Chicken Apple Salad

• 2 cups cubed cooked chicken breast
• 1 cup diced Granny Smith apple
• 1/2 cup diced celery
• 1/4 cup dried cranberries
• 2 Tablespoons chopped green onions
• 1/3 cup light mayonnaise
• 1 Tablespoon light sour cream
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon

DIRECTIONS:

Combine first 5 ingredients in a large bowl. In a separate bowl, combine mayonnaise and remaining ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.

TIPS:

• This recipe is also good when sliced red grapes are substituted for the dried cranberries.
• If preparing this recipe as gluten free, just be sure to use a brand of mayonnaise that is known to be GF.

• Nutritional Information per serving: Serving size: 1 cup, Calories 328, Fat 10g, Saturated Fat 2g, Sugar 4g, Fiber 3.5g, Protein 22.27g, Cholesterol 67.60mg, Carbohydrates 37g
• WW POINTS per serving:  Smart Points 5, Points Plus 8,  Old Points Program: 8

Simple Airfryer Chicken

a very simple recipe we tried last night.  Chicken came out moist and juicy.  Definitely a keeper when you don't want to turn on the oven or grill.

2 medium size skinless, boneless chicken breasts. Spray with Olive Oil, season to taste (I used season salt, garlic salt and onion salt).

Cook at 365 degrees for approx 20 minutes, turning halfway. 

Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

From Fabulously Frugal

Yield: 6-8 servings

Ingredients

• 2 to 3 pounds boneless skinless chicken breast

• 1/2 cup low-sodium soy sauce

• 1/2 cup honey

• 1/4 cup rice vinegar

• 1/4 cup chopped onion

• 2 garlic cloves, crushed (minced for slow cooker)

• 1/4 teaspoon pepper

• 3/4 teaspoon ground ginger

• 1/4 cup water

• 3 tablespoons cornstarch

• optional garnish: chopped green onions, sesame seeds

Instructions

Slow Cooker:

1. Spray the inside of the slow cooker with nonstick cooking spray, or use a slow cooker liner. Place the raw chicken breasts into the slow cooker.

   1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, minced garlic, pepper, and ginger. Pour over the chicken.

   2. Cook on high for 3-4 hours or low for 4-5 hours, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.

   3. Whisk together the water and cornstarch. Slowly whisk it into the sauce and heat on high until the sauce begins to thicken, while continuing to stir or whisk. (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you.)

   4. Place the shredded chicken back into the pot with the sauce and stir to coat. Serve over rice and garnish, if desired.

Instant Pot:

1. Spray the inside of the Instant Pot inner pot with nonstick cooking spray. Place the raw chicken breasts into the pot.

2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, crushed garlic, pepper, and ginger. Pour over the chicken.

3. Cook on high pressure for 15 minutes, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.

4. Whisk together the water and cornstarch. Slowly whisk it into the sauce and use the Saute setting, continuing to whisk. Cook for a few minutes while the sauce begins to boil and thicken.

5. Turn off the pot. Place the shredded chicken back in with the sauce and stir to coat. Serve over rice and garnish, if desired.

Sweet Onion Chicken Teriyaki

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

• 2 tablespoons vegetable oil
• 2 large yellow onions, thinly sliced
• 4 boneless, skinless chicken breasts
• 1/3 cup reduced-sodium teriyaki sauce
• 1/4 cup chicken stock or broth
• 1 tablespoon minced garlic*
• 1/2 teaspoon onion powder
• 1+1/2 tablespoons light brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons water

*Notes:I recommend using fresh pressed garlic from cloves.

• With the cooker's lid off, select CHICKEN/MEAT and heat oil until sizzling.
• Place onions in the cooker and cook until they begin to caramelize, about 8 minutes.
• Cover with chicken, teriyaki sauce, chicken stock, garlic, and onion powder and toss to fully coat chicken.
• Close & Lock lid. Select CANCEL/KEEP WARM, and then choose CHICKEN/MEAT to restart timer. (*NOTE* The cookbook calls for 8 minutes cooking time. The pressure cooker I have auto sets to 15 minutes on the Chicken/Meat setting. When I made this, I ran it for the full 15 and think the chicken was a bit dry. I'd suggest 10-11 mins, just set a separate timer.)
• When timer beeps, release pressure and again select CHICKEN/MEAT to keep pot heating.
• Remove chicken and set aside.
• Whisk brown sugar and cornstarch into the 2 tablespoons of water, and add this mixture into the cooker, stirring in to the sauce. Let simmer for 2 minutes to thicken.
• Add the chicken back into the pot and cover with sauce.
• Serve with sauce and onions.

  This is not a very colorful or visually appealing dish, but it is quite tasty!