded

Directions:
1. Using a large oven-proof skillet or braiser melt the butter.

2. Add the sliced onions and cook over medium-high heat. Stir the onions every few minutes, then turn down the heat. Continue to cook the onions until they begin to turn a nice brown color. Turn the heat lower, as needed, to prevent the onions from burning. Caramelizing onions fully takes time! A true caramelized onion takes about an hour, but for this recipe giving the onions 25-30 minutes to reach a tender, caramelized state works well. Sprinkle the onions with 1 teaspoon of sugar to help with the process. To help the onions caramelize slowly, let them sit in a little pile, then stir once or twice about every 5 minutes.

3. Once the onions have caramelized, add the garlic and sauté for another 2 minutes until fragrant.

4. Remove the onions from the pan, and set aside to brown the chicken.

5. Lightly coat the chicken breasts in the flour, salt, pepper, paprika, and thyme mixture until dusted on both sides. Add up to 4 additional tablespoons of butter or olive oil while cooking the chicken to prevent sticking.

6. Brown the chicken on both sides and cook until about 150 degrees F, but not all the way done. Remove the chicken from the pan.

7. Add the onions back to the pan, and then sprinkle with 2 tablespoons of flour. Stir until coated. Add the wine, and reduce down. Add the beef broth and Worcestershire sauce, and stir until a sauce is formed. Once the sauce has thickened slightly, add the chicken breasts back in.

8. Turn the oven to broil. Sprinkle the chicken breasts with the Gruyère and Parmesan cheese and then broil until bubbling and golden brown and the chicken reaches 165 degrees F.

9. Garnish with fresh thyme leaves.

10. Serve with a side of kale Caesar salad, a side of roasted vegetable, mashed or baked potatoes, egg noodles, pasta, or cauliflower rice.

Coq au Vin

Coq au Vin or "rooster in wine" is a traditional French peasant stew that became popular thanks to Julia Child's encouragement. While the original recipe might turn a tough old rooster into something delicious,  it's equally delightful with chicken thighs and or legs. Red wine, mushrooms, bacon, onions, and thyme all infuse wonderful flavors into this ultimate comfort food dish. A slow braising technique coaxes a mélange of easy ingredients into a dance of gustatory perfection!

Coq au Vin - Chicken in Wine
Serves 4 - 6

Ingredients:
1/2 lb bacon, diced
4 drumsticks, skin on and bone-in
4 chicken thighs, skin on and bone-in
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4-5 large carrots, cut into 1-inch diagonal pieces
3 tablespoons flour
2 tablespoons tomato paste
1 tablespoon brandy
2 cups red wine (a good red wine like a pinot noir)
1 cup chicken broth
8-10 sprigs of fresh thyme
2 tablespoons butter
1/2 lb frozen small pearl onions
8 oz cremini mushrooms, sliced
Chopped parsley, for garnish

Directions:
1. Preheat the oven to 325 degrees F.

2. Prepare the onions, garlic, and carrots.

3. In a large Dutch oven fry the bacon until crisp. Remove the bacon, and drain on a paper towel-lined plate.

4. Remove most of the bacon fat, leaving about 3-4 tablespoons in the Dutch oven.

5. Sprinkle the chicken pieces with Kosher salt and pepper. Sear the chicken legs and thighs on all sides in the Dutch oven until the skin is a crispy golden brown, then remove the chicken pieces.

6. Add 2 tablespoons of olive oil to the pot and sauté the diced onions until softened and translucent.

7. Add the garlic and carrots to the onion and sauté for a few more minutes until the garlic is fragrant.

8. Dust the vegetables with 3 tablespoons of flour and stir until coated. Cook for about 2 minutes.

9. Add the tomato paste and cook until fragrant, then add the brandy to the mixture. Cook the brandy down for a minute, then continue to deglaze the pan with the red wine. Add the chicken broth and stir until combined. Add the seared chicken pieces back to the pot with the cooked bacon, and the sprigs of thyme.

10. Cover the pot and place in the oven. Bake for 20-40 minutes or until the chicken is tender and cooked to 165 degrees F.

11. While the chicken is baking, prepare the mashed potatoes.

12. While the chicken bakes, prepare the pearl onions. In a skillet, sauté the pearl onions in two tablespoons butter until they are lightly golden brown on all sides.

13. Then, sauté the mushrooms in the same skillet, adding olive oil as needed, and cook until browned.

14. Add the cooked pearl onions and mushrooms to the Dutch oven. Carefully taste and season with additional salt and pepper, as needed. If needed, continue to simmer on the stovetop to thicken the sauce. The sauce will also thicken more as it cools.

15. Serve the Coq au Vin on a bed of mashed potatoes (or egg noodles or cauliflower rice), and garnish with fresh parsley.

Chicken Green Enchiladas

Cheesy and creamy, these green enchiladas are one great definition of comfort food! The green enchilada sauce is enhanced with a filling of grilled and diced chicken, white beans, green chilies, cheese, onion, garlic, herbs, and a little sour cream. After stuffing and rolling the enchiladas, add another layer of sauce on top. Don’t forget to finish with a hearty layer of cheese. After baking, garnish with fresh cilantro. So tasty!

Chicken Green Enchiladas
Makes 8 enchiladas

Enchiladas:
2 garlic & lime chicken breasts (marinated, grilled, and sliced)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried cumin
1/2 teaspoon
Kosher salt
1/2 teaspoon freshly ground pepper
1 can (4 oz) diced green chilies
1 can white beans, rinsed and drained
2 cups Monterey Jack cheese, shredded
1 can (28 oz) green enchilada sauce
1 cup sour cream

Garnishes:
Lime wedges, Fresh cilantro leaves, Pickled jalapeños, Hot sauce

Garlic & Lime Grilled Chicken:
6 chicken breasts - some now, some later

Marinade:
1 tablespoon lime zest (about two small limes)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon Kosher salt
1/2 cup vegetable oil
2 tablespoons fresh lime juice

Directions:
1. Preheat the oven to 400 degrees F.

2. Sauté the onion and garlic in a large skillet until the onion is translucent. Season the onions with oregano, cumin, salt, and pepper.

3. Add the green chilies, white beans, 1 cup of grated cheese, 1 cup green enchilada sauce, and 1 cup of sour cream. Stir to combine. Add the diced chicken and fold together until combined.

4. Spoon 1 cup of enchilada sauce around the bottom of the pan. This recipe makes about 8 enchiladas which can fit into a standard 9x12 casserole pan, or individual sized dishes that fit 2 enchiladas each.

5. Fill the tortillas with a scoop of the chicken mixture and roll up tightly. Place the stuffed tortillas seam side down in the pan. Pack the pan tightly.

6. Spoon more enchilada sauce on top of the rolled tortillas. Sprinkle one more cup of grated cheese on top.

7. Bake for 20-25 minutes or until the cheese has started to brown and the enchiladas are bubbling hot. 8. Serve warm with your choice of garnishes.

Garlic & Lime Grilled Chicken Directions:
1. In a small bowl, combine the lime zest and the marinade spices: chili powder, garlic powder, paprika, cumin, sugar, pepper, and salt. Stir together until evenly mixed.

2. Place the chicken breasts in a large bowl or in a sealable bag inside of a large bowl.

3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture.

4. Rub the chicken with the spices until it is completely coated.

5. Cover the chicken and refrigerate. Marinate the chicken in the refrigerator for 3-4 hours or overnight.

6. Fire up the grill! Heat the grill; ensure your grill grates are clean and well-oiled.

7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed.

8. Remove the chicken from the grill and let it rest for 10 minutes.

9. Enjoy the chicken immediately or slice, dice, or shred to use in future recipes.

Chicken Fajitas

Fajitas are a colorful, delicious, and healthy option for getting dinner on the table quickly! With the chicken already marinated and grilled, simply grill onions and peppers to add to the chicken. Complete the tasty fajitas with an array of toppings! Some of our favorite fajita toppings include sour cream, cilantro, salsa, hot sauce, a squeeze of lime, salsa, and a little guacamole!

Chicken Fajitas
Serves 4

Fajitas:
2 chicken breasts (marinated, grilled, and diced)
4 flour tortillas, warmed
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 sweet onion, sliced pole to pole
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon pepper

Toppings:
Sour cream
Avocado
Lime wedges
Fresh cilantro leaves
Salsa, and/or hot sauce

Garlic & Lime Grilled Chicken:
6 chicken breasts - some now, some later

Marinade:
1 tablespoon lime zest (about two small limes)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon Kosher salt
1/2 cup vegetable oil
2 tablespoons fresh lime juice

Directions:
1. Prepare the chicken breasts according to the Garlic & Lime Chicken directions below.

2. Prepare the veggies. In a large bowl, toss the sliced peppers and onion with the olive oil, Kosher salt, and pepper. Grill the peppers and onion in a grill basket over direct heat or sauté in a skillet on the stovetop. Stir the vegetables often and cook until slightly charred in spots and cooked to your desired tenderness.

3. Toss the cooked vegetables with the grilled chicken slices.

4. Serve with warmed tortillas and a variety of your favorite toppings.

Garlic & Lime Grilled Chicken Directions:
1. In a small bowl, combine the lime zest and the marinade spices: chili powder, garlic powder, paprika, cumin, sugar, pepper, and salt. Stir together until evenly mixed.

2. Place the chicken breasts in a large bowl or in a sealable bag inside of a large bowl.

3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture.

4. Rub the chicken with the spices until it is completely coated.

5. Cover the chicken and refrigerate. Marinate the chicken in the refrigerator for 3-4 hours or overnight.

6. Fire up the grill! Heat the grill; ensure your grill grates are clean and well-oiled.

7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed.

8. Remove the chicken from the grill and let it rest for 10 minutes.

9. Enjoy the chicken immediately or slice, dice, or shred to use in future recipes.

Loaded Chicken Quesadillas

These quesadillas are loaded with grilled and diced chicken, black beans, spinach, corn, and plenty of cheese. We love quesadillas for lunch or dinner. Everyone can customize their order to their own preference. Add additional flavor with a variety of toppings!

Loaded Chicken Quesadillas
Serves 4

Quesadillas:
2 chicken breasts (marinated, grilled, and diced)
8 tortillas
8 oz pepper jack cheese, grated
1 can (15 oz) black beans, rinsed and drained
8 oz frozen corn, thawed
4 oz spinach leaves

Toppings:
Sour cream
Avocado
Lime wedges
Fresh cilantro leaves
Salsa
Pickled jalapeños
Hot sauce

Garlic & Lime Grilled Chicken:
6 chicken breasts - some now, some later

Marinade:
1 tablespoon lime zest (about two small limes)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon
Kosher salt
1/2 cup vegetable oil
2 tablespoons fresh lime juice

Directions:
1. Prepare the chicken breasts according to the Garlic & Lime Chicken directions below.

2. Use a panini press or a skillet on the stovetop to cook the quesadillas.

3. Load a tortilla with a layer of pepper jack cheese, then add all of the quesadilla ingredients: diced chicken, black beans, corn, and spinach leaves. Finish with another layer of cheese, then top with another tortilla.

4. If cooking on the stovetop use low heat and practice patience while the cheese melts! Using a large spatula, flip the quesadilla after the cheese has melted enough to hold it together.

5. Cut the quesadilla into wedges and enjoy warm with an array of toppings.

Garlic & Lime Grilled Chicken Directions:
1. In a small bowl, combine the lime zest and the marinade spices: chili powder, garlic powder, paprika, cumin, sugar, pepper, and salt. Stir together until evenly mixed.

2. Place the chicken breasts in a large bowl or in a sealable bag inside of a large bowl.

3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture.

4. Rub the chicken with the spices until it is completely coated.

5. Cover the chicken and refrigerate. Marinate the chicken in the refrigerator for 3-4 hours or overnight.

6. Fire up the grill! Heat the grill; ensure your grill grates are clean and well-oiled.

7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed.

8. Remove the chicken from the grill and let it rest for 10 minutes.

9. Enjoy the chicken immediately or slice, dice, or shred to use in future recipes.

Slow Cooker Chicken Tortilla Soup

Ingredients:
2 tablespoons olive oil
1 onion, diced 3 cloves garlic, minced
1 jalapeño, seeded and minced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 (28oz) can diced tomatoes
2 tablespoons tomato paste
1 (15oz) can of black beans
1 (15 oz) can of white beans
4 cups chicken broth
1-1/3 lb chicken breasts (2 large breasts)
4 teaspoons ground cumin
4 teaspoons chili powder
1/2 teaspoon paprika.
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1-1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh cilantro
12 ounces frozen corn

Garnishes:
1/4 cup chopped fresh cilantro
6 Green onions, sliced
Avocado, diced
cheddar cheese, grated
Sour cream

Directions:
1. In a medium skillet, heat the olive oil over medium-high heat. Sauté the onion until softened about 4 minutes. Add the garlic and jalapeños, and heat for another minute.
2. Add the cooked onions, garlic, and jalapeños to a large slow cooker. Add in the peppers, diced tomatoes, tomato paste, black beans, chicken broth, corn, and chicken breasts. Season with the cumin, chili powder, paprika, oregano, Kosher salt, pepper, and fresh cilantro.
3. Cover and cook on low for 4 to 6 hours or cook on high for 1-2 hours.
4. While the soup is cooking prepare the crispy tortilla strips. Turn the oven to broil. Cut the tortillas into long, thin strips about 1/4” wide. Place on a large sheet pan, and then brush with olive oil and sprinkle with Kosher salt and pepper. Broil until the strips turn golden brown and are crispy.
5. Prepare the other garnishes by washing, slicing, chopping, and shredding. Place each topping in a bowl, cover, and keep refrigerated (as needed) until ready to serve.
6. Remove the chicken and shred with two forks. Add the frozen corn to the soup while you are shredding the chicken. Return the shredded chicken to the soup.
7. Serve warm with an array of garnishes!

Fall Flavors Entree Salad

Looking to break free from heavy dishes without sacrificing warm fall flavors? We have the perfect solution! This salad boasts a medley of autumn ingredients — smoky bacon and savory chicken pair with bitter arugula, aromatic fennel, and tangy goat cheese -- is palate pleasing! Serves 2-4.

Fall Entrée Salad Ingredients:
2 chicken breasts
2 tablespoons olive oil
Kosher salt and pepper (on both sides of chicken breast)
4 slices bacon (reserve 3 tablespoons of rendered bacon grease for dressing)
5 ounces arugula
1 bulb fennel, shaved finely with a mandoline
1 apple, sliced 3 green onions, sliced
4 ounces goat cheese, crumbled
4 tablespoons roasted pumpkin seeds

Warm Bacon Apple Cider Vinaigrette Ingredients:
2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 tablespoons bacon grease
1-1/4 tablespoons honey
2 tablespoons whole Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Directions:
1. In a large skillet, pan fry the chicken breasts in olive oil, sprinkle both sides well with salt and pepper. Flip while cooking and cook until the largest part of the breast reaches 165 degrees F. Remove the chicken from the pan, and let rest for 5 minutes, then cut into 1/2-inch slices.
2. Remove the chicken, and then fry the bacon in the same skillet. Fry the bacon until crispy, then remove the bacon, and let it cool on a paper towel-lined plate. After the bacon cools, cut into small pieces. Reserve 3 tablespoons of the bacon grease for the dressing.
3. Whisk together the apple cider vinegar, olive oil, 3 tablespoons of reserved bacon grease, honey, Dijon mustard, garlic, and salt and pepper.
4. Shave the fennel into thin slices with a mandoline. Slice the apple and green onions.
5. Dress the arugula, fennel, and green onions with the dressing. Place greens in individual bowls.
6. Layer the salads with the chicken slices, bacon, apple, goat cheese, and roasted pumpkin seeds.