Origin Mint Chicken

The use of mint in savory dishes dates back to ancient Mediterranean and Middle Eastern cuisines, where its cooling properties were prized in meat and grain-based recipes. Mint Chicken is a modern interpretation that marries the herb’s brightness with the richness of chicken, creating a harmonious balance of flavors.

What I Love About This Recipe

This dish is a celebration of simplicity and bold flavors. The mint adds a refreshing twist to the juicy chicken, while the citrus and spices create a vibrant, aromatic experience. It’s light yet satisfying, and the fresh mint garnish makes it feel special without requiring extra effort.

Also Read : Amatriciana Recipe

Mint Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

325

kcal

Ingredients

• 1 lb boneless chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp fresh mint leaves, finely chopped

• 1 tbsp cilantro, chopped (optional)

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 green chili, finely chopped (optional)

• 2 tbsp plain yogurt

• 1 tbsp lemon juice

• ½ tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp garam masala

• ½ tsp salt (or to taste)

• 2 tbsp olive oil or ghee

Directions

• In a bowl, mix yogurt, lemon juice, turmeric, cumin, garam masala, salt, garlic, ginger, and green chili.
• Add chicken pieces to the marinade and coat well. Let it sit for at least 30 minutes (or up to overnight for deeper flavor).
• Heat oil or ghee in a pan over medium heat. Add marinated chicken and cook until golden brown and fully cooked (about 8-10 minutes).
• Stir in chopped mint and cilantro, mixing well to coat the chicken with fresh herbs.
• Remove from heat and serve hot with rice, naan, or a side salad.

Notes

• Add a dollop of Greek yogurt on top for extra creaminess.
• Adjust chili quantity based on spice preference.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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Origin of This Recipe

Chicken salad has European origins, with early versions dating back to the 19th century. Over time, it has evolved with different variations worldwide, incorporating local spices, herbs, and mix-ins. Today, it remains a beloved deli favorite across the globe.

What I Love About This Recipe

• Simple and quick – ready in 15 minutes!
• Packed with protein and nutrients.
• Versatile – can be enjoyed on toast, in a sandwich, or as a salad bowl.
• Customizable – add your favorite mix-ins like nuts or dried fruits.

Also Read : Roasted Butternut Squash Salad

Best Chicken Salad

Recipe by RecipeWikki

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

779

kcal

Ingredients

• 2 cups cooked chicken, shredded or diced

• ½ cup mayonnaise (or Greek yogurt for a lighter option)

• 1 tbsp Dijon mustard

• ½ cup celery, finely chopped

• ¼ cup red onion, finely diced

• 1 tbsp lemon juice

• ½ tsp garlic powder

• Salt and black pepper, to taste

• ¼ cup chopped parsley (or fresh dill for extra flavor)

• ½ cup chopped grapes or cranberries (optional for sweetness)

• ¼ cup chopped nuts (almonds, pecans, or walnuts) (optional)

Directions

• In a large bowl, mix mayonnaise, mustard, lemon juice, garlic powder, salt, and pepper.
• Add chicken, celery, red onion, parsley, grapes, and nuts.
• Stir well until all ingredients are evenly coated.
• Cover and chill for 30 minutes to enhance the flavors.
• Serve on bread, crackers, lettuce wraps, or by itself.

Notes

• Use rotisserie chicken for an effortless, flavorful shortcut.
• Swap mayo with avocado for a healthier, creamy alternative.
• Add a pinch of cayenne or paprika a mild spice kick.
• Refrigerate for up to 3 days in an airtight container.

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Origin of Pecan Chicken Salad

Chicken salad has been a classic American dish since the 19th century, originally created as a way to use up leftover chicken. The addition of pecans and fruit brings a Southern twist, inspired by traditional Southern cuisine, where pecans are a staple ingredient.

What I Love About This Recipe

This chicken salad is a perfect mix of textures and flavors—the savory chicken pairs beautifully with the nutty crunch of pecans and the sweetness of fruit. It’s light yet satisfying, making it a go-to meal for any occasion.

Also Read : Miso Noodle Soup in a Jar

Pecan Chicken Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

421

kcal

Ingredients

• 2 cups cooked chicken, shredded or chopped

• ½ cup pecans, toasted and chopped

• ½ cup grapes (halved) or dried cranberries

• ½ cup celery, finely chopped

• ¼ cup red onion, finely diced

• ½ cup mayonnaise (or Greek yogurt for a lighter option)

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• ½ tsp salt

• ½ tsp black pepper

Directions

• Toast the pecans: Lightly toast pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant. Let them cool.
• Prepare the salad: In a large bowl, combine chicken, pecans, grapes (or cranberries), celery, and red onion.
• Make the dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
• Mix everything: Pour the dressing over the salad ingredients and stir well to combine.
• Chill and serve: Refrigerate for at least 30 minutes before serving for the best flavor. Serve on sandwiches, wraps, or over lettuce.

Notes

• For extra flavor: Add a pinch of garlic powder or paprika to the dressing.

The post Pecan Chicken Salad appeared first on RecipeWikki.

Origin of Colleen’s Slow Cooker Jambalaya

Jambalaya is a classic Louisiana dish with Creole and Cajun influences, traditionally made with a mix of meats, seafood, and vegetables cooked with rice and spices. This slow cooker version, created by Colleen, simplifies the process while keeping the authentic flavors intact.

What We Love About This Recipe

• Easy & Convenient: Made in a slow cooker, so minimal effort is required.
• Flavorful & Hearty: A mix of sausage, chicken, and shrimp for a rich taste.
• Perfect for Meal Prep: Great for leftovers and reheats well.

Colleen’s Slow Cooker Jambalaya

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 1 lb boneless chicken breast, diced

• 1 lb andouille sausage, sliced

• 1 can (28 oz) diced tomatoes with juice

• 1 cup each: chopped onion, bell pepper, celery

• 2 cups chicken broth

• 2 tsp oregano, 2 tsp basil, 1 tsp thyme

• ½ tsp cayenne pepper, 1 tsp hot sauce

• 2 bay leaves

• 1 lb shrimp, peeled and deveined

• 2 cups cooked white rice

Directions

• Add chicken, sausage, tomatoes, onion, bell pepper, celery, broth, and spices to the slow cooker. Stir well.
• Cook on Low for 7-8 hours or High for 3-4 hours.
• In the last 30 minutes, add shrimp and cook until pink.
• Remove bay leaves, stir in cooked rice, and serve hot.

Notes

• Let it sit for 10 minutes for a thicker consistency.

The post Colleen’s Slow Cooker Jambalaya appeared first on RecipeWikki.

Origin of Filipino Beef Steak (Bistek Tagalog):

Bistek Tagalog is a classic dish in Filipino cuisine, influenced by Spanish and Chinese cooking methods. The use of soy sauce and citrus (calamansi) is a reflection of the Filipino palate, while the concept of marinating and pan-frying beef is rooted in local traditions. The dish is widely loved in the Philippines and often enjoyed as part of home-cooked meals or special occasions.

Why It’s Loved:

Bistek Tagalog is loved for its tender, flavorful beef, the savory marinade, and the sweetness of caramelized onions that complement the tangy notes of the sauce. The balance of salty and tangy flavors, combined with the rich beef, makes it a comforting and hearty meal that pairs perfectly with hot rice.

Also Read : Pizza Rolls Recipe

Filipino Beef Steak (Bistek Tagalog)

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

300

kcal

Ingredients

• 500g beef sirloin or flank steak (thinly sliced against the grain)

• 4 tbsp soy sauce

• 2 tbsp calamansi juice (or lemon juice)

• 1 tbsp fish sauce (optional)

• 4-5 cloves garlic (minced)

• 1 medium onion (sliced into rings)

• 2 tbsp cooking oil

• 1 tsp sugar (optional, for sweetness)

• Salt and pepper (to taste)

• 1 cup water or beef broth

• 1 tbsp cornstarch (optional, for thickening)

• Green onions (for garnish, optional)

Directions

• Marinate the beef: In a bowl, combine soy sauce, calamansi juice, minced garlic, fish sauce, salt, and pepper. Add the sliced beef and mix well. Marinate for 30 minutes to 1 hour in the refrigerator.
• Cook the onions: In a skillet, heat 1 tbsp oil over medium heat and sauté the sliced onions until soft and golden. Remove and set aside.
• Cook the beef: In the same skillet, heat another tablespoon of oil and pan-fry the marinated beef slices for about 2-3 minutes on each side, or until browned and cooked through.
• Make the sauce: Add water or beef broth to the pan and bring to a simmer. Stir in sugar (if using) to balance the flavors. Let it cook for about 5-7 minutes to reduce and thicken.
• Combine and serve: Return the sautéed onions to the pan and mix well. If you prefer a thicker sauce, you can add cornstarch mixed with a little water to thicken the sauce. Garnish with green onions and serve with steamed rice.

Notes

• For a richer flavor, you can marinate the beef overnight.
• You can use beef broth instead of water to add more depth the sauce.

The post Filipino Beef Steak (Bistek Tagalog) appeared first on RecipeWikki.

Sheet Pan Hawaiian Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 boneless, skinless chicken breasts

• 1 cup pineapple chunks (fresh or canned)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1/2 red onion, sliced

• 2 tablespoons olive oil

• 1/4 cup soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 teaspoon grated ginger

• 2 garlic cloves, minced

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

Directions

• Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Prepare the Glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic.
• Season the Chicken: Season the chicken breasts with salt and pepper. Drizzle with olive oil and toss to coat evenly.
• Arrange on Sheet Pan: Place the chicken breasts on the prepared sheet pan. Surround them with pineapple chunks, bell peppers, and red onion slices.
• Pour the Glaze: Drizzle the glaze mixture evenly over the chicken and vegetables.
• Bake: Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender.
• Serve: Garnish with fresh cilantro (if desired) and serve immediately. Enjoy your tropical, one-pan meal!

Notes

• Chicken Alternatives: You can easily swap out chicken breasts for thighs if you prefer a juicier cut of meat. Bone-in chicken works too, but the cooking time will need to be adjusted.

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