. Chicken Club Sandwiches
Grill tomato halves until soft and charred; cut into pieces. Arrange tomatoes, sliced grilled chicken, a few avocado slices, cooked bacon, and arugula or lettuce on hero rolls dressed with mayonnaise.
. Sesame Chicken Skewers
Thread cubes of chicken onto skewers and marinate in 1/4 cup lime juice and zest, a splash of fish sauce, a little minced garlic, and 1 teaspoon each ground coriander and sesame oil. Grill or bake and serve with scallions and sweet chili sauce over rice.
. Chimichurri Chicken
Rub skinless chicken breasts with olive oil, cumin, salt, and pepper. Grill or bake. Make chimichurri sauce by mixing 2 cups finely chopped cilantro, 1 tablespoon minced garlic,1/4 cup red wine vinegar, and 2/3 cup olive oil. Top chicken with sauce and diced avocado.
. Raspberry Chicken Pitas
Toss together 2 cups diced cooked chicken, 2 cups finely diced fennel bulb, 1/2 cup chopped walnuts, and 1 pint fresh raspberries. Drizzle with red wine vinaigrette and serve in pita pockets with green-leaf lettuce.
Arroz Con Pollo
In a Dutch oven, saute 1 chopped onion until soft. Add 2 cups each salsa and white rice, 2 teaspoons each salt and cumin, 1 3/4 cups water, and 1 chicken cut into 8 pieces. Cover; simmer until rice and chicken are done, about 50 minutes.
. Spicy Oven-Fried Chicken
Mix 1/2 cup buttermilk with 1/3 cup hot sauce. In another bowl, mix 1 cup crushed cornflakes and 1/2 cup flour. Dip 1 whole skinless chicken cut into eight pieces in buttermilk and then cornflakes; lightly coat with cooking spray. Bake at 375 degrees F. for 35 minutes.
Artichoke Tomato Chicken
Saute 4 salted boneless, skinless chicken breasts in olive oil until golden. Remove from pan and add 1 diced red bell pepper and 1 diced onion; cook until soft. Add a 14-ounce can diced tomatoes, 1/4 cup tomato paste, 2 teaspoons dried oregano, 1 can drained artichoke hearts, and 1/2 cup water. Return chicken to the pan and simmer, covered, for 10 minutes.
. Southwest Chicken Salad
Slice grilled chicken and add to a large serving bowl filled with baby spinach, fresh corn cut from 2 cobs, and a cup of diced tomatoes; toss with a vinaigrette made by mixing 3 tablespoons lime juice, 1 teaspoon cumin, 1 tablespoon honey, and 1/4 cup olive oil. Season with salt and chili powder.
. Chipotle-Peach Glazed Thighs
Season and grill 8 skinless chicken thighs. During last 10 minutes of grilling, brush with a sauce made by mixing 3/4 cup peach jam, 3 tablespoons white wine vinegar, 1 tablespoon chopped chipotle peppers in adobo, and 1/2 teaspoon salt.
. Red Deviled Chicken
Combine 2 1/2 tablespoons tomato paste, 2 tablespoons white wine vinegar, 4 teaspoons mustard powder, 1 teaspoon dried thyme, and a pinch each salt and cayenne. Rub onto 8 boneless, skinless chicken breasts and bake at 350 degrees F. until cooked through, 30 minutes.
Cashew Chicken Stir-Fry In a skillet, stir-fry 1 pound sliced boneless chicken in a few tablespoons vegetable oil until cooked, then add 2 tablespoons each honey and soy sauce and heat through. Add 2 chopped scallions and 1 diced red bell pepper. Season with lime juice and serve with cashews and cilantro over rice.