Julies Tomato Chicken Recipes

JULIE'S CHICKEN SALAD

Julie's Chicken Salad image

Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.

Provided by Julie Dwenger

Categories Salad

Yield 9

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1 avocado - peeled, pitted and diced
1 tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

Steps:

In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 14.9 g, Cholesterol 48.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 4.3 g, Sodium 184.3 mg, Sugar 9.4 g

TOMATO CHICKEN SKEWERS

Tomato Chicken Skewers image

Serve these tomato chicken skewers with either rice or couscous, or they can stand alone as an appetizer. I recommend soaking the wooden skewers before starting your prep.

Provided by Babs35

Categories Broiled Chicken Breasts

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons tomato paste
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 ¼ pounds skinless, boneless chicken breast, cut into 1-inch cubes
9 ounces cherry tomatoes
4 sprigs fresh rosemary for garnish

Steps:

Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Transfer to a serving plate and garnish with sprigs of fresh rosemary.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 15.8 g, Cholesterol 82.4 mg, Fat 2.1 g, Fiber 1.4 g, Protein 33.9 g, SaturatedFat 0.5 g, Sodium 279.1 mg

JULIE'S TOMATO CHICKEN

Julie's Tomato Chicken image

I love the taste of the traditional tomato beef however I prefer chicken and after many trials and errors this is what I have come up with and my whole family loves it.

Provided by mpk911lady

Categories Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 chicken breasts, cut into bite size pieces
1 teaspoon rice wine vinegar
1/2 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/4 teaspoon pepper, freshly ground
1 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
2 tablespoons ketchup
1 tablespoon canola oil
12 green onions, sliced diagonally
2 green peppers, cut into chunks
4 tomatoes, seeded and cut into wedges
4 stalks celery, cut into chunks

Steps:

Get your rice started, hopefully you have a rice maker.
In a large bowl, combine the meat, wine, sugar, soy sauce, ginger, pepper and the cornstarch and allow to marinate for atleast 30 minute
In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
Place wok over high heat and add the 1 tablespoons of canola oil. Add the chunks of chicken and stir fry for several minutes until lightly browned.
Add the regular onions and the green onions and stir fry for 1 minute.
Add the remaining vegetables except the tomato and stir fry until the vegetables are crisp-tender. Add the remaining broth mixture and the tomatoes, cook for 1 minute or until it thickens slightly.
**note** Roma tomatoes tend to work the best on this recipie and again if you want to make it vegetarian simply exchange tofu for the chicken and use a vegetable broth instead of chicken broth.

Nutrition Facts : Calories 317.9, Fat 15.3, SaturatedFat 3.5, Cholesterol 69.6, Sodium 999.7, Carbohydrate 19.4, Fiber 4.5, Sugar 12.1, Protein 27.3

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2011-11-16 Whisk together the minced shallot, oil, dill, mustard, and vinegar in a large mixing bowl. Scoop out a ¼ cup of the dressing, and set aside. Add your …
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