Taste and see …

Curried chicken and tortellini salad June 19, 2010

Filed under: Pasta,Salads — F. Penner @ 11:24 AM
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I think I might be back into my sort of groove with trying new things – and posting them!  I don’t even remember how I came across this recipe at Cooking.com – I know I was supposed to be working and not looking for recipes :/  Since I made the Chicken and cherries I discovered that I kind of like curry powder.  And I like almost everything else in this recipe too, so since it’s summer and I’m all about the weather-appropriate food, I decided to go for it!  I went with a store-bought rotisserie chicken and dried cranberries.  I also used a little bit of sour cream in place of some of the mayo, and I only used 1/2 a cup total.  (I’m not the hugest fan of mayo – hence the sour cream substitution – plus I needed to use the 1/4 cup or so that I had left :))  Because I was a little wary of just dumping everything on top of the pasta and chicken, I mixed the sour cream, mayo, curry powder, salt & pepper together before I added.  I didn’t want to have one bite that was all curry powder, and another that was all mayo.  Ew!!  After having this for lunch a couple days in a row, I began to wish that I had gone with the 3/4 cup of mayo/sour cream, because it got a little dry.  The first plate or two I had was fine, though.


  • 1 12-16 oz. package tortellini or ravioli
  • 1 cooked rotisserie or barbecued chicken
  • 1 bunch scallions
  • 1 cup chopped apples, dried cherries, or dried cranberries (or a combination)
  • 1/2 to 3/4 cup mayonnaise
  • 1/2 to 3/4 cup frozen peas, thawed
  • 1/4 to 1/2 tsp. curry powder
  • salt, to taste
  • pepper, to taste


  1. Cook the tortellini or ravioli according to package directions.  Drain and put into a medium bowl.  While the pasta is cooking, remove the skin and bones from the chicken and discard.
  2. Cut the remaining chicken meat into bite-sized pieces and add to the pasta.  Chop the scallions and add the chopped white part and some of the chopped green stem.
  3. Add the fruit, mayonnaise, peas, curry powder, salt, if desired, and pepper, if desired.  Mix well.  Garnish with remaining chopped green part of the scallions, to taste.


Cheez-It chicken salad February 26, 2010

Filed under: Dinner,Salads — F. Penner @ 11:33 PM
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So I was clearly deceived by the mid-40 degree weather we’ve been having here, and thought that breaded chicken over a salad would be a nice dinner.  Which is was, but I decided to have this the other night when it suddenly got colder and apparently there was supposed to be a blizzard… I should have done mashed potatoes and hot vegetables, or something equally comfort food-ish.  Oh well!

I got the recipe for the chicken from my sister-in-law, and it’s really no harder than making regular breaded chicken – you just use crushed Cheez-Its instead of breadcrumbs!  Since I’m generally only cooking for me, the quantity is for one person (although this actually ended up lasting me for a couple of meals).

Cheez-It chicken

  • 1 boneless, skinless chicken breast, either pounded thin or sliced thinly, cut into several pieces
  • about 1 cup of Cheez-Its
  • 1/4 to 1/3 cup of grated Parmesan cheese
  • 1-2 tsp. Italian seasoning
  • several tablespoons of flour
  • 1 egg, beaten with milk
  • oil for cooking

Crush the Cheez-Its either in a food processor or in a bag with a rolling pin (I used my food processor), until they resemble coarse crumbs.  Place in a bowl and mix in the Parmesan cheese and Italian seasoning.  Dip each piece of chicken first in the flour, then in the egg, then in the Cheez-It mixture.  Place each piece in a frying pan, and cook until each side is golden brown.  Or, if you have a meat thermometer, you can use that to know when it’s done.  Cut the chicken into strips and place on top of your salad – then eat! 🙂