Holiday Chicken SaladHoliday Chicken Salad Recipe


  • 4 cups cubed, cooked chicken meat
  • 1 cup mayonnaise
  • 1 teaspoon paprika
  • 1 1/2 cups dried cranberries
  • 1 cup chopped celery
  • 2 green onions, chopped
  • 1/2 cup minced green bell pepper
  • 1 cup chopped pecans
  • 1 teaspoon seasoning salt
  • ground black pepper to taste


  1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Nutritional Information

Holiday Chicken Salad

Servings Per Recipe: 12

Amount Per Serving

Calories: 315

  • Total Fat: 23.1g
  • Cholesterol: 42mg
  • Sodium: 213mg
  • Total Carbs: 15.2g
  • Dietary Fiber: 2g
  • Protein: 13.9g

Grilled Mediterranean Greek Pizza

with Sundried Tomato Chicken Sausage


  • 1 (12 ounce) package al fresco® All Natural Sun Dried Tomato with Basil Chicken Sausage
  • 1 (14 ounce) package baked pizza crust (such as Boboli)
  • 2 tablespoons garlic flavored olive oil
  • 2/3 cup pizza sauce
  • 1 cup shredded Italian cheese blend, reduced fat
  • 1/3 cup crumbled feta cheese with basil and tomato
  • 1 1/2 teaspoons dried oregano


  1. Preheat grill on medium setting.
  2. Place sausages on an oiled grill rack, set 4 to 5 inches over heat. Grill, using the direct grill method, turning links with tongs, until cooked throughout, about 7 to 9 minutes or until the internal temperature reaches 165 degrees F. Cool slightly and cut into 1/4 to 1/2-inch slices.
  3. Brush both sides of pizza crust with olive oil. Gently place pizza crust, top-side down on grill rack. Grill for 2 to 3 minutes until crust is warm. Turn crust over.
  4. Quickly spread pizza sauce on cooked side of pizza crust, then arrange sliced sausage on top of crust. Sprinkle with cheese and oregano. Grill over direct medium heat. Cover with grill lid or tent with foil.
  5. Grill for 8 to 10 minutes or until toppings are warm and cheese has melted. Cut into wedges and serve.

Nutritional Information

Grilled Mediterranean Greek Pizza with Sundried Tomato Chicken Sausage

Servings Per Recipe: 4

Amount Per Serving

Calories: 634

  • Total Fat: 27g
  • Cholesterol: 106mg
  • Sodium: 1638mg
  • Total Carbs: 57.7g
  • Dietary Fiber: 2.9g
  • Protein: 39.5g

Chicken with Roasted Lemons, Green Olives, and Capers

Roasted Lemons

  • 12 thin lemon slices (from 2 lemons)
  • Olive oil


  • 4 large skinless boneless chicken breast halves
  • All purpose flour
  • 5 tablespoons olive oil
  • 1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
  • 2 tablespoons drained capers
  • 1 1/2 cups chicken stock or canned low-salt chicken broth
  • 1/4 cup (1/2 stick) butter, cut into 4 pieces
  • 3 tablespoons chopped fresh parsley

For roasted lemons:
Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)

For chicken:
Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

Peachy Keen Chicken

yield: Makes 4 servings

active time: Prep: 5 minutes plus 15 minutes marinating

total time: Grilling: 10 minutes

Although the recipe calls for boneless skinless breasts, you can use chicken tenders or a cut-up chicken with skin, but the cooking time will vary (see Cook’s Note). If you want to use fresh or frozen sliced peaches instead of canned, add 2 tablespoons honey to the marinade. Grilled pitted fresh peach or nectarine halves are great alongside. Serve with potatoes and a crisp green salad. Any leftover sliced chicken is great on a sandwich with a little lettuce, honey mustard, and peach jam


  • 1 15-ounce can light sliced peaches (in pear juice), lightly drained
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon honey
  • 1 1/2 pounds boneless skinless chicken breast halves or chicken tenders
  • Kosher salt and freshly ground black pepper


1. Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).

2. Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.

Cooks’ Note:For chicken tenders, cook 3 to 4 minutes on each side; for chicken pieces with bone in, cook for 30 to 40 minutes, turning occasionally, until the juices run clear when pierced with the tip of a knife.