Dry brine combined with low speed and slow roasting will produce some very juicy and juicy meat. Finally, it flashes quickly under the broiler to make the skin crisp and golden.
Total: 6 hr 20 min(includes brining time)
Active: 20 min
Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
Preheat the oven to 300 degrees F.
Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.
Chicken Caesar Salad Rolls are like classic salads, but wrapped in tortillas. This is also a kind of dinner that does not require an oven and can be made in advance or carried with you. The best part is the simple homemade Caesar salad dressing!
Chicken Caesar Salad Roll is very simple, no oven dinner, if needed, can be made in advance. We like all kinds of packages at home. My kids like that they can hold their food, and I like that I don’t have to open the oven for these.
Our other favorite packaging is these Santa Fe chicken salad packaging. The delicious chicken salad is rolled in a flour tortilla and topped with lettuce, tomato and avocado slices.
INGREDIENTS NEEDED FOR CHICKEN CAESAR SALAD WRAPS
EASY HOMEMADE CAESAR SALAD DRESSING
No anchovies in this recipe! Instead the recipe uses Worcestershire sauce and Dijon mustard too give it that classic & tangy Caesar salad dressing taste.
Olive Oil – I use extra virgin ‘light tasting’ olive oil.
Shredded Parmesan Cheese
Fresh Lemon Juice
Cooked Chicken – This can be shredded or chopped. Just make sure it’s cooked. Use a rotisserie chicken to make this recipe really easy!
Romaine Lettuce – Just pick up a bag of chopped romaine lettuce from the produce section of the grocery store.
Shredded Parmesan Cheese
Large Flour Tortillas
Tips and Tricks For Making Wraps
Can I Make These Wraps Ahead Of Time
Yes you can! With some slight changes.
Prepare the Caesar salad dressing
Mix together half of the dressing + the chicken until combined.
Store all components separately if making this ahead of time or transporting.
When you are ready to assemble the wraps put some lettuce on the tortilla, topped with a scoop of Chicken, and then some tomatoes and croutons. Drizzle some of the remaining dressing over top and roll up.
Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.
It’s best to use freshly shredded parmesan cheese. I buy a wedge of parmesan cheese and use a cheese grater to shred it. You could try buy some pre-shredded stuff from the refrigerated cheese section at the store.
Caesar salad dressing
1/3cupolive oilI use extra virgin olive oil ‘light tasting’
1/4cupfreshly shredded Parmesan cheese
2tablespoonsfresh squeezed lemon juiceabout 1 large lemon
3cupschopped or shredded cooked chicken
1bag (9 oz)chopped romaine lettuce
1/2cuproughly chopped croutons
1/4cupfreshly shredded Parmesan cheese
6large flour tortillas
In a mixing bowl combine the Caesar salad dressing ingredients and stir together with a whisk until combined.
In a large mixing bowl add the chicken, lettuce, croutons, paremsan cheese, and Caesar salad dressing. Stir together until it’s combined well.
Lay tortilla on a cutting board or large plate. Place a scoop of the caesar salad mixture from the bowl and sprinkle on some chopped tomatoes. Roll up burrito-style and cut down the middle.
** If you are not planning on eating it all after making it OR you want to make this ahead of time : Make the caesar salad dressing and combine half of it with the chicken. When you are ready to assemble the wraps, put some lettuce down, a scoop of the caesar salad chicken, top it with some croutons and chopped tomatoes, and then drizzle some of the leftover dressing over top. Leave all the components separate if preparing this ahead of time.
Nutrition Information & Serving Size : Wraps are a really hard thing to predict the serving size because it depends on what size tortilla you use. I prefer to the largest sized tortilla I can find, which will fit about 1 cup of the chicken Caesar salad mix on it when folded up burrito style. If you use smaller tortillas then the calories will be less and you will get more servings out of the recipe.
Tortillas : Use any tortilla you prefer. Whole wheat, the green spinach tortillas, carb balance, or gluten-free tortillas will all work fine.
Olive Oil : Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.
Parmesan Cheese : I prefer to shred parmesan cheese from a wedge. You could also buy some pre-shredded parmesan cheese. I would stay away from the cheaper, grated parmesan cheese in the can with the green lid.
Grilled chicken, Asian seasonings and Lady’s Choice Chicken Spread. The perfect ingredients for a sandwich that will have them eating every last crumb.
Prep Time: 5 min Cook Time: 10 min Total Time : 15 min Serves: 1
Now that I’m trying to get back on the healthy track, I came up with this grilled chicken sandwich recipe that’s healthy and will keep my pregnant tummy full and satisfied. I need the carbs from the baguette to keep me going through the day!
This grilled chicken sandwich is perfect for a healthy dinner or lunch. You get your protein with the chicken, veggies in the vinegar-y asian style slaw and your carbs from the crispy baguette.
1/2 cup sweet soy sauce
1 tbsp sesame oil
salt and pepper (as needed)
2 pc chicken breast fillet
1/8 pc baguette, sliced into half lengthwise, toasted
4 tbsps Lady’s Choice chicken spread
3 pc romaine lettuce
1/2 pc plum tomatoes, sliced
Mix together sweet soy sauce and sesame oil.
Season chicken breast fillets with salt and pepper. Grill each piece while basting with the sweet soy sauce and sesame oil mixture.
Spread Lady’s Choice Chicken Spread on one side of each bread.
Assemble lettuce, tomatoes, and grilled chicken on top of one bread then cover with the other.
Prep: 30 mins Total: 30 mins Yield: 4 servings (serving size: about 3/4 cup)
Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf.
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
½ cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
¾ cup chopped onion
½ cup chopped celery
½ cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
½ cup chopped green onions (about 3 green onions)
¼ cup chopped unsalted dry-roasted cashews
Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
Per Serving: 257 calories; fat 9g; saturated fat 1.9g; mono fat 4.2g; poly fat 2.3g; protein 26g; carbohydrates 17g; fiber 1.9g; cholesterol 63mg; iron 2mg; sodium 584mg; calcium 45mg.
One of my favorite appetizers are Southwest Eggrolls, I order them all the time at Chili’s and The Cheesecake Factory. I also make Southwest Eggrolls at home!
But Southwest Eggrolls are usually fried, that’s what makes them so good! But anything fried pretty much means high in calories and everything else that aren’t the healthiest things to eat. So I recently thought why not make Southwest Quesadillas? After all Quesadillas aren’t deep fried, they’re grilled, so much healthier I think.
I usually make a batch of the Southwest Eggroll filling and using them in quesadillas works as well. Instead of rolling the filling burrito style I grill it on a tortilla, whole wheat of course!
You can make a batch of the filling and use it however you want. You can freeze the filling and thaw it out when needed. Or you can roll them into eggrolls and freeze until ready to use. However you choose to use it this Southwest filling is very versatile. Did I mention it’s a pretty healthy choice too?
Yes the filling is pretty health. It’s got fiber, protein, and other vitamins, and it’s fairly low in calories and fat. So go a head make a batch today!
“Hey Nana what’s for dinner?” is the perpetual question at our house. Thinking about what to make for dinner is a problem that people have complained about for years. I remember my grandmother saying that she’d happily cook anything as long as someone told her what to cook. I feel the same way! But that seldom happens at our house so I’m always in search of something to make for dinner.
Since it’s summer time I try to make lighter fare. Something simple and tasty to be exact. I mean seriously who wants to slave over a hot stove in the heat of Summer?? Not I that’s for sure!
This Lemon Pepper Chicken fits the bill! It’s tasty, light, healthier, and best of all super easy! I serve it with sautéed veggies, whatever’s in season or what I find at Costco or Sam’s Club, and riced cauliflower. This meal is pretty low in calories and is keto friendly for those watching carbs.
My family loves it! So here’s the recipe!
Lemon Pepper Chicken
4 Boneless Skinless Chicken Breasts, sliced in half thru the middle to make 8 thin slices.
1/2 Cup Flour or Coconut Flour if you want carb friendly