Crispy Chicken Sandwiches with Gouda & Apple

What do you get when you cross a dinner timesaver with all the fall flavors? Answer: crispy chicken sandwiches with gouda, apple, mustard, and arugula. These were so quick for dinner one night – then again for lunch another day annnnd they use some of the bajillion apples we have.

The Three Bite Rule - Chicken & Apple Sandwiches

Crispy Chicken Sandwiches with Gouda & Apples

Ingredients: (for 4, serves 2-3 people)

4 pieces of breaded chicken (I used frozen chicken tenders, or make your own)
3 tablespoons dijon mustard or honey mustard
1 large apple
4 rolls (I used finger rolls, shoot for the same size as your chicken)
1-2 cups arugula
4 slices of smoked gouda

Directions:

Bake the chicken (until cooked through, or as the package instructs).
Slice the apple into thin slices.
Spread the mustard onto the rolls then add arugula, and apple slices.
Lay the gouda onto the chicken to melt the last minute of cooking.
Add the chicken onto the sandwiches.
Enjoy!

The Three Bite Rule - Chicken & Apple Sandwiches
I also like reminding the little ones that foods can be different all the time. We don’t just eat the apples off the core, here they are with other food!

Honey Mustard Chicken Salad

Winner winner, chicken dinner lunch! This was SO good and perfect if you’re packing lunches! Our pre-schooler loves honey mustard so he was my inspiration! I made a batch for a few servings – one decadently in a croissant, and some another time as a lettuce wrap.
The Three Bite Rule - Honey Mustard Chicken Salad
If you’re thinking you don’t do chicken salad, I urge you to try this one. The honey mustard and lettuce make it seem like a salad and it is such a great use of leftover chicken or to liven up lunch! It is a great use for dark meat if that’s not your fav- at our house, we seek leftover options for white meat since that’s often dried out & has less flavor.

Honey Mustard Chicken Salad

Ingredients: (for 3-4 servings)

1/4 cup honey
1/4 cup yellow mustard
3 tablespoons mayo
1/2 teaspoon garlic, minced
salt & pepper
1/2 roasted chicken, torn or forked apart (~2 cups of chicken)

Directions:

Whisk together the honey, mustard, mayo, and garlic- or shake together in a jar.
The Three Bite Rule - Honey Mustard Chicken Salad
(If using as a salad dressing – add a splash of olive oil whisked in. It’ll be too thick otherwise!)
The Three Bite Rule - Honey Mustard Chicken Salad
Add the chicken into the bowl and gently mix.
The Three Bite Rule - Honey Mustard Chicken Salad
Sprinkle in salt & pepper and mix.
Refrigerate until serving, or enjoy immediately on a sandwich, salad, open-faced on toast, or in a lettuce wrap!
The Three Bite Rule - Honey Mustard Chicken Salad
This is so easy, can be made in advance, and eat it all different ways. I packed some separately and spooned it onto romaine lettuce as a lettuce wrap at work. That worked out really well.

Buffalo Chicken Nachos

Remember that part of This is Us with the nachos? Beth and Randall are sleep-deprived new parents eating nachos and Randall inadvertently eats all the best chips? I felt deeply for Beth – for her wanting to have somebody who will save a best bite for her- literally and metaphorically. The bottom of the plate of nachos can be such a letdown so, I’m here to tell you to make it in layers. LAY-ERS. Nacho unevenness can be cured. This is precisely why I like to make them at home and rarely order them out!

The Three Bite Rule - Buffalo Chicken Nachos

Buffalo Chicken Nachos

Ingredients (for 1 meal-2 appetizer servings)

2 breaded chicken tenders or popcorn chicken
~4 cups of chips (seriously, how do you measure chips? eyeball it)
1/4 cup salsa con queso sauce
1/2 cup shredded cheddar
1/2 cup tomatoes, chopped
1/4 cup hot sauce
~2 green onions
1/4 cup blue cheese dressing

Directions:

Bake the chicken tenders until cooked through & crisp (according to the package, unless making your own).
While chicken is cooking, lay ~1/2 the chips onto a baking pan and drizzle half the salsa con queso sauce, half the shredded cheese, and half the tomatoes. Bake for ~5 minutes to melt the cheese.
The Three Bite Rule - Buffalo Chicken Nachos
Chop the chicken and toss with hot sauce. Add about half onto the first layer that baked.
Then top with remaining chips, remaining queso, shredded cheese, tomatoes, and chicken.
Bake for another 5 minutes to melt the cheese.
Remove from the oven and sprinkle with green onions.
The Three Bite Rule - Buffalo Chicken Nachos
Drizzle with blue cheese dressing.
Enjoy!
The Three Bite Rule - Buffalo Chicken Nachos
I love nachos fully loaded- lots of stuff on every bite. These were a fun twist with some favorite flavors and a great use for some leftover taco-night ingredients for something totally different!

The tomatoes are for juiciness and to get a little veg in there. I abhor celery but you could always add that. Add avocado, shredded lettuce, shredded carrots, or whatever you like on top at the end- just make sure every bite has a little something on it!

Greek Lemon Orzo Chicken Soup

One little box of orzo pasta seems to have about 10 lives. Soup felt like a good idea to make in advance and to pack for lunch. This one was ohh-so-amazing despite seeming ordinary so I might need to whip it up again. At first I thought about a small batch but then I added in the remainder of my box of orzo and kept adding broth to keep it soupy. I absolutely loved the lemon and found it really comforting.
The Three Bite Rule - Greek Orzo Chicken Soup

Greek Lemon Orzo Chicken Soup

Ingredients: (for ~5 servings)

~1 1/2 cups roasted chicken (~1/3 of a roasted chicken)
4 cups water (to make chicken broth from the roasted chicken bones, or 4 cups broth)
1/2 onion
2 large carrots, chopped (or 2 cups baby carrots)
1 lemon
1 cup orzo
2 tablespoons (~8 sprigs) of fresh oregano

Directions:

Remove the roasted chicken from the bone and reserve 1/3 of the chicken for this soup. (I froze the rest & used some in enchiladas and some became chicken salad.)
Place the chicken bones, chicken skin, the carrot ends, onion peal, and oregano sprigs into a large pot with 4-5 cups of water. Heat to medium high heat and cook for 15 minutes.
While making the broth (homemade broth is really good and so worth it), in a heavy pot saute the onion in olive oil for 10 minutes over medium heat, then add the carrots when the onion is getting clear.
The Three Bite Rule - Greek Orzo Chicken Soup
Strain the bones and veggie remains and put the chicken broth into the pot with the onions and carrots.
Add in the chicken and juice from the lemon and cook for about 5 minutes.
The Three Bite Rule - Greek Orzo Chicken Soup
Pour the orzo into the pot and cover the pot to cook for 10 minutes.
Add in the oregano, stir well, and enjoy!
The Three Bite Rule - Greek Orzo Chicken Soup

The lemon makessss this soup. It is so flavorful from the lemon and the oregano to instantly transport you to the Mediterranean. I made mine super thick so I added water just before heating come lunchtime at work. Baby carrots are a little bit funny but they’re so perfectly all the same size!

It feels very Barefoot-Contessa to say “if you don’t make your own, pre-made broth is OK too”. This is just an easy time to use a roasted chicken and make some broth with the bones, carrot tops, onion peal, and oregano sprigs. I froze some and it tasted great but some of the orzo broke down a bit in the freezing/defrosting/warming and stirring. I can deal with that though.

Cranberry Walnut Chicken Salad

Happy new year! I’m the only chicken salad eater at home but it is so great to make for 1 or 2! Make as little or as much as you like! I made this for a weekend lunch but I’ll definitely repeat this one for packing my lunch too. I poached chicken which is the trick for chicken salad and added in dried cranberries and toasted walnuts. It has good mix of crunch- without celery, which is my nemesis.

The Three Bite Rule - Cranberry Walnut Chicken Salad

Cranberry Walnut Chicken Salad (for 2)

Ingredients:

3 chicken tenders
2 sprigs of fresh thyme (optional)
2 tablespoons mayo
1 tablespoon Italian dressing
2 tablespoons walnuts
1 tablespoon dried cranberries
salt & pepper

Directions:

Poach the chicken in a medium pot, just with the chicken covered with water and a sprinkle of salt, pepper, and 2 sprigs of fresh thyme. Bring to a simmer and cook for about 8 minutes. Let cool completely before chopping/shredding.
The Three Bite Rule - Cranberry Walnut Chicken Salad
Mix together the chicken, mayo, dressing, walnuts and cranberries.
Refrigerate until serving, or serve immediately.
Mix together the chicken, mayo, dressing, walnuts and cranberries.
Assemble sandwiches and enjoy!
The Three Bite Rule - Cranberry Walnut Chicken Salad
I loved this! I made a sandwich with arugula on wheat toast or it would be good on salad too. The add-ins are great to bulk it up with less chicken. I was wishing I had pecans around…that would have been a fun twist from the walnuts!
Mix together the chicken, mayo, dressing, walnuts and cranberries.