Chicken Skewers With Bean Salad and Pesto

Ingredients

• 1/4  cup  plain low-fat yogurt
• 2  tablespoons  pine nuts
• 1  small clove garlic
• 2 1/4  cups  fresh parsley leaves
• 1/4  cup  plus 2 tablespoons olive oil
• kosher salt and black pepper
• 1  15-ounce can cannellini beans, rinsed
• 1/2  small head radicchio, thinly sliced (about 1 cup)
• 1  tablespoon  white wine vinegar
• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 2-inch pieces

Directions

1. In a food processor, puree the yogurt, pine nuts, garlic, 2 cups parsley, ¼ cup oil, and ¼ teaspoon each salt and pepper. Set aside.
2. Chop the remaining ¼ cup parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon oil, and ¼ teaspoon each salt and pepper. Set aside.
3. Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon oil, and season with ¼ teaspoon each salt and pepper.
4. Grill the chicken, turning occasionally, until cooked through, 7 to 10 minutes. Serve with the pesto and the bean salad.

Chicken With Tarragon and Leeks

Ingredients

• 1 1/2  pounds  baby new potatoes (about 16)
• 8  small skinless chicken thighs (1 1/2 pounds)
• 3  leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
• 1  cup  dry white wine
• Kosher salt
• 1  10-ounce package frozen peas
• 1/3  cup  heavy cream
• 1  tablespoon  chopped fresh tarragon

Directions

1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Spiced Chicken Salad With Plums and Chickpeas

Ingredients

• 1  small red onion, half coarsely chopped and half sliced
• 2  cloves garlic
• 2  teaspoons  garam masala or curry powder
• 3/4  cup  low-fat Greek yogurt
• 1/4  cup  plus 2 tablespoons red wine vinegar
• kosher salt and black pepper
• 1  pound  boneless, skinless chicken breasts (2 to 3)
• 2  tablespoons  olive oil
• 1  large head romaine lettuce, torn
• 1  15.5-ounce can chickpeas, rinsed
• 1/4  cup  sliced dried apricots
• 1  plum, pitted and thinly sliced

Directions

1. In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
3. Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.

Crispy Turkey Cutlets With Green Bean Salad

Ingredients

• 3/4  pound  green beans, trimmed
• 1  cup  grape tomatoes, halved
• 1/2  cup  pitted kalamata olives, quartered
• 1  tablespoon  fresh lemon juice, plus lemon wedges for serving
• 4  tablespoons  olive oil
• kosher salt and black pepper
• 4  thin turkey cutlets (about 1 pound total)
• 1/4  cup  all-purpose flour
• 2  large eggs, beaten
• 2/3  cup  bread crumbs

Directions

1. In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.
2. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool.
3. In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Set aside.
4. Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, dip in the eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere.
5. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side.
6. Serve the turkey with the bean salad and lemon wedges.

Chicken With Bulgur Pilaf

Ingredients

• 1  tablespoon  olive oil
• 4  6-ounce  boneless, skinless chicken breasts
• kosher salt and pepper
• 3  cups  low-sodium chicken broth
• 1 1/2  cups  medium-grain bulgur
• 2  cloves garlic, chopped
• 1  bunch spinach (thick stems removed), coarsely chopped
• 1/2  cup  fresh basil leaves, torn

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the chicken until golden, 3 to 4 minutes per side. Transfer to a plate.
3. Add the broth, bulgur, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper to the skillet and bring to a boil.
4. Nestle the chicken in the bulgur, reduce heat to low and cover. Simmer until bulgur is tender and chicken is cooked through, 15 to 17 minutes.
5. Transfer the chicken to individual plates. Add the spinach and basil to the bulgur in the skillet, stir until slightly wilted, and serve.

Crispy Chicken Thighs With Cauliflower and Cilantro

Ingredients

• 1  tablespoon  olive oil
• 2 1/2  pounds  bone-in, skin-on chicken thighs (about 8)
• kosher salt and black pepper
• 1  head cauliflower (about 11/2 pounds), cut into florets
• 2  small dried red chilies or 1/4 teaspoon crushed red pepper
• 1  tablespoon  fresh lime juice, plus lime wedges for serving
• 1/2  cup  fresh cilantro leaves

Directions

1. Heat oven to 450° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Working in batches, cook the chicken skin-side down until crisp and golden, 6 to 7 minutes. Transfer to a plate; reserve the skillet.
2. Pour off all but 2 tablespoons of the drippings from the skillet. Add the cauliflower, chilies, and ¼ teaspoon each salt and black pepper; toss to coat. Nestle the chicken skin-side up in the cauliflower, transfer to oven, and roast until the cauliflower is tender and the chicken is cooked through, 20 to 22 minutes.
3. Add the lime juice and cilantro to the skillet and toss to combine. Serve with the lime wedges.

Turkey Burgers With Spiced Tomato Chutney

Ingredients

• 1  pint  grape tomatoes, halved
• 2  tablespoons  cider vinegar
• 1  tablespoon  brown sugar
• pinch of allspice
• pinch of cinnamon
• kosher salt and black pepper
• vegetable oil for grill
• 1 1/4  pounds  ground turkey (dark meat or 93 percent lean or less)
• 3/4  cup  grated Gruyère or Swiss cheese (3 ounces)
• 2  cloves garlic, finely chopped
• 1/2  teaspoon  chili powder
• 4  squares of focaccia, split

Directions

1. In a small saucepan, combine the tomatoes, vinegar, sugar, allspice, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes. Set aside. (The chutney can be served warm or at room temperature.)
3. Heat grill to medium-high; oil the grate. In a medium bowl, combine the turkey, Gruyère, and garlic. (Do not overwork the meat.)
4. Form the mixture into four ¾-inch-thick patties. Make a shallow well in the top of each (to prevent overplumping while cooking). Season with the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Grill the patties, turning once (do not press or flatten), until an instant-read thermometer inserted in the center registers 160° F, 6 to 8 minutes per side.
6. Serve the burgers on the focaccia, topped with the chutney.

Slow Cooker Soy-Braised Chicken

Ingredients

• 2  medium onions, sliced
• 4  garlic cloves, smashed
• 1/3  cup  apple cider vinegar
• 1/3  cup  soy sauce
• 1  tablespoon  brown sugar
• 1  bay leaf
• black pepper
• 8  skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
• 1  teaspoon  paprika
• 1  cup  long-grain white rice
• 1  large head bok choy, cut into 1-inch strips
• 2  scallions, thinly sliced

Directions

1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

Chicken and Dill Souvlaki

Ingredients

• 3  tablespoons  extra-virgin olive oil
• 3  tablespoons  fresh lemon juice
• kosher salt and pepper
• 1  2 1/2- to 3-pound  rotisserie chicken, meat sliced
• 2  Kirby cucumbers, sliced into thin half-moons
• 1/2  small sweet onion (such as Vidalia), thinly sliced
• 2  tablespoons  chopped fresh dill
• 4  flat breads
• 1/2  cup  plain yogurt, preferably Greek-style

Directions

1. In a large bowl, combine the oil, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Fold in the chicken, cucumbers, onion, and dill.
3. Divide the chicken mixture evenly among the flat breads and serve with the yogurt.

Turkey Waldorf Salad

Ingredients

• 2  tablespoons  sour cream
• 2  tablespoons  mayonnaise
• 1  tablespoon  white wine vinegar
• kosher salt and black pepper
• 1  cup  shredded roasted turkey or chicken
• 1  celery stalk, sliced
• 1  green apple, cut into ½-inch pieces
• 2  tablespoons  chopped toasted walnuts
• 1  small head red leaf lettuce, torn into pieces

Directions

1. In a medium bowl, whisk together the sour cream, mayonnaise, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Add the turkey, celery, apple, and walnuts and toss to combine. Serve over the lettuce.

Barbecue Turkey Sandwiches With Celery Salad

Ingredients

• 2  tablespoons  extra-virgin olive oil
• 2  tablespoons  white wine vinegar
• 1/4  cup plus 2 tablespoons  crumbled blue cheese (about 2 ounces)
• kosher salt and black pepper
• 1  bunch  celery, thinly sliced on the diagonal
• 4  scallions, thinly sliced on the diagonal
• 1/4  cup  fresh flat-leaf parsley, roughly chopped
• 1  pound  cooked turkey, shredded (about 3 cups)
• 3/4  cup  store-bought barbecue sauce
• 6  sandwich rolls, split and toasted

Directions

1. In a large bowl, whisk the oil, vinegar, ¼ cup of the cheese, ¾ teaspoon salt, and ¼ teaspoon pepper until smooth.
2. Add the celery, scallions, and parsley and toss to combine. Sprinkle with the remaining 2 tablespoons cheese. Set aside.
3. In a large skillet, combine the turkey and barbecue sauce and cook over medium heat until heated through, 3 to 4 minutes.
4. Sandwich the turkey mixture in the rolls and serve with the celery salad.