Cool Ranch Fried Chicken Salad Hand Pies with Green Onion Buttermilk Dip

If that’s not the longest recipe name that I’ve ever created I don’t know what is, but sometimes you need all those words to convey just how good something is. I took creamy herbed chicken salad and stuffed it into a buttery, flaky fried pie crust. Once the crust is totally browned and bubbly it is dusted with ranch seasoning and served with a cracked black pepper, green onion and buttermilk dip. I’m telling you it’s heavenly and beyond delicious and I truly hope you try them!

This is my Main Dish entry for the Wick’s Pies Recipe Challenge 

Update: This recipe won "Best Entrée" and $500!

Cool Ranch Fried Chicken Salad Hand Pies with Green Onion Buttermilk Dip

3 Wick’s 9” Dough Circles

1 cup prepared chicken salad

½ cup mayonnaise

½ cup thinly sliced green onions

¼ cup buttermilk

¾ teaspoon freshly ground coarse black pepper

½ teaspoon garlic salt

6 cups vegetable oil for frying

1 Tablespoon ranch seasoning

4 cups finely shaved romaine lettuce

Allow pie crusts to come to room temperature and roll into 10-inch circles with a lightly floured rolling pin. Using a 5-inch round cookie cutter, cut out 12 circles, re-rolling crust scraps as necessary.

Place one heaping Tablespoon of chicken salad in the middle of each circle and brush the edges with water to moisten. Carefully pinch the edges of each filled circle closed, working carefully to avoid the dough ripping. Place the pies on a cookie sheet lined with parchment and place in the freezer for 1 hour. 

While the pies are chilling, whisk together the mayonnaise, green onions, buttermilk, pepper, and garlic salt until well mixed.

Heat the oil in a large, deep sided skillet to 375° fitted with a candy thermometer. Fry the pies in batches, for about 4 minutes, or until golden brown. Transfer the pies to a cookie sheet lined with a cooling rack and sprinkle with the ranch seasoning while still hot.

Serve pies on a bed of lettuce with buttermilk dip.

You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook , Instagram, Twitter 

#WicksPies #TrustTheCrust #InCrustWeTrust

Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

This is my entry for 505 Southwestern's 25 Years of Flavor Recipe Contest. I took two of their salsas and made taquitos with an Al Pastor spin. Shredded chicken is cooked down in a pineapple mango salsa and all wrapped up in crispy oven baked corn tortillas. Top them off with a Tomatillo Garlic & Lime Ranch sauce and crumbled cotija cheese and dig in!

 Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

1-pound boneless skinless chicken breast, cut into 2-inch cubes

½ cup diced onion

1 cup 505 Southwestern Pineapple Mango Jalapeno Salsa

1 teaspoon cumin

1 Tablespoon (2 packets) Latin seasoning blend with achiote

½ teaspoon salt

12 corn tortillas

½ cup 505 Southwestern Tomatillo Garlic & Lime Salsa

½ cup packed cilantro leaves

¼ cup Ranch dressing

½ cup crumbled cotija cheese

1 lime, cut into wedges

Combine the chicken, onion, Pineapple Mango Jalapeno Salsa, cumin, spice blend and salt in a large sauce pot. Cover the pot and place over medium low heat. Cook for about 30 minutes, stirring occasionally until the chicken is cooked through and easy to shred. Using two forks, shred the chicken and stir to coat evenly with the sauce and set aside to cool slightly. 

Set the oven to 400° and generously spray a foil lined cookie sheet with olive oil spray. Place about ¼ cup of the chicken mixture on each tortilla, roll tightly and place seam side down on the oiled cookie sheet. Spray the tops of each taquito and place in the oven for 15 minutes, or until browned and crisp.

Puree the Tomatillo Garlic & Lime Salsa, cilantro leaves and Ranch dressing until smooth in a small food processor. 

Place the taquitos on a platter. Drizzle with some Tomatillo Garlic Ranch sauce, sprinkle with the cheese and serve with lime wedges and remaining Tomatillo Garlic Ranch sauce for dipping.

Chicken and Andouille Yakisoba Jambalaya

This is my second entry for the “Fortune Noodle Blogger Recipe Challenge”

With only 6 ingredients and less than 15 minutes of cook time, these Cajun style stir fry noodles are perfect any night of the week!

Chicken and Andouille Yakisoba Jambalaya

1 package (7.7 ounces) Fortune Noodle Hot & Spicy Yakisoba Stir-Fry Noodles

3 green onions

1 Tablespoon butter

2/3 cup andouille sausage, chopped 

8 ounces boneless skinless chicken breast, sliced

¼ cup celery, sliced

¼ cup water

¼ cup dry white wine 

Place the noodles in a small colander and run hot tap water over them until they soften slightly. Set aside to drain. 

Slice the green onions and set 2 Tablespoons of the green tops aside.

Melt the butter in a large skillet over medium high heat. Add the andouille and cook until browned and slightly crisp, about 3 minutes. Add the chicken, celery and the green onion bottoms and sprinkle with the seasoning packet. Stir fry for about 3 minutes. 

Pour in the water, wine and noodles and toss to combine. Continue to cook for 3-5 minutes, or until the noodles are fully softened and the sauce has thickened and coats the mixture evenly.

Divide the skillet into 2 serving plates, sprinkle with the reserved green onion tops and serve immediately.

Serves 2.

#cooklikeawokstar #norulestostirfry #fortunerecipechallenge 

You can follow Fortune Noodle on their Website, Facebook, Twitter, Instagram

You can purchase Fortune products at Safeway, Fred Meyer, QFC, Albertson's, Associated Stores, Cub Foods, United Supermarkets, Roche Bros, Meijer, Shaw's, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet

Garlic Bread Pesto Chicken Taquitos

I am one of 30 bloggers competing in "The Foraged & Found Blogger Recipe Challenge" for the $1,000 Grand Prize and I am so excited to share my first entry! 

Do you love taquitos as much as I do? They're super easy to make and I've never met a person who didn't like them. I chose to put an Italian spin on these with creamy Ricotta cheese, melty mozzarella, Foraged & Found’s Sea Asparagus Pesto and - best of all - a garlic butter baked crispy shell! 

 Garlic Bread Pesto Chicken Taquitos

2 cups shredded rotisserie chicken

1 cup ricotta cheese

1 (4 ounce) jar Foraged & Found’s Sea Asparagus Pesto  

1 cup shredded mozzarella cheese

1 teaspoon Italian seasoning

10 fajita size flour tortillas  

1 teaspoon garlic salt

2 Tablespoons melted butter

1 Tablespoon minced fresh parsley

Preheat the oven to 425 degrees F. 

Spray a large baking sheet with nonstick cooking spray and set aside.

In a medium mixing bowl, stir the chicken, ricotta cheese, Foraged & Found’s Sea Asparagus Pesto, mozzarella cheese and Italian seasoning until well combined.

Place a spoonful of the filling in the center of each tortilla and roll it up very tightly. Lay seam side down on the prepared baking sheet and continue with the remaining tortillas and filling. 

Whisk together the garlic salt, melted butter and minced parsley in a small bowl.

Brush the taquitos generously with the butter mixture. Bake for 12-15 minutes or until golden brown and crispy. 

You can follow Foraged & Found on their website, Facebook and Instagram

#foragednfoundak #eatwild #wildalaskanprovisions

Chicken Salad Crispy Wonton Cups

Anything bite sized and this cute is always fun to serve to guests. These crispy wonton shells are so easy to make and can be made ahead of time if needed!

Chicken Salad Crispy Wonton Cups

16 wonton wrappers

2 Tablespoons Lucky Foods Seoul Kimchi Mayo

1 Tablespoon honey

1 Tablespoon rice wine vinegar

1 Tablespoon extra-virgin olive oil

2 teaspoons roasted sesame seeds

2 cups romaine lettuce, sliced thinly

1 cup shredded rotisserie chicken, cut into bite sized pieces

Begin by preheating your oven to 350 degrees F.

Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan and bake until the edges of the wontons just start to brown; about 5-8 minutes. Remove pan from the oven and set aside to cool. 

In a medium mixing bowl, whisk together the Lucky Foods Seoul Kimchi Mayo, honey, rice wine vinegar and olive oil until smooth. Add half of the sesame seeds, the lettuce and chicken to the bowl and toss gently to evenly coat in the vinaigrette. 

Spoon a heaping Tablespoon of the salad mixture into each wonton cup. Sprinkle with the remaining sesame seeds and serve immediately.

You can follow Lucky Foods on their website, Facebook and Instagram

#eatluckyfoods #luckyfoodsrecipechallenge

Texas Seoul Chicken Fajitas with Cucumber Sesame Salsa and Gochujang Crema

This recipe won "Best Entrée" and $500 in the Lucky Foods' Blogger Recipe Contest

I'm taking part in Lucky Foods' Blogger Recipe Contest and this is my first entry. I took the delicious Korean sauces that they sent me to work with and gave them a Tex-Mex twist. Kalbi marinated grilled chicken is served in warm tortillas alongside charred poblano peppers and onions, topped with a cool sesame and cucumber salsa and drizzled with a creamy spicy Gochujang sour cream sauce. 

These Korean tacos may sound fancy, but I promise they're absolutely perfect for a weeknight dinner and take only 30 minutes of hands on time to make. The Lucky Foods Seoul Kalbi Sauce makes the chicken sweet and savory with no work - just marinate it over night and grill it when you're ready! When it's time to eat, serve it family style and let everyone make their own fajitas!

 Texas Seoul Chicken Fajitas with Cucumber Sesame Salsa and Gochujang Crema

2-pounds boneless skinless chicken breasts

1 bottle (13.2 oz) Lucky Foods Seoul Kalbi Sauce

¾ cup sour cream

2 Tablespoons fresh lime juice

1 Tablespoon Lucky Foods Seoul Gochujang 

1 teaspoon honey

1 cup diced English cucumber

1 jalapeno pepper, seeded and minced

½ cup diced red onion

1 Tablespoon rice wine vinegar

1 teaspoon toasted sesame oil 

1 teaspoon soy sauce

1 teaspoon sesame seeds

1 large poblano pepper, seeds removed and cut into strips

1 large white onion, halved and sliced

1 teaspoon salt

12 tortillas, warmed

½ cup minced cilantro 

1 lime, cut into wedges

Place the chicken in a large storage container and cover with the Lucky Foods Seoul Kalbi Sauce. Stir to be sure the chicken is evenly coated and place in the refrigerator for at least 2 hours, but preferably overnight, to marinate.

When ready to cook, remove the chicken from the fridge and allow to come to room temperature, about 1 hour. 

Heat a gas grill or cast-iron grill pan over high heat. 

While the grill heats, whisk together the sour cream, lime juice, Lucky Foods Seoul Gochujang and honey in a small mixing bowl. 

In another small mixing bowl stir together the diced cucumber, jalapeno, diced red onion, rice wine vinegar, sesame oil, soy sauce and sesame seeds.

Remove the chicken from the marinade and grill for 5 minutes, flip and grill another 3-5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165. Remove the chicken from the heat and cover in foil. Season the sliced poblanos and onion with salt and grill until charred and softened, about 5 minutes. Once the vegetables are charred slice the chicken into bite sized pieces.

To assemble, top each tortilla with grilled vegetables, sliced chicken, and cucumber sesame salsa. Drizzle with gochujang crema and sprinkle with cilantro. Serve immediately with lime wedges on the side.

Serves 6

You can follow Lucky Foods on their website, Facebook and Instagram

#eatluckyfoods #luckyfoodsrecipechallenge

Chicken Posole Verde Pizza

This recipe won "Best Entrée" and  $500 in the "Sam’s Fresh Salsa Blogger Recipe Challenge"

Happy Friday! Let's close out the week with Chicken Posole Verde Pizzas!

These are so easy, super cheesy and packed with flavor. I'm using Garlic flavored naan bread as the crusts for these personal sized pizzas. Top those with shredded chicken, poblano peppers and Sam’s Fresh Salsa Verde, load each down with melty pepper jack cheese and top with all the fresh fixins' you'd find on a bowl of posole- crispy radishes, bright cilantro and a squeeze of lime.

I think I should get bonus points for only having 9 ingredients and taking less than 30 minutes to put together too. Your delivery place can't beat that! 

Chicken Posole Verde Pizza

2 teaspoons vegetable oil

1 cup thinly sliced poblano peppers

1 ½ cups Sam’s Fresh Salsa Verde

2 cups shredded rotisserie chicken

3 garlic flavored naan breads (10.5 oz package)

8 ounces shredded pepper jack cheese

¼ cup sliced radishes

¼ cup chopped cilantro

1 lime, cut into wedges

 Heat the oil in a medium skillet over medium high heat. Add the poblano slices and cook for 5 minutes, or until the peppers have softened. Pour in the Sam’s Fresh Salsa Verde, lower the heat, and allow the mixture to simmer until thickened, about 5 minutes. Stir in the chicken and cook until heated through, about 5 minutes.

 While the chicken mixture is cooking, pre-heat oven to 450 degrees and line a large cookie sheet with parchment paper.

 Lay the naan bread on the cookie sheet and place in the oven to crisp up, 3-5 minutes.

 Remove the pan from the oven, flip the naan bread over and top each with an equal amount of the chicken mixture and then the shredded cheese. Place the pan back in the oven for 5 minutes, or until the cheese has melted.

 Remove the pan from the oven, top each pizza with radishes and chopped cilantro. Serve immediately with lime wedges on the side.

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove 

Chicken Paprikash Chili with Goat Cheese & Chive Spaetzle

Chicken Paprikash is so comforting and cozy and proves that paprika isn’t just for plate decoration! This spin on chili takes that classic comfort dish to the next level. Treasure Cave Goat Cheese Crumbles bring tangy richness to the party and it’s all nestled on a bed of highly addictive but shockingly simple homemade Spaetzle! 

Chicken Paprikash Chili with Goat Cheese & Chive Spaetzle

For the Chive Spaetzle

2 eggs

1/3 cup milk

¾ teaspoon salt

½ teaspoon white pepper

¼ teaspoon nutmeg

1 Tablespoon chives

1 cup flour

For the Chicken Paprikash Chili

4 tablespoons unsalted butter

1 large shallot, thinly sliced 

8 ounces chopped mushrooms

1 ½ teaspoons Kosher salt 

¾ teaspoon pepper 

4 cloves garlic, minced 

2 tablespoons Hungarian sweet paprika 

½ teaspoon Hungarian hot paprika

2 tablespoons all-purpose flour 

Pinch of sugar 

1 pound ground chicken

1 1/2 cups low-sodium chicken broth 

1/4 cup sour cream 

1 tablespoon white vinegar 

1 (3.5 ounce) container Treasure Cave Crumbled Goat Cheese

To make the Spaetzle: Bring a large pot of salted water to a boil over high heat. In a medium bowl, whisk together the eggs, milk, salt, white pepper, nutmeg and chives. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk. You are wanting the consistency of a thick pancake batter.

Pour the batter into the bottom of a spaetzle maker (I made one by poking holes into the bottom of an aluminum pie pan with a chopstick). Using a spatula, press the batter through the holes of the pan. 

Stir the pot and allow the dumplings to cook for about 2 minutes, or until they float. Remove with a slotted spoon and place on a greased small cookie sheet. Set aside to use later.

To make the Chili: Melt 3 tablespoons of the butter, over medium heat, in a small dutch oven. Add the shallot and mushrooms and cook until softened, about 10 minutes. Add the salt, pepper, garlic and both paprikas and cook, stirring, until the paprikas smell toasted, about 2 minutes. Add the flour, sugar and the remaining 1 tablespoon butter and continue to cook for 2 minutes longer. Add the ground chicken and allow it to brown, stirring frequently and scraping the bottom of the pot, for 8 minutes. Stir in the broth and allow the mixture to simmer for 10 minutes. Once the mixture has simmered and thickened, turn the heat off and stir in the sour cream and vinegar. 

To serve, ladle the chili into bowls. Top with a scoop of spaetzle and sprinkle with goat cheese. Serve immediately.

Asian Chicken Chopped Salad with Egg Roll Croutons and Cilantro Lime Vinaigrette

 This is my entry for the “Make Taste Not Waste Challenge”. Being creative and making something out of what might normally be tossed out is so important in reducing food waste, keeping your grocery budget in check and being environmentally friendly. For this dish, I raided the fridge and found a few left-over take-out egg rolls, the last bit of rotisserie chicken, those cut up veggies that didn’t get finished from a crudite platter and all of those leafy greens that can easily be ignored until they wilt and get tossed. Slice the egg rolls, toast them until crunchy and bake them for crispy croutons, toss together the veggies and chicken in a delicious creamy dressing made with Hellmann’s Cilantro Lime Sauce and dig in!

Asian Chicken Chopped Salad with Egg Roll Croutons and Cilantro Lime Vinaigrette 

2 egg rolls

3 Tablespoons Hellmann’s Cilantro Lime Sauce

1 Tablespoon rice wine vinegar

1 teaspoon soy sauce

¾ teaspoon sesame oil

1 teaspoon sugar

4 cups leafy greens (I used a mix of leftover romaine, cabbage and baby spinach)

1 cup sliced crunchy veggies (I used a mix of carrots, red bell peppers and jalapeno pepper)

¼ cup sliced green onion

1 cup leftover shredded rotisserie chicken

Preheat oven to 400 degrees and line a small cookie sheet with parchment paper. Slice the egg roll into 1-inch pieces and bake for 10 minutes, or until heated through and crispy.

In a large mixing bowl whisk together the Hellmann’s Cilantro Lime Sauce, rice wine vinegar, soy sauce, sesame oil and sugar until smooth. 

Add the green leafy vegetables (I used a mix of leftover romaine, cabbage and baby spinach), sliced crunchy veggies (I used a mix of carrots, red bell peppers and jalapeno pepper), sliced green onions and the shredded chicken and toss to coat.

Pour the mixture onto a serving plate, top with the crispy egg roll croutons and serve.

#MakeTasteNotWaste #GameDay #ContestEntry #Hellmanns 

Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch

The Super Bowl is on Sunday and I don't know if you're all about football or all about the food but I am definitely team snacks all the way. If you don't care at all about the game, here's something to be excited about - Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch!

Crispy egg roll wrappers are stuffed with bacon, BBQ sauce, shredded chicken and 2 kinds of cheese. The shredded sharp cheddar gets all melty and saucy when the egg rolls are frying and then the pockets of cubed pepper jack gives you those gorgeous cheese pulls that will keep your attention while you're waiting for the next commercial to come on. And do I really need to tell you how good Pickled Jalapeno Ranch is? I hope not, because I think the name itself tells you how awesome it is and I won't be mad if you make extra for tacos, as a salad dressing, veggie dip or literally anything else you have nearby to dip into it.

Cheesy Chicken Bacon BBQ Egg Rolls with Pickled Jalapeno Ranch 

6 cups vegetable oil

1 cup ranch dressing

½ cup jarred sliced mild pickled jalapenos

¼ cup chopped green onion

2 cups shredded rotisserie chicken

¾ cup barbecue sauce 

½ cup cooked, chopped bacon

1 ½ cup pepper jack cheese, cut into ¼ inch cubes

1 ½ cup grated extra sharp cheddar cheese

12 Twin Dragon Egg Roll Wrappers

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.

Place the ranch dressing, pickled jalapenos and green onions in a small food processor or blender and puree until smooth. Pour into a serving bowl.

Place the chicken, barbecue sauce, bacon and cheeses in a small mixing bowl and stir to combine.

Lay an egg roll wrapper on a large cutting board with one corner of the wrapper pointing toward you and lightly moisten all 4 edges with water. Place ¼ to 1/3 cup of the filling just below the center of the wrapper.  Fold bottom corner over mixture, fold sides in, and roll up tightly.

Working in batches, fry the egg rolls for 3-5 minutes, or until golden and crisp.

Serve with the Pickled Jalapeno Ranch sauce for dipping.

Makes 12 egg rolls

I am participating in JSL Foods “Twin Dragon Asian Wrapper Recipe Challenge” and this is my entry for Game Day Appetizers

You can follow JSL Foods on their website, Facebook , Twitter and Instagram 

You can find Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper. If you don't see them in your local store, ask them to carry Twin Dragon Wrapper products! Twin Dragon Asian Wrappers are Vegan and Non-GMO. Plus, they are manufactured with no artificial preservatives. 

The wrappers hold up when boiled steamed or fried. Attributes include low oil absorption, even browning and when fried, small bubbles. You will be surprised how easy they are to work with.

#twindragonwrappers #wontons  #eggrolls #potstickers #TwinDragon #ChefYaki

Vietnamese Lemongrass Basil Chopped Chicken Salad

This is my final entry for the Kevin’s Natural Foods “Eat Clean. Live Happy. Blogger Recipe Challenge.”. My Vietnamese Lemongrass Basil Chopped Chicken Salad is Paleo, Keto, Gluten, Soy and Dairy Free and is the perfect thing to balance out all those Christmas cookies you might be baking! 

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?! I'm happy to tell you, I was blown away by the flavor of these sauces! 

Vietnamese Lemongrass Basil Chopped Chicken Salad

 1 (7 ounce) packet Kevin's Natural Foods Lemongrass Basil Sauce

2 Tablespoons olive oil

1 Tablespoon apple cider vinegar

1 ½ Tablespoons lime juice

1 Tablespoon coconut aminos

1 teaspoon coconut sugar

1-pound chicken tenders

1 teaspoon salt

2 cups finely shredded cabbage

½ cup matchstick carrots

½ cup seedless cucumber, cut into half moons

¼ cup torn mint leaves

¼ cup torn cilantro leaves

3 green onions, thinly sliced

2 Tablespoons roughly chopped roasted salted peanuts

Place 1 Tablespoon of the Lemongrass Basil Sauce in a small mason jar with a lid. Add the olive oil, apple cider vinegar, lime juice, coconut aminos and coconut sugar to the jar, cover tightly and shake until the dressing is thoroughly mixed. Place in the fridge to chill.

Pour the remining Lemongrass Basil Sauce in a medium mixing bowl and add the chicken and salt, tossing to coat. Cover and place in the fridge for at least 2 hours, or up to overnight.

Pre-heat a grill or grill pan to high heat and oil the grates. Remove the chicken from the marinade and place on the grill. Cook, covered, for 4 minutes per side.  Remove from the grill when the chicken reaches an internal temperature of 165. Cover and set aside to rest for 5 minutes. Using 2 forks, shred the chicken into bite sized pieces.

Place the cabbage, carrots, cucumber, mint, cilantro and green onion in a large mixing bowl and drizzle with the dressing. Toss until all the vegetables are evenly coated. Add the shredded chicken, toss until evenly combined and place on serving plates. Sprinkle with peanuts and serve immediately.

Serves 2.

 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

You can follow Kevin's Natural Foods on Facebook, Instagram and Pinterest

Honey Harissa Grilled Chicken Tacos with Lemon Mint Crema

 Today I'm sharing my third and final entry into the Stella Rosa recipe contest. My Honey Harissa Grilled Chicken Tacos with Lemon Mint Crema are so fresh and full of flavor! Sweet and spicy grilled chicken is topped with quick pickled onions, crunchy cucumbers and a greek yogurt mint sauce and they're served in grilled tortillas (I like mine super charred)

Why should Tuesday have all the fun? Let's start our week off with taco night!

Honey Harissa Grilled Chicken Tacos with Lemon Mint Crema

¼ cup honey 

2 tablespoons harissa paste 

1 teaspoon coriander 

1 teaspoon cumin 

1 teaspoon apple cider vinegar 

2 teaspoons garlic salt 

1 ½ pounds chicken breast, cut into 2 inch cubes 

1 cup water

1/4 cup apple cider vinegar 

1/4 cup white distilled vinegar 

1 tablespoon sugar 

½ teaspoon caraway seeds 

1 ½ teaspoons kosher salt 

1 small red onion, thinly sliced 

Zest of 1 lemon 

½ cup plain Greek yogurt 

1 Tablespoon mayonnaise 

¼ cup mint, chopped 

¼ teaspoon salt 

1/8 teaspoon pepper 

10 corn tortillas 

1 English cucumber, cut into small sticks 

½ cup cilantro leaves, chopped

 

In a large bowl combine the chicken, honey, harissa paste, coriander, cumin, apple cider vinegar and garlic salt. Stir the mixture around until the chicken is evenly coated and allow to marinate for at least 2 hours, or preferably, overnight.

Bring the water, apple cider vinegar and white vinegar to a boil in a small sauce pot and place the sliced red onions in a glass jar or bowl. Whisk in the sugar, caraway seeds and salt until the salt and sugar dissolve. Pour the mixture over the onions and set aside to cool.

Place the lemon zest, yogurt, mayonnaise, mint, salt and pepper in a small mixing bowl and whisk to combine. Place in the fridge to chill.

 Pre-heat a grill to medium high heat and remove the chicken from the fridge, allowing it to come to room temperature. Working in batches, cook the tortillas on the grill until brown and charred around the edges. Once charred, remove the tortillas from the grill and wrap in foil to keep them warm. Thread the chicken onto metal skewers and grill for 5 minutes. Flip the chicken over and continue to cook until the chicken is fully cooked, and juices run clear, about 3-5 minutes more.

To assemble the tacos, break apart the chicken with two forks creating bite sized chunks. Fill each tortilla with an even amount of cucumber sticks, shredded chicken pieces, pickled onions, chopped cilantro and drizzle with the lemon mint crema.