This original recipe for Chicken Parmesan Stuffed Portobellos is my fast and speedy riff on a traditional chicken Parmesan…with a twist!
Sit down to a big bowl of chicken and leek soup with kale and noodles to cure whatever ails you. It’s comfort food for the body and soul!
To make this an easy weeknight dinner, I’ve used a store-bought rotisserie chicken and also store-bought chicken broth. You’re welcome!! 🙂
I find that a mix of dark and white meat chicken makes the best-tasting chicken salad. Store-bought rotisserie chicken is what I prefer when making a homemade chicken salad recipe.
When using onions in a non-cooked salad, I enjoy a red onion and think it is the sweetest. You can adjust the amount of red onion in the recipe depending on your taste. Chopped shallots may be used in place of the red onion for a slightly milder onion flavor.
This Chicken, Berry & Avocado Salad is my very favorite. While I don’t always add chicken, I do always make my own vinaigrette. Today I’m sharing how I made my strawberry balsamic vinaigrette. It’s a wonderfully fruity compliment to this tasty, healthy and filling salad.