These Shredded Chicken Tostadas are one of those quick dinner recipes you’ll come back to time and time again.

What are Tostadas?

Tostadas are flat or saucer-shaped corn tortillas that are baked, toasted, or fried until crispy. The word “tostada” literally translates to “toasted” in English. You fill or top a tostada with a combination of meat, cheese, beans, and vegetables, like an open-faced taco.

With so many topping and filling options, I can make them a million different ways and never get bored. It’s a great option for taco night that will please even those picky eaters. And after a long day, this meal is a real time saver, becoming a regular in our dinner rotation.

Ingredients for Chicken Tostadas

You will need these ingredients to make the chicken tostadas.

• Tostadas – Store-bought or homemade
• Cooked shredded chicken – A store-bought rotisserie chicken is perfect, or cook up some boneless skinless chicken breasts.
• Black beans
• Rotel diced tomatoes – Or any kind of diced tomatoes with green chilies.
• Homemade taco seasoning– a store-bought packet works just fine, too!​​
• Green onions
• Shredded Mexican blend cheese
• Avocado
• Fresh tomato
• Fresh cilantro

Find a list with detailed ingredient amounts in the printable recipe card at the end of the post!

How to Make Chicken Tostadas

You are going to LOVE how easy it is to make homemade rotisserie chicken tostadas! Here’s how I do it.

1. First, I line a rimmed baking sheet with foil. I place 8 tostadas on the pan and preheat the oven to 350°F.
2. Now I combine the shredded chicken, Rotel tomatoes, black beans, and taco seasoning in a saucepan. I add a generous splash of water and cook until heated through. This takes about 7 minutes.
3. Next, I stir chopped green onions into the chicken mixture. Then I spoon the shredded chicken evenly over the tostadas. I sprinkle a handful of shredded cheese over each one.
4. Finally, I bake the chicken tostadas for about 5 minutes, or until the cheese melts. I serve them hot with diced avocado, tomato, fresh cilantro, and any other toppings I have on hand.

FAQs

How do I make my own tostada shells?

Sometimes I can’t find the crispy tostada shells for sale at my local grocery store, or I just want to make my own. Luckily, it’s easy!

• I preheat the oven to 400°F.
• I lightly grease both sides of 8 corn tortillas with vegetable oil and place them flat on the baking sheet.
• Then I bake the tortillas for 5 minutes on each side, or until hard and crispy. Voila! Crunchy tostadas!

OR

• Follow these fried tostada shell directions.

Once your tostada shells are ready, follow the recipe below for assembling easy chicken tostadas.

Can I use flour tortillas to make tostadas?

Corn tortillas are the traditional choice for tostadas, but you’re welcome to use flour if you prefer!

The flour tortillas take a bit longer to get crispy. They’ll have toasty, golden brown edges and a softer center than the thin, crisp corn tostadas.

What other toppings are good on chicken tostadas?

Diced avocado, tomatoes, and cilantro aren’t the only things you can put on cheesy baked tostadas.

Try a dollop of sour cream, homemade lime crema, or plain Greek yogurt to add a cooling dimension to the spicy Mexican chicken. If you want a spicier tostada, spoon your favorite salsa or hot sauce. Top it with some cotija cheese, pickled red onion, and some fresh lime juice.

Instead of black beans, you can use pinto beans or spread a layer of homemade refried beans on the crunchy tortillas.

In place of the chicken, top them with the slow cooker carne asada from these taco boats for an equally delicious recipe.

We also enjoy eating Mexican tostadas with shredded iceberg lettuce, pico de gallo, and guacamole on top instead of the tomatoes, cilantro, and avocado. There’s no wrong way to enjoy homemade chicken tostadas!

Mexican Recipes

I love Mexican food. That includes Tex-Mex, Cal-Mex,  and every other cuisine informed by Mexican flavors.

• This easy Mexican Chicken will make a great dinner any night of the week, and is perfect for a gathering, too! With shredded chicken, tomatoes, beans, and spices, this recipe is delicious served over rice or even in a taco salad!
• I eat tacos regularly. Whether it’s a plate of Baja-inspired Shrimp Tacos or these decidedly nontraditional Taco Hummus Wraps, I’m happy when dinner comes wrapped in a tortilla.
• The taco obsession doesn’t stop when I run out of tortillas. I love layering cheese, meat, and peppers in a Layered Taco Dip to scoop up with chips. This Chicken Taco Dip is another version you’ll enjoy.
• Make-ahead casseroles make mornings so much easier—and tastier. Fans of breakfast tacos will love my Mexican Breakfast Casserole with its layers of eggs, spicy chorizo sausage, and peppers.
• Whatever main course you choose, you’ll want to pair it with a side of Skillet Mexican Street Corn. It’s got all the spicy, creamy, sweet corn taste of Elote, cooked up in a skillet.
• No Mexican meal is complete without a refreshing beverage like horchata or the horchata-inspired Coconut Cooler. Both would be delicious served with your chicken tostadas!

Let me know how my Chicken Tostada recipe turned out for you with a comment or recipe review below!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Chicken Tostadas Recipe

Learn how to make Chicken Tostadas with all the fixings! Crunchy tortilla shells are piled high with perfectly seasoned chicken, black beans and cheese, and more. It's a quick and easy dinner recipe that's packed with Mexican flavor the whole family will love!

Course Dinners

Cuisine Mexican

Keyword Chicken Tostadas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 tostadas

Calories 359kcal

Author Lynne Feifer

Ingredients

• 8 tostadas
• 2 cups cooked shredded chicken
• 15 ounces black beans
• 10 ounces Rotel diced tomatoes and chopped green chilies
• ⅓ cup water
• 2 tablespoons homemade taco seasoning or one packet
• 3 green onions chopped
• 2 cups shredded Mexican cheese
• 1 avocado sliced
• 1 tomato diced, if desired
• chopped fresh cilantro

Instructions

• Preheat oven to 350°F, and place 8 tostados onto a baking sheet lined with aluminum foil or parchment paper.
• In a large skillet over medium heat, place chicken, beans, can of diced tomatoes, water, and taco seasoning. Cook for about 7 minutes until completely heated through, stirring frequently.
• Add the green onions to the skillet, and mix. Evenly distribute the chicken mixture among the tostadas, and cover each with ¼ cup of the Mexican cheese.
• Bake for 5-7 minutes until heated and cheese has melted. Serve with sliced avocado, and top with diced fresh tomato and cilantro, if desired.

Notes

My Homemade Taco Seasoning recipe.

Nutrition

Serving: 1tostada | Calories: 359kcal | Carbohydrates: 29g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 363mg | Potassium: 569mg | Fiber: 8g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 9mg | Calcium: 235mg | Iron: 3mg

This post was originally published June 3, 2022. It has been updated in format on April 29, 2026.

The post Chicken Tostadas appeared first on 365 Days of Baking.

Do you love Thai food? I absolutely love Thai food – the flavors, the noodles, the use of fresh ingredients. Drunken Noodles and Pad See Ew are my favorites. If you also enjoy eating out at Thai restaurants, then this recipe is for you!

Cookbook Review

If you’re a lover of Southeast Asian dishes, then this cookbook, Rice. Noodles. Yum!  by my friend, Abigail Sotto Raines, is one you definitely need to add to your collection. It will make a great gift for others, too – moms, dads, newlyweds, teachers, and friends!

Abigail (Abby) is the owner and creator of the blog, Manila Spoon, a food blog filled with authentic Philippine dishes and more. She was born and grew up in the Philippines and learned to cook from her mother and grandmother.

She became a lawyer and practiced until she was married. It was after moving to the United States with her husband 15 years ago that she rediscovered her passion for cooking. She began her blog in 2012 and has been creating and sharing ever since.

What’s Inside

Included in this book are rice and noodle dishes, stir fries, and recipes for all meals, including dessert! Abby also includes salads and snacks, and gives great tips on how to cook rice perfectly!

Her recipes are easy, fast, and delicious, and this book will help you create your favorite Asian dishes at home. Yes, Pad Thai is in here, but you’ll also enjoy new recipes that are sure to become favorites, too!

With so many incredible recipes, it was really hard to choose just one to make and share with you. I’m eager to make the Khao Niaow Ma Muang (Sticky Rice with Mango), Bun Cha Gio (Spring Rolls with Rice Vermicelli), Bubur Sumsum (Coconut Rice Pudding), Goi Cuon (Fresh Spring Rolls), and more!

Ingredients for Pad See Ew

The key to a good Pad See Ew is having the right sauce. Raid the Asian section of your grocery store to find all the ingredients you’ll need, as listed below:

• Dark Soy Sauce
• Fish sauce
• Oyster sauce
• Sugar
• Chicken breasts
• Wide rice noodles (sen yai or ho fun)
• Canola oil (or vegetable oil)
• Minced garlic
• Large egg
• Gai lan (Chinese broccoli) or broccoli rabe, chopped
• Freshly ground black or white pepper to taste

Look for a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Pad See Ew

1. First, I combine the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl, then set it aside.
2. Next, I slice up my chicken breasts into thin slices, then marinate the slices in the sauce for about 10 minutes.
3. I refresh the ho fun noodles with cold water and separate them to avoid clumping, then drain the water and set the noodles aside.
4. Then I heat some oil in a my large skillet or a wok over medium-high heat. I fry the marinated chicken for about 3 minutes or until fully cooked. Then I set the chicken in a bowl and set it aside.
5. Next, I drizzle a little more oil in the skillet and heat it again. I add the minced garlic and cook until aromatic. Then I crack an egg and scramble it in the pan. Finally, I add the chopped gai lan or broccoli rabe and mix it with the egg
6. Finally, I add the noodles and remaining seasoning sauce to the pan and stir quickly to coat. I let the noodles sit undisturbed for about 30 seconds to caramelize just a little and get that “wok hei” flavor. Then I toss the noodles and repeat with the other side, letting them sit for about 30 seconds. I return the chicken to the pan, stir it all together, and transfer everything to a serving plate.
7. Sprinkle with some ground pepper to taste and serve immediately!

Tips for Making this Pad See Ew Recipe

• You can find the fish sauce and oyster sauce in the Asian section at your local grocery store, Walmart or Asian store. You should also be able to find wide rice noodles there in the refrigerated or frozen section. If the noodles are frozen, thaw them first before using them.
• I prefer to use my large skillet, but a wok like this one would also work nicely for this recipe as well as others in the book.
• For Pad See Ew noodles – I went to my local Asian store to purchase the ho fun, but they didn’t have them, so I purchased this 8-ounce bag of extra-large dried rice noodles at the store and they worked really well. The package directions said to soak them for 5 minutes in tap water and then to boil them for 3 minutes, which I did, and they were perfect.
• I also used broccoli rabe for this recipe since I had purchased that before we’d visited the Asian market.
• Fresh noodles are very delicate, so flip and toss them gently. I also prefer using a wooden spatula if I’m using my wok instead of a metal spatula.
• IMPORTANT: The trick is to have all of your ingredients prepped and ready BEFORE you start cooking because this recipe cooks very quickly! I like to cook it in smaller batches too, to avoid overcrowding in the pan.

FAQs

How can I increase the spice level of Pad See Ew?

This is definitely on the mild side of Thai food, but if you like a little kick, add in some chili powder, chili paste, or some chopped Bird’s Eye chilies. Our local place often uses red chili flakes as well.

How do I store leftover Thai food?

Store leftovers in an airtight container in the fridge for 2-3 days. I like to reheat mine in an oiled skillet with just a little bit of water drizzled over the top to refresh the noodles.

Can I freeze Pad See Ew?

Yes, freeze it in individual portions so you can reheat it in the microwave as needed.

Can I eat Pad See Ew with a different protein?

Yes, this tastes great with sliced pork, beef, tofu, or even shrimp! Shrimp do not need to be marinated first, if you decide to use them.

I don’t have dark soy sauce. Can I use regular soy sauce instead?

Yes, you can, although the flavor profile will be slightly different. Also, Pad See Ew is known for its dark brown color, so it will look a bit different as well.

More Asian-inspired Recipes

You’ll love these recipes inspired by Asian flavors and cuisines:

• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• Got leftover rice? This easy Chicken Fried Rice is the perfect recipe for using that up! Loaded with veggies, egg, and a bit of pineapple for more delicious flavor means you’ll be fighting for the leftovers.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pad See Ew

Pad See Ew is a popular Thai recipe with chicken and flat rice noodles in a sweet-salty sauce. Everyone will love this super easy, fast and delicious dish!

Course Main Course

Cuisine Thai

Keyword Pad See Ew,

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Noodle Soaking 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 515kcal

Author Lynne Feifer

Equipment

• Large skillet or a wok

Ingredients

• 2 tablespoons dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 ½ tablespoons sugar
• 8 ounces chicken breast, halved lengthwise and then thinly sliced. (225 grams)
• 1 tablespoon soy sauce
• 10 ounces flat and wide fresh rice noodles (ho fun, see Note
• 4 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 1 egg, beaten
• 8 stalks gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalks cut off, with leaves and thin stalks sliced to about 2 inches in length.
• freshly ground pepper to taste

Instructions

Seasoning Sauce

• In a small bowl, combine the dark soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
• Marinate the sliced chicken in the 1 tablespoon soy sauce for at least 10 minutes.
• Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
• Heat 2 tablespoons of oil in a nonstick wok or large skillet over medium-high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
• Drizzle the remaining 2 tablespoons of oil in the wok and heat over medium-high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan (or broccoli rabe) and mix with the egg.
• Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper to taste. Serve immediately.

Notes

Abby’s note in her cookbook, Rice. Noodles. Yum.
“Fresh wide rice noodles (ho fun) are great for this dish. You can find these flat rice noodles at Asian stores either in the refrigerated or frozen section. If frozen, thaw first before using. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in room temperature water for about an hour or until softened.”

Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 70g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 1454mg | Potassium: 371mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 67mg | Iron: 2mg

This post was originally published July 1, 2019. It has been updated in format on April 22, 2026.

The post Pad See Ew – Flat Noodles Stir-Fried in Soy Sauce appeared first on 365 Days of Baking.

This Chicken Parmesan, also known as Chicken Parmigiana, is delicious, easy to make, and something the whole family will love. I love making it for guests, but I’ll make it just for me, too!

This Parmesan Chicken is right up there on my list of all-time favorites along with my mom’s Lasagna, and my Stuffed Shells. But what I truly love about this recipe is that it uses simple ingredients and doesn’t require a lot of work. Sometimes I serve it alone with a green salad, while other times I’ll make my favorite pasta and a loaf of my grandma’s Italian Bread. It’s pretty filling, but it also makes great leftovers!

Ingredients for Chicken Parmesan

Here’s what’s on my grocery list for this chicken recipe:

• Boneless, skinless chicken breasts
• Pasta sauce
• Salt
• Freshly ground black pepper
• Large egg
• Italian bread crumbs
• Grated Parmesan cheese
• Italian seasoning
• Olive oil
• Shredded mozzarella cheese
• Pasta (if desired)

I have a detailed list of ingredients in the recipe card at the end of the post, so make sure to check it out!

How to Make Easy Chicken Parmesan

First, I prepare everything for baking. I preheat the oven to 375 degrees F, then spray an 8×8 baking dish with nonstick cooking spray. Then I pour half the pasta sauce into the bottom of the pan.

Next, I prepare the chicken. I slice my chicken breast in half and place the halves in between two sheets of parchment paper or wax paper. Then I pound each until they are an even thickness, about ½ inch thick. Then I sprinkle the chicken with salt and pepper.

Now I make the coatings. In one pie plate or shallow bowl, I beat the egg. In another, I combine the bread crumbs, Parmesan cheese, and Italian seasoning and mix well.

I dredge each piece of chicken first in the beaten egg, then in the breadcrumb mixture, making sure to press the breadcrumbs into the chicken so they adhere well.

Fry the Chicken

Then, I heat the olive oil in a large skillet over medium-high heat. I know it’s hot enough when I can toss in a few bread crumbs and they rise to the top of the oil. I place one of the coated chicken breasts into the pan and cook until golden brown, about 2-3 minutes. Then, using tongs, I carefully turn the chicken over and brown on the other side. I prefer to cook one of the chicken cutlets at a time, but if you have a larger skillet, you could cook more than one. I drain the chicken on a plate lined with paper towels to get rid of excess oil before placing the pieces into the baking dish.

Bake Parmesan Chicken

Finally, I cover the chicken with the remaining pasta sauce and sprinkle the mozzarella cheese all over the top of the chicken. I let it bake for 25-30 minutes until the sauce is bubbly, the cheese has melted, and the internal temperature of the chicken registers 165 degrees F. If the cheese is browning too quickly, I loosely cover the pan with a sheet of aluminum foil.

Lastly, if I’m serving pasta, I cook it according to the box directions. I like to serve my Chicken Parmesan right on top of the pasta and garnish it with fresh basil or freshly chopped parsley.

Recipe Note

Do you know you shouldn’t discard used frying oil down your sink drain? As it cools, it may clog your pipes. Instead, allow it to cool completely, then pour it into a sealable metal or glass container that can be thrown in the trash. I keep a container in the freezer and just keep adding to it until it’s full enough to throw away.

FAQs

How do I store leftover Easy Chicken Parmesan?

Place any leftover chicken pieces in an airtight container in the fridge. Unfortunately, the crumb coating will soften overnight, but you could crisp it up by heating it in a skillet or air fryer the next day. It will last for 2-3 days in the fridge.

How do I keep my chicken from getting soggy when baking?

Make sure the breading gets nice and crispy when frying, and this means the oil needs to be hot enough. You can use Panko bread crumbs, which are larger and more crunchy than regular breadcrumbs or go for a combination of both. Also, sometimes, I’ll omit the sauce from the bottom of the pan and only put about a 1/2 – 1 cup of sauce on top of each chicken cutlet before covering them with mozzarella. I’ll warm the extra up either in the microwave or on the stove to serve it on the side.

What do I use to pound the chicken thin?

Use a meat mallet, or if you don’t have one, you can use a rolling pin to pound chicken evenly.

More Chicken Dinner Recipes

Looking for more ways to use up those chicken breasts? Try one of these recipes:

• Chicken Piccata
• Cornflake Chicken
• Artichoke Tomato Chicken
• Chicken Divan
• Greek Chicken
• Chicken and Stuffing Casserole

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Easy Chicken Parmesan

This Easy Chicken Parmesan makes a great weeknight dinner! Chicken breasts coated in seasoned breadcrumbs, gooey mozzarella cheese, and your favorite pasta sauce, rivals anything from a restaurant!

Course Dinners

Cuisine Italian

Keyword Easy Chicken Parmesan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Calories 1380kcal

Author Lynne Feifer

Ingredients

• 24 ounces pasta sauce divided
• 1 pound boneless, skinless chicken breast
• salt and freshly ground pepper
• 1 large egg
• ⅓ cup Italian bread crumbs
• ⅓ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ½ cup olive oil plus additional if needed
• 1 cup shredded mozzarella cheese
• 4 ounces pasta

Instructions

• Preheat oven to 375° F, and prepare an 8 X 8-inch baking dish by spraying it with cooking spray. Pour half the pasta sauce into the bottom of the prepared baking dish.
• Slice the 1 pound chicken breast in half, and place the halves in between two sheets of wax paper or parchment. Pound each to ½-inch in thickness. Sprinkle each side of the chicken with salt and pepper.
• In a pie plate, or shallow bowl, beat the egg.
• In a separate pie plate or shallow bowl, combine the 1/3 cup Italian bread crumbs, 1/3 cup grated Parmesan cheese, and 1/2 teaspoon Italian seasoning. Mix well.
• Dredge one of the chicken breasts in the beaten egg, making sure to cover both sides. Allow the excess to drip off before dredging in the bread crumb/cheese mixture. Press bread crumbs onto chicken to adhere.
• Heat the olive oil in a large skillet over medium high heat. Oil will be hot enough when a few bread crumbs rise to the top of the oil when tossed into the pan. Gently place one of the chicken breasts into the pan and cook until golden brown, about 2-3 minutes. Using tongs, carefully turn the chicken over and brown on the other side. You may need to cook one cutlet at a time depending on their sizes. Transfer to a paper towel lined plate to briefly drain before placing in the baking dish.
• After placing both pieces of chicken into the dish, cover with the remaining pasta sauce. Sprinkle the 1 cup of mozzarella evenly over the chicken.
• Bake for 25-30 minutes until bubbly, cheese has melted and the internal temperature of the chicken registers 165°F. If necessary, loosely cover the pan with a sheet of aluminum foil to prevent cheese from browning too quickly.
• Cook pasta according to the manufacturer's directions. Serve with Chicken Parmesan, and additional sauce, if desired. Garnish with fresh basil or freshly chopped parsley.

Notes

• DO NOT discard the used olive oil down your sink drain as it could clog your pipes. Allow it to cool completely and pour into either a sealable metal or glass container that can be thrown in the trash. I keep a container in the freezer and just keep adding to it until it’s full enough to throw away. 
• Nutritional information also includes the 4 ounces of pasta.

Nutrition

Calories: 1380kcal | Carbohydrates: 78g | Protein: 83g | Fat: 82g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 47g | Trans Fat: 0.04g | Cholesterol: 297mg | Sodium: 2826mg | Potassium: 2137mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2246IU | Vitamin C: 27mg | Calcium: 560mg | Iron: 7mg

The post Easy Chicken Parmesan appeared first on 365 Days of Baking.

Don’t you hate it when you cook chicken and it comes out dry and flavorless? I have tried many different methods to meal prep chicken, and too many give me less-than-desirable results.

Making chicken breasts in the Instant Pot is a game changer! It’s quick, the meat turns out nice and juicy, and that means it’s perfect for meal prep! Use it for BBQ chicken, tacos, salads, sandwiches, casseroles, and more. 

Is an Instant Pot Worth It?

Whether you buy the actual brand name Instant Pot or not, having a pressure cooker has changed my cooking game! There are so many things you can make in it, from soups and stews all the way to delicious desserts. I love making Pizza Soup or Tomato Basil Soup in my Instant Pot!

Now, it’s not always quicker when you factor in build-up and release time, but overall my Instant Pot gives me great results and often provides a shortcut for longer recipes. I hope you’ll give pressure cooking a try!

Ingredients for Instant Pot Chicken Breasts

For this recipe, we’re prepping basic chicken breasts that can be used in a variety of meals, so let’s keep the seasonings simple. Here’s what you’ll need:

• Boneless, skinless chicken breasts (or thighs)
• Chicken broth
• Water
• Salt
• Ground black pepper

Check the recipe card at the bottom of the post for a detailed ingredient list!

How to make Shredded Chicken Instant Pot Style

Even with pressure build-up and release, these chicken breasts will be ready in just over 30 minutes!

1. First, place the chicken breasts in the Instant Pot. Pour in the chicken broth and sprinkle with the salt and pepper. 
2. Close the lid and lock it or set it to “sealing”. Select Manual (Pressure Cook) on HIGH. Program 10 minutes for fresh chicken or 20 minutes for frozen chicken. 
3. After the timer goes off, allow a 5-minute natural release, then use the quick-release lever to release the remaining pressure. 
4. Remove the chicken and shred it using two forks or a hand mixer. I recommend mixing the shredded chicken back into the broth for extra moisture, but you can also keep it as-is.

Tips for the Best Shredded Chicken: 

• My pressure cooker has a specific setting for poultry. I like to use that setting, so it will have a programmed cook time. 
• I often use more broth instead of water for extra flavor. 
• I sometimes make it creamy – I like the option of mixing it with ranch, buffalo sauce, or cream cheese for rich flavors. 
• I never release the lid too quickly or too early; the steam is very hot and I get burned if I’m not careful, so watch out!
• I use the right amount of liquid, at least ½ cup of broth or water to prevent a burn warning. 
• I never skip the natural release because this helps keep the chicken juicy and tender. 
• I find it’s easiest to shred while warm because it’s much easier to pull apart right after cooking. 
• I use a trivet inside for extra juiciness. I find that keeping chicken above the liquid helps it steam instead of boil. 
• I always season before and after cooking since layering flavors makes the best shredded chicken. 
• I find it’s super helpful to freeze the chicken in meal-sized or particular recipe portions. This makes for easy and less time consuming weeknight dinners! 

FAQs 

Do I need to add liquid? 

Yes! The Instant Pot needs liquid to build pressure. Use ½ to 1 cup of liquid (broth or water) for the best results. 

What’s the best way to shred the chicken? 

The classic method is to use two forks to pull apart the chicken easily. However, I like to use a hand mixer because I can shred the same chicken effortlessly in under 30 seconds!

If you have a large batch of chicken to shred, put it in the bowl of a stand mixer and use the paddle attachment to shred the chicken! I like to pour in a little broth as it mixes to keep it moist.

Can I cook frozen chicken in the Instant Pot? 

Absolutely! Increase the cook time to 20 minutes and make sure the pieces aren’t stuck together for even cooking. 

How do I keep shredded chicken moist? 

Let the chicken rest for 5 minutes before shredding. Toss it in some of the cooking liquid to keep it juicy. 

Can I use chicken thighs instead of breasts? 

Yes! Boneless, skinless chicken thighs cook in 10 minutes on high pressure and are extra juicy and flavorful. 

How do I season Instant Pot Shredded Chicken? 

Keep it simple with salt, pepper, and garlic powder, or season based on how you plan to use it:  

• Mexican: Taco seasoning + lime juice. 
• BBQ: Toss in BBQ sauce after shredding. 
• Italian: Italian herbs + Parmesan. 

How long does shredded chicken last? 

Fridge: Store in an airtight container for 3-4 days. 

Freezer: Freeze in portions for up to 3 months. 

Can I use the Instant Pot for other types of meat? 

Yes! The Instant Pot is great for pork, beef, turkey, and even seafood!

Recipes for your Instant Pot Shredded Chicken

• Make BBQ Shredded Chicken Sandwiches for a potluck or gathering!
• This Chicken Taco Salad is packed with fresh veggies and protein! Taco-seasoned chicken is cooked in a zesty cilantro lime sauce and then tossed in a spinach salad loaded with beans, avocado, and corn.
• Stir in some buffalo sauce for these Buffalo Chicken Salad Sandwiches!
• Use it to make this Cranberry Apple Chicken Salad.
• Stir it into homemade Chicken Noodle Soup.
• Make creamy Chicken Alfredo Stuffed Shells with it!

The possibilities are endless! What’s your favorite way to use shredded chicken? Share with us in the comments below!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is a quick way to prepare chicken in under 30 minutes for different recipes. This easy method takes the hassle out of cooking chicken while keeping it flavorful and moist.

Course Dinners

Cuisine American

Keyword Instant Pot Shredded Chicken

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 175kcal

Author Lynne Feifer

Ingredients

• 2 pounds boneless skinless chicken breasts (or thighs)
• 1 cup chicken broth
• ¼ cup water
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

• Place the chicken breasts in the Instant Pot. Pour in chicken broth and sprinkle with seasonings. 
• Close the lid and set the valve to Sealing. Select Manual (Pressure Cook) on HIGH:  10 minutes for fresh chicken or 20 minutes for frozen chicken .
• Allow a 5-minute natural release, then carefully quick release the remaining pressure. 
• Remove the chicken and shred using two forks or a hand mixer. If desired, mix the shredded chicken back into the broth for extra moisture. 

Notes

This recipe makes 6-8 servings depending how much you use in each recipe, but nutritional value has been calculated for 6 servings.

Nutrition

Calories: 175kcal | Carbohydrates: 0.3g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 709mg | Potassium: 569mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

The post Instant Pot Shredded Chicken appeared first on 365 Days of Baking.

Are you guilty of serving dry, overcooked chicken? Do your kids make a face when they see chicken on the menu? Well, this recipe solves both those problems!

Greek Chicken is coated in a tangy lemon garlic sauce that provides plenty of flavor, delighting even the pickiest of taste buds. The sauce also helps keep your chicken from drying out when you cook it, too. You can even use it as a marinade if you want an even deeper, richer flavor!

Ingredients for Greek Chicken

To make this Greek chicken, you will need the following ingredients: 

• chicken breasts
• extra virgin olive oil
• lemons (both juice and zest)
• minced garlic
• dried oregano
• salt
• black pepper
• fresh parsley (optional) 

See a detailed list of ingredients in the printable recipe card at the bottom of the post!

How to Make Greek Chicken

This chicken recipe is so easy to make and is ready in less than an hour!

1. Preheat oven to 425 degrees F.
2. Place chicken breasts in a 9” x 13” baking dish. Pierce each chicken breast multiple times with a fork (on the top and bottom side of each chicken breast). Set aside. 
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Stir well to mix. 
4. Pour the lemon mixture over the chicken breasts. Use a spoon to scoop some mixture on the tops of each chicken breast.
5. Place in the oven to bake for 30 to 35 minutes. Chicken is done once the internal temperature reaches 165 degrees F. Use an instant-read thermometer to check the temperature of the meat. Serve hot for best results. 
6. Optional: Sprinkle fresh parsley over chicken breasts. 

Note: Always check the thickest chicken breast first by inserting the meat thermometer into the thickest part of the breast meat.

FAQs

How do I store leftover Greek Chicken?

Store leftovers in an airtight container in the fridge for up to 3 days. 

Can I substitute bottled lemon juice instead of fresh lemons?

I don’t recommend it, especially because you also need lemon zest in this recipe for the right flavor. Fresh lemons are an important part of this recipe!

Does the chicken need to marinate in the sauce before baking?

You can marinate the chicken, but it’s not necessary for this recipe. If you want to marinate the chicken ahead of time, place all ingredients (except parsley) into a large sealable food storage bag and keep it in the fridge until ready to bake (no longer than overnight). Pour all ingredients into the baking dish when ready to bake.

Can I make this Greek Chicken recipe with chicken thighs?

Yes, you can, or even use a combination of chicken pieces! Just make sure you follow the same guidelines to fully cook your chicken!

Can I reuse the sauce that the chicken is baking in?

The baked sauce is certainly great to spoon over the baked chicken, but I wouldn’t recommend reusing it for another recipe. Remember, DON’T reuse or eat any remaining marinade that has been used but not baked, as the raw chicken leaves bacteria in the raw chicken marinade. 

What do I serve with this Greek chicken?

This Greek chicken recipe pairs nicely with a Greek salad and baked lemon potatoes sprinkled with feta cheese (or my favorite, tzatziki sauce!)
Then you can have some Baklava for dessert!

The Best Chicken Recipes

You can use chicken in so many different types of recipes! Here are some of the best and most popular chicken recipes on the blog:

• When you need an easy meal that’s also super satisfying, make this Chicken and Stuffing Casserole. Using simple ingredients and shortcuts like shredded rotisserie chicken helps you get dinner on the table in less than an hour!
• Creamy Chicken Alfredo Lasagna is a delicious twist on the classic pasta dish that’s still easy enough to make for dinner on busy weeknights! Lasagna noodles are smothered in layers of homemade roasted garlic Alfredo sauce, tender cooked chicken, and gooey cheese. This comfort food classic is a great recipe that’s perfect for feeding the whole family!
• Buffalo Chicken Sliders are the perfect party food for all your game day gatherings this football season! Shredded chicken is smothered in a creamy buffalo ranch sauce, topped with melty cheese, and sandwiched between two halves of a sweet Hawaiian roll.
• Chicken Mozzarella Pasta is an easy and delicious weeknight dinner the whole family will enjoy! Farfalle pasta is tossed with seasoned chicken tenders, sun-dried tomatoes, and bacon in a creamy sauce. Make this for dinner tonight!

Pin or print this Greek Chicken recipe so you have it the next time you’re making out your weekly menu! And if you enjoyed it, leave me a comment or review below!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Greek Chicken

Greek Chicken is the perfect recipe for an easy weeknight meal! Serve these chicken breasts baked in a herb lemon sauce along with your favorite sides for a complete meal the whole family will love!

Course Dinners, Main Course

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 391kcal

Author Lynne Feifer

Ingredients

• 4 boneless skinless chicken breasts
• ½ cup extra virgin olive oil
• 2 lemons, juiced
• 1 tablespoon lemon zest (about 1 lemon)
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

• Preheat oven to 425 degrees F.
• Place chicken breasts in a 9” x 13” baking dish. Pierce each chicken breast multiple times with a fork (on top and bottom side of each chicken breast). Set aside.
• In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Stir well to mix.
• Pour the lemon mixture over the chicken breasts. Use a spoon to scoop some mixture on the tops of each chicken breast.
• Place in the oven to bake for 30 to 35 minutes. Chicken is done once the internal temperature reaches 165 degrees F. Use an instant-read thermometer to check the temperature of the meat. Serve hot for best results.
• Optional: Sprinkle fresh parsley over chicken breasts.

Notes

Note: Always check the thickest chicken breast first by inserting the meat thermometer into the thickest part of the breast meat.   

Nutrition

Calories: 391kcal | Carbohydrates: 7g | Protein: 25g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 715mg | Potassium: 528mg | Fiber: 2g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 1mg

The post Greek Chicken appeared first on 365 Days of Baking.

Oh, I love a well-made slider! These versatile little sandwiches are just the right size for sampling at a party. No matter what kind of sliders I make, they are always gobbled up at tailgates and potlucks!

What is Buffalo sauce?

In its most basic form, buffalo sauce is a combination of hot sauce and melted butter. It’s often mixed with garlic or other seasonings and used as a dip or condiment. Buffalo wings are probably the most well-known use for the sauce.

Now, buffalo sauce has nothing to do with the buffalo animal. Instead, the sauce gets its name from the city that popularized it—Buffalo, New York. 

Keep it simple for this recipe by picking up your favorite brand of Buffalo sauce at the grocery store. This one‘s mine!

Ingredients for Spicy Buffalo Chicken Sliders

Here’s what you need to make these delicious chicken sliders:

• Shredded, cooked chicken (I like to use a rotisserie chicken)
• Buffalo sauce
• Ranch dressing
• Old Bay Seasoning
• Garlic powder
• Salt and black pepper
• Shredded pepper jack cheese (substitute cheddar cheese or Monterey jack if you prefer something milder)
• King’s Hawaiian rolls (or other slider buns)
• Melted butter
• Dried parsley

For a full list of ingredients with amounts, check out the recipe card at the end of the post!

How to make Buffalo Chicken Dip Sliders

1. First, preheat the oven to 350°F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
2. In a large bowl, combine the shredded rotisserie chicken, Buffalo sauce, ranch dressing, Old Bay seasoning, garlic powder, salt, and pepper (if using). Mix well.
3. Next, remove the rolls from the package in one piece, and using a long serrated knife, slice the rolls in half so that you have a sheet of 12 tops separated from the 12 bottoms. Put the bottom halves into the prepared baking dish with the cut side up.
4. Evenly distribute 3/4 cup of the pepper jack cheese over the bottom of the rolls. Next, place the Buffalo chicken mixture on top of the cheese, being sure to spread it out to all of the sides. Sprinkle with the remaining cheese and place the top half of the rolls on top of the chicken mixture.

Butter Topping

1. In a small microwaveable bowl, melt the butter for 30 seconds. Remove and stir. Melt in additional 10-second increments if needed until completely melted, stirring in between. Add the parsley and mix well. Gently brush the tops of the rolls with all of the butter mixture.
2. Bake the rolls for 10-15 minutes until the cheese melts and the tops are a darker golden brown.

FAQs

Do I have to use rotisserie chicken for these Chicken Sliders?

No, you can use leftover chicken from another recipe, or you can cook up some chicken breasts or thighs on the stovetop, in a slow cooker, or in a pressure cooker like an Instant Pot. Shred it and toss it with the sauce ingredients as directed in the recipe.

Can I make these Buffalo Chicken Sliders ahead of time?

I suggest making the chicken filling ahead of time if you need extra time, but for best results, don’t assemble and bake the sliders until right before you want to serve them, as they may get soggy otherwise.

How do I store these slider sandwiches?

You can store them in an airtight container or cover the baking dish tightly with aluminum foil. Store them in the fridge for 3-4 days, though the bottoms may start to get soggy. I think they are best within 24 hours.

You can eat them cold, but I like them reheated for 60-90 seconds in the microwave.

More Slider Recipes to Try

As I said, I love a good slider! I’ve spent some time creating more slider recipes you can make next time:

• Ham and Cheese Party Sandwiches
• Turkey Sliders with Cranberry Sauce
•  Aloha Sloppy Sliders
•  Big Mac Sliders
• Classic Chicken Sliders

Pin or print this recipe for Buffalo Chicken Sliders for your next party!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Buffalo Chicken Sliders

Buffalo Chicken Sliders are THE perfect party food for any game day! Shredded chicken smothered in a creamy buffalo ranch sauce, topped with cheese, and sandwiched between sweet Hawaiian rolls.

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Sliders

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 sliders

Calories 134kcal

Author Lynne Feifer

Ingredients

• 2 cups shredded cooked chicken I like to use a rotisserie chicken
• ¼ cup Buffalo sauce
• ¼ cup ranch dressing
• ¼ teaspoon Old Bay Seasoning
• ¼ teaspoon garlic powder
• salt and pepper to taste
• 6 ounces freshly shredded pepper jack cheese (about 1 1/2 cups) Can substitute Monterey jack or cheddar.
• 12 count King's Hawaiian Rolls

Topping

• 2 tablespoons butter
• 1 ½ tablespoons dried parsely

Instructions

• Preheat the oven to 350°F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• In a large bowl, combine the shredded chicken, Buffalo sauce, ranch dressing, Old Bay seasoning, garlic powder, salt and pepper (if using). Mix well.
• Remove the rolls from the package in one piece, and using a serrated knife, slice the rolls in half so that you have a sheet of 12 tops separated from the 12 bottoms. Put the bottoms into the prepare baking dish with the cut side up.
• Evenly distribute 3/4 cup of the pepper jack cheese over the bottom of the rolls. Place the Buffalo chicken mixture on top of the cheese, being sure to spread it out to all of the sides. Sprinkle with the remaining cheese and place the tops of the rolls on to the top.

Butter Topping

• In a small microwaveable bowl, melt the butter for 30 seconds. Remove, and stir. Melt in additional 10 second increments if needed, until completely melted, stirring in between. Add the parsley, and mix well. Gently brush the tops of the rolls with all of the butter mixture.
• Bake rolls for 10-15 minutes, until cheese has melted and tops have become a darker golden.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 320mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 185IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 0.5mg

The post Buffalo Chicken Sliders appeared first on 365 Days of Baking.

If you love pasta like I do, then you probably know and love Fettuccine Alfredo! I knew making a lasagna with the same flavors would be even better than the original! Serve it with some garlic bread and a fresh salad for a complete meal.

Since I’m including my homemade alfredo sauce for this recipe, the process may sound a bit long and detailed, but I promise it comes together quite quickly and easily! A few recipe notes to start:

• You can use any kind of cooked chicken. I used a rotisserie chicken, but you could use leftover chicken breast or thighs from the slow cooker or grilled chicken.
• Use oven-ready lasagna noodles so you don’t have to boil them first!
• If you want to save even more time, use 4 cups of jarred creamy Alfredo sauce from the grocery store (see recipe notes if you choose this option!)

Ingredients for Chicken Alfredo Lasagna

Pencil in your grocery list and pick up these ingredients to make this creamy lasagna:

For Roasted Garlic Alfredo Sauce

• Lasagna noodles (oven-ready or traditional)
• Roasted garlic, mashed
• Butter
• Heavy cream
• Freshly grated Parmesan cheese
• Salt and ground black pepper
• All-purpose flour (acts as a thickener)

Ricotta Mixture

• Large egg
• Low-fat ricotta cheese
• Grated Parmesan cheese
• Dried parsley
• Shredded mozzarella cheese
• Shredded, cooked chicken

For a detailed list of ingredients and instructions, see the printable recipe card at the end of the post!

How to make Lasagna with Chicken and Alfredo Sauce

Prepare

• First, preheat oven to 350° F. Next, place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. Generously coat a deep 9 X 13-inch baking dish with cooking spray, and line a rimmed baking pan with tin foil.
• If you are using traditional lasagna noodles, you need to cook them first. In a large pot, cook noodles according to the manufacturer’s directions for al dente pasta. Drain and place noodles flat onto the wax paper while you cook the sauce.

Make the Roasted Garlic Alfredo Sauce

• To roast the garlic, follow these directions.
• Remove the cloves by gently squeezing them from the skins and place them into a small bowl. With a fork, mash the cloves.
• In a small saucepan, on low to medium heat, melt the 1/2 cup of butter. Add 3 1/2 cups of heavy cream and roasted garlic. Heat to very warm, but DO NOT boil.
• Mix in the 2 1/2 cups freshly grated Parmesan cheese, salt, and pepper, whisking constantly until cheese has melted.
• To thicken the sauce, whisk together the 2 tablespoons flour and 1/2 cup heavy cream in a small bowl. Add the flour mixture to the saucepan and stir while continuing to heat on medium-low until the mixture thickens, about 7-10 minutes.

Ricotta Mixture

• In a large bowl, beat the egg.
• Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.

Assemble the Lasagna

• Place a thin layer of sauce on the bottom of the baking dish (about a half cup or just enough to lightly coat the bottom).
• Put 4 lasagna noodles on top of the Alfredo sauce.
• Spread 1/3 of the ricotta mixture over the noodles, then spread 1/3 of the chicken (about 1 cup) over the ricotta.
• Evenly distribute 1 cup of the mozzarella over the chicken.
• Next, add about 1 cup of sauce, making sure to spread it to the corners and along the edges to completely cover the previous layers.
• Place 4 lasagna noodles over the sauce, and repeat the layers of noodles and cheese so that you have three complete layers of filling.
• Place lasagna noodles over the final filling layer and cover with the remaining sauce. 
• Sprinkle remaining mozzarella and Parmesan cheeses over the sauce.

Bake the Lasagna

• Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into it at the table.
• Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown too quickly before it has finished baking, cover it lightly with a sheet of aluminum foil. 

FAQs

How do you store Chicken Alfredo Lasagna?

Store leftovers tightly covered with aluminum foil or transfer them to an airtight container. Keep leftovers in the fridge for 3-4 days.

Can you freeze Alfredo Lasagna?

Yes, although the creamy sauce texture tends to break when reheated. You may need to stir in some fresh cheese and cream when you reheat it.

Once your casserole cools completely, wrap the dish with plastic wrap, and then again with foil. Keep it in the freezer for up to 3 months!

Can I make this pasta dish in advance?

This lasagna is great for making ahead! Assemble and bake it as directed, then let it cool and store it in the refrigerator for up to 3 days, tightly covered. Reheat as directed below.

How should I reheat leftover Lasagna with Alfredo?

The best way to reheat this is in a 350-degree oven until warmed throughout. You can reheat individual portions in the microwave if desired.

More Delicious Pasta Recipes

Love that Alfredo sauce? Here are more ways to use it:

• Sausage Alfredo Rigatoni
• Chicken Alfredo Casserole
• Garlic Fettuccine Alfredo
• Chicken Alfredo Stuffed Shells

If pasta is your comfort food dish, then I’ve got just the recipes you need! Make one of these next time:

• Chicken Mozzarella Pasta
• Pepperoni Pizza Pasta
• Lasagna Pasta Skewers
• Chicken Parmesan Spinach Pasta Bake
• Mom’s Homemade Lasagna Recipe

Pin or print this Chicken Alfredo Lasagna recipe so you can use it for your next meal planning session!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna is a tasty twist on the classic pasta dish. Lasagna noodles, homemade roasted garlic Alfredo sauce, chicken, and cheese make this comfort food a great recipe for the whole family!

Course Main Course

Cuisine Italian

Keyword Chicken Alfredo Lasagna

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 12 servings

Calories 901kcal

Author Lynne Feifer

Ingredients

• 1 box lasagna noodles

Roasted Garlic Alfredo Sauce

• 2 heads roasted garlic Mashed
• ½ cup butter
• 32 ounces heavy cream divided
• 2 ½ cups freshly grated Parmesan cheese divided
• salt to taste
• 1 teaspoon pepper

To thicken the sauce

• 2 tablespoons all-purpose flour
• ½ cup heavy cream

Ricotta Mixture

• 1 large egg
• 30 ounces low fat ricotta cheese
• 1 cup grated Parmesan cheese divided
• 1 tablespoon dried parsley
• 4 cups shredded mozzarella
• 3 cups shredded cooked chicken

Instructions

• Preheat oven to 350° F.
• Place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. In a large pot, cook lasagna noodles according to manufacturer's directions. Drain and place noodles flat onto the wax paper while you cook the sauce.

Roasted Garlic Alfredo Sauce

• To roast the garlic, follow these directions.
• Remove the cloves by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.
• In a small saucepan, on low to medium heat, melt the 1/2 cup of butter. Add 3 1/2 cups of the heavy cream and roasted garlic. Heat to very warm, but DO NOT boil.
• Mix in the 2 1/2 cups freshly grated Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
• To thicken the sauce, whisk together the 2 tablespoons flour and 1/2 cup heavy cream together in a small bowl. Add the flour mixture to the saucepan and stir while continuing to heat on medium low until mixture thickens, about 7-10 minutes.

Ricotta Mixture

• In a large bowl, beat the egg.
• Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.

Lasagna Assembly

• Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil.
• Place a thin layer of sauce on the bottom of the pan, about a half cup (just enough to lightly coat the bottom.
• Put 4 lasagna noodles on top of the Alfredo sauce.
• Spread 1/3 of the ricotta mixture over the noodles. 
• Spread 1/3 of the chicken (about 1 cup) over the ricotta.
• Evenly distribute 1 cup of the mozzarella over the chicken.
• Completely cover with about 1 cup of sauce, making sure to spread it to the corners and along the edges.
• Place 4 lasagna noodles over the sauce, and repeat the order of layering, so that you have three complete layers of filling.
• Place lasagna noodles over the final filling layer and cover with the remaining sauce. 
• Sprinkle remaining mozzarella and parmesan cheeses over the sauce.
• Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table.
• Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown too quickly before it has finished baking, cover lightly with a sheet of aluminum foil. 

Notes

• If you’d prefer to save time, you may use a jarred Alfredo sauce instead of my homemade recipe. You will need 4-5 cups as I have doubled my original Alfredo sauce recipe.
• I thought doubling the Alfredo recipe made the perfect amount of sauce for the lasagna. Just be sure to coat the bottom of the pan with a very light layer of sauce and use about 1 cup for each layer of filling so that you’ll have enough remaining to cover the top layer of noodles. 
• Use a rotisserie chicken to make it easy as well!

Nutrition

Serving: 1serving | Calories: 901kcal | Carbohydrates: 39g | Protein: 43g | Fat: 64g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 232mg | Sodium: 922mg | Potassium: 431mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2294IU | Vitamin C: 2mg | Calcium: 786mg | Iron: 2mg

The post Chicken Alfredo Lasagna appeared first on 365 Days of Baking.

This classic Buffalo Chicken Dip tastes just like your favorite Buffalo wings, but in dip form! Eat this crowd favorite with your favorite dippers, like fresh vegetables, pita chips, toasted baguette slices, and more!

I like the taste of cottage cheese but struggle with the texture at times, so I blended it in this recipe to make a lightened-up version that’s healthier than using sour cream or other heavy, creamy condiments. It’s the perfect base for this chicken dip. I find it easiest to use an immersion blender, but you can use a regular blender to get that nice creamy texture. Whip up a batch to kick off football season!

Ingredients for Buffalo Chicken Dip with Cottage Cheese

This recipe only requires a handful of simple ingredients:

• Cottage cheese (I recommend using full-fat or low-fat varieties)
• Buffalo sauce (buy your favorite brand from the grocery store!)
• Shredded, cooked chicken (I used a rotisserie chicken, but you could use a chicken breast or thighs)
• Freshly grated Pepper Jack cheese
• Garlic powder
• Old Bay seasoning
• Freshly shredded cheddar cheese
• Water (if needed)
• Chopped green onions (For garnish, optional)

Looking for a detailed ingredient list? Scroll down to view the printable recipe card at the end of the post!

How to make Cottage Cheese Buffalo Chicken Dip

This delicious dip is quick and easy to make! Here’s how to do it:

1. Preheat oven to 350°F, and prepare a 9-inch pie plate or 1 1/2 qt. baking dish by spraying it with nonstick cooking spray.
2. Using an immersion blender or a regular, powerful blender, blend cottage cheese with the Buffalo sauce until smooth. I find it easiest to use my immersion blender, but if using a regular blender, you may need to add a teaspoon or two of water to make sure it blends smoothly.
3. Pour the contents into a large mixing bowl, and add the shredded chicken, Pepper Jack cheese, garlic powder, and Old Bay seasoning. Mix well so that everything is combined.
4. Spread the contents into the prepared baking dish. Bake for 20 minutes in the preheated oven. Top with chopped green onions before serving.

Recipe Notes

• If you don’t mind the consistency of the cottage cheese or want to save time, you can mix the cottage cheese with the other ingredients without smoothing. However, there may still be some lumps present after it’s been baked.
• I highly recommend using freshly grated pepper jack and cheddar cheeses for this recipe, as they will melt better than the packaged pre-shredded cheese. 
• Add some hot sauce for a spicy kick!

FAQs

Can I make Cottage Cheese Buffalo Chicken Dip ahead of time?

Yes, you can prepare the dip up to step four, then cover it and keep it in the fridge for up to 24 hours. When you’re ready to bake it, just preheat the oven and bake as directed!

How do I store leftover Buffalo Chicken Dip?

Once it cools to room temperature, cover your baking dish tightly with aluminum foil or transfer any leftover dip to an airtight container and keep it refrigerated for 3-4 days. To reheat, microwave it in 30-second intervals, stirring in between, or reheat in a 350-degree oven in a baking dish until heated through.

Can I use non-fat cottage cheese in this dip?

Yes, you can, although I think it loses some of the flavor and can be more grainy. I absolutely recommend full-fat cottage cheese for this dip.

Can I make Buffalo Chicken Dip in the slow cooker?

Yes, this is an easy way to make it and keep it warm. Pour all the contents into the bowl of the slow cooker, mix it all together, and cook on low for 2 hours. Stir several times. Serve on the “keep warm” setting.

What should I use for dipping?

Try one of these dippers for this creamy dip:

• Celery Sticks
• Carrot sticks
• Tortilla chips
• Pita chips
• Toasted baguette slices
• Sliced red bell peppers
• Sliced cucumbers
• Crackers

More Dip Recipes You’ll Love

The next time you need to bring a dip to the party, try one of these delicious recipes:

• 7- Layer Dip
• Chicken Taco Dip
• Curry Dip
• Jalapeno Ranch Dip
• Crockpot Spinach Artichoke Dip

Buffalo Chicken Recipes

If you love Buffalo sauce, then you’re going to love these recipes too!

• Buffalo Chicken Spinach Alfredo
• Buffalo Chicken Cheese Ball
• Buffalo Chicken Meatballs
• Buffalo Chicken Sliders – coming soon!

Make sure to Pin or print this recipe for Cottage Cheese Buffalo Chicken Dip for your next get-together!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Cottage Cheese Buffalo Chicken Dip

Cottage Cheese Buffalo Chicken Dip is everyone’s favorite snack for game day and parties! Made with blended cottage cheese, buffalo sauce, and shredded chicken, no one will be able to resist this dip!

Course Appetizer

Cuisine American

Keyword Cottage Cheese Buffalo Chicken Dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 172kcal

Author Lynne Feifer

Ingredients

• 1 cup cottage cheese
• ⅓ cup Buffalo sauce
• 1-2 teaspoons water only if needed
• 1 cup shredded cooked chicken I use a rotisserie chicken
• 1 cup freshly grated Pepper Jack cheese
• ½ teaspoon garlic powder
• ½ teaspoon Old Bay seasoning
• ⅓ cup freshly shredded cheddar cheese
• 2 chopped green onions for garnish

Instructions

• Preheat oven to 350°F, and prepare a 9-inch pie plate or 1 1/2 qt. baking dish by spraying it with cooking spray.
• Using an immersion blender or a regular blender, combine the 1 cup of cottage cheese with the 1/3 cup Buffalo sauce, and blend until smooth. I find it easiest to use my immersion blender, but if using a regular blender, you may need to add a teaspoon or two of water to make sure it blends smoothly.
• Pour the contents into a large bowl, and add the 1 cup shredded chicken, 1 cup Pepper Jack cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon Old Bay seasoning. Mix well so that everything is combined.
• Spread contents into the prepared baking dish. Bake for 20 minutes. Top with chopped green onions before serving.

Notes

• If you don’t mind the consistency of the cottage cheese or want to save time, you can mix the cottage cheese with the other ingredients without smoothing. However there may still be some lumps present after it’s been baked.
• I highly recommend using freshly grated pepper jack and cheddar cheeses for this recipe as they will melt better than the packaged shredded cheeses. 

Nutrition

Calories: 172kcal | Carbohydrates: 2g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 691mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 1mg

The post Cottage Cheese Buffalo Chicken Dip appeared first on 365 Days of Baking.

Sliders are the best little sandwiches! I can’t resist ordering them when I find them on the menu, as 2-3 sliders is just the perfect-sized meal for my stomach. My family loves them for an easy lunch the next day, too!

With football season about to begin, it’s absolutely necessary to have some easy dinner recipes on hand that are easy to make, full of flavor, and shareable. Maybe you need a quick meal before heading out to the game, or you want something easy you can bring with you to the next party. BBQ Chicken Sliders are also an easy way to feed the whole family once back-to-school season hits and everyone is running from one activity to the next!

Ingredients for Chicken Sliders

You only need a few simple ingredients for these slider sandwiches:

For the BBQ Shredded Chicken:

• Shredded chicken (rotisserie or leftover chicken that’s grilled or baked)
• BBQ sauce (your favorite brand)
• A1sauce
• Chicken broth or water (if needed to loosen the chicken)

For the Sliders:

• 12 slider buns (Hawaiian sweet rolls, brioche, or dinner rolls)
• Melted butter
• Coleslaw (optional, for topping)
• Pickles or sliced red onion (optional, for extra flavor)

Looking for a detailed ingredient list? Scroll down to the recipe card at the bottom of the post!

How to Make Easy Chicken Sliders

These sliders couldn’t be easier! Here’s how to make them:

1. In a skillet over medium heat, add the shredded chicken along with ¼ cup of chicken broth or water to keep it moist. Stir in BBQ sauce and A1 sauce, mixing well. Cook for 5 minutes, stirring occasionally, until the chicken is heated through.
2. Cut the sliders in half with a serrated knife and place the bottom halves of the slider buns in a greased baking dish or on a rimmed baking sheet.
3. Spoon the BBQ shredded chicken evenly over the buns. Add fresh toppings like coleslaw, pickles, or sliced red onions if using.
4. Place the tops of the rolls over the chicken and, using a pastry brush, brush them with the melted butter mixture. If you want them hot, you can cover them with aluminum foil, place them in a 350-degree oven for about 10 minutes, then remove and bake for another 5 minutes until the tops are golden brown. Otherwise, serve & enjoy extra BBQ sauce on the side!

Different Variations

• Add mozzarella cheese, provolone cheese, or your favorite cheese for that gooey bite!
• For sweeter barbecue sauce, stir in 1 teaspoon honey or brown sugar.
• Want to add a spicy kick? Add ¼ teaspoon cayenne pepper, red pepper flakes, or hot sauce.
• Need a dairy-free version? Skip the butter topping or use olive oil instead.
• Toast the Buns: Lightly toasting slider buns adds flavor and prevents sogginess.
• If the BBQ sauce is too thick, thin it out with a little broth or apple cider vinegar.

FAQs

Can I use shredded rotisserie chicken?

Yes! Shred the rotisserie chicken and warm it in a skillet with BBQ sauce and a splash of broth for moisture.

What’s the best type of chicken to use for Chicken Sliders?

You can use whichever variety you prefer. Chicken breasts are leaner and shred more easily. Chicken thighs are juicier and more flavorful. Rotisserie chicken is nice because it’s quick and convenient.

Can I cook the chicken in the Instant Pot?

Yes! Add chicken breasts or thighs, 1 cup broth, and seasonings to the Instant Pot. Cook on high pressure for 10 minutes (12-15 minutes if frozen), do a 5-minute natural release, then shred and mix with BBQ sauce.

Can I make BBQ shredded chicken in a slow cooker (Crockpot)?

Absolutely! Add chicken, 1 cup broth, and seasonings to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, stir in BBQ sauce, and serve!

How do I keep the chicken from drying out?

Here are a few helpful tips:

• Don’t overcook it.
• Mix in a little broth with the BBQ sauce for moisture.
• Let it rest for a few minutes before shredding.

How do I prevent soggy BBQ Chicken Sliders?

Toast the buns lightly before assembling to prevent sogginess from the BBQ sauce.

Can I freeze BBQ shredded chicken?

Yes! Let it cool completely, then store in an airtight container or freezer bags for up to 3 months. I wouldn’t freeze the sandwiches, as the bread could be soggy when thawed. Freeze the chicken filling, then make the sandwiches fresh with the thawed, heated chicken.

More Slider Recipes

• Ham and Cheese Party Sandwiches are sweet Hawaiian rolls filled with ham, Swiss cheese, and a poppy seed mustard spread. They’re an easy weeknight dinner, but they’re even better for your Game Day entertaining!
• Enjoy the flavors of Thanksgiving anytime with these savory Turkey Sliders with Cranberry Sauce! Juicy leftover turkey, stuffing, and cranberry sauce are layered with melty cheese in tender slider buns and then topped with a sweet butter mustard glaze.
• These Aloha Sloppy Sliders are mini Sloppy Joes with the taste of the Hawaiian islands, perfect for your next party or Game Day get-together!
• These Big Mac Sliders feature juicy ground beef patties and classic Big Mac toppings like melted American cheese, tangy pickles, crisp lettuce, and a homemade special sauce.

Pin or print this recipe for Chicken Sliders for your next party!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Chicken Sliders

Chicken Sliders are juicy, flavorful, and easy to make – the perfect party food for potlucks, game days, or weeknight meals. However you cook it, this recipe delivers delicious saucy pulled chicken sandwiches.

Course Dinners

Cuisine American

Keyword Chicken Sliders

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 sliders

Author Lynne Feifer

Ingredients

Shredded BBQ Chicken

• 3 cups shredded, cooked chicken (rotisserie, grilled, or baked)
• 1 cup barbecue sauce
• ¼ cup A1 Steak sauce
• ¼ cup chicken broth (or water, if needed)

For the Sliders

• 12 slider buns (Hawaiian Sweet rolls, brioche rolls, or dinner rolls)
• 2 tablespoons butter, melted
• ½ cup coleslaw (optional)
• Pickles or sliced red onion, (optional)

Instructions

• In a skillet over medium heat,add the shredded chicken along with ¼ cup of chicken broth or water to keep itmoist.
• Stir in BBQ sauce and A1 sauce,mixing well. Cook for 5 minutes, stirring occasionally, until the chicken isheated through.
• Spoon a portion of the BBQchicken onto the bottom bun, add any optional toppings, and then place the top un securely on top.
• Serve & Enjoy! Serve warmwith extra BBQ sauce on the side!

Notes

If you want to bake the sliders in the oven, follow these instructions:

• Preheat the oven to 350°F (175°C). Place the bottom halves of the slider buns in a greased baking dish.
• Spoon the BBQ shredded chicken evenly over the buns. Add coleslaw, pickles, or sliced red onions if using.
• Place the top buns over the chicken, brush with melted butter, and cover with foil. Bake for 5 minutes, then remove the foil and bake for another 5 minutes.

The post Chicken Sliders appeared first on 365 Days of Baking.

When it’s hot, the last thing I want to do is heat up the kitchen by using my oven. I’m a big fan of salad recipes in the summer, and this tasty Chicken Salad is perfect for a light dinner, lunch, or even picnics!

Why Chicken Salad without Mayo?

Mayonnaise has its place, but I’ve had too many traditional chicken salad sandwiches that were goopy and flavorless, mainly because they used too much mayo! I thought using Greek yogurt would be a great way to preserve the creamy dressing of a good chicken salad while adding more depth to the flavor!

Using Greek yogurt in your chicken salad, along with lean chicken, makes this a high protein meal. It will help you feel full and satisfied for longer without weighing you down!

Chicken Salad without Mayo Ingredients

• Start with cooked chicken. Leftover rotisserie chicken is perfect for this, or any leftover chicken you have. You’ll need about 4 cups.
• Plain Greek yogurt (we use this instead of mayonnaise for a tangy flavor!)
• Buttermilk (While you can make homemade buttermilk/sour milk, I highly encourage you to use real buttermilk to get the right consistency!)
• Whole grain mustard
• Lemon juice
• Sriracha or your favorite hot sauce, to taste
• Fresh celery, chopped
• Red onion
• Fresh parsley, coarsely chopped

Don’t forget to review the recipe card at the bottom of the post for a detailed ingredient list!

How to Make Classic Chicken Salad Without Mayonnaise

This homemade chicken salad recipe couldn’t be easier!

1. In a large bowl, mix together the yogurt, buttermilk, whole grain mustard, lemon juice and hot sauce.
2. Stir in the cooked chicken (shred or chop the chicken first if needed), celery, onion, and parsley.
3. Season with additional salt and black pepper if needed.
4. Serve on rolls or with salad greens and enjoy!

Recipe Variations

• If you don’t like crunchy veggies like celery or red onion, feel free to leave them out.
• Use yellow or Dijon mustard instead of whole grain mustard.
• Mix in any of the following: halved red grapes, chopped bell peppers, avocado, raisins or dried cranberries, sun-dried tomatoes, walnuts, or pecans.
• Serve chicken salad without mayo on hot dog buns, Hawaiian sweet rolls, sliced croissants, rolled up in tortillas or sandwich wraps, or on flatbread.
• Use it as a dip with sliced veggies, pita chips, or tortilla chips.
• If you’re trying to eat low carb, one great option is to serve it on lettuce leaves. Also, try it in an avocado shell, or in a hollowed-out pepper or tomato!

FAQs

How do I store leftovers of Chicken Salad Without Mayo?

This mayo-free chicken salad will last for up to 3 days, stored in the refrigerator in an airtight container or covered tightly with plastic wrap.

Can I freeze it?

Yes, this no-mayo chicken salad freezes well! Place it in a freezer bag and lay it flat. Store in the freezer for up to 3 months. Thaw completely in the fridge overnight before serving.

Can I make it ahead of time?

Yes, you can! Store it in the fridge in an airtight container until you’re ready to serve it. It’s best within the first 24 hours, though.

Can I alter the recipe to feed more or fewer people?

Of course! This recipe is easily halved to feed a few or doubled to feed a crowd! We recently made a big batch of this creamy salad and brought it with a box of croissants to a park for a picnic lunch for my church ladies!

Can I use fat-free Greek yogurt?

For best results, I recommend using full-fat or 2% fat Greek Yogurt. Fat-free will work, but won’t be as creamy.

What goes well with Chicken Salad Sandwiches?

Serve this with some fresh fruit or veggies on the side, or with some of your favorite chips! Finish off with a Chocolate Chip Cookie for a nice treat!

More Light and Flavorful Salad Recipes

• Chopped ham, mayo, mustard, pickle relish, and a touch of Sriracha will make this Easy Ham Salad sandwich a new back-to-school favorite.
• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• This Basic Macaroni Salad is made with elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar. This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!
• This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, a creamy Dijon dressing, bacon, green onions, and cheese make this a potato salad you will want to bring to all the potlucks and summer picnics!
• Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

Pin or print this Chicken Salad without Mayo recipe so you can have it next time you need a quick and delicious lunch recipe!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Chicken Salad without Mayo

Chicken Salad without Mayo is a lunch that's quick and easy! Made with Greek yogurt, buttermilk, mustard, celery and onions, this creamy chicken salad sandwich will quickly become a summer staple!

Course Salad

Cuisine American

Keyword Chicken Salad, Chicken Salad Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 People

Calories 173kcal

Author Lynne Feifer

Ingredients

Chicken Salad

• ⅓ cup, plus 1 tablespoon Greek yogurt
• ⅓ cup, plus 1 tablespoon buttermilk
• 1 tablespoon whole grain mustard
• 1 tablespoon fresh squeezed lemon juice
• 1 teaspoon Sriracha hot sauce adjust according to your taste, if desired
• 4 cups shredded cooked chicken
• 3 large celery stalks finely chopped
• ⅓ of a large red onion finely chopped
• ¼ cup packed fresh flat-leaf parsley leaves coarsely chopped

Instructions

• In a medium bowl, mix together yogurt, buttermilk, whole grain mustard, lemon juice and hot-pepper sauce.
• Stir in chicken, celery, onion, and parsley.
• Season with additional salt and pepper if needed.
• Serve on rolls or with salad greens.

Notes

Chicken salad will last for up to 3 days stored in the refrigerator in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 139mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg

The post Chicken Salad Without Mayo appeared first on 365 Days of Baking.