Ready for Spring Chicken Recipes
Hatch an easy plan for dinner with chicken recipes that celebrate the season’s freshest green vegetables.
See more: Quick-Fix Chicken Suppers
Sesame Chicken Garden Salad
Dress a double batch of this light but satisfying dinner with the sesame dressing. The flavors get even better overnight in the fridge, and leftovers make a gourmet on-the-go lunch.
1/2 cup reduced-fat sesame dressing
2 tablespoons fresh lime juice
1/4 teaspoon dried crushed red pepper
1 (6-oz.) package regular baby or French baby carrots, thinly sliced lengthwise
1 (4-oz.) package fresh sugar snap peas, halved lengthwise
1/2 English cucumber, thinly sliced into half moons
3 radishes, thinly sliced
2 boneless deli-roasted chicken breasts, sliced
1/3 cup chopped fresh cilantro
2 tablespoons toasted sesame seeds
1. Whisk together first 3 ingredients; reserve 3 Tbsp.
2. Cook carrots in boiling salted water to cover 2 to 3 minutes or until crisp-tender. Add peas; cook 2 more minutes; drain. Plunge into ice water to stop the cooking process; drain.
3. Toss together dressing, carrot mixture, cucumber, and radishes. Top with chicken and cilantro. Drizzle with reserved 3 Tbsp. dressing. Sprinkle with sesame seeds. Serve immediately, or refrigerate up to 2 days.
Note: We tested with Ken’s Steak House Lite Asian Sesame Dressing.
See more: Our Favorite Fried Chicken Recipes
Bacon-Wrapped Chicken with Basil Lima Beans
A basil puree makes a quick sauce for chicken and lima beans.
2 (1-oz.) packages fresh basil
2 garlic cloves
1/3 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons kosher salt, divided
1 (9-oz.) package frozen steam-in-bag baby lima beans (such as Green Giant)
8 thick hickory-smoked bacon slices
4 skinned and boned chicken breasts
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup thinly sliced celery (ribs and leaves)
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup thinly sliced red onion
1. Preheat oven to 425°. Process first 4 ingredients and 1 tsp. salt in a blender until smooth. Cook limas according to package directions; cool 5 minutes.
2. Microwave bacon in a single layer between paper towels on a plate 2 minutes or until heated through but still limp. (Do not fully cook.)