Tag: chicken

The Best Crispy Air-Fryer Chicken Thighs

The Best Crispy Air-Fryer Chicken Thighs

When I don’t know what to make for dinner, I make these chicken thighs. They are as crispy and golden as can be without frying and with NO extra oil. And who doesn’t love a meal that’s ready in 30 minutes?

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan

I don’t remember the last time I made dinner and both of my kids asked for second helpings…  Well, actually yes I do, it was my Healthy Baked Chicken Parmesan.  They can’t get enough of it, and Michael and I love it too, so it’s a no-brainer dinner in our house.

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)

You have been asking for a cobb salad for months, and months, and months.  I’ve been hesitant to share one because I felt it has been done so much and I didn’t want to just post another cobb salad, delicious or not.  Then I thought of this Pepperoncini Vinaigrette, and how nicely the puckery acidity of the peppers and brine would cut through the richness of the avocado, bacon, and egg yolk and I knew it was time to oblige.  

The Cobb Salad is undoubtedly a classic and dates all the way back to 1937 when Robert H. Cobb, a Los Angeles restauranteur and owner of the Brown Derby Restaurant crafted this masterpiece for the very first time. Here’s my gluten free, high-protein twist that makes for the perfect low-carb meal prep.

Watch Me Make My Chicken Cobb Salad with Pepperoncini Vinaigrette

If you’re in need of some more Hungry Lady Salads be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Chicken Cobb Salad with Pepperoncini Vinaigrette

Step 1. Preheat the oven and line a large sheet pan with with parchment paper or tin foil.

Step 2. Arrange bacon in a single layer. Bake for about 22-26 minutes or until bacon is crisp. 

Step 3. Transfer to a large plate lined with a paper towel and pat excess fat from the top.  Set aside.

Step 4. While the bacon is cooking, make the dressing: 

Step 5. In a glass jar with a lid, combine the garlic, minced pepperoncini peppers, pepperoncini brine, vinegar, mustard, olive oil, yogurt, ¼ teaspoon salt and a few cracks of pepper.

Step 6. Put the lid on and shake vigorously for 5-10 seconds until combined.  Alternatively combine ingredients in a small bowl and whisk to combine.

Step 7. Roughly chop the cooked bacon, chicken breasts, and hard-boiled eggs in 1 inch pieces.

Step 8. Add the chopped romaine lettuce to a large serving bowl.  Season with a pinch of salt and pepper.  

Step 9. Add the eggs, bacon, chicken, red onion, tomatoes, and avocado.  

Step 10. If serving right away, pour the vinaigrette on top and toss to combine.  

Step 11. If you are making this to eat throughout the week, store the vinaigrette separately and dress each time you serve.  

Step 12. Enjoy!

What Else Can I Use?

  • I don’t call for blue cheese in this salad, even though it’s traditional, as I’ve been asked for more salads without cheese or nuts to accommodate allergy restrictions.  Please do add blue cheese if you want to, it’s classic in here for a reason.
  • I use thick cut bacon usually, but any bacon or pancetta will work, just lower the baking time as needed to get the perfect crisp without burning.
  • The one tomato I will buy in the winter is cherry tomatoes as they taste far better out of season than other varieties.  Use what you can get your hands on.
  • If you’re dairy free, you can use a plain, non-dairy yogurt in the vinaigrette.  
  • If you want a no-fail way to make hard boiled eggs, check out this Youtube video

This Chicken Cobb Salad with Pepperoncini Vinaigrette is special because:

It’s gluten-free, high in protein and great for low-carb meal prep!

It keeps well for up to 5 days, just store the dressing separately

It’s a delicious twist on a classic that doesn’t require blue cheese if it’s not your flavor of choice

More Hungry Lady Salads:

The Famous La Scala Chopped Salad

Caramelised Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

Crunchy Kale Chopped Salad with 3 Ingredient Hummus Dressing (Vegetarian, Gluten-Free)

If you make my Chicken Cobb Salad with Pepperoncini Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Rating: 5 out of 5.

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten-free)

A delicious, high-protein, gluten-free crowd pleaser of a Hungry Lady Salad…
5 from 5 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad, Salad Dressing
Cuisine American
Servings 6
Calories 471 kcal

Ingredients
  

For the Salad:

  • 6 strips thick-cut bacon about 8 strips
  • 5 large eggs
  • 2 medium chicken breasts cooked (about 10-12 ounces)
  • 1 large head romaine lettuce coarsely chopped (8 cups)
  • 1 small red onion diced
  • 2 cups cherry tomatoes halved
  • 1 large ripe avocado diced

For the Pepperoncini Vinaigrette:

  • 1 small garlic clove minced
  • 4-6 pepperoncini peppers cored and minced
  • 2 tablespoons pepperoncini brine
  • 3 tablespoons white-wine vinegar
  • 1 teaspoon dijon mustard
  • cup extra-virgin olive oil
  • 1 tablespoon full fat Greek yogurt
  • ¼ teaspoon kosher salt
  • teaspoon fresh cracked black pepper

Instructions
 

  • Preheat the oven to 400°F. Line a large sheet pan with with parchment paper or tin foil.
  • Arrange bacon in a single layer.
  • Bake for about 22-26 minutes or until bacon is crisp.
  • Transfer to a large plate lined with a paper towel and pat excess fat from the top. Set aside.

While the bacon is cooking, make the dressing:

  • In a glass jar with a lid, combine the garlic, minced pepperoncini peppers, pepperoncini brine, vinegar, mustard, olive oil, yogurt, ¼ teaspoon salt and a few cracks of pepper.
  • Put the lid on and shake vigorously for 5-10 seconds until combined. Alternatively combine ingredients in a small bowl and whisk to combine.

Then assemble the salad:

  • Roughly chop the cooked bacon, chicken breasts, and hard-boiled eggs in 1 inch pieces.
  • Add the chopped romaine lettuce to a large serving bowl.
  • Season with a pinch of salt and pepper.
  • Add the eggs, bacon, chicken, red onion, tomatoes, and avocado.
  • If serving right away, pour the vinaigrette on top and toss to combine.
  • If you are making this to eat throughout the week, store the vinaigrette separately and dress each time you serve.

Nutrition

Calories: 471kcalCarbohydrates: 8gProtein: 27gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 208mgSodium: 641mgPotassium: 737mgFiber: 3gSugar: 3gVitamin A: 956IUVitamin C: 23mgCalcium: 47mgIron: 2mg
Keyword Bacon, chicken salad, Cobb Salad, Hungry Lady Salads, Vinaigrette
Tried this recipe?Let us know how it was!
The Ultimate Grilled Chicken Marinade (Paleo, Dairy Free, Gluten Free)

The Ultimate Grilled Chicken Marinade (Paleo, Dairy Free, Gluten Free)

If there is one marinade you need for summer, it’s this one. When I am having people over for a barbecue, this is one of the recipes I turn to.  It’s quick to throw together, packed with tart, salty, sweet, COMPLEX flavor and does all…

30 Minute Coq au Vin (Chicken + Mushrooms Braised in Red Wine)

30 Minute Coq au Vin (Chicken + Mushrooms Braised in Red Wine)

This is a perfect, cozy dish for March when the winter temperatures are still lingering and spring hasn’t made its arrival yet.  Every year I remember that March is still quite cold, and warming dinners like this 30 minute Coq au Vin are very much…

Creamy Chicken Tortilla Soup (Gluten Free, Whole 30, Dairy Free)

Creamy Chicken Tortilla Soup (Gluten Free, Whole 30, Dairy Free)

My Creamy Chicken Tortilla Soup is always a winner: it’s comforting, healthy and the perfect way to warm up at the end of a cold wintery day.

It’s satisfying, thick and creamy and full of warm spices and toppings like tortilla chips (these are our favorite grain-free ones), avocado, and herbs.  It’s a great way to use up leftover chicken, and can also be made ahead of time.  Like most soups, this chicken tortilla soup actually benefits from a day or two in the fridge. I love to make it on Sunday night ready to enjoy an easy dinner later on in the week.  It’s also great when I’m feeling under the weather or just need some comfort food!  This recipe is incredibly forgiving too so I’d encourage you to get a little bit creative and use up what’s available in your pantry. I’ve added a few of my tried and true modifications below!

Watch Me Make My Creamy Chicken Tortilla Soup

How To Make My Creamy Chicken Tortilla Soup

Step 1. In a large pot set over medium heat, add olive oil. Once oil is hot, add onion, garlic, and 1/2 teaspoon salt. Cook for 5 minutes, stirring, until translucent.

Step 2. Add a few cracks of black pepper, then the cumin, paprika, coriander, and tomato paste. Cook for 1-2 minutes to toast the spices.

Step 3. Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil.

Step 4. Reduce to a simmer and cook, covered, for 20-25 minutes. Taste for salt and add more if needed.

Step 5. Take off of the heat, add in the coconut milk and stir.

Step 6. Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken.

Step 7. Stir and cook over medium heat for 2-3 minutes more to fully incorporate the flavors.

Step 8. To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, cilantro, and/or a squeeze of lime.

Step 9. Enjoy!

I like to freeze stock, tomato paste, and leftover coconut milk to make whipping this up a breeze! You can check out my whole process here – I take you through it step by step!

What else can I use?

  • Feel free to swap in vegetable stock for the chicken stock
  • I use this immersion blender for soups like this, but you can use a regular standing blender as well.  Just be mindful of how hot the soup is and let it cool a bit first.  
  • Heavy Cream may be swapped in for the coconut milk.  Light coconut milk can be swapped in for the full-fat called for in the recipe.
  • Leave the chicken out for a light vegetarian lunch or dinner.
  • If you don’t have coriander on hand, you can simply omit.
  • I love my Staub stockpot for soups like this, but any heavy bottomed, lidded pot will work.

This Creamy Chicken Tortilla Soup Is Special Because….

It’s the perfect way to put leftovers to good use
It’s packed with flavor
It’s warm, filling, gluten-free and dairy-free
It’s great for making ahead of time

If you make my Creamy Chicken Tortilla Soup, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

I’m doing a Hungry Lady Soup series on my social media, so expect some hearty, healthy soups to be coming your way! If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

chicken tortilla soup

Creamy Chicken Tortilla Soup

This velvety, dairy-free chicken tortilla soup is easy and budget friendly to make, truly healthy comfort food at its best.
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner
Cuisine American, Mexican
Servings 4 people

Equipment

  • large stockpot

Ingredients
  

  • 28 ounces canned pureed tomatoes
  • 6 cups chicken stock
  • 4 ounces canned green chiles
  • 1 tbsp tomato paste
  • 1/2 cup unsweetened full-fat coconut milk
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups cooked chicken breast, shredded
  • 1 tablespoon ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • Kosher salt
  • Fresh cracked black pepper

To Serve:

  • 1 jalapeno, sliced thin
  • 5-10 tortilla chips, crushed
  • 1 avocado, halved and sliced thin
  • 1 lime, cut into wedges
  • 1/3 cup fresh cilantro, chopped

Instructions
 

  • In a large pot set over medium heat, add olive oil.
  • Once oil is hot, add onion, garlic, and 1/2 teaspoon salt.
  • Cook for 5 minutes, stirring, until translucent.
  • Add a few cracks of black pepper, then the cumin, paprika, coriander, and tomato paste.
  • Cook for 1-2 minutes to toast the spices.
  • Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil.
  • Reduce to a simmer and cook, covered, for 20-25 minutes.
  • Taste for salt and add more if needed.
  • Off of the heat, add in the coconut milk and stir.
  • Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken.
  • Stir and cook over medium heat for 2-3 minutes more to fully incorporate the flavors.
  • To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, cilantro, and/or a squeeze of lime.
Keyword chicken, soup, tortilla
Tried this recipe?Let us know how it was!
Miso Teriyaki Chicken aka The Best Grilled Chicken

Miso Teriyaki Chicken aka The Best Grilled Chicken

It’s officially grilling season here in Connecticut, and that puts a serious pep in my step. It’s funny how every May, when the grilling starts to ramp up, I am once again reminded of how enjoyable and convenient it is too. I don’t know how…

Crispy Grain-Free Chicken Cutlets

Crispy Grain-Free Chicken Cutlets

These crispy, juicy, tender chicken cutlets are a bit of a marvel. I don’t know about you, but around my house crispy chicken is about the only thing we can all agree on. Television? No. Chicken cutlets? Yes. Chicken Milanese has always been a dish…