Roasted Apple Chicken Salad Recipe
Ingredients
2 pounds boneless, skinless chicken breasts
3/4 Cup Stonewall Kitchen Roasted Apple Grille Sauce
1/3 Cup granny smith apple, peeled, cored and chopped
1 Tbsp. onion, minced
2 Tbsp. olive oil
1 1/2 Tsp. salt
1/4 Tsp. thyme leaves
1/3 Cup crumbled blue cheese (optional)
1/3 Cup toasted pecans, chopped (optional)
dried cranberries
Directions
In a deep skillet, cover chicken with water. Bring to a gentle boil and simmer until the chicken breasts are cooked through. Cool. Chop the chicken into bite size pieces. Combine all ingredients and serve chilled on crusty bread as a sandwich or over salad greens.
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Chicken Chili Recipe
Your family or guests will wonder what the great new flavor is in this chili. Keep them guessing!
Ingredients
2 1/2 - 3 pounds boneless, skinless chicken breast
2 tablespoons oil of choice
1 large onion, diced
4 cloves garlic, chopped
2 cans (14.5 oz each) chicken broth
1 bottle Stonewall Kitchen Maple Chipotle Grille Sauce
1/4 cup chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh jalapeno, chopped
Directions
Heat 1 tablespoon of oil over medium heat. When hot, add chicken pieces and cook until chicken is no longer pink in the center. Remove chicken from pan and discard cooking liquid. Heat remaining oil over medium heat. When hot, add diced onion. Cook until slightly soft; then reduce heat to medium-low and add chopped garlic. Stir occasionally. When onion is translucent, add chicken broth, chicken, Maple Chipotle Grille Sauce, chili powder, cayenne and peppers. Simmer for 2-3 hours, uncovered. For best results, after summering, refrigerate overnight. When ready to reheat, simmer uncovered an additional 2 hours, stirring occasionally until sauce thickens and chicken breaks apart.
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