I first boiled the chicken in salsa and shredded it. Marwan suggested small pieces rather than shredded though.
Then, heat up a skillet (not too hot) and lay the tortilla in it. Optional to lightly grease he pan first with butter. Spread cheese over the entire quesadilla and the additional toppings on only half.
When the cheese starts to melt a little, check underneath to see if the tortilla is the right amount of crispy. When it is, close the quesadilla and serve!
First cut up your chicken into bite size pieces. Throw it in a zip lock with mostly teriyaki sauce and also some honey and soy sauce. Put that in the fridge and let it marinate for as long as you have.
Slice up your veggies.
Start your rice. I use biryani because I love it.
Throw your veggies (minus the cabbage) in their own pan with some olive oil, salt, pepper, garlic powder. Don’t stir them too much so they get that nice little slightly burnt edge. When everything is alllllmost done add he cabbage so it doesn’t get too soggy.
Do the same thing with your chicken mixture. Let them cook through, sitting long enough to get nicely burnt on the sides.
Steam your broccoli last.
If things are nearly done and you feel like you don’t have enough sauce (teriyaki, soy, and honey) to cover everything, you can add more to the chicken and let it get caramelized before combining the chicken and veggies.
Serve over rice with your broccoli on the side or mixed in.
At least 500 grams of chicken, cut into bite size pieces
1 white onion, diced
1 can of artichokes
1 can of diced tomatoes
1 red Pepper, sliced
A large handful of fresh green beans (or really any other kind of bean)
A head of garlic
Salt, pepper, paprika
Put your chicken broth in a pot and begin to heat it. It shouldn’t boil but it should come close.
Then, start with the onions in a big skillet. Cook them in olive oil until they’re a little soft. Move them to the outskirts of the pan to make room for the chicken.
Season your chicken bites with salt, pepper, and paprika and toss them in the pan with a ton of garlic and hopefully sear the chicken bits so they’re just the perfect amount of burnt.
Now, move the chicken to one half of the pan and toss in your beans, red pepper, and dump the entire can of diced tomatoes on top of the veggies and let that boil a bit. The chicken should be ok on its own for a minute.
Now, sprinkle in some rice (less is more, just a small dusting) and stir it into everything. Add more spices now if you think you should.
Last, pour in your hot chicken broth. It should be enough to cook the amount of rice you added, so be smart. Push the rice down and wait.
When most of the liquid has boiled off. Smush some artichoke hearts in there. They only need to be heated so this can happen at the very end.
Let the chicken broth boil off until the precise moment that just some of the rice starts to burn on the bottom of the pan. This will add to the flavor.
Shred the rotisserie chicken as you pull it off the bone, or if you’re feeling really inspired, bake and shred your own. Throw that in a large bowl.
Cut up about a quarter to a half a cup of scallions, celery, and grapes. Put them in the bowl with the chicken.
Add another quarter to a half cup of dried cranberries and sliced almonds. All these measurements are open to interpretation, as well as what you add. I’ve seen recipes that also include pecans and even one that had dijon mustard, so go crazy. I’d generally shoot for a 50/50 ratio of chicken to “other.” It is CHICKEN salad after all, so don’t drown out the protein.
At the end, I add a full cup of unflavored Greek yogurt (the individually packaged size) and stir up everything in the bowl. If you feel that things aren’t coated enough, add a little mayo too or some more Greek yogurt.
Coat the top of the mixture with a little dusting of parsley and dill. Add salt and pepper to taste. Stir one more time and refrigerate.
Serve on croissants, cucumber slices, crackers, or whatever makes you happy!