Tag: skinless chicken breasts

Pistachio Cinnamon Chicken Salad

I’m away in Orlando visiting Micky Mouse, so I asked my friend Amie Valpone, HHC, AADP, the Editor-in-Chief of www.TheHealthyApple.com[1];
she is a Manhattan based Personal Chef, Culinary Nutritionist,
Professional Recipe Developer, Food Photographer and Writer specializing
in simple gluten-free ‘Clean’ recipes for the home cook. Amie recently
healed herself from six years of chronic pain, exhausting every doctor
in the country and Mayo Clinic; she shares her story of how Clean Eating[2]
saved her life and inspires you to Clean up your food, too. Amie lives
in Manhattan, NYC where she cooks for a variety of clients including
celebrities and people with busy lifestyles who enjoy healthy, fresh

Here’s the easiest chicken salad recipe that will impress even the pickiest of eaters. In this recipe, cinnamon and pistachios are used to healthfully brighten up the dish, while adding fragrance and flavor. Serve this chicken salad as an afternoon snack with whole grain crackers or sliced vegetables; or for lunch atop a bed of mixed greens and whole grain bread. I’ve used Greek plain yogurt instead of mayonnaise to cut the fat and a bit more protein and flavor to each bite!

Amie’s work appears on Martha Stewart, Fox News Health, WebMD, Prevention Magazine, Glamour Magazine, The Huffington Post, The Food Network, Clean Eating Magazine and many others. Visit Amie on Facebook, Twitter, Instagram and Pinterest.

Pistachio Cinnamon Chicken Salad
Servings: 6  Serving Size: 1/6 • Old Points: 4 pts • Points+: 5 pts
Calories: 177 • Fat: 5.5 g • Protein: 25.5 g • Carb: 6 g • Fiber: 1.5 g • Sugar: 3 g
Sodium: 178 mg


  • 16 oz cooked shredded boneless, skinless chicken breasts [3]
  • 1 1/2 cups Fat-Free Greek plain yogurt
  • ½ cup pistachios, finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp fresh lime juice
  • 4 fresh basil leaves, finely chopped
  • 1 stalk celery, finely chopped
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 2 scallions, finely chopped


Shred cooked chicken breast using a fork; place in a large mixing bowl.

Add remaining ingredients; gently toss to combine. Transfer to serving bowls. Serve chilled or at room temperature. Sprinkle with additional scallions.


  1. ^ www.TheHealthyApple.com (www.thehealthyapple.com)
  2. ^ Clean Eating (thehealthyapple.com)
  3. ^ cooked shredded boneless, skinless chicken breasts (www.skinny-bits.com)

Incoming search terms:

Velveted chicken breast with sage and pasta

Print Page


  • 2 skinless chicken breasts, cut into strips
  • 1tsp cornflour
  • 1 egg white
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 300ml double cream
  • 10 sage leaves, roughly chopped
  • ½-1tsp chilli powder, according to taste
  • 2tbsp grated Parmesan
  • 300ml olive oil
  • 3 handfuls of dried fusili pasta

That’s goodtoknow

Use the same method of velveting with pork and beef for stir-fries


  1. Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
  2. Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
  3. In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
  4. In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
  5. Drain the pasta and add to the cream mixture.
  6. With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
  7. Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.

By Keith Kendrick

What do you think of this recipe? Leave us your comments, twist and handy tips.

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Chicken Kiev – A High Degree of Difficulty Always Scores Extra Points

Unlike virtually every other recipe featured here, I’m not going to say this chicken Kiev is “easy to make.” It’s really not. You could follow this exactly as shown, and still have undercooked meat, or leaking butter, or any number of other tragedies. So, why try?

Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

What makes this so challenging is that you can’t really cut, or poke into the Kiev to check for doneness. That would release the garlic-parsley butter prematurely, and be anticlimactic, to say the least. So, we go blindly by time. There are also variables like breast size, freezer temps/time, and oven crowding to deal with. 

However, if you use 8-oz breasts, and freeze exactly as shown here, then after a 2 to 3 minute deep-frying, these should take about 15-17 minutes to bake. The good news is that you have a few minutes after that before the meat gets noticeably drier, so you can give it a little extra time if it seems like it needs it.

One rule great of thumb is to listen for the butter. These are generally done when the garlic butter inside is hot enough to be forced out through the seams on the bottom, and when that happens you’ll hear a sizzle, and maybe see some butter leaking on to your pan. This is usually time to pull them out, and let them rest five minutes.

If you’re cooking more than four of these, make sure they are well spaced, and give them a few extra minutes. If I do these for a larger group, I always do a few extra, so I can cut into one and double-check. Don’t worry, it will be our secret.

Anyway, if you’re feeling brave, and want to enjoy something named after a place sort of near where they are holding the Winter Olympics, then I hope you give this amazing chicken Kiev recipe a try soon. Enjoy!

For 4 portions chicken Kiev:

For the butter:
2 cloves garlic, finely crushed
6 tablespoons unsalted butter
2 tbsp chopped Italian parsley (you can also add tarragon and/or chives)
pinch of salt

4 large (8-oz) boneless skinless chicken breasts
salt and pepper to taste

1 cup flour with 2 tsp salt mixed in
2 eggs, beaten
2 cups panko breadcrumbs
vegetable oil for frying, enough for 2-inches in a small pot
*Bake at 400 degrees F. for 15 minutes or until cooked through

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page