Chicken and Asparagus Risotto

1 cup Aborio Rice
oil spray
150g chicken breast filletts sliced
1 cup button mushrooms halved
half medium onion chopped
quarter cup white wine (opt.)
2 and half / 3 cups warm chicken stock
half bunch asparagus trimmed and halved
2 tbs chopped parsley
1 tbsp cream (opt.)
Parmesan cheese to serve.

Spray pan. Pan fry chicken and mushroom until chicken browned. Remove from pan Reduce heat Add onion until soft. Add rice and cook 2 mins, stir const. Add wine stir until absorbed. Add stock stir every 2 mins until rice cooked liquid absorbed. Stir in chicken mushrooms asparagus, fast 5 mins. Stir in parsley, cream serve warm top with Parmesan

Chicken Salad

200g lettuce greens
two thirds cup Pecan halves
sliced cooked chicken
sliced avocado and Mango or Cantalope
Quarter cup French dressing
2 tbsp dijon mustard
poppy seeds

Chicken with Lime

Mix juice of 1 lime with 2 big dollops of lime marmalade and a little sesame oil. Spread over a barbecued chicken for about 20 mins.

Chicken Breasts- Avocado Sauce

Season with lemon pepper- grill.
Sauce: 1 cup mayonnaise, 1 large or 2 medium avocado, 2 teaspoons horseradish sauce
Combine mayonnaise with avocado and stir in horseradish. Serve with salad and fan of avocado.

Chicken Breasts with Vegies

4 chicken breasts
shallots
Snow peas
Tomatoes (tinned)
Parsley
Cream (optional)
Raspberry vinegar

Fry breasts in pan. Remove. Fry shallots, add snow peas, tomatoes, cream, parsley, vinegar.

Tropical Chicken Salad

From Continental recipe card A Taste of Asia: Delicious Recipe Ideas with New Asian-style Packet Soups. Recipe is followed by a friend's notes.

...a family favourite!

Chicken Salad:
2 cups cooked chicken, cut into bite-size pieces
Half cup sliced shallots
2 stalks sliced celery
4 cups coarsley chopped fresh tropical fruits (e.g. pineapple, mango, banana, pawpaw)
Dressing:
1 packet Continental Thai Chicken and Coconut Soup
1 x 200g carton natural yoghurt
Quarter cup orange juice
1 tablespoon honey.
Combine salad ingredients. Combine dressing ingredients and pour over salad. Toss gently. Serve chilled on lettuce leaves. Serves 4-6.

Rea this is one of my favourite salads. I'm sure you'll love it. Every time I make it I use something different - green seedless grapes orange or mandarin pieces, few sultanas. Garnish with coconut or mint. Please excuse my shaky hand x x x x

Chicken and Rice Soup

1 free-range chicken
5 pieces dried onion
1 large carrot
1 sprig celery with leaves
1 ripe tomato, peeled
6 cups cold water
Vegetable Salt
3 tbsps short white rice

Wash chicken and remove all skin and visible fat. Place in saucepan with vegetables and water. Season and bring to boil, cover with lid and simmer on low heat for 30 mins until chicken is tender. Lift out chicken, remove bones, return bones to saucepan. Add rice and cook for another hour to extract full flavour and until rice is soft. Remove bones, cut chicken into small pieces and serve bowls of soup with added pieces of chicken meat.