#COOKING WITH CLORIS--APRICOT PISTACHIO CHICKEN SALAD

Apricot Pistachio Chicken Salad

Ingredients:

Cooked chicken, skinned and cubed

Dried apricots, cut into bite-sized pieces

Celery, diced

Shelled salted pistachio nuts

Mayonnaise

Sour cream

This is a recipe to make when you have some leftover chicken. You’ll notice there are no amounts listed in the ingredients for this recipe. That’s because you decide how much to use based on what you have on hand and your particular taste. Chicken is the main ingredient. After that, it’s all up to you. There’s no formula. Add as much or as little of the other ingredients as you like.

Combine the chicken, apricots, celery, and pistachios. Mix equal amounts of mayonnaise and sour cream. Fold into the chicken mixture.

Chill at least one hour before serving.

MONEY MATTERS WITH SHEILA--$$$ SAVING CHICKEN TIP

We’ve been on a bit of a chicken kick this month. Money guru Sheila Conway and food editor Cloris McWerther joined forces to bring you another money-saving tip when buying chicken. -- AP

If you watch any of the cooking shows on TV, many recommend that you buy cooked chicken to save time when making recipes, like salads, that call for cooked chicken. Whether you purchase the cooked, packaged variety or roasted chicken from the deli department, you’re going to pay a lot more for that chicken than cooking it yourself.

What? You say you don’t have the time to cook chicken? If you’ve got less than 15 minutes, you’ve got the time to poach chicken breasts. Here’s how:

Place boneless, skinless chicken breasts in a skillet. Add water or chicken broth to cover, plus a bay leaf and a sprig of thyme. Put lid on skillet and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Here’s another hint: Buy the chicken breasts when they’re on sale. Poach and freeze individually for future recipes.

Great ideas, ladies! Thanks for sharing.  What do you think, readers? Post a comment to be entered in the drawing for a book by our Book Club Friday guest author.-- AP

COOKING WITH CLORIS --CHICKEN PANZANELLA

Cloris has another super hot weather meal for us today, a twist on the traditional Panzanella. Trust me, this is as delicious as it sounds! Cloris tells me the recipe serves 6, but she doesn’t have to feed two growing (and growing and growing) teenage boys. If you have a couple of those in your house, the recipe only serves 4. -- AP

CHICKEN PANZANELLA
(serves 4-6)
Ingredients:
3 cups cubed sourdough bread
2 lg. ripe tomatoes cut in chunks
1 med. onion, chopped
2 cloves minced garlic
1/4 cup extra-virgin olive oil
2 T. red wine vinegar
1/2 tsp. salt
1 med. zucchini
1/2 seedless cucumber
1 cup mini-mozzarella balls
2 cups cut up cooked chicken

Preheat oven to 400 degrees. Line a jelly-roll pan with foil. Arrange bread in single layer. Toast 10 minutes or until evenly browned. (Toss once.)

Combine tomatoes, onion, garlic, oil, vinegar, and salt in bowl. Let stand at room temperature 45 minutes, tossing occasionally.

Quarter zucchini and cucumber lengthwise. Cut into 3/4” pieces. Add zucchini and cucumber to bowl. Add mozzarella and chicken. Let stand at least 15 minutes before serving.

Add bread just before serving, tossing to blend all ingredients.

Another winning dinner recipe from Cloris! Isn't she fabulous? Let's hear from you. Anyone who posts a comment this week is entered into the drawing for a free book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS--CHICKEN, VEGGIES, AND MANGO SALAD

With summer right around the corner, American Woman food editor Cloris McWerther will be presenting quick and easy warm weather recipes that require a minimum amount of prep time.  Being a working mother herself, Cloris knows all too well that there aren’t enough hours in the day.  Of course it doesn’t help that I’ve been dragging her off to track down dastardly killers lately.  You can read more about that come January with the launch of Assault With a Deadly Glue Gun (written by Lois Winston), the first book in the Anastasia Pollack Crafting Mysteries, and featuring me, Anastasia Pollack. 

For now, though, enjoy this refreshing main course salad.  Cloris tells me you can throw together the ingredients first thing in the morning before leaving for work, and the salad will be ready for you come dinnertime.  Obviously, she’s never been in my house first thing in the morning!  If your morning routine is anything like mine, you better make your salad the night before.-- AP

CHICKEN, VEGGIES, AND MANGO SALAD
(serves 4)

Ingredients:
3 lg. cucumbers, sliced
1 cup frozen mangos, diced
1 med. size zucchini, sliced
¼ cup dried cranberries
2 cups cooked chicken, cubed
1 T. granulated sugar
1 T. dill weed
½ cup wine vinegar
½ cup apple juice
½ cup water
½ cup chopped walnuts
lettuce


Directions:
In a lg. bowl combine cucumbers, mangos, zucchini, dried cranberries, chicken and dill weed.  In a saucepan combine sugar, wine vinegar, apple juice, and water.  Bring to boil.  Pour over veggie/fruit mixture.  Chill at least 3 hrs.  Add walnuts right before serving.  Serve over a bed of lettuce.


Cloris will be back next Tuesday and every Tuesday with more great recipes for busy working women, but we'd love to have you, our readers, share some of your quick and easy summer recipes.  And don't forget, those of you who post a comment this week are entered for a chance to win a book from our guest author on Book Club Friday.--AP