Why You’ll Love This Recipe

Since developing this easy Chili Lime Chicken marinade, I’ve felt compelled to put it on our menu multiple times. It’s absolutely crave-worthy and so versatile that I keep finding new ways to use it. I tested the chicken on both the stove and the grill, then made a batch for my son and his family. They loved it so much that he asked for the recipe and made it again a few days later in his air fryer. This kind of flexibility is one of the things I love most about this recipe.

• Pantry-friendly: The marinade is made with regular chili powder and other basic spices you probably already have on hand. No specialty chile powders required.
• Versatile: Slice the chicken for tacos, fajitas, salads, rice bowls, wraps, and more, or serve it as an entrée with your favorite sides.
• Season-proof: Cook it outdoors on the grill or indoors in a skillet or air fryer so it’s an easy option any time of year.
• Great for meal prep: Cook the chicken in advance and enjoy it cold or reheat it for an easy lunch or dinner. It reheats exceptionally well, making it a great choice for prepping meals ahead.

Ingredient Notes

• Chicken: I typically use boneless, skinless chicken breasts or thighs since I like to slice the cooked chicken for tacos, fajitas, salads, and bowls. Thin-sliced or pounded chicken breasts cook especially quickly and evenly. You can also use this marinade with bone-in chicken pieces for a more traditional chicken entrée, adjusting the cooking time as needed.
• Olive oil: Helps distribute the seasonings over the chicken and promotes browning on the grill or stovetop.
• Limes: Fresh lime juice gives the marinade its bright, tangy flavor. You’ll use the juice from 1½ limes in the marinade and reserve the remaining half to squeeze over the cooked chicken to reinforce that fresh lime flavor.
• Seasonings: Chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper create a savory, smoky blend with plenty of Southwest flavor. Smoked paprika adds an extra layer of smokiness, while cumin brings warmth and depth.
• Cayenne pepper: This is optional, so you can easily control the heat. Use ⅛ teaspoon for just a little kick, ¼ teaspoon for more noticeable heat, or leave it out for a milder version.

How to Make Chili Lime Chicken

1. Make the marinade: Whisk together the olive oil, juice from 1½ limes, chili powder, cumin, smoked paprika, salt, garlic powder, onion powder, black pepper, and cayenne, if using. Reserve the remaining lime half for later.
2. Marinate the chicken: Place the chicken in a zip-top bag or shallow dish and pour the marinade over the top. Turn the chicken to coat it well, then seal the bag or cover the dish and refrigerate for 1 to 6 hours.
3. Cook the chicken: Remove the chicken from the marinade and discard the leftover marinade. Grill over medium-high heat or cook in a skillet over medium heat until nicely browned and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then squeeze the reserved lime half over the top before slicing. See the recipe card below for air fryer instructions.

Serving Suggestions

Fajitas: Use this Chili Lime Chicken with sautéed bell peppers and onions to make my Skillet Chicken Fajitas.

Burrito bowls: Use it to make Chipotle Burrito Bowls with rice, beans, and your favorite toppings.

Tacos: Slice it thinly and tuck it into warm flour or corn tortillas with shredded cheese, lettuce, avocado, salsa, cilantro, and your other favorite taco toppings.

Easy dinner plate: Serve it with Easy Seasoned Pinto Beans and Restaurant Style Mexican Rice, with warm tortillas on the side for scooping everything up.

Salads: Slice it over a Southwest-style salad like my Southwest Chopped Salad or Southwest Chicken Caesar Salad.

Meal prep: This chicken reheats exceptionally well and is also delicious served cold, making it a great choice for prepping ahead for easy lunches or dinners. Slice it for salads, wraps, tacos, or bowls throughout the week.

Storage Tips

• Refrigerate: Transfer leftover Chili Lime Chicken to an airtight container and refrigerate for up to 4 days. Store it whole or sliced, depending on how you plan to use it.
• Reheat: Reheat gently in the microwave or in a covered skillet over LOW heat just until warmed through. Avoid overheating, especially with chicken breasts, to help keep the chicken tender.

Print

Chili Lime Chicken

This Chili Lime Chicken is marinated in fresh lime juice and a smoky, savory blend of spices, then grilled or cooked on the stovetop until perfectly tender and browned. Slice it up for tacos, fajitas, salads, bowls, and more!

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 22 minutes minutes

Servings 6

Calories 206kcal

Author Valerie Brunmeier

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• ¼ cup olive oil
• 2 limes halved, divided
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ⅛ to ¼ teaspoon cayenne pepper if desired

Instructions

• If using regular thickness chicken breasts, slice them horizontally through the middle to create thinner cutlets or pound them to an even thickness, about ½-inch thick. Boneless chicken thighs can be left whole.
• Whisk together the oil, juice from 1½ limes, and the remaining ingredients, reserving the remaining ½ lime for later. Place the chicken in a zip-top bag or shallow dish, pour the marinade over the top, and marinate for 1 to 6 hours. For the best flavor, marinate for as close to 6 hours as possible, but no longer since the acidity in the lime juice can begin to affect the texture of the chicken.

Grilling Instructions

• Preheat an outdoor grill or indoor grill pan to MEDIUM-HIGH heat and lightly oil the grates. Remove the chicken from the marinade and discard the remaining marinade. Grill for 3 to 5 minutes per side for thin-sliced chicken breasts or 4 to 6 minutes per side for boneless chicken thighs, or until nicely browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Stovetop Instructions

• Heat a large skillet with a small amount of olive oil over MEDIUM heat. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade. Cook for 3 to 5 minutes per side for thin-sliced chicken breasts or 4 to 6 minutes per side for boneless chicken thighs, adjusting the heat as needed to prevent them from burning, until nicely browned and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Air Fryer Instructions

• Preheat the air fryer to 380°F for 5 minutes. Remove the chicken from the marinade, allowing the excess to drip off, and discard the remaining marinade. Arrange the chicken in a single layer in the air fryer basket, working in batches as needed. Air fry for 8 minutes, then flip and continue cooking for 3 to 7 minutes, depending on thickness, or until the internal temperature reaches 165°F in the thickest portion. Transfer the chicken to a cutting board and let it rest for 5 minutes. Squeeze the reserved lime half over the chicken, then slice and serve.

Serving Suggestion

• Slice the chicken and use it for tacos, fajitas, salads, rice bowls, wraps, and more.

Notes

Marinade Amount: This recipe makes enough marinade for up to 2 pounds of chicken. The chicken should be completely immersed in the marinade for the best flavor. If using more than 2 pounds of chicken, double the marinade.

Storage and Reheating

Refrigerate: Transfer leftover Chili Lime Chicken to an airtight container and refrigerate for up to 4 days. Store it whole or sliced, depending on how you plan to use it.

Reheat: Reheat gently in the microwave or in a covered skillet over LOW heat just until warmed through. Avoid overheating, especially with chicken breasts, to help keep the chicken tender.

Meal prep: This chicken reheats exceptionally well and is also delicious served cold, making it a great choice for prepping ahead for easy lunches or dinners. Slice it for salads, wraps, tacos, or bowls throughout the week.

Nutrition

Calories: 206kcal | Carbohydrates: 3g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 382mg | Potassium: 617mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 441IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg

Why You’ll Love This Recipe

When we’re in the mood for enchiladas and I’ve had time to do a little advance prep, my Easy Chicken Enchiladas are on the menu. But when the craving strikes and I want enchiladas fast, there’s no beating these Southwest Chicken Enchiladas.

There’s no slicing, dicing, or even cooking involved before you assemble these ridiculously easy enchiladas and get them in the oven.

• Shortcut ingredients: Rotisserie chicken and pantry staples make this an easy recipe to pull together on a whim.
• Loaded with flavor: Black beans, corn, green chiles, and warm spices give the filling plenty of Southwest flavor.
• Protein-packed: Rotisserie chicken, black beans, and plenty of cheese make these enchiladas a hearty, protein-packed meal.
• Great leftovers: These enchiladas reheat beautifully and are just as delicious for lunch or dinner the next day.
• Ready in under an hour: Perfect for satisfying an enchilada craving on a busy weeknight.

Ingredient Notes

• Rotisserie chicken: One meaty rotisserie chicken should give you the 2½ to 3 cups of shredded chicken you’ll need for this recipe. Remove and discard the skin before shredding the meat.
• Cheese: I like to use a combination of freshly grated Monterey Jack and cheddar cheese, but feel free to pick up a pre-shredded Mexican blend for convenience sake.
• Black beans: Drain and rinse the beans well before adding them to the filling.
  Corn: Frozen yellow corn is an easy shortcut and there’s no need to thaw it first.
• Green chiles: Drain a small can of diced green chiles before adding them to the filling. They add mild Southwestern flavor without making the enchiladas spicy.
• Seasonings: Cumin, garlic powder, kosher salt, and freshly ground black pepper add flavor to the chicken filling.
• Flour tortillas: Use 8-inch, soft taco-size flour tortillas. Warming them briefly before filling makes them softer and easier to roll without cracking.
• Enchilada sauce: You’ll need 15 ounces of red enchilada sauce. Use your favorite brand and choose mild or medium depending on the level of heat you like. My favorite brands at the moment are Siete and Hatch.
• Green onions: Sliced green onions add fresh flavor and color to the finished enchiladas.

How to Make Southwest Chicken Enchiladas

1. Make the filling: Combine the chicken, 1 cup cheese, corn, black beans, green chiles, and seasonings in a large bowl.
2. Assemble the enchiladas: Divide the filling between the softened tortillas, roll them up, and place seam-side down in the prepared baking dish. Spoon the enchilada sauce evenly over the top, being sure to coat them well so there aren’t any large dry areas.
3. Bake: Cover with foil and bake at 350°F for 20 minutes.
4. Add the cheese: Remove the foil, sprinkle with the remaining cheese, and bake uncovered for another 10 to 15 minutes, until melted and bubbly.

Storage and Reheating Tips

Refrigerate: Transfer leftover enchiladas to an airtight container and refrigerate for up to 4 days.

Reheat: Reheat individual enchiladas in the microwave until warmed through. For larger portions, cover with foil and reheat in a 350°F oven until hot.

Serving Suggestions

Serve these Southwest Chicken Enchiladas with Cilantro Lime Rice and Easy Seasoned Pinto Beans, as pictured here, for a complete meal. My Restaurant Style Mexican Rice is another great choice, and a side of Chipotle Guacamole or Blender Salsa is perfect for adding at the table.

Print

Southwest Chicken Enchiladas

These easy Southwest Chicken Enchiladas combine rotisserie chicken and pantry staples, including black beans, corn, and green chiles, for great Southwest flavor. Ready in under an hour, they’re perfect for when you're craving enchiladas but not all the fuss!

Course Main Course

Cuisine Southwest

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 enchiladas

Calories 359kcal

Author Valerie Brunmeier

Ingredients

• 2 ½ to 3 cups shredded rotisserie chicken
• 3 cups shredded Mexican blend cheese divided (or a combo of Jack/cheddar)
• ½ cup frozen yellow corn no need to thaw
• 1 cup canned black beans rinsed and drained
• 4 ounce can diced green chiles drained
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 flour tortillas 8-inch soft, taco size
• 15 ounces red enchilada sauce
• Thinly sliced green onion for garnish

Optional Toppings

• Cilantro, sour cream, sliced avocado or guacamole, salsa, hot sauce

Instructions

• Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
• Place the stack of 8 tortillas on a plate, cover with a paper towel, and heat in the microwave for 20 to 30 seconds to soften slightly.
• To assemble the enchiladas, divide the filling evenly between tortillas, roll up tightly and place seam side down in the prepared baking dish. Spoon the enchilada sauce evenly over the top to fully cover the tortillas.
• Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the enchiladas with the remaining shredded cheese. Return to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and the sauce is bubbly around the edges. Remove from the oven and let them rest for about 5 minutes.
• Sprinkle with sliced green onions and serve with additional toppings of your choice.

Nutrition

Serving: 1enchilada | Calories: 359kcal | Carbohydrates: 26g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 1102mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 541IU | Vitamin C: 6mg | Calcium: 344mg | Iron: 2mg

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After raising four boys, I know how challenging it can be to get dinner on the table during a busy week. Between work, school, homework, sports, and everything else that fills the calendar, it’s a lot! Having a collection of easy, dependable recipes to turn to can mean the difference between calling for takeout and getting a wholesome, home-cooked meal on the table.

With back-to-school season in full swing, I’ve gathered some of my favorite kid-friendly dinner recipes all in one place. These tried-and-true recipes are just what you need for a delicious, stress-free ending to a busy day.

One-Pot and One-Pan Recipes

One Pot Spaghetti and Meatballs

5 from 35 votes

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5 from 4 votes

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Ground Beef Chili

5 from 1 vote

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Easy Chicken Fried Rice

5 from 1 vote

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Chicken Broccoli Rice Bake

4.98 from 147 votes

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Ground Beef Pasta Skillet

5 from 1 vote

This hearty, one-pot Ground Beef Pasta Skillet is packed with beef, vegetables, pasta and cheese. It's ready in 30 minutes and sure to please the entire family.

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Hamburger Stew

5 from 24 votes

This Hamburger Stew with rice is an easy, economical dinner option that makes use of simple ingredients. A wholesome, family-friendly meal that is guaranteed to satisfy!

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Skillet Chicken and Biscuit Pot Pie

5 from 13 votes

A creamy, chicken and vegetable studded filling is topped with biscuit pieces and baked until bubbly and golden brown. This family-friendly Skillet Chicken and Biscuit Pot Pie is an easy, comforting weeknight dinner choice.

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Easy Teriyaki Salmon and Vegetables

5 from 1 vote

Serve this easy Sheet Pan Teriyaki Salmon and Vegetables over rice to create delicious teriyaki salmon bowls. A healthy busy day recipe!

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Casseroles and Baked Dishes

Lazy Lasagna Casserole

4.99 from 140 votes

This Lazy Lasagna Casserole is a no-fuss way to satisfy your craving for lasagna. Bake it after assembling or freeze it for an easy meal on a busy day.

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Baked Teriyaki Chicken

4.53 from 17 votes

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Baked Ravioli

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Catalina Chicken

5 from 3 votes

Catalina Chicken is a comforting meal of tender chicken breasts coated in a sweet and tangy sauce made from Catalina dressing, apricot preserves, and a touch of spice. This recipe makes use of pantry staples to create a satisfying meal with minimal effort.

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Chili Cornbread Casserole

4.22 from 87 votes

Flavorful chili is baked over a layer of cornbread with plenty of melted cheese. This Chili Cornbread Casserole is a hearty choice for your next game day gathering or a comforting meal any night of the week.

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Easy Italian Chicken

5 from 1 vote

This Easy Italian Chicken combines tender chicken, a flavorful tomato sauce, and plenty of melted mozzarella for a comforting, family-friendly dinner. Add this simple recipe to your list of busy weeknight meals!

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Baked Spaghetti Casserole

4.90 from 47 votes

This Baked Spaghetti Casserole is layered with a rich, meaty sauce, dollops of creamy ricotta cheese, and plenty of melted mozzarella. A comforting, nostalgic meal that is guaranteed family-friendly!

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Tamale Pie

4.79 from 112 votes

Tamale Pie is pure, old-school comfort food! A casserole of saucy, seasoned ground beef with onion, bell peppers, and corn is baked with a cornmeal crust until golden brown and bubbly.

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Crispy Onion Chicken

4.60 from 10 votes

A delicious coating of French-fried onions adds big flavor to this Crispy Onion Chicken. A super family-friendly meal idea!

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Pizza Pasta Casserole

5 from 1 vote

Everything you love about pizza in casserole form. This Pizza Pasta Casserole is the definition of a family-friendly meal!

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Sloppy Joe Squares

4.94 from 32 votes

Sloppy Joe Squares are made with a flavorful, from-scratch filling, layered with cheese and baked between flaky crescent roll dough. This fun casserole is guaranteed to be a hit for family dinners and potlucks.

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Oven Baked BBQ Chicken

5 from 3 votes

Chicken is baked in a made from scratch cranberry-orange BBQ sauce until fork tender. This Oven Baked BBQ Chicken is a rustic, satisfying meal anytime of year.

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Baked Macaroni and Cheese

5 from 10 votes

This classic Baked Macaroni and Cheese recipe is rich, creamy and topped with a light layer of toasted bread crumbs. Homemade mac and cheese is perfect for a holiday menu or a comforting choice any night of the week.

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Crispy Baked Fish with Creamy Dill Sauce

5 from 6 votes

Well seasoned breading and an oven fry method create this delightfully light and Crispy Oven Baked Fish. Serve it with creamy dill sauce for a meal that is guaranteed to be a hit with even the most finicky eaters!

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Tacos, Sandwiches and Handhelds

Crock-Pot Chicken Tacos

4.62 from 175 votes

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Turkey Burger Sliders

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Slider rolls spread with Sriracha mayo, filled with a flavorful ground turkey mixture and shredded cheese, are baked to perfection with a buttery everything bagel seasoning. Serve these Turkey Burger Sliders as a fun party snack or pair them with a simple salad for an effortless dinner!

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Air Fryer Chicken Tenders

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These Air Fryer Chicken Tenders are perfectly seasoned, irresistibly crispy, and absolutely delicious! Enjoy them right away or freeze for a quick and easy lunch or dinner anytime.

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Easy Ground Beef Tacos

5 from 3 votes

These Easy Ground Beef Tacos are the perfect choice for a casual, no fuss taco night at home. Fast, simple, and satisfying!

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BBQ Chicken French Bread Pizza

5 from 13 votes

This BBQ Chicken French Bread Pizza is a fantastic option for a busy day or your next game day gathering that is always a big hit. Tons of flavor and ready in under 30 minutes!

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Ranch Burgers

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Chicken Fajita Quesadillas

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BBQ Chicken Sliders

5 from 1 vote

These BBQ Chicken Sliders are made easy with rotisserie chicken, tangy BBQ sauce, spicy jalapeño rings, and melty pepper Jack cheese. They're a flavor-packed bite, perfect for game-day gatherings or a busy weeknight meal.

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Beef and Bean Burritos (Freezer-Friendly)

5 from 6 votes

Skip the freezer aisle and make your own freezer-friendly Beef and Bean Burritos at home. Flour tortillas are layered with a well seasoned ground beef filling, two kinds of beans, and plenty of shredded cheese.

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Fish Stick Tacos

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Pizza Joes

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BBQ Chicken Wraps

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Ham and Cheese Sliders

5 from 13 votes

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Ranch Chicken Tacos

5 from 1 vote

These easy Ranch Chicken Tacos are drizzled with a delicious cilantro lime ranch taco sauce and loaded with toppings. These fun, flavorful tacos are made on the stove in about 30 minutes!

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Soy Garlic Chicken

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Homemade Salisbury Steak

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Italian Hamburger Steaks

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Malibu Chicken

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Panko breaded chicken topped with deli ham and Swiss cheese and served with a honey dijon dipping sauce. A copycat version of Sizzler's classic Malibu Chicken.

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Meatloaf Muffins

5 from 2 votes

These Meatloaf Muffins are a fun, easy twist on classic meatloaf. A seasoned ground beef mixture with onion and bell pepper is baked in a muffin pan and brushed with a tangy BBQ glaze. They cook in half the time of a traditional loaf and are perfect for portioning out dinners or packing into lunches.

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Slow Cooker Hamburger Minestrone

4.46 from 53 votes

This Slow Cooker Hamburger Minestrone is loaded with fresh vegetables, ground beef, and pasta. This hearty, comforting soup is a meal in itself. Slice a loaf of crusty bread, pour a glass of wine, and dinner is served!

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Looking for more ideas? Browse my entire collection of Kid-Friendly Recipes for even more family favorites.

This teriyaki chicken recipe is an old favorite that made a frequent appearance on our dinner menus back when we had a full house. Kids love teriyaki and so do we, so it was always a dependable choice that I knew everyone would be happy to see on the dinner table.

What makes this recipe work so well is that you can bake a generous amount of chicken all at once instead of cooking it in batches on the stovetop. My simple two-step baking method keeps the chicken tender and juicy and gives that flavorful homemade teriyaki sauce a rich, glossy finish.

Ingredient Notes

• Chicken: I prefer boneless, skinless chicken thighs for this recipe because they bake up especially tender and juicy. Boneless chicken breasts or bone-in thighs will also work. See the recipe card notes for cooking times and temperatures.
• Soy sauce: Use less-sodium soy sauce to keep the sauce from becoming overly salty. For a gluten-free option, substitute tamari.
• Mirin: This sweet Japanese rice wine adds sweetness and depth to the teriyaki sauce. Aji-mirin is a sweeter, more widely available mirin-style seasoning commonly found in U.S. grocery stores. Either traditional mirin or aji-mirin will work in this recipe.
• Sesame oil: Adds rich, toasted sesame flavor to the sauce.
• Ginger and garlic: Ginger and garlic: Use fresh minced ginger and garlic or save time with ginger paste and jarred minced garlic. I use both depending on what I have on hand.
• Sugar: Balances the salty soy sauce and helps create the classic sweet-savory teriyaki flavor.
• Cornstarch: Combined with water to create a slurry that thickens the teriyaki sauce so it coats the chicken beautifully.
• Green onions and sesame seeds: An optional but highly recommended garnish for color, texture, and extra flavor.

How to Make Baked Teriyaki Chicken

1. Combine the sauce ingredients. Whisk together the soy sauce, mirin, sugar, sesame oil, ginger, and garlic. Add the cornstarch slurry.
2. Thicken the sauce. Cook, stirring, until the teriyaki sauce is smooth and thickened, then remove it from the heat.
3. Season the chicken. Arrange the chicken thighs in a single layer in foil-lined baking dish and season with salt and pepper.
4. Add the sauce. Spoon about one-third of the teriyaki sauce over the chicken. Cover and bake for 30 minutes.
5. Drain and add more sauce. Drain off most of the cooking liquid, then spoon the remaining teriyaki sauce over the chicken.
6. Finish baking. Bake uncovered until the chicken is tender and cooked through. Let it rest for 5 minutes, then garnish with sesame seeds and green onions.

Storage and Reheating

Refrigerator: Transfer leftover chicken and teriyaki sauce to an airtight container and refrigerate for up to 4 days.

Freezer: Transfer the cooled chicken and sauce to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the chicken with some of the sauce in the microwave or in a covered baking dish in a 350°F oven until warmed through.

Print

Baked Teriyaki Chicken

Tender chicken thighs bake in a sweet and savory homemade teriyaki sauce to create this irresistible Baked Teriyaki Chicken. Serve it with rice and vegetables for an easy dinner that delivers big flavor with minimal effort.

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 384kcal

Author Valerie Brunmeier

Ingredients

• 2½ pounds boneless skinless chicken thighs about 8 thighs (see Notes below)
• salt and freshly ground black pepper to taste

Teriyaki Sauce

• ⅔ cup less sodium soy sauce or tamari for gluten-free
• ⅔ cup mirin (sweet rice wine)
• ¼ cup granulated sugar
• 2 tablespoons sesame oil
• 1 teaspoon minced fresh ginger or ginger paste
• 1 teaspoon minced garlic
• ⅔ cup water
• 2 tablespoons cornstarch

For Garnish

• 2 tablespoons sesame seeds
• 3 or 4 green onions thinly sliced

Instructions

• Preheat oven to 400 °F. Line a 13- x 9-inch baking dish with heavy duty aluminum foil and coat the foil with nonstick cooking spray.
• In a medium saucepan, whisk together the soy sauce, mirin, sugar, sesame oil, ginger, and parlic. Place over MEDIUM-HIGH heat. In a meauring cup or a small bowl, whisk the water and cornstarch until dissolved and then add the mixture to the pan. Bring just to the boiling point then reduce heat to MEDIUM-LOW and cook for several minutes, stirring, until thickened. Remove from the heat.
• Place the chicken in the prepared pan and season on both sides, to taste, with salt and freshly ground black pepper. Spoon about one-third (about ¾ cup) of the teriyaki sauce over the chicken, being sure to coat each piece. Reserve the remaining sauce.
• Cover the dish with foil and bake for 30 minutes. Remove the foil and carefully spoon off or drain the thin cooking liquid that has collected in the bottom of the pan. Spoon the reserved thickened sauce evenly over the chicken. Return the dish to the oven and bake, uncovered, for 15 to 20 minutes, or until the chicken reaches an internal temperature of 175 °F for thighs or 165 °F for breasts. Remove from the oven and let the chicken rest for 5 minutes. The sauce will continue to thicken as it rests. Spoon some of the sauce over the chicken and garnish with sesame seeds and sliced green onions before serving.
• Serve with rice and vegetables with additional teriyaki sauce spooned over the chicken and rice, if desired.

Notes

Bone-in chicken thighs: Bone-in, skinless chicken thighs can be used in place of boneless. If using skin-on thighs, remove the skin before baking. They may require additional baking time. Cook until the thickest portion reaches an internal temperature of 175°F or higher.

Chicken breasts: Boneless, skinless chicken breasts can also be used. Because they cook more quickly and can dry out if overcooked, bake just until they reach an internal temperature of 165°F.

Nutrition

Serving: 1piece | Calories: 384kcal | Carbohydrates: 25g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 1393mg | Potassium: 618mg | Fiber: 1g | Sugar: 15g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg

This post was originally published on January 3, 2016. The recipe has been retested and the post has been updated with new text and images.

A Note From My Kitchen

This Easy Italian Chicken is one of those recipes that’s been in my recipe binder for decades. I made it on repeat when my boys were young because it was simple, dependable, and everyone loved it. Over the years I’ve updated the method a bit, but it still has the same comforting, family-friendly appeal that made it a favorite all those years ago.

This is the definition of an exhausted busy mom recipe. A handful of pantry ingredients, very little prep, and a dinner the whole family was always happy to see on the table. Those recipes are pure gold in my book.

Browning the chicken and then making the sauce in the same skillet creates layers of flavor with just a few ingredients and very little effort. The rest is hands-off while the chicken bakes in the oven until it’s tender, saucy, and irresistibly cheesy.

Ingredient Notes

• Chicken Breasts: You’ll need 2 to 2¼ pounds boneless, skinless chicken breasts, which is usually about 2 large or 3 medium breasts. Slice any large breasts in half horizontally to create thinner cutlets that cook more quickly and evenly.
• Italian-Style Diced Tomatoes: This recipe calls for a can of Italian-style diced tomatoes, like S&W Ready Cut Italian Recipe. They’re seasoned with herbs to give you a headstart on flavor. Use the tomatoes with their juices since the liquid thickens into the sauce.
• Cornstarch: Whisking cornstarch into the undrained tomatoes creates a light, flavorful sauce that coats the chicken as it bakes. Be sure to whisk until no lumps remain before heating.
• Mozzarella Cheese: I recommend shredding mozzarella yourself for the best melt, but pre-shredded mozzarella will work just fine for this easy recipe.
• Seasonings: Dried basil and oregano add classic Italian-inspired flavor, while the crushed red pepper flakes add a subtle kick of heat. Omit the red pepper flakes if you prefer a milder dish.

How to Make Easy Italian Chicken

1. Brown the chicken. Cook the seasoned chicken in a skillet until browned on both sides, working in batches if needed. Transfer it to a 9- x 13-inch baking dish.
2. Thicken the sauce. Whisk the cornstarch into the tomatoes and cook until the sauce begins to thicken.
3. Add the seasonings. Stir in the basil, oregano, and red pepper flakes, if using.
4. Cover with sauce. Pour the thickened tomato sauce over the browned chicken in the baking dish.
5. Bake covered. Cover the baking dish tightly with foil and bake until the chicken is nearly cooked through.
6. Add the cheese. Sprinkle with mozzarella and bake uncovered until the cheese has melted. Garnish with a little minced parsley before serving, if you’d like.

Serving Suggestions

Easy Italian Chicken is delicious served over cooked rotini, penne, or fettuccine, or with white rice to soak up the flavorful tomato sauce. Round out the meal with garlic bread and a simple vegetable or salad. Here are some ideas:

• Cheater Garlic Bread
• Sautéed Green Beans
• Pesto Green Beans
• Sautéed Broccolini
• Simple Italian Salad
• Lemon Parmesan Salad

Storage Tips

Transfer leftover chicken and sauce to an airtight container and refrigerate for up to 4 days. Reheat individual servings in the microwave or larger portions in a covered baking dish in a 325 degree F oven until warmed through.

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Easy Italian Chicken

This Easy Italian Chicken combines tender chicken, a flavorful tomato sauce, and plenty of melted mozzarella for a comforting, family-friendly dinner. Add this simple recipe to your list of busy weeknight meals!

Course Main Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 410kcal

Author Valerie Brunmeier

Ingredients

• 2 to 2¼ pounds boneless skinless chicken breasts (about 2 large or 3 medium)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil plus additional if needed
• 2 14.5-ounce cans Italian-style diced tomatoes undrained
• 2 tablespoons cornstarch
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes optional
• 1 cup shredded part-skim mozzarella cheese packed
• Fresh parsley minced, optional for garnish

Instructions

• Preheat the oven to 375 degrees F.
• Slice the thicker chicken breasts in half horizontally to create 4 to 5 cutlets. If needed, lightly pound the thicker pieces to an even thickness. Season both sides with salt and pepper.
• Heat the olive oil in a large skillet over MEDIUM-HIGH heat. Working in batches, if necessary, cook the chicken for 2 to 3 minutes per side, until browned but not cooked through, adding additional olive oil as needed. Transfer the chicken to a 9- x 13-inch baking dish, arranging it in a single layer. Remove the skillet from the heat.
• Add the undrained tomatoes to the skillet. Sprinkle the cornstarch over the tomatoes and whisk until no lumps remain. Stir in the basil, oregano, and crushed red pepper flakes (if using). Return the skillet to MEDIUM heat and cook, stirring frequently, until the sauce comes to a simmer and thickens slightly, about 3 to 5 minutes.
• Pour the sauce evenly over the chicken. Cover the baking dish tightly with foil and bake for 15 to 20 minutes.
• Remove the foil and sprinkle the mozzarella evenly over the chicken. Return the baking dish to the oven and bake, uncovered, for about 5 minutes, or until the cheese has melted and the chicken reaches an internal temperature of 165 degrees F.
• Garnish with parsley, if desired and serve with cooked pasta or rice, or with garlic bread and a green salad.

Notes

Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat individual servings in the microwave or larger portions in a covered baking dish in a 325 degree F oven until warmed through.

Nutrition

Calories: 410kcal | Carbohydrates: 5g | Protein: 61g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 472mg | Potassium: 978mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 239mg | Iron: 1mg

A Note From My Kitchen

We’re in the midst of cherry season, but it won’t be long before fresh sweet cherries are just a sweet summer memory. I’m doing a public service today by reminding you of this sad fact and encouraging you to get out there and get yourself some cherries while the getting is good.

I also highly recommend you bake this Cherry Coffee Cake!

This easy recipe is adapted from my tried-and-true Blueberry Crumb Cake, with a touch of almond extract added to the batter and sliced almonds in the buttery crumb topping. It’s a simple change that complements the sweet cherries perfectly.

A homemade Cherry Coffee Cake is right at home on a breakfast or brunch table, but I’m just as happy with a slice in the afternoon with a cup of coffee… or after dinner with a scoop of vanilla ice cream for dessert.

If you’re looking for another delicious way to make the most of cherry season, don’t miss my Fresh Cherry Cobbler.

Ingredient Notes

• Fresh sweet cherries: Use ripe, dark sweet cherries, like Bing, Chelan, or Skeena. Quartering the cherries helps distribute them evenly throughout the cake.
• Buttermilk: Buttermilk creates a tender crumb and adds a subtle tang that balances the sweetness of the cake and crumb topping.
• Lemon: Fresh lemon juice and zest brighten the flavor of the cake and enhance the natural sweetness of the cherries. Fresh is definitely best for this recipe.
• Vanilla and almond extracts: Pure vanilla extract adds warmth while pure almond extract is a classic pairing with cherries, enhancing their fruity flavor without overpowering the cake. A little almond extract goes a long way, so be sure to measure it carefully.
• Crumb topping: Made with butter, both granulated and brown sugar, flour, and sliced almonds, the buttery crumb topping bakes up crisp and golden with just the right amount of crunch.

How to Make Cherry Coffee Cake

1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the egg, lemon juice, lemon zest, vanilla extract, and almond extract, beating until creamy.
4. Alternate adding the flour mixture and buttermilk to the batter.
5. Mix just until the flour and buttermilk are incorporated.
6. Spread the thick batter evenly in a greased 9-inch springform pan (or any 9-inch round or square baking dish). Scatter the quartered cherries over the top.
7. Gently swirl the cherries into the batter and prepare the crumb topping.
8. Scatter the topping over the cake and bake until golden brown and the crumb topping is lightly toasted.

Storage Tips

Room Temperature: Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate it in an airtight container for up to 5 days. Let it come to room temperature before serving or warm individual slices in the microwave for 10 to 15 seconds.

Freezer: Wrap the whole cake or individual slices tightly in plastic wrap and a layer of foil, or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

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Cherry Coffee Cake

Fresh sweet cherries and a buttery almond crumb topping make this Cherry Coffee Cake a delicious way to celebrate cherry season. It's the kind of cake that's just as welcome with your morning coffee as it is served for brunch or dessert.

Course Breakfast, Cake, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 506kcal

Author Valerie Brunmeier

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter softened
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons fresh lemon juice from 1 lemon
• 1 heaping teaspoon fresh lemon zest
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• ½ cup buttermilk
• 12 ounces dark sweet cherries stemmed, pitted, and quartered

Crumb Topping

• ½ cup all-purpose flour
• ¼ cup light brown sugar packed
• ¼ cup granulated sugar
• ¼ cup sliced almonds
• ¼ teaspoon salt
• ¼ cup butter melted and slightly cooled

Instructions

• Preheat the oven to 350 degrees F. Coat a 9-inch springform pan or a 9-inch round or square baking dish with nonstick cooking spray.
• In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.
• In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add the egg, lemon juice, lemon zest, vanilla and almond extracts. Beat another minute or two, or until well combined. Add the flour, a little at a time, alternating with the buttermilk, beating just until each addition is incorporated. The batter will be thick.
• Transfer the batter into the prepared pan, spreading it out evenly. Scatter the cherries over the top, then use a butter knife to gently swirl them into the batter.
• For the crumb topping, toss together the flour, brown sugar, granulated sugar, almonds, and salt until well combined. Add the melted butter and stir again. When it is well mixed, work the mixture between your fingers until it begins to hold together. Crumble it up and sprinkle it over the top of cake.
• Bake for 40 to 45 minutes, or until the center appears to be set and the crumb topping is golden brown. If the topping begins to brown too much, loosely cover the cake with a sheet of foil for the remaining bake time.
• Let the cake cool for about 15 minutes. If using a springform pan, release and remove the sides before transferring the cake to a serving platter. If baked in a standard baking dish, slice and serve directly from the pan..

Notes

Room Temperature: Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate it in an airtight container for up to 5 days. Let it come to room temperature before serving or warm individual slices in the microwave for 10 to 15 seconds.

Freezer: Wrap the whole cake or individual slices tightly in plastic wrap and a layer of foil, or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

Nutrition

Serving: 1slice | Calories: 506kcal | Carbohydrates: 77g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 390mg | Potassium: 313mg | Fiber: 2g | Sugar: 45g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 2mg

This post was originally published on August 4, 2016. The recipe has been retested, and the post has been updated with new text and images.

A Note From My Kitchen

Pepper Steak is one of those classic mid-century American comfort food recipes that was on the dinner table in so many homes throughout the 1950s, ’60s, and ’70s. Inspired by similar dishes served at Chinese-American restaurants, it was adapted into an easy weeknight meal using familiar, budget-friendly ingredients.

What makes my recipe different? Most Pepper Steak recipes quickly stir-fry the beef and vegetables before adding the sauce. Instead, I let the beef gently simmer in the sauce before adding the peppers and onion. It takes a little longer, but the result is fork-tender beef that’s well worth the wait.

If recipes like this bring back fond memories, be sure to check out some of my other nostalgic favorites, including Tamale Pie, Homemade Salisbury Steak, Catalina Chicken, and Mini Meatloaves. They’re all updated for today’s kitchen while staying true to the flavors so many of us grew up with.

Ingredient Notes

• Beef: Round steak is the classic choice for Pepper Steak and a great budget-friendly option. If you’d like an even more tender result, use top sirloin steak. I haven’t tested this recipe with pre-sliced stir-fry beef strips, but it should work just fine. The cut can vary by store, so results may differ slightly.
• Paprika: Be sure to use regular paprika, not smoked paprika. It adds rich color and mild flavor without overpowering the other ingredients.
• Bell peppers: I like to use one green and one red bell pepper for a colorful presentation, but any combination will work.
• Garlic and ginger: Fresh garlic and ginger are always a great choice, but I’m all for shortcuts! Feel free to substitute jarred minced garlic (“jarlic”) and refrigerated ginger paste.
• Beef broth and soy sauce: I recommend reduced-sodium beef broth and soy sauce to keep the sauce from becoming overly salty.
• For serving: I love serving Pepper Steak over fluffy cooked white rice, but brown rice is a great choice too.

How to Make Classic Pepper Steak

1. Slice and coat the beef. Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet. Slice the steak about ¼-inch thick against the grain, then cut it into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat.
2. Brown the beef. Sear the beef in batches in a little oil until browned, then transfer it to a plate.
3. Cook the aromatics. Add the garlic, ginger, and tomato paste to the skillet and cook until fragrant.
4. Simmer the beef. Stir in the beef broth, soy sauce, sugar, and black pepper. Return the beef to the skillet and simmer until tender.
5. Add the vegetables. Stir in the bell peppers and onion and cook until crisp-tender.
6. Thicken the sauce. Stir in the cornstarch slurry and cook until the sauce has thickened.

Storage and Reheating

Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.

Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm leftovers in a skillet over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Individual portions can also be reheated in the microwave in 30-second increments until warmed through.

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Classic Pepper Steak

This Classic Pepper Steak recipe combines tender strips of beef, colorful bell peppers, and onion in a rich, savory sauce with Asian-inspired flavor. Serve it over fluffy white rice for a comforting, nostalgic meal.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 322kcal

Author Valerie Brunmeier

Ingredients

• 1¼ pounds round steak or top sirloin thinly sliced against the grain
• 1 tablespoon paprika (regular, not smoked)
• 2 tablespoons neutral oil divided
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger or ginger paste
• 1 tablespoon tomato paste
• 1¼ cup low sodium beef broth
• ¼ cup less sodium soy sauce or tamari for gluten-free
• 1 teaspoon sugar
• ½ teaspoon freshly ground black pepper
• 2 medium bell peppers thinly sliced (green + red is ideal)
• 1 cup thinly sliced yellow onion
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Cooked white rice for serving, optional

Instructions

• Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet to lightly tenderize it. Slice it thinly (about ¼-inch) against the grain into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat.
• Heat 1 tablespoon oil in a large skillet over MEDIUM-HIGH heat. Add half the beef in a single layer and cook until browned. Use kitchen tongs or a slotted spoon to transfer to a plate and repeat with the remaining beef.
• Reduce the heat to LOW and add the garlic, ginger, and tomato paste to the oil left behind in the empty skillet. Cook, stirring, for 1 to 2 minutes. Add the beef broth, soy sauce, sugar, and black pepper and stir to combine. Return the beef and any accumulated juices to the skillet. Bring to a simmer, then reduce the heat to LOW, cover, and cook for 25 to 30 minutes, or until the beef is tender.
• Add the bell peppers and onion. Cover and cook for an additional 5 minutes, or until crisp-tender.
• In a small bowl, whisk together the cornstarch and water. Add to the skillet and cook, stirring, until the sauce has thickened. Remove from the heat.
• Serve over rice if desired.

Notes

Nutrition calculation does not include rice.

Storage

Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.

Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm leftovers in a skillet over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Individual portions can also be reheated in the microwave in 30-second increments until warmed through.

Nutrition

Calories: 322kcal | Carbohydrates: 13g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 436mg | Potassium: 942mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2788IU | Vitamin C: 81mg | Calcium: 53mg | Iron: 4mg

This Southwest Chicken Caesar Salad is proof that salad can absolutely be dinner. It’s fresh, colorful, and hearty enough to leave everyone satisfied. An easy shortcut dressing and rotisserie chicken make it one of my favorite meals to pull together when time is short.

Best of all, you can get this wholesome, colorful meal on the table in about 20 minutes, with no cooking required.

Ingredient Notes

• Romaine and mixed greens: I love using a combination of crisp romaine hearts and mixed baby greens for a nice balance of texture and flavor.
• Chicken: Rotisserie chicken is my favorite shortcut, but any cooked chicken will work.
• Canned black beans: Be sure to rinse and drain them well before adding them to the salad.
• Corn: Frozen corn works perfectly. Thaw it quickly under cold running water and drain it well before adding it to the salad.
• Cheese: I like a combination of sharp cheddar and Monterey Jack, but pepper Jack is a great option if you’d like a little extra kick.
• Tortilla strips: You’ll usually find bagged tortilla strips in the produce section or near the salad dressings. Crushed tortilla chips work just as well in a pinch.
• Southwest Caesar Salad Dressing: Start with your favorite prepared Caesar dressing or my Homemade Caesar Salad Dressing. Stir in fresh lime juice, cumin, coriander, and Sriracha for a creamy dressing with Southwest flavor. Trust me on the coriander. It gives the dressing a deeper, more complex flavor. Add as much or as little Sriracha as you like, depending on your preferred level of heat.

How to Make Southwest Chicken Caesar Salad

1. In a small bowl or jar, whisk or shake together the Caesar dressing, Sriracha, cumin, coriander, and fresh lime juice. Refrigerate until ready to serve.
2. Spread the romaine and mixed greens over a large serving platter. Layer the chicken, black beans, corn, tomatoes, avocado, cheese, and cilantro over the greens, arranging the ingredients in rows or piles for a colorful presentation. Drizzle with the dressing or serve it on the side, and top with tortilla strips just before serving.

Storage Tips

Store the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will keep well for up to 2 days. Once dressed, it’s best enjoyed within 24 hours since the greens will begin to soften. The Southwest Caesar Dressing will keep in the fridge for up to 1 week. For the freshest flavor and texture, add the avocado, dressing, and tortilla strips just before serving.

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Southwest Chicken Caesar Salad

This Southwest Chicken Caesar Salad puts a flavorful Southwest twist on a classic Caesar salad. Using rotisserie chicken and a simple shortcut dressing means you can have this hearty dinner salad on the table in about 20 minutes.

Course Main Course, Salad

Cuisine Southwest

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 456kcal

Author Valerie Brunmeier

Ingredients

For the Southwest Caesar Dressing

• ¾ cup Caesar salad dressing see notes below
• 1 to 2 teaspoons Sriracha to taste
• ½ teaspoon cumin
• ¼ teaspoon coriander
• ½ lime juiced

For the Southwest Chicken Caesar Salad

• 4 cups chopped romaine hearts
• 2 cups roughly chopped mixed baby greens
• 2 cups chopped or sliced fully cooked chicken I use rotisserie chicken
• 15 ounce can black beans rinsed and drained
• 1 cup frozen corn thawed
• 1 cup halved cherry or grape tomatoes
• ⅓ cup chopped cilantro leaves
• 1 cup shredded sharp cheddar and/or pepper Jack cheese
• 1 large avocado sliced
• tortilla strips or chips for garnish, optional

Instructions

Make the Southwest Caesar Salad Dressing

• Combine the dressing, Sriracha (to taste), cumin, coriander, and lime juice. Refrigerate until ready to serve.

Assemble the Salad

• Scatter the chopped greens over the bottom of a large, shallow bowl or platter. Top with the remaining ingredients, through the avocado, placing them in rows or piles with a little separation between each.
• Top individual servings with the dressing and tortilla strips or crushed tortilla chips.

Notes

Caesar salad dressing: A good-quality store-bought Caesar dressing keeps this salad quick and easy. If you’d rather make it from scratch, my Homemade Caesar Salad Dressing is a delicious option.

Storage: Store the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will keep well for up to 2 days. Once dressed, it’s best enjoyed within 24 hours since the greens will begin to soften. The Southwest Caesar Dressing will keep in the refrigerator for up to 1 week. For the freshest flavor and texture, add the avocado, dressing, and tortilla strips just before serving.

 

Nutrition

Calories: 456kcal | Carbohydrates: 26g | Protein: 23g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 812mg | Potassium: 801mg | Fiber: 9g | Sugar: 3g | Vitamin A: 4728IU | Vitamin C: 20mg | Calcium: 168mg | Iron: 4mg

This post was originally published on May 4, 2021. It has been updated with new text and images.

I turn to this collection of chicken salad recipes over and over again. Thanks to store-bought rotisserie chicken, they’re quick to make and easy to prepare ahead for entertaining, easy lunches, or simple weeknight dinners. You can bet that whenever we have out-of-town guests, I’ll have one or two different varieties in the fridge so everyone can help themselves whenever they’re hungry.

Whether you’re craving a classic favorite you grew up with or looking for a fresh new flavor combination, there’s something here for everyone.

The Best Easy Chicken Salad Recipes

Classic Chicken Salad

4.96 from 25 votes

If you're looking for a go-to chicken salad recipe, this is it. Tender rotisserie chicken, crisp celery, and a creamy herb dressing come together in this Classic Chicken Salad.

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Napa Almond Chicken Salad (Panera Copycat)

4.91 from 137 votes

This Napa Almond Chicken Salad is even better than the famous chicken salad from Panera. Sweet grapes, crunchy almonds, and a creamy dressing make it perfect for sandwiches and wraps.

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Curry Chicken Salad

5 from 5 votes

This easy Curry Chicken Salad is a retro classic that's been popular for decades. A creamy curry dressing, sweet golden raisins, crunchy celery, and red onion give it irresistible flavor.

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BLT Chicken Salad

5 from 2 votes

Everything you love about a BLT comes together in this irresistible BLT Chicken Salad. Crispy bacon, juicy tomatoes, and a creamy dressing make it a fresh twist on a classic.

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Pesto Chicken Salad

5 from 2 votes

Fresh basil pesto, lemon, and creamy Greek yogurt give this Pesto Chicken Salad its bright, fresh flavor.

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Light and Healthy Chicken Salad

4.31 from 13 votes

A lemony Greek yogurt and mayo dressing lightens up this chicken salad without sacrificing flavor. Toasted walnuts and dried cranberries add irresistible texture and a touch of tart sweetness.

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Cranberry Chicken Salad

5 from 4 votes

Sweet dried cranberries, crunchy almonds, and a creamy poppy seed dressing make this Cranberry Chicken Salad irresistible. It's especially delicious piled onto flaky croissants.

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Avocado Chicken Salad

No ratings yet

Fresh avocado and lime create an ultra-creamy dressing while crispy, smoky bacon adds irresistible flavor to this Avocado Chicken Salad.

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Long Grain and Wild Rice Chicken Salad

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Hearty long grain and wild rice transform this chicken salad into a filling meal, with dried cranberries, almonds, and fresh lemon adding the perfect balance of flavor and texture.

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California Club Wraps

5 from 2 votes

Inspired by the classic California club sandwich, these hearty wraps are layered with avocado, crispy bacon, and a creamy herbed chicken salad for an easy, satisfying lunch or dinner.

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A Note From My Kitchen

Back when I had a house full of teenage boys, burgers were one of the most frequently requested dinners. Whether I was making my famous Turkey Burgers or Classic Beef Burgers (and don’t forget the Crispy Oven Baked Fries!), this Burger Sauce was the secret finishing touch that gave them restaurant-style flavor.

This Burger Sauce recipe is my take on the classic Thousand Island-style special sauce served at restaurants everywhere. It’s made with pantry staples and a few simple ingredients that add smoky, savory flavor to make every burger taste better.

Ingredient Notes

• Mayonnaise: Use your favorite brand of mayo for the best flavor. Full-fat mayonnaise creates the richest, creamiest sauce.
• Ketchup: Adds classic burger joint flavor and just a touch of sweetness.
• Yellow mustard: Regular yellow mustard gives this sauce its signature tangy flavor.
• BBQ sauce: Just a small amount adds smoky, savory depth that sets is sauce apart from others.
• Sweet pickle relish or pickle juice: For that classic, burger joint flavor, I love the hint of sweetness from sweet pickle relish. If you don’t want to use pickle relish or don’t have it on hand, you can substitute pickle juice straight from the jar to get that briny goodness. For a kick, try it with spicy pickle juice from a brand like Wickles.
• Smoked paprika: Enhances the smoky flavor without making the sauce spicy.
• Garlic powder and onion powder: These dried spices add savory flavor and round out the sauce.

How to Make the Best Burger Sauce

1. Combine all the ingredients in a small mixing bowl.
2. Mix until smooth and well combined. Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Storage

Transfer the burger sauce to an airtight container or mason jar and refrigerate for up to 1 week. The flavors become even better after a few hours in the refrigerator, so it’s a great make-ahead condiment. Stir before serving if needed.

Ways to Use Burger Sauce

Burger Sauce isn’t just for burgers. Use it as a dipping sauce for French fries, onion rings, tater tots, and chicken tenders, or spread it on grilled chicken sandwiches and wraps. If you’re feeding a crowd, make a double batch because it disappears fast!

Serve It With

Grilling

Classic Beef Burgers

Grilling

The Best Turkey Burgers

Grilling

Ranch Burgers

Air Fryer

Air Fryer Chicken Sandwich (Pickle Brined)

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Burger Sauce

This easy homemade Burger Sauce recipe is creamy, tangy, smoky, and made with simple ingredients that create the perfect finishing touch for any burger. Slather it on for the classic flavor you'd expect from your favorite burger joint.

Course Condiment, Sauces

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 105kcal

Author Valerie Brunmeier

Ingredients

• ½ cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon BBQ sauce (I like Kinder's)
• 1 tablespoon sweet pickle relish or spicy pickle juice
• 1 teaspoon yellow mustard
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

• Combine all the ingredients in a small mixing bowl.
• Use immediately or transfer to an airtight container and refrigerate until ready to use.

Notes

Storage: Transfer the burger sauce to an airtight container or mason jar and refrigerate for up to 1 week. The flavors become even better after a few hours in the refrigerator, so it’s a great make-ahead condiment. Stir before serving if needed.

Nutrition

Serving: 2tablespoons | Calories: 105kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Iron: 0.1mg

This post was originally published on June 27, 2019. It has been updated with new text and images.