Serves 4-6

2 pounds or 4 chicken breasts, lightly grilled but not cooked through

¼ teaspoon freshly ground nutmeg

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 ½  teaspoons turmeric

2 teaspoons salt

1 teaspoons course black pepper

1/3 cup Newman’s Own Olive Oil

1 large red onion, diced

6 cloves of garlic, minced

2 cups chicken stock

¼ cup honey

1 cup Newman’s Own Organic Dried Apricots, diced

½ cup slivered roasted almonds

Lightly salt and pepper chicken breast and grill on medium heat just until grill marks appear.  Chicken should not be cooked through.  Allow to cool to room temperature and cut into bite size chunks, about 1 inch. Cover and set aside.

In a small bowl combine the nutmeg, cinnamon, ginger, turmeric, salt and pepper. Set aside.

In a large sauce pan heat olive oil and sauté onion until soft then add garlic and sauté for one minute more.  Add spice blend and stir until absorbed. Add chicken stock, honey and Newman’s Own Organic Dried Apricots. Bring sauce to a boil then reduce heat to simmer.  Allow sauce to cook until it is reduce by ¼ and thick.  Add diced chicken and allow to cook until chicken is cooked through about 5 minutes.  Stir in slivered roasted almonds.

Serve chicken salad warm over Couscous or Quinoa made with Newman’s Own Organic Raisins or cold over tossed salad greens and vegetables.  This chicken salad is also great rolled up in a wrap for a sandwich on the go.

4 to 6 Servings
Some cooks may consider it cheating, but I have no qualms about using the shredded coleslaw or broccoli slaw mixes and shredded carrots in supermarket produce sections. They are particularly useful when preparing vegetable side dishes that complement all types of grilled or barbecued dishes.

1 14- or 16-ounce bag shredded coleslaw
1 10-ounce bag shredded carrots
1 tablespoons olive or canola oil
¾  teaspoon crushed red pepper flakes
2 tablespoons chopped fresh ginger
1 medium red pepper, cored, seeded, and cut into dice
2 tablespoons rice wine or sake

Hot and Sour Dressing, combine in a small bowl:
¼ cup soy sauce
¼ teaspoon salt
3 tablespoons sugar
2 tablespoons Chinese black vinegar or Worcestershire sauce

1. Heat a wok or a heavy skillet with the olive or canola and sesame oil until hot, but not smoking. Add the red pepper flakes and ginger, and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the coleslaw and carrots, and toss lightly. Add the rice wine, stir, and cover. Cook over medium-high heat for a minute or two. Uncover and add the pre-mixed Dressing. Toss lightly for a minute and remove to a serving bowl. Serve hot, room temperature, or cold.

1 cup whole, shelled walnuts
1 ½  pounds 1-inch pieces, boneless roasted chicken
6 cups prepared herbal salad or baby greens, rinsed and drained thoroughly
4 firm ripe Bosc pears, peeled, cored
½ cut lemon

Good- quality prepared Balsamic salad dressing or:
1 teaspoon Dijon mustard
3 tablespoons red wine or Balsamic vinegar
6 tablespoons virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper

4 ounces crumbled Roquefort or Stilton cheese

1. Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Let cool and chop coarsely.
2. Arrange the greens in the bottom of a large bowl. Arrange the chicken pieces and pears on top. Sprinkle the cheese and walnuts over all.
3. If preparing the dressing, in a bowl, whisk together the mustard and vinegar. Slowly add the oil in a thin stream while whisking the mixture vigorously. (Alternatively, you may do this in a food processor.)  As you add the oil, the mixture should thicken. Season with salt and pepper to taste. Before serving, pour the dressing over the salad and serve.

Copyright Nina Simonds