Serves: 3–4, makes about 14 Lollipops

Chicken Taco Lollipops

  • 8 slices Oven Roasted Chicken Breast
  • 2, 10-inch flour tortillas (for color use sun dried tomato or spinach tortillas)
  • 4 ounces Southwest cream cheese
  • 1 ounce shredded lettuce
  • 1 small tomato, chopped
  • 12–14 paper lollipop sticks (often found at craft stores)

SOUTHWEST CREAM CHEESE INGREDIENTS:

  • 4 ounces cream cheese, softened
  • 1 teaspoon taco seasoning
  • Combine in a small bowl mix until smooth
  1. Spread tortillas evenly with Southwest cream cheese, sprinkle with shredded lettuce and chopped tomato leaving a 1-inch space open to secure roll up.  
  2. Top each tortilla with 4 slices of oven roasted chicken slices. 
  3. Roll tortilla up tightly around filling towards the open end with just cream cheese. 
  4. Place seam side down and cut using a serrated knife into 1-inch thick pieces discarding the ends. 
  5. Place a paper stick to secure the seam and serve as healthy lunch lollipops.

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Serves: 12

Greek Deli Platter

  • 16 ounces Oven Roasted Chicken Breast
  • 16 ounces Virginia Brand Smoked Uncured Ham
  • 1 8 ounce block Tomato and Basil Feta Cheese
  • 1 small wedge Kaseri, Graviera, Kefalotyri or other Greek cheese
  • ½ cup Tzatziki dip
  • ½ cup hummus
  • ¼ cup roasted cashews
  • ¼ cup pistachios
  • ¼ cup Greek olive medley
  • 4-6 small pita or Naan bread, cut in half
  • Pita triangle crackers or other crackers
  • 1 cup dried apricots
  • 1 cup Medjool dates
  • 1 medium English cucumber, sliced
  • 1 bunch green grapes
  1. On an 18 to 24-inch charcuterie board, fold and arrange chicken and ham slices on opposite sides. 
  2. Place cheese chunks on board. Spoon Tzatziki, hummus, cashews, pistachios and olives into small bowls and arrange bowls on board.
  3. Layer pita bread halves and arrange crackers to fill in empty spaces on board.
  4. Arrange apricots and dates to fill in empty spaces around bowls. Layer cucumber slices and place grapes on board to fill in remaining space. Serve immediately. Approximately 12 servings.

Tip: To make ahead, arrange everything on the board except crackers and bread. Cover and refrigerate up to 4 hours. Remove from refrigerator, uncover and add bread and crackers. Let stand at room temperature 15 minutes before serving.

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Serves: 4-6

Chicken Tortilla Soup

    • 16 ounces Oven Roasted Chicken Breast, cut into ¼ inch strips, divided
    • 3 tablespoons butter, divided
    • 1 medium onion, about 1 cup chopped 
    • 3 cloves garlic, minced
    • 4 cups chicken broth 
    • 3 14.5 ounce canned diced tomatoes with green chilies
    • 1 tablespoon chili powder
    • 1 tablespoon cumin
    • 1 15 ounce can black beans, rinsed and drained
    • 1 15 ounce can corn, drained 

    GARNISH INGREDIENTS:
    Crispy Chicken strips, crushed tortilla chips, sliced avocado, sour cream, queso fresco, green onion, cilantro and fresh limes

  1. In a large stockpot over medium heat melt 1 tablespoon butter, add onion and garlic; sauté until soft, about 5 minutes. 
  2. Stir in chicken broth, tomatoes, chili powder, and cumin, bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
  3. Stir in black beans, corn, half of the chicken. Simmer for 10 minutes till heated through.
  4. Ladle soup into individual serving bowls, and garnish with crispy chicken strips and other desired toppings. 
  5. To make Crispy Chicken Strips: In a large nonstick sauté pan melt butter over medium heat. Add chicken strips and cook stirring occasionally until golden and crispy about 10-15 minutes.

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Serves: 6

Chicken Cheese Soup

  • 16 ounces Oven Roasted Chicken Breast, cut into strips, divided
  • 6 tablespoons butter, divided
  • 1 stalk celery, diced about ¼ cup
  • 1 medium onion, diced about 1 cup
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 3  cups heavy cream
  • 4 cups broccoli frozen, diced
  • 1 cup carrots, grated
  • 1 cup extra sharp cheddar cheese, shredded
  1. In a large pot over medium heat, melt 2 tablespoons butter. Add 1 cup of the chicken strips, cook stirring occasionally until golden and crispy about 10-15 minutes. Remove from pan and reserve.
  2. In the same pan, melt remaining 4 tablespoons of butter. Add celery and onion cooking until tender (7-8 minutes). Add the garlic and cook another 30 seconds.
  3. Pour in the broth slowly, stirring constantly until smooth, bring to a boil then reduce heat to low. Add the cream and simmer for about 20 minutes until thickened.
  4. Add the broccoli, carrots and remaining uncooked chicken strips. Simmer for 7-8 minutes or until tender. Remove from heat and stir in the 2 cups shredded cheese until melted and smooth. Add salt and pepper to season to your desired taste.
  5. Serve soup with reserved crispy chicken strips, additional shredded cheese and toasted bread if desired.

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Serves: 4-6

Cheesy Chicken & Ham Croissants

  1. Preheat oven to 375°F.
  2. On a parchment lined sheet pan unroll crescent dough and separate it into 8 triangles.
  3. Layer 2 half slices of chicken and 2 half slices of ham over the dough.
  4. Lay one half of the slice of cheese towards the bottom wider edge of the dough and roll the dough towards the point.
  5. Bake at 375°F for 12-15 minutes till lightly golden. Serve warm with dipping sauce, berries, and pea pods for a complete meal. 

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Serves: Makes 4 Crunchwraps

Greek Crunchwrap

  • 16 slices Oven Roasted Chicken Breast
  • 4, 12-inch plain or flavored flour tortillas
  • ½ cup hummus
  • 1 cup packed spinach leaves
  • ¼ cup chopped oil-packed sun-dried tomatoes, drained
  • ¼ cup Kalamata olives, pitted and chopped
  • ½ cup crumbled Feta cheese
  • ¼ cup butter
  1. Lay one tortilla on a cutting board. Use a sharp knife to cut a slit from the bottom edge of tortilla to the center.
  2. Imagine tortilla is divided into four quadrants. Layer 4 slices of chicken in lower left quadrant.
  3. Spread 2 tablespoons hummus onto upper left quadrant and top with ¼ cup spinach leaves.
  4. Sprinkle 1 tablespoon chopped sundried tomatoes and 1 tablespoon chopped olives onto upper right quadrant.
  5. Sprinkle 2 tablespoons Feta cheese onto lower right quadrant.
  6. Starting with the chicken quadrant, fold up to lay on top of hummus/spinach quadrant.
  7. Fold first two quadrants over to lay on top of sundried tomato/olive quadrant.
  8. Fold first three quadrants down to lay on top of Feta cheese quadrant. Press down lightly.
  9. Repeat procedure with remaining tortillas and fillings.
  10. In a large non-stick skillet over medium heat, melt 1 tablespoon butter. Place crunch wrap in pan and cook 3-5 minutes per side, until golden brown and cheese is melted. Repeat cooking procedure with remaining crunchwraps and butter. Serve hot.

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Serves: 1

Avocado & Chicken Sandwich

  • 2 ounces Oven Roasted Chicken Breast
  • Toasted thick sliced wheat bread
  • Freshly made guacamole (store-bought)
  • Thinly sliced cucumbers
  • Arugula
  1. Toast two slices of thick sliced wheat bread.
  2. Spread guacamole on one slice of bread.
  3. Top with thinly sliced cucumbers, slices of Oven Roasted Chicken Breast, and arugula.
  4. Enjoy!

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Serves: 1

Roll-Up Bento Box

  • 2 ounces Oven Roasted Chicken Breast
  • 1 slice yellow cheddar cut in half
  • ½ roasted red pepper
  • ¼ cup arugula
  • ½ cup baby carrots
  • 1 small kiwi sliced
  • 6 fresh raspberries
  1. To make roll up:
    1. On a flat surface lay out meat, overlapping pieces to make a sturdy base.
    2. Top meat with 2 half slices of cheese, roasted pepper and arugula in the center.
    3. Roll from one end over another creating a roll, cut in half to serve.
  2. Fill remaining compartments with baby carrots, sliced kiwi and raspberries.

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Serves: 1

Buffalo Chicken Roll-Ups

  • 2 ounces Oven Roasted Chicken Breast
  • ¼ cup buffalo hot sauce
  • ½ cup cream cheese, softened
  • ¼ cup blue cheese crumbles
  • ½ cup sliced celery
  • Chopped chives
  1. In a small mixing bowl, combine the hot sauce and cream cheese.
  2. Mix together to create a smooth spread.
  3. On a flat surface, lay out Oven Roasted Chicken Breast slices, overlapping 2-3 pieces of meat to make a sturdy base.
  4. Evenly spread meat with the Buffalo cheese spread and top with crumbled blue cheese, sliced celery and a sprinkle of chives.
  5. Roll from one end to another creating a roll.
  6. Repeat with remaining ingredients.

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Serves: 2

Green Goddess Chicken Sandwich

  • 4 ounces Oven Roasted Chicken Breast
  • 4 slices of seeded multigrain bread
  • 2 tablespoons Green Goddess dressing
  • ¼ cup thinly sliced cucumber
  • 1 small avocado sliced
  • ½ cup arugula
  1. Spread 1 tablespoon of green goddess dressing on 2 slices of bread.
  2. Layer one slice with ½ the sliced avocado, 2 ounces of Oven Roasted Chicken Breast, and half the cucumber.
  3. Top with fresh arugula and add the second slice of bread.
  4. Repeat with remaining ingredients to create another sandwich.

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Serves: 1

Chicken and Waffles

  • 4 ounces thinly sliced Oven Roasted Chicken Breast
  • 1 prepared waffle
  • 2 slices of cooked bacon, cut into ½-inch pieces
  • 2 tablespoons of butter
  • 2 tablespoons of maple syrup
  • 1 tablespoon of hot sauce
  • 8 pickle slices
  1. Prepare the waffle per instructions.
  2. While the waffle is cooking, place the chicken slices and cooked bacon in a small sauté pan over medium heat and cook for approximately 4 minutes until the chicken is heated throughout and warmed.
  3. Place the waffle on the plate then top 2 tablespoons of butter and the chicken and bacon mixture.
  4. Pour the maple syrup over the waffle and sprinkle it with the hot sauce.
  5. Serve the pickle slices on the side.

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Serves: 1

Asian Chicken Salad

  • 4 ounces thinly sliced Oven Roasted Chicken Breast, ¼-inch julienne slices
  • 1 cup shredded romaine
  • ½ cup shredded green cabbage
  • ½ cup shredded red cabbage
  • ¼ cup shredded carrots
  • ½ cup crispy wontons
  • ¼ cup cooked edamame
  • ¼ cup cilantro, rough chopped
  • 3 tablespoons bottled Asian sesame dressing
  1. Place all ingredients into a mixing bowl. Add the dressing and gently toss until thoroughly mixed.
  2. Pour contents onto a large round plate and serve immediately.

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