Why You’ll Love this Recipe!

Easy Dinner Idea: When you need a quick and easy dinner idea this Chicken Taco Salad is it. You can make it with ground chicken, leftover grilled chicken, rotisserie chicken or cook up some chicken for it.

Delicious Dressing: For this salad I use a yummy homemade dressing that is made with a taco seasoning mix so the salad tastes just like a traditional taco salad but instead of hamburger this one has chicken.  

Ingredients Needed

• Ground Chicken
• Lettuce, a combination of romaine lettuce and spring mix lettuce.
• Black Beans, drained and rinsed.
• Cherry Tomatoes, sliced in half
• Avocados. diced
• Red Onion, sliced thinly
• Green Onions, diced
• Corn. You can used frozen corn, canned corn or cut corn kernels off of corn on the cob.
• Shredded Cheese. I use cheddar cheese but you can use a Mexican blend if you prefer.
• Tortilla Strips, cilantro, pumpkin seeds for garnish (optional)
• Taco seasoning. You can use store bought or homemade taco seasoning.
• Taco Salad Dressing (see below for other options and recipe)

How to Make Chicken Taco Salad

• Brown ground chicken in a large skillet until almost cooked through.

• Add taco seasoning and 1/4 cup of water and cook until water is absorbed.

• Allow meat to cool.

• Add all salad ingredients to a large salad bowl or platter.
• Add in cooked chicken
• Dress and toss with dressing.

• Garnish with tortilla strips, cilantro or pumpkin seeds if desired.

For some other yummy main course salads try:

• Taco Bake Recipe
• Breakfast Tacos
• Easy Taco Bowl
• Asian Chicken Wraps
• Taco Seasoning Recipe

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Chicken Taco Salad

This chicken taco salad is the perfect quick and easy weeknight meal. Prep all your ingredients ahead of time and then just assemble and toss when ready to eat. All the amazing flavors of a traditional taco salad but this one is made with chicken!

Course Main Course, Salad

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 316kcal

Author Leigh Anne Wilkes

Equipment

• Salad Bowls
• Measuring Cups
• Measuring Spoons

Ingredients

Chicken Taco Salad

• 1 lb. ground chicken
• 2 Tbsp Taco seasoning mix or 1 pkg.
• 6 cups lettuce romaine and spring mix
• 1 cup cherry tomatoes cut in half
• 1 can black beans drained and rinsed
• 1 avocado diced
• 1 cup Monterey Jack cheese grated
• 1 cup red onion sliced thin
• 1/2 cup green onions diced

Instructions

Chicken Taco alad

• In a large frying pan cook the ground chicken until almost cooked through
• Add in taco seasoning and 1/4 cup water. Cook until meat is cooked through and water absorbed.
• Combine all ingredients in a large salad bowl
• Toss with dressing.
• Garnish with tortilla strips or pumpkin seeds if desired

Nutrition

Calories: 316kcal | Carbohydrates: 20g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 82mg | Sodium: 241mg | Potassium: 938mg | Fiber: 8g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 15mg | Calcium: 188mg | Iron: 3mg

Continue reading Chicken Taco Salad. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

• Mix together spice blend in a small bowl and sprinkle and rub the spices into both sides of the chicken thigh.  The main seasoning in this recipe is oregano but you could substitute that out for another favorite seasoning such as rosemary, basil, thyme or whatever your favorite is.
• Place the chicken skin side down onto the baking sheet.

• Drizzle the skinless side of the chicken thigh half of a mixture of olive oil, lemon juice and lemon zest.  So much good flavor here!

• Bake at 350 degrees F for 15 minutes.
• Remove chicken from oven, turn the pieces over and drizzle/brush with the remaining olive oil mixture.
• Return chicken to oven and bake until chicken is cooked through (165 F) and the skin is golden brown and crispy, about 15 more minutes.

If you like Oregano Chicken try these delicious chicken dishes:

• Pork with Basil Sauce
• 30 Minute Pan Fried Chicken
• Spicy Honey Chicken
• Asian BBQ Chicken
• One Pan Spicy Chicken

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Oregano Chicken

Oregano chicken is easy to prep and only takes 30 minutes in the oven.

Course Main Course, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 332kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons
• Meat Thermometer

Ingredients

• 6 chicken thighs with the skin and bones
• 2 tsp dried oregano
• 1/2 tsp minced onion
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1/4 cup olive oil
• 1/2 lemon juiced
• zest of one lemon!

Instructions

• Rinse your chicken and then pat dry.
• Mix together seasonings.
• Rub the seasonings over the chicken pieces and place top side down in a 9 x 13 baking dish.
• Mix together your oil, lemon juice and zest.
• Drizzle half the mixture over the chicken.
• Bake in 350 degree oven for 30 minutes.
• Half way through turn the chicken pieces over and drizzle with the remaining lemon juice mixture.
• After meat is cooked place the pan under your broiler for 5 minutes to crisp up the skin if needed. Watch carefully!

Notes

1. 1. Use fresh oregano instead of dried oregano if you prefer. Use twice as much fresh oregano as dried oregano.

1. 1. Instead of oregano, use your favorite herbs or combination of herbs and seasoning. To keep it simple you could just use Italian Seasoning with some salt and pepper.

1. 1. If you. prefer you can use chicken breasts.  I recommend using chicken breasts with the bone in and the skin on – cooking time will vary though. Be sure to use a meat thermometer to check the internal temperature.

Nutrition

Calories: 332kcal | Carbohydrates: 2g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 88mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Continue reading Oregano Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

This recipe has been an old Wilkes family go to dinner for years. It had been a while since I made it but made it for dinner last week and my husband told me at least three times during the meal how much he liked it.  I always get at least one Yum but when I get it three times I KNOW it’s a good one. This one’s a 3 YUM recipe! I decided it was about time I shared it here on the blog.

The sauce for this stir fry is a delicious combination of oyster sauce, sesame oil, soy sauce and rice vinegar. They can all be found on the Asian aisle of your grocery store.  They help give this dish it’s great taste. Like a lot of Asian recipes there are quite a few ingredients involved but don’t let that scare you away!

Ingredients Needed

• Chicken Thighs, boneless, skinless
• Chicken Broth
• Vegetable Oil
• Sesame Oil
• Brown Sugar
• Soy Sauce
• Rice Vinegar
• Oyster Sauce
• Ketchup
• Cornstarch
• Vegetables: Carrots, Bell Peppers, Green Onions.
• Ginger
• Garlic
• Cashews
• Black Pepper
• Sesame Seeds

How to Make Cashew Chicken

• Combine chicken broth, soy sauce, brown sugar, rice vinegar, oyster sauce and ketchup to make sauce. Set aside 1 Tbsp of sauce.
• Cut chicken up into bite-size pieces.
• Slice veggies into bite-size pieces.
• Combine 1 Tbsp cashew chicken sauce, sesame oil, black pepper and cornstarch and add chicken. Marinate chicken for 15 minutes.
• Sauté veggies in a large skillet with vegetable oil until desired doneness.
• Remove vegetables from pan.
• Add marinated chicken, ginger, garlic and additional oil into the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews.
• Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Check out these other favorite Chinese takeout recipes:

• Instant Pot Mongolian Beef
• Lemon Chicken
• General Tso Chicken
• Sweet and Sour Pork

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Cashew Chicken Recipe

Cashew Chicken has great flavor thanks to an amazing sauce.  You can personalize it with your favorite veggies and can make it in less time than it takes to pick up your favorite take out.

Course Main Dish

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 384kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 4 boneless, skinless chicken thighs cut into bite size pieces
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/2 Tbsp cornstarch
• 2 carrots peeled and cut into 1/4 inch coins
• 1 red pepper diced
• 1 tsp ginger minced
• 2 tsp garlic minced
• 2 Tbsp vegetable oil
• 3/4 cup cashews
• 2 green onions diced
• sesame seeds for garnish

Cashew Chicken Sauce

• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 tsp brown sugar
• 1 Tbsp rice vinegar
• 1 Tbsp oyster sauce
• 1 Tbsp ketchup

Instructions

Cashew Chicken Sauce

• Mix up all ingredients and reserve 1 Tbsp for the chicken.
• Cut chicken and veggies up into bite size pieces. .
• Add 1 tbsp cashew chicken sauce, 1 tsp sesame oil, black pepper and cornstarch to chicken. Let sit 15 minutes.
• Cook carrots and red pepper in 1 Tbsp of vegetable oil in a large frying pan. Cook to desired doneness. Remove from pan.
• Add chicken, ginger, garlic and an additional Tablespoon of oil if needed int the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews. Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Notes

1. I use boneless, skinless chicken thighs, but you can use boneless, skinless chicken breasts if you prefer.
2. I use carrots, red peppers, and snow peas, but you can customize it with your favorite vegetables by using broccoli, asparagus, green beans and others.
3. Garnish with sesame seeds, more  cashews and green onions for color.

Nutrition

Calories: 384kcal | Carbohydrates: 17g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 605mg | Potassium: 651mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6133IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 3mg

Continue reading Cashew Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

This recipe is a little dinner time inspiration that I received from my friend Sherra. The creamy lemon chicken recipe has a nice, light coating made with a combination of bread crumbs, flour and Parmesan cheese. 

The sauce that goes over the top has just the perfect amount of lemon, not too overpowering but enough to know there is lemon in there. The flavor is amazing. And it is perfect for any occassion. The addition of mushrooms and capers gives this dish a dressed up feel and taste making it perfect for a dinner party or a weeknight family dinner.

Ingredients Needed

• Chicken Breast, boneless, skinless chicken breast. You can also use chicken cutlets or chicken tenderloins (they will not need to be pounded like the breasts will)
• All Purpose Flour
• Parmesan Cheese, I use shaved Parmesan Cheese.
• Eggs
• Bread Crumbs
• Mushrooms. I use white mushrooms, the type readily available in the grocery store.
• Capers. You will find these in a jar in the condiment aisle of the grocery store.
• Garlic, minced
• Lemons
• Heavy Whipping Cream
• Chicken Stock or Chicken Broth
• Salt & Pepper
• Olive Oil
• Butter

How to Make Creamy Lemon Chicken

• Heat a large skillet over medium heat with olive oil and butter.
• Pound chicken breasts until flat and even, about 1/2 inch thick
• Season both sides with salt & pepper
• Grate Parmesan cheese and add to breadcrumbs and toss together.
• Dredge each chicken breast in flour, then egg, followed by bread crumbs.
• Brown chicken breast in skillet, 2-3 minutes on both sides.
• Remove from skillet and place into casserole dish
• Bake chicken at 350 degrees F until chicken reaches temperature of 165 F. (use a meat thermometer) About 15 minutes. Do not overcook thechicken or it will be tough.
• Add butter and sliced mushrooms into skillet and cook until mushrooms begin to brown.
• Add capers and garlic to mixture
• Deglaze the skillet with chicken stock & lemon juice, scraping the bottom of the pan
• Simmer for 5 minutes
• Add butter and heavy cream and simmer on low until sauce begins to thicken, about 10 minutes.
• Melt shaved Parmesan into sauce and stir.
• Pour creamy lemon sauce over top of chicken and serve.

Check out more easy recipes:

• Stuffed Mushrooms
• Green Bean Casserole
• Peanut Butter Skillet Cookie
• Parmesan Roasted Potatoes
• Panzanella

• Easy Chicken Gyros
• Chicken Coconut Korma
• Chicken Cacciatore

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Creamy Lemon Chicken Recipe

Creamy Lemon Chicken, the name tells you everything you need to know!  This crispy parmesan cheese battered chicken is served in a delicious lemon cream sauce.

Course Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 640kcal

Author Leigh Anne Wilkes

Equipment

• Meat Thermometer
• Frying Pan
• Measuring Cups

Ingredients

• 2 eggs beaten with a tbsp of water
• 1/2 cup flour
• 1/2 cup bread crumbs
• 1 lb. fresh mushrooms trimmed and sliced in half
• 1 tbsp capers
• 2 cloves garlic minced
• 2 lemons juiced
• 2 cups heavy whipping cream
• 2 cups chicken stock or chicken broth
• Salt & pepper
• Parmesan cheese freshly grated (about 1/2 – 1 cup)
• 2 tbsp Olive oil
• 6 tbsp Butter divided

Instructions

• Preheat oven to 350º and preheat a large skillet over medium heat with olive oil & 2 Tbsp butter
• If using mushrooms, wash and slice them
• Pound each chicken breast until flat and even, about 1/2 inch thick
• Season both sides with salt & pepper
• Grate or shave a generous amount (about 1/2 cup) of the  Parmesan cheese and add to breadcrumbs and toss together
• Save 1/2 cup of Parmesan for the sauce.
• Using 3 plates or pie tins fill one with flour, one with beaten egg and water and one with bread crumbs with shaved Parmesan
• Lightly cover each chicken breast in each; flour first, egg second and bread crumb mixture last
• Place coated chicken breasts into a preheated skillet with olive oil and melted butter
• Brown 2-3 minutes on both sides
• Remove from skillet and place into casserole dish
• Then place in preheated oven for 15 minutes or until chicken reaches temperature of 166 F.
• Do not overcook or the chicken will be tough
• Add 2 more Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown
• Add capers and garlic to mixture
• Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan
• Simmer for 5 minutes
• Add 2 more tbsp butter and the heavy cream
• Mix together well and turn to low
• Simmer for 10 minutes or until sauce begins to thicken and will coat the back of a spoon
• Right before serving sprinkle in some shaved or grated Parmesan and stir till it melts
• After removing the chicken from the oven place on a serving platter and our cream sauce over the top.

Notes

1. Use a meat thermometer to tell when the chicken is done. Do not overcook or it will be tough.
2. You will know the sauce has thickened when it coats the back of a spoon.
3. If the sauce does not thicken enough, dissolve cornstarch in hot liquid and add it to the sauce and stir.

Nutrition

Calories: 640kcal | Carbohydrates: 23g | Protein: 23g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 436mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1626IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 2mg

Continue reading Creamy Lemon Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Chicken Tortilla soup is a classic Mexican soup. You will often find on the menu at your favorite Mexican restaurant. It is delicious, full of flavor, and so easy to make at home. It is made with a tomato base, shredded chicken, green chilies and a variety of great flavors.

After simmering to meld all the flavors together it is topped crispy tortilla chips, cheese and whatever you’d like to add. The soup thickens up as the cheese melts into the soup and the tortilla chips soften up and get mixed in.  There are a lot of flavors and textures in this soup that you will love.

Ingredients Needed

• Shredded Chicken. I use boneless, skinless chicken breasts but you can also use chicken thighs.
• Broth, beef broth and chicken broth
• Tomato Sauce and Stewed Tomatoes
• Olive Oil
• Garlic
• Onion
• Dried Parsley
• Green Chiles
• Corn
• Worcestershire Sauce and Steak Sauce, I prefer Lea & Perrins brand for both.
• Cumin, Chili Powder, Salt and Pepper

How to Make Chicken Tortilla Soup

• Shred cooked chicken.
• Sauté onions, garlic and parsley in olive oil in a large pan, soup pot or dutch oven over medium heat.
• Add all ingredients except chicken, cheese, chips and sour cream.
• Bring to a boil and then reduce heat and simmer slowly, covered for 60 – 90 minutes.
• Add chicken and simmer until chicken is warmed through.
• Serve in a bowl with tortilla chips, cheese, fresh cilantro and sour cream.

Check out more of my favorite recipes:

• Taco Soup
• Crock Pot Chicken Tortilla Soup
• Taco Casserole
• Homemade Flour Tortillas
• BBQ Chicken Salad

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Chicken Tortilla Soup

This easy chicken tortilla soup recipe comes together quickly and is a yummy and filling dinner.

Course Main Course, Main Dish, Soup, Soup Main Dish

Cuisine American, Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 382kcal

Author Leigh Anne Wilkes

Ingredients

• 1/4 cup olive oil
• 3 cloves garlic minced
• 1/2 large onion chopped
• 2 Tbsp dry parsley
• 1 4 oz. green chilies
• 12 oz. stewed tomatoes
• 12 oz. beef broth
• 24 oz. chicken broth
• 2 cup tomato sauce
• 1 12 oz. can corn do not drain
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp Lea & Perrins Worcestershire sauce
• 1 1/2 Tbsp Lea & Perrins steak sauce
• 1 cup water
• 5 cups shredded chicken 1 rotisserie chicken
• 2 cups cheddar cheese grated
• tortilla chips
• sour cream
• cilantro chopped

Instructions

• Saute onions, garlic and parsley in olive oil in a large pan or a dutch oven.
• Add all ingredients except chicken, cheese, chips and sour cream.
• Bring to a boil and then reduce heat and simmer slowly, covered for 60 – 90 minutes.
• Add chicken and simmer until chicken is warmed through.
• To serve: Top soup with desired toppings such as grated cheese, sour cream, avocado, crispy tortilla strips, green onions, cilantro, lime slices, etc.

Notes

1. This recipe is great for leftover chicken, but you can also use a store bought rotisserie chicken or cook chicken using your favorite method. I have recipes for Instant Pot, Slow Cooker, or microwave chicken.
2. The longer you let the soup simmer, the better the taste is. Make sure to let it simmer for at least an hour.
3. For extra flavor and protein add in some rinsed, drained black beans, pinto beans or kidney beans

Nutrition

Calories: 382kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 1481mg | Potassium: 433mg | Fiber: 2g | Sugar: 43g | Vitamin A: 696IU | Vitamin C: 14mg | Calcium: 240mg | Iron: 2mg

Continue reading Chicken Tortilla Soup. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.