Super Fancy Tarragon Chicken Salad

Tarragon has this magical unicorn-like power of making anything it adorns taste fancy. I can’t exactly put my finger on it, but I always feel like I’m at high tea with the Queen when I’m eating it. Maybe it’s just me, but I doubt it.

This tarragon chicken salad is so fresh, unique, and satisfying. It would be so perfect for a romantic hillside picnic or a fancy wine date with girlfriends on the beach. Heck, I’d even serve it at high tea – you know, because it’s fancy.


2 c. shredded or diced chicken (rotisserie chicken works great!)

½ c. mayonnaise

1 Tbsp. Dijon mustard

2 green onions, sliced

2 Tbsp. fresh tarragon, chopped

Salt and pepper, to taste

Combine all ingredients (except for salt and pepper) into a large bowl and mix together. Season with salt and pepper and stir to combine. 

Serve on sandwiches, with salads or all alone! 


Weeknight Chicken Fajitas

Weeknights are crazy, especially if you are a parent. It’s really difficult sometimes to make a healthy dinner when you’re chauffeuring teenagers all around town to various activities and nobody gets home until 8 or 9 p.m. And by then, everyone is hangry and needs something now. Something good.

These weeknight chicken fajitas can be a lifesaver for those kinds of nights. You can have a truly scrumptious dinner on the table in 30 minutes, from start to finish. If you prep the chicken and veggies in advance, dinner is on in 10 minutes. That’s about the same amount of time you’d spend in a drive-through, and this meal will be so much more enjoyable. 


3 chicken breasts, cut into bite-sized pieces

1 medium onion, sliced

2 bell peppers  (green, red, yellow or orange), sliced

Juice from 1 lime

2 Tbsp. olive oil

1 Tbsp. chili powder

2 tsp. cumin

1 tsp. paprika

1 tsp. garlic powder

2 tsp. oregano

Salt and pepper

Serve with:



Sour cream




Green onions

Heat olive oil in a large skillet over medium high heat. Cook chicken until it’s browned and cooked through. Season with salt and pepper. Add the onions, peppers, chili powder, cumin, paprika, garlic powder, oregano, and lime juice and cook for another 4-5 minutes, or until vegetables are soft. 

Serve on warm tortillas with all of your favorite toppings.

Chicken/Turkey Soups

Posole Rojo con Pollo (Chicken Posole with Red Chile)

It’s supposed to be full-on spring at this point, but it has been intermittently rainy and snowy for the past couple of days. And excuse me for saying so, but I am secretly a little happy about the weather because I can use my excuse to make winter food a few more times before the blazing heat rolls in for the summer. 

One of the most comforting and body-warming foods out there is a nice bowl of posole rojo. It’s hearty, warm, and so tasty. It takes quite a while to make, which in my opinion is a bit of a bonus on rainy days like today because it smells glorious while it’s cooking and you can obsess all day about the terrific dinner you’ll get to eat later. 



1 lb. dried hominy 

5-6 garlic cloves, whole

3 bay leaves

2 c. shredded chicken

Red chile sauce:

2 dried ancho chiles, stems and seeds removed

3 dried guajillo chiles, stems and seeds removed

½ white onion

3 garlic cloves

2 tsp. cumin

2 tsp. oregano

3 Tbsp. olive oil

1 tsp. salt

Serve with:

Sliced radishes 



Chopped white or green onions

Chopped romaine

Tortilla chips

Soak the hominy in a large bowl overnight. Rinse and drain the next morning.

Place the hominy in a large soup pot and cover with water. Add the garlic cloves and bay leaves. Bring to a boil, and then reduce heat and simmer until the posole has “bloomed,” or is soft and opened, about 2 hours. You will need to add more water periodically. Remove garlic cloves and bay leaves. Season the posole with salt to taste. Add chicken into the pot. 

In the meantime, make the chile sauce by placing the dried chiles in a small pot of water. Bring to a boil and simmer for 10 minutes. 

Place the chiles, along with ¾ c. of their liquid into a food processor. Add ½ white onion, 3 garlic cloves, cumin, oregano, and olive oil. Process until smooth. Press through a mesh strainer, reserving the liquid and discarding the solids. 

Add the sauce to the pot containing the posole and chicken and simmer for 20 minutes. Season with salt to taste. 

Serve with lime, cilantro, radishes, and tortilla chips.


Loaded Chicken Burrito Bowl

Do you ever have one of those long days when it’s just easier to roll up to Qdoba or Chipotle for a burrito bowl than facing the idea of cooking? Yeah, same here. It happens, and there’s no shame in it. Those bowls are really good, and it doesn’t get any easier than walking in and out with dinner made in less than 5 minutes. 

But . . . if you have a little more time on your hands once in a while, homemade burrito bowls are pretty simple to make, make great leftovers, are waaay less expensive than going out, and – ahem – taste even better than the grab and go versions. These are perfect for those weeks that you know are going to be busy. You can portion out a bunch of meals in advance so that you can just heat them up and assemble. That way, you’ll actually look forward to your work lunches instead of groaning about them.  



2 lb. chicken breasts, pounded thin

3 cloves garlic, minced

2 Tbsp. olive oil

2 Tbsp. adobo sauce from a can of chipotle peppers

2 tsp. chili powder

2 tsp. cumin

2 tsp. oregano

Salt and pepper


Cilantro-Lime Rice

Mexican Black Beans


Pico de Gallo

Sour cream 

Shredded cheese

Cilantro, chopped

Green onions, chopped

Jalapenos, sliced

Combine all chicken ingredients into a glass container and marinade overnight.

Prepare the rice, beans, guacamole and pico. 

When you’re ready to cook the chicken, heat a skillet over medium high heat. Add the chicken and all of the marinade and cook turning occasionally until chicken is cooked through, about 5 minutes per side. Remove the chicken from the pan and chop into bite-sized pieces. Season with salt and pepper. 

To assemble the bowls, place rice on the bottom of each bowl. Top with beans, chicken, guacamole, pico de gallo, sour cream, shredded cheese, and any other favorite toppings. Enjoy!


Crazy Good Grilled Chicken Souvlaki Skewers

For most of us, it’s completely unrealistic to jet off to Greece on a moment’s notice. I’m still waiting, and fervently hoping, that teleportation is going to be a real thing soon – but I’m not exactly holding my breath. We can all dream . . .

Since heading over to the islands and eating copious amounts of amazing food isn’t an option, I will have to settle for a good bake by the local pool followed by a Greek dinner with chicken souvlaki, cooked on the grill, with all the fixins. Load this chicken souvlaki on good pita bread, serve it up with a great Greek salad, hummus, tzatziki, and feta cheese and you’re halfway to Greece. At least in your mind.


Chicken Skewers/Marinade

2 lb. chicken breast, cut into bite-sized pieces

5 garlic cloves, minced

¼ c. olive oil

Juice from 1 lemon

1 Tbsp. oregano

2 tsp. rosemary

2 tsp. cumin

1 tsp. paprika

1 tsp. red pepper flakes

1 large onion, cut into bite-sized pieces

1 red bell peppers, cut into bite-sized pieces

Salt and pepper

Serve with:

Pita bread

Greek salad

Hummus and/or tzatziki sauce

Feta cheese

Combine the chicken and all of the marinade ingredients (except for the onion and red bell pepper). Marinate for a minimum of 4 hours or overnight, if possible. 

Add the chicken, onion, and red bell pepper to skewers, alternating between the chicken and veggies. 

Heat the grill to medium high heat. Brush the grate with oil and cook the chicken and veggie skewers on the grill until they are brown and cooked through. Be sure to turn the skewers periodically so that all sides cook evenly. Remove the skewers from the heat and set on a platter. 

Serve with pita bread, Greek salad, hummus and/or tzatziki sauce, and feta cheese. Enjoy!


New Mexico-Style Chicken Tamale Pie

While tamale pie isn’t really like a pie or a tamale, it’s one of the most comforting and delicious meals out there. I’d say it’s a bit more like a cornbread-based casserole, and an amazing one at that. I could eat the whole thing, but thankfully my kids are glad to help me polish it off so that I don’t devour the entire meal all alone.

This recipe for tamale pie one-ups the rest of the recipes out there because 1) it includes Hatch green chiles and actual corn kernels in the cornbread base, 2) it contains enchilada sauce made from New Mexican red chile, and 3) it’s very easy to make, especially when you use rotisserie chicken (and only Costco’s chicken works for me, but that’s your call). With very few steps and a little time, you can make this amazing meal that your family will certainly rave about and request again and again.


1 8 oz. box Jiffy corn muffin mix

½ c. sour cream

1 egg

½ c. corn kernels

2 Tbsp. Hatch green chiles, chopped

2 Tbsp. butter, melted

1 onion, chopped

3 cloves of garlic, minced

1 Tbsp. olive oil

2 tsp. cumin

2 tsp. chili powder

2 tsp. oregano

1 tsp. paprika

1 c. New Mexican enchilada sauce

2 c. shredded chicken, I like rotisserie!

1 c. shredded cheddar

½ c. monterey jack

Salt and pepper

Fresh cilantro, green onions, jalapenos, for topping

Sour cream, for topping

Preheat the oven to 400 degrees. Grease a deep pie dish with oil or cooking spray. 

Mix together the muffin mix, corn, green chiles, sour cream, egg, and melted butter in a large bowl. Then, pour into the deep pie dish and bake for 15 minutes, or until the cornbread base is firm and golden.

While the cornbread base is cooking, heat the olive oil in a skillet over medium high heat. Add the onions and cook for 5-6 minutes, or until soft. Add the garlic and cook for one more minute. Add the cumin, chili powder, oregano, and paprika and stir to combine. Then add the chicken and ½ c. enchilada sauce and stir again. Remove from the heat and set aside.

Remove the cornbread base from the oven. Using the bottom of a wooden spoon, poke several holes in the cornbread and then pour the remaining enchilada sauce over the top, allowing it to go down into the holes. Then, top with the chicken mixture and cheeses. Bake for 15 minutes, or until the cheese is bubbly and lightly browned. 

Top with cilantro, green onion, and jalapenos if desired. Enjoy!


Buffalo Chicken Tacos with Blue Cheese Slaw

Aren’t tacos everything? I could definitely eat tacos, in some form or another, for every meal for the rest of my life. And I’m seriously loving this newish trend of tacos being filled with all sorts of amazing things outside of the realm of regular ol’ Mexican taco fillings. More and more, tacos are being stuffed with very interesting combos. 

Korean BBQ tacos? Delicious. Indian curry tacos? YES. Sushi tacos? Yes, and I should work on that idea. Spaghetti tacos? I bet those are actually decent. 

This recipe for buffalo chicken tacos with blue cheese slaw, while it’s a little off the wall,  combines two of my favorite things: buffalo chicken and tacos . . . and these tacos are SO GOOD. Branching out is so much fun, especially when it comes to tacos.


Buffalo chicken:

2 c. shredded chicken (I use rotisserie chicken)

1 c. buffalo sauce

Blue cheese slaw:

1 1/2  c. shredded cabbage

½ c. carrots, shredded 

½ c. celery, chopped

¼ c. cilantro, chopped

2 green onions, sliced

1 avocado, diced

1 jalapeno, chopped (if you like it spicy!)

Juice from 1 lime

Blue cheese dressing


Tortillas (corn or flour – your preference)

Blue cheese crumbles

Prepare the buffalo sauce and mix into the chicken until combined. Place the chicken on a lined baking sheet and broil for about 10 minutes, or until lightly browned and crispy. 

While the chicken is in the oven, create a slaw by mixing together the cabbage, carrots, celery, cilantro, avocado, lime, and jalapenos. Add blue cheese dressing to taste and toss to combine. 

To assemble the tacos, top the tortillas with the buffalo chicken, slaw, and blue cheese crumbles. Enjoy!

Chicken/Turkey Salads

Thai Peanut Chicken Salad

Ever since I made my soba noodles with peanut sauce a couple of weeks ago, I just can’t seem to get the craving for peanutty-asian meals out of my mind. And since I am now on a healthy-food binge (is it really a binge if it’s healthy?), I decided to make one of my favorite healthy, veggie-laden salads that also happens to include lots of protein-packed chicken: the Spicy Thai Peanut Chicken Salad.

My kids and I love this salad so much because it is uber-delicious, super filling, and also makes you feel healthy and energetic. While it requires a little “chopping time,” this salad is easy to make and doesn’t take too long to prepare. I almost always take the rotisserie chicken shortcut with this salad because it just works so well and cuts down on prep time. Rev up that food processor, toss this yummy dressing into the veggies, and you’re ready to go! 



4 c. green cabbage, shredded

2 c. shredded chicken (rotisserie chicken works great)

1 c. carrots, grated

½ c. snow peas, sliced

1 c. cilantro, chopped

½ c. red bell pepper, chopped

5 green onions, sliced

1 jalapeno, finely chopped

½ c. peanuts


½ c. smooth peanut butter

2 Tbsp. toasted sesame oil

3 Tbsp. soy sauce or tamari

3 Tbsp. rice vinegar

2 Tbsp. agave

2 cloves of garlic

1 inch cube of ginger

2 Tbsp. sambal oelek or sriracha

Juice from one lime

2 Tbsp. water

Combine all ingredients for the dressing in a food processor and process until smooth. Set aside. 

To assemble the salad, add all salad ingredients to a large bowl. Drizzle with the dressing and toss until combined. Enjoy! 

Chicken/Turkey Sandwiches

Mexican Chicken Collard Wraps

I spent the last few days in Santa Fe, so naturally I loaded up (ok, overloaded up) on all of the red and green-chile covered cheesy goodness at every meal. Literally every meal. Let’s just say when it was time to come home, I wasn’t feeling on top of my nutrition game. Oh well. When in Rome, right?

On the drive back, I was very much looking forward to getting back on the healthy food, veggie-filled meal train. I was actually daydreaming about all of the salads, kale, and veggies I was going to buy when I got home. 

Apparently I was still feeling the Mexican food vibe, though, because one of the first things that sprang to my mind was a Mexican chicken collard wrap. I knew I needed to do better in the healthy food department, but I was still hanging onto Mexican food dreams. So I compromised with myself and put all of the good Mexican food stuff and rolled it up into some healthy collard green leaves. Not only was this wrap amazing and satisfying, I was kinda proud of myself for getting back on track.


Large collard green leaves, washed and dried and bottom stem removed

Shredded chicken (rotisserie chicken works great)

Tomatoes, finely chopped

Red bell peppers, chopped

Fresh cilantro, chopped

Shredded cheddar cheese

Sour cream

Avocado, sliced

Jalapenos, chopped

Hot sauce or salsa

Salt and pepper

Boil a large pot of water. Carefully drop in the collard green leaves into the hot water and blanch for 1 minute until the leaves are pliable. Drain immediately and dry the leaves. They are ready to be wrapped!

To assemble, spread out the collard greens on a flat surface. Top with chicken, cheese, tomatoes, red peppers, cilantro, avocados, jalapenos, sour cream, and hot sauce. Season with salt and pepper. Fold the ends in and roll from front to back (like they do at burrito joints). Cut in half, if you wish, and enjoy!


Chicken with Dijon-Wine Sauce

Chicken with Dijon-wine sauce is one of those meals that takes me back to childhood dinners. For me, it’s a very comforting meal that reminds me of the time when my mama lovingly made my dinner every night while I relaxed after school. Back then, I was oblivious to the hard work moms do on a daily basis and I was certain that I was the one who needed to relax at the end of a school day. Now that I’m a mom, I appreciate more than ever the hard work my mom always put into making our delicious dinners. 

This chicken recipe combines some of the best French-influenced flavors: Dijon mustard, dry white wine, and shallots. It’s a very simple meal that doesn’t take long to make, but tastes absolutely divine. I like to serve this chicken with roasted potatoes or over mashed potatoes, but it would taste great with pasta rice or a side of veggies.


3-4 chicken breasts

1 Tbsp. olive oil

2 Tbsp. flour

⅓ c. Dijon mustard

2 shallots, chopped

2 cloves of garlic, minced

2 tsp. thyme

¾ c. dry white wine

2 Tbsp. cream

Salt and pepper

Pound the chicken breasts until they are uniform in thickness. Season the chicken with salt and pepper. Coat with a very light layer of flour. 

Heat the olive oil in a large skillet over medium high heat. Cook the chicken breasts for 3-4 minutes on each side, or until cooked through and browned on the outside. Remove the chicken and set aside on a plate. In the same skillet, cook the shallots for 2 minutes, or until soft. Add the garlic and cook for one more minute. Add the thyme and stir to combine.

Whisk in the white wine and make sure to scrape the bits of browned chicken from the bottom of the pan. Add the Dijon mustard and whisk until the sauce is creamy. Add the cream, stir, and heat through. Season with salt and pepper.

To serve, place the chicken breasts on a platter and cover with the mustard sauce. Enjoy!