When I was first married, we didn’t have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we’re home alone and can easily double it for company. –April Walcher, Hutchinson, Kansas
This recipe was given to me by our pastor's wife. We live on a 65-acre avocado ranch and have many varieties of avocados to choose from. With our children grown and gone, my husband and I keep quite busy ranching.
"My teenage sons can't get enough of this dish," confides Diana Mullins of Lexington, Kentucky. "I like it, too. The grilled chicken strips make the salad hearty enough for a meal...but the assorted fresh veggies keep it nice and light."
My son, Jeffrey, discovered this recipe and shared it with me because he knows I'm also fond of easy and tasty meals from the grill. The Southwestern seasonings make the sandwiches spicy and very flavorful.
I had some leftover pineapple and decided to cook it with onion, tomato, soy sauce and a hit of brown sugar. The result was a zesty chunky sauce, ideal for chicken and rice.Lee Ann Odell, Erie , Colorado
"I liked the dressing on a Hawaiian chicken salad I tried at a restaurant, so I devised my own through trial and error," writes Lynn Merrifield, Watrous, Saskatchewan. "I make this salad at least once a week. You can also add mandarin oranges or pineapple chunks."
A sweet and spicy apricot sauce gives lots of flavor to the tender chicken in this dish from Diana Duda of Glenwood, Illinois. "It's especially fast because it's made with instant rice," she notes. "Serve it with crusty bread, fresh fruit and a green salad."