Deli Chicken Recipes – Easy & Quick To Prepare!

These deli chicken recipes are quick, easy and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So here we go for some deli chicken recipes:

>> Chicken Deli Casserole

1 32oz sauerkraut rinsed and drained

1 c swiss cheese shredded fresh parsley

1 c low calorie russian salad dressing

1 tb prepared mustard

6 boned and skinned chicken breast halves

Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them.

Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.

To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the russian dressing on top. Serve immediately, garnished with parsley.

>> Chicken Tortilla Casserole

1 cn cream of mushroom soup

1 cn green chili salsa

1 cn cream of chicken soup

1/2 lb cheddar cheese; shredded

1/2 c milk

3 chicken breasts; cooked, cut up

6 corn tortillas

Cut or tear the tortillas in 1/2 squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the fridge for 24 hours. Bake at 350f for 45 min. Uncover for the last 15 minutes to brown.

Famous Ceasar Salad Recipes

Caesar Salad is undoubtedly the most popular of all the salads. Hence, the name fitted for royalty. It has gained popular acceptance mainly because it has the taste and texture you can actually enjoy. In other words, it does not taste like most healthy food should. Listed below are two amazing recipes and takes on the well-loved salad.


4 ounces anchovies

3 tablespoons Dijon mustard

2 ounces garlic — chopped

4 egg yolks

1/2 cup red wine vinegar

1 tablespoon Worcestershire sauce

1 cup Parmesan cheese

1 quart olive oil

1 teaspoon black pepper

salt — to taste

12 cups Romaine lettuce

croutons — seasonings in recipe

STEP ONE: Prepare Croutons (Optional)

Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp.

STEP TWO: Prepare Caesar Salad Dressing

In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except Romaine lettuce.


Tear Romaine lettuce into large pieces and place in large bowl. Pour salad dressing over lettuce and toss salad. Serve immediately.



1 cup mayonnaise

1/4 cup Parmesan cheese, preferably Reggiano

1 tablespoon plus 1 teaspoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons minced garlic

2 anchovy fillets, finely chopped (about 1 teaspoon)

1/8 teaspoon ground pepper

About 1/3 cup water for thinning

16 large shrimp (about 1 pound), peeled and deveined (tails on)

1 tablespoon plus 2 teaspoons olive oil

16 medium sea scallops (about 1 pound), muscles removed

3/4 teaspoon kosher salt

1/4 teaspoon ground pepper

8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes

2 cups croutons

6 cups lightly packed mixed salad greens

6 cups lightly packed chopped hearts of romaine

1 cup grated Parmesan cheese, preferably Reggiano

1. For the dressing, combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.

2. Preheat a grill to medium high or the oven to 450 degree F. Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper.

Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking.

Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.

3. Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.

4. The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.

Healthy Dinner Recipes – Discover How Refreshing and Exotic Salad Can Be When You Add Some Fruit

We all love our salads in summer. You simply don’t feel like having hot food when you are already cooking because of the heat. In most cases, we throw things in like tomatoes and cucumber. But did you ever try adding fruit to your salad? You should, it’s really amazing!

Fruit is just as healthy as vegetables, and their big advantage is that they often require much less preparation. If you buy organic fruit, many don’t need to be peeled. In fact, it’s even healthier to use them with the skin. Berries and grapes just need to be washed. That means you can have your salad ready even quicker.

A salad with fruit is not only packed with vitamins, minerals and fiber, but also very juicy and refreshing and at the same time light. Try this one:

Exotic Fruit Salad With Cheese And Mango Yogurt Dressing


1 medium lettuce, torn into pieces
1 medium pineapple, cut into chunks
1 mango, sliced
150 g seedless red grapes, cut in half
150 g strawberries, quartered
200 g low fat cheese, cut in 1 cm cubes

For the dressing

200 g low fat yogurt (plain)
50 ml mango juice
2 tsp. lemon juice


Mix all the ingredients for the salad in a large bowl.
For the dressing, mix all ingredients well. Then add the dressing to the salad and mix it in carefully.
Serve with whole grain muffins or bagels.

This exotic salad includes three major food groups that are highly important for our daily diet. First of all, of course the salad and fruit which provide you with many vitamins and fiber and also with quick energy in form of simple carbohydrates. Yes, they do contain sugar, but don’t worry too much. Fruit sugar has a much less negative impact than table sugar, and because of it being packed into the fruit, you will be full before you have eaten too much.

The cheese and yogurt contain important nutrients like proteins and calcium. Using low fat versions ensures that you can benefit from these without taking in too many fat calories.

And last but not least, the whole grain foods you serve along with your salad. That’s fiber and complex carbohydrates that will do a great job in filling your stomach quickly and giving you lasting energy. Plus, they won’t be stored as fat, like excess simple carbohydrates are. So, even when you are on a diet, you can still have this salad.