Chicken Satay with Peanut Sauce

INGREDIENTS
2 cloves of garlic, crushed
1 tsp soy sauce
1 tbsp soy sauce
3 kaffir lime leaves, fresh or dried, finely shredded
6 skinned, boned chicken thighs, cut into 2cm (3/4in) squares

12 bamboo skewers soaked in cold water for at least 30 mins

SAUCE
2 tbsp olive oil
3 shallots or 1 onion, peeled and finely chopped
1 red bird’s eye chilli, thinly sliced or 1/2-1tsp dried chilli flakes
1 tbsp tomato pure'e
1/2 tsp shrimp paste
1 tbsp palm sugar or muscovado sugar
165 ml can coconut cream
100 g roasted peanuts, finely chopped
2 tsp soy sauce
Juice of 1 lime

DIRECTIONS
1. To make the sauce, heat the oil in a small pan over a low heat. Add shallots, or onion, and fry gently until soft and lightly browned. Take out half the mixture and set aside for the marinade. Add the chilli, tomato purée and shrimp paste to the pan and cook for 2 mins. Stir in the sugar and coconut cream, and simmer for 2 mins to reduce and thicken it. Add the nuts with the kecap manis and lime juice. Season with a little salt. It should be sweet, sour, salty and spicy. Cool.

2. To make the marinade, stir the garlic, soy sauces, 2tsp coarsely ground black pepper and lime leaves into the cooked shallot with 1tbsp oil. Add the chicken and mix well. Leave to marinate for 10 mins or longer.

3. Thread 5-6 pieces of meat on to each skewer. Brush the sticks lightly with more oil. Cook on a griddle, BBQ or under a hot grill for 5-7 mins, turning once until cooked through. Serve hot with the peanut sauce.

Chicken Dumplings

INGREDIENTS
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 tsp poultry seasoning
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped

DIRECTIONS
1. In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking

Cilantro Chicken

INGREDIENTS2 1/2 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro (a big handful)
3/4 to 1 cup sweet chili sauce

DIRECTIONS
1. Place chicken in a large zip baggie.

2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.

3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.

4. Remove chicken to a platter and brush the sweet chili sauce on top.

Panzanella Salad with Chicken

INGREDIENTS
4 tbsps olive oil
2 tbsps red wine vinegar
2 tbsps chopped leaves
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 clove garlic, crushed with press
1/4 loaf (16-ounce) country-style bread, cut into 3/4-inch-thick slices
2 medium red peppers, each cut lengthwise into quarters
1 medium red onion, cut into 1/2-inch-thick slices
1 pound skinless, boneless chicken-breast halves
2 pounds plum tomatoes, cut into 1-inch chunks

DIRECTIONS
1. Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.
  
2. Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until blended; set aside.
  
3. In jelly-roll pan, brush bread slices, red peppers, and onion slices with remaining 2 tablespoons olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. With tongs, place bread slices, red peppers, onion slices, and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.
  
4. Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken; toss to combine. Scoop into bowls to serve.

Chicken Salad Sandwich

INGREDIENTS
1/4 cup low-fat mayonnaise
2 tbsps commercial pesto (such as Classico)
1 tbsp fresh lemon juice
1/4 tsp kosher salt
1/8 tsp ground black pepper
1 1/2 cups (8 ounces) chopped cooked skinless, boneless chicken breast
3/4 cup chopped peeled English cucumber
1 cup (about 4 ounces) grape tomatoes, halved
8 (1.2-ounce) slices whole-grain bread
1 cup alfalfa sprouts

DIRECTIONS
1. Combine first 5 ingredients (through black pepper) in a medium bowl, stirring with a whisk. Combine chicken, cucumber, tomatoes, and mayonnaise mixture in a large bowl; mix gently. Spread chicken mixture over 4 bread slices; top with sprouts and remaining bread.