Cilantro Lime Chicken Salad

 This chicken salad is simple to make and full of fresh bold flavors.  Great served in an avocado half or with tortilla chips.

Ingredients

3 cups shredded chicken breasts ( I use a rotisserie chicken)

3/4 cup mayo

1 t. garlic powder

1/2 t. salt

1/2 t. black pepper

1/2 cup red onion, finely chopped

1 red pepper, finely chopped

1/2 cup cilantro 

Juice of 1 lime

Combine the mayo, garlic powder, salt, pepper and lime juice and mix. In a large bowl, stir the chicken, onion, pepper and cilantro.  Mix with dressing and chill. 

Tomato Basil Soup

 Ingredients

1 medium onion, chopped

6 cloves garlic, minced

4 T olive oil

3 (28 oz) cans crushed tomatoes 

1 (32 oz) carton of chicken broth

2 T sugar

1 t salt

1 t pepper

1 1/2 T dried basil

4 cups heavy cream

Instructions

Saute garlic in olive oil. Add tomatoes, chicken broth, salt, pepper and sugar. Bring to a boil over medium heat, lower heat and simmer for 15 minutes. Using an immersion blender or your food processor, blend until smooth.  Add 3-4 cups heavy cream and fresh or dried basil.  Warm and serve.

Chicken Noodle Soup

 Back in the day when Jamie played golf, his group would play on Thursdays at the El Dorado Country  Club. Thursdays was Chicken Noodle Soup day and was always a favorite. When I opened the Invisible Chef, I called Ronnie Hughes, the manager and long time friend and asked for the recipe. And this was what I received.

I use the following:

3 leg quarters

1 onion diced

3 stalks celery diced

1 bag medium egg noodles

1 can cream of chicken soup

1 can cream of mushroom soup

3 Chicken bouillon cubes or 3 T chicken base

Boil leg quarters with onion and celery.  Remove chicken when done; add bouillon and let broth come to a boil.  Add egg noodles and cook until tender.  Stir in the soups, taste and add salt if necessary, add pepper and cut up chicken. This gets thicker as it cools and if necessary add more broth to thin. Great served with cornbread(see recipe in blog)