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Just Bare Slow Cooker BBQ Chicken

Unlock the secrets to mouthwatering BBQ flavor with our Slow Cooker BBQ Chicken recipe featuring two unique ingredients: guava paste and malted soda. These hidden gems start by infusing a unique sweetness into the dish, evolving during cooking, to offer a subtle umami note sought after by today’s discerning cooks.

Potato chip recipe can be found here.

Crispy Chicken Nicoise Salad

Get ready for a refreshing and satisfying salad that celebrates the vibrant flavors of the Mediterranean. We’ve replaced the classic tuna with Just Bare Lightly Breaded Chicken Breast Fillets, perfectly complementing the hard-boiled egg, crunchy green beans, juicy grape tomatoes, briny olives, and a simple Dijon vinaigrette that ties it all together.

Greek Crispy Chicken Salad

Juicy and crispy chicken, creamy feta and crunchy vegetables will have you thinking that you’re dining at a waterfront restaurant in Mykonos, Greece!

Puff Pastry Chicken Croque Madame

Croque Madame is a traditional French sandwich composed of thick crusty bread layered with ham, Gruyere cheese and topped with a creamy bechamel sauce. This version adds a unique twist by using Just Bare Chicken Tenderloins, crispy pancetta and topped with an oozy poached egg.

Unpacking Chicken Salad

A fresh take for the great outdoors.

Picnic season is here, and blankets and baskets are emerging from hibernation. The big question is, what’s going in those baskets this summer? Chicken salad is a time-honored favorite, but if the usual path approach to making it is starting to feel more like a rut instead of a getaway, good news. There’s a lot of new terrain to explore. After all, general consensus traces chicken salad as it’s known in America to the 1860s. That’s a lot of history, but instead of looking back, it’s time to look ahead. 

There’s just one essential ingredient: chicken.

According to legend, the chicken salad created by a meat shop owner named Liam Gray in 1863 included chicken, mayonnaise, grapes and tarragon. Creamy and delicious, his instant classic led to new options as time passed that featured other ingredients — hard-boiled eggs, celery, pickle relish, onions, nuts, cayenne pepper and more. But the starting point is always chicken, leftover or newly prepared, cubed or shredded, all white meat or a combination of dark. From there, your journey begins.

Served cool, often with a crunch.

Mr. Gray chose mayonnaise for the binder in his chicken salad. You could choose mustard, ketchup, sour cream or a blend of ingredients. Greek yogurt with gorgonzola cheese? Why not. Throw in some chickpeas. A big part of the appeal of chicken salad is contrasting textures and flavors, and all kinds of fresh veggies work perfectly, from radishes to sugar snap peas. Keep everything chilled until just before serving, and your picnic table or blanket becomes a refreshing outdoor dining experience.

Endless summer.

Need some inspiration? A quick and easy recipe is Parisian Chicken Salad, which can be served with mixed greens or as a sandwich. An option for a complete meal is Chicken Pasta Salad with Broccoli & Grapes. The more you variations you try, the more new combinations you’ll discover. 

Picnic season may not last forever, but chicken salad offers infinite potential for creating healthy, delicious meals in the great outdoors or at home sweet home.

Turning to Veggie Noodles

Lighter and full of flavor.

Hello, zucchini. You look so different. Same for you squashes, beets, daikon and other garden favorites. All it takes is a few quick strokes or turns of a knife, peeler or kitchen appliance, and even the most common vegetable can be completely transformed. Suddenly, they’re standing in for pasta. Who’s hungry for healthy light meals that even kids will like piling up on forks? Let’s open the knife drawer or kitchen cabinet, and get to work.

You probably already have what you need.

All it takes to cut veggies into ribbons or long shreds is a sharp knife or hand peeler. Depending on the produce, you’ll find that certain tools work better with certain veggies. A hand peeler works well to remove the outer skin of a softer, moister vegetable like a cucumber, but a sharp knife might be better suited for slicing produce that’s harder and denser such as daikon radish. The key is uniformity with the finished product. A consistent finished size means the veggies cook quickly and evenly for just the right flavor and texture.

Crank up the volume.

There are several popular appliances on the market that cut veggies into spirals, and no matter which one you use, all it takes is a few minutes to create mounds of veggies that rival conventional pasta in terms of shape and length. Veggie noodles — called zoodles when they’re made from zucchinis — are an ideal substitute for reducing carbs and boosting fiber and plant-based nutrients. A quick sauté is an ideal approach for busy weeknight meals. Veggie noodles are also perfect in salads or used in place of pasta in a dish such as a mozzarella baked spaghetti.

Presto pesto.

Here’s a 35 minute recipe that makes use of abundant summer produce and can be modified in colder months to use with fall and winter squash. Chicken with Veggie Noodles & Basil Pea Pesto is as delicious as it is healthy and family-friendly. Note, in particular, the pesto. It’s made with peas (frozen for convenience) plus fresh basil leaves, garlic and lemon for a creamy, well-balanced dressing to mix in with the veggie pasta.

Love noodles but looking for alternatives? Start slicing, shredding and spiraling. Veggie noodles tie together great flavor and creative new ideas for healthy meals.

Spring Awakenings

Local, fresh produce returns.

Patience may be a virtue, but that doesn’t mean it’s easy. Take winter, for example. It can test anyone’s patience and sometimes feels like it will never end. Yes, if you’re a gardener, there are seed catalogs to browse and plans to make. And in the kitchen, there’s always another nourishing, hearty stew to simmer and savor. But the arrival of spring is a true cause for celebration. A new growing season has arrived and with it comes fresh, local produce.

3, 2, 1 … grow!

The best news about gardening is you don’t need a lot of space to do it. Even apartment dwellers can use patios, balconies and windowsills. You can also start seeds indoors, and some veggies can be planted outdoors in temperatures as low as 35° F. Rest assured, your favorite farmers market growers will be ready when your local market re-opens outdoors for the summer because they started their growing season long ago in greenhouses. The biggest question is simply, what’s for dinner tonight?

The essence of the season.

Many veggies are at their freshest and most tender in the spring. The Just Bare® Chicken website has an extensive recipe library, and here’s a preview of what you’ll find browsing the collection. Asparagus? Morel mushrooms? Kale? Yes, yes, yes and more. You’re sure to find what you’re looking for this spring and throughout the year.