curry chicken salad

• boneless, skinless chicken breast
• curry powder
• cardamom
• salt
• mayonnaise
• green onion
• additions...see suggestions at end of recipe
• pita

Dice chicken. Heat enough oil to cover bottom of pan. Liberally sprinkle curry and cardamom in oil; also add some salt. Add chicken and let it sit without stirring for 10-15 minutes so it actually fries/browns/crisps the chicken. Sprinkle more curry, cardamom and salt on un-fried side of chicken; turn the chicken and let fry for another 10-ish minutes. Check that it's done all the way through. Place chicken in bowl and let cool in refrigerator. After cooled, add some mayonnaise. I do not like my chicken salad super creamy, so I do not add very much; add to your own taste. Add more curry, cardamom and salt to taste; I like A LOT. Oh! I think I also sprinkled in a bit of chili powder this last time. Chop up a bunch of green onions. Add all to chicken. This is the base, but you can add a number of other things. My favs are craisins and shredded coconut. I've also added banana and peanuts. A lot of different flavors would be good in this dish. I think of it sort of like that meal that Paul made us a couple of times and Luke made it too – lots of different topping options. My favorite way to eat it is to toast a pita, let it sit in the toaster for a bit after it's done so it get crispier, and fill with salad for a sandwich. Mmm.
recipe by erin

It has chicken and tortillas and stuff

• Mexican dip; could use chopped white onion instead of green onions as an option
• boneless, skinless chicken breasts
• cream of chicken soup
• sour cream
• 8"-10" tortillas

Dice chicken; brown in oil. Mix in however much dip looks like a good ratio with the chicken and warm (if you used white onion, you may or may not want to cook it long enough for onions to turn translucent). Mix in a bit of soup and sour cream (however creamy you want it...for me, it doesn't take much). Remove mixture from pan. Put enough oil in the pan to cover bottom; heat. Place 1/4-1/2 c. filling in the middle of a tortilla. Fold opposing ends in about 1.5", then fold the long ends over this so they meet. Use a small amount of water to make the tortilla stick to itself, sealing up the entire tortilla. Place in hot oil and fry both sides. I think you could also lightly butter the outside of the tortillas and bake, if you'd rather not fry.
recipe by erin

Chicken and lentils in peanut sauce

• 1 pkg. boneless, skinless chicken breast
• 1 pkg. frozen snow peas
• minced garlic
• prepare 1 c. dry lentils according to package
• peanut sauce

Cut chicken into cubes. Brown in olive oil. Add garlic and snow peas and cook until soft. Add cooked lentils and peanut sauce to taste. Warm. Serve over rice.
recipe by erin

10.24.07 Update
We made this last night and it was pretty good. We served it over Jasmine rice. The peanut sauce we bought bottled at Dillon's.

Green chile chicken (aka Chicken Debbie)

Recipe below is not how I made it, but how I would modify the recipe were I to make it again.

• 1 pkg. boneless, skinless chicken breast
• 1/2 can cream of chicken soup
• 1 sm. can green chiles
• 3/8 c. shredded cheese (Mexican style, cheddar, Monterrey Jack, your choice)
• 1/2 - 3/4 t. chili powder
• 1/2 - 3/4 t. cumin

Place chicken in Crockpot. Sprinkle with chili powder and cumin. Layer cheese, soup, and green chiles. Cook on low 4-5 hours. Serve on tortilla chips with salsa and sour cream.
recipe by erin, named by tine

Chicken with sundried tomatoes and feta

• 1 pkg. boneless, skinless chicken breast
• 1/2 jar sundried tomatoes, drained
• 1/3 c. feta cheese
• basil
• oregano
• minced garlic

Place chicken in Crockpot. Sprinkle with basil and oregano. Add all other ingredients on top. Cook on low 4-5 hours.
recipe by erin