GREEN ONIONS WALMART RECIPES

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CHICKEN EMPANADAS RECIPE - FOOD.COM



Chicken Empanadas Recipe - Food.com image

Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

Total Time 38 minutes

Prep Time 25 minutes

Cook Time 13 minutes

Yield 8-9 empanadas, (approx.)

Number Of Ingredients 12

1 cup cooked chicken
1/2 cup monterey jack cheese, grated
1/2 cup cheddar cheese, grated
1 can green chili, chopped
1 teaspoon minced garlic
3 tablespoons minced green onions
1/2 teaspoon cumin, ground
1 teaspoon salt
2 frozen pie crusts
3 egg yolks
2 tablespoons kosher salt
1 tablespoon chili powder

Steps:

  • Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
  • On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
  • Place approximately 2 tablespoons of chicken mixture in center of dough circles.
  • Fold each circle in half and crimp edges with a fork.
  • Place on a baking sheet and brush tops with egg yolks.
  • Sprinkle top with mixed salt and chili powder.
  • Bake 12-13 minutes at 400F degrees.
  • Serve warm or at room temperature.
  • Freezes well.

Nutrition Facts : Calories 327.1, FatContent 21.2, SaturatedFatContent 7.2, CholesterolContent 76, SodiumContent 2373.9, CarbohydrateContent 26.8, FiberContent 2.9, SugarContent 3.1, ProteinContent 8.5

BEST CHICKEN SALAD RECIPE - EASY PIONEER WOMAN CHICKEN …



Best Chicken Salad Recipe - Easy Pioneer Woman Chicken … image

Try this easy chicken salad recipe that's great as a hearty lunch or quick weeknight dinner. Serve it with a side of kettle chips or a crunchy pickle!

Provided by Ree Drummond

Categories     Sunday lunch    comfort food    main dish    poultry    salad

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 servings

Number Of Ingredients 13

1 whole cut up fryer chicken
2 stalks (to 3 stalks) celery, chopped
3 whole green onions, chopped
2 c. (to 3 cups) grapes, halved
1/2 c. mayonnaise
1/2 c. plain yogurt or sour cream
Juice of 1 lemon
1 tbsp. (to 2 tablespoons) brown sugar
Kosher salt to taste
Fresh ground black pepper to taste
Small handful of fresh dill, minced
Cayenne pepper, to taste
1/2 c. slivered almonds

Steps:

  • Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. 
  • Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
  • Chop all of your fruits and veggies and place them in a bowl with the chicken.
  • In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. 
  • Add the dill (or oregano or cilantro…whatever makes your skirt fly up) and if you’re feeling a bit brazen throw in a dash of cayenne pepper!
  • When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
  • Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon—you’ll love it!

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CHICKEN EMPANADAS RECIPE - FOOD.COM
Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.
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Total Time 38 minutes
Calories 327.1 per serving
  • Freezes well.
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