Directions for: Chicken and Dumplings with Spinach Salad
Ingredients
Chicken6 boneless, skinless chicken breasts
3 cup chicken broth (reduced sodium)
1-1/2 teaspoons poultry seasoning
1 tsp garlic powder
tsp celery salt
Dumplins1-1/2 cups flour
tsp baking powder
tsp salt
1 tsp poultry seasoning
3 Tbsp shortening
cup 1% milk
flour for dusting
Spinach SaladBaby spinach (350 g bag)
6 strawberries
Croutons, nuts, feta, sweet red onion (optional)
1/3 cup light poppy seed dressing (or your favourite)
Directions
Chicken1. Fill a large stove-top pot with chicken broth, and spices. Cover and bring to a boil.
2. Drop chicken breasts into broth. Reduce heat to med-high for a high boil. Set timer for 10 minutes.
Dumplins1. Combine flour, baking powder, salt, and poultry seasoning in a mixing bowl. Stir to combine. Add shortening. Cut with a fork or pastry cutter until there is no sign of shortening (looks like pebbly moist flour).
2. Gradually add milk stirring with a fork until well combined.
3. Drop onto a floured surface. Knead with hands until a ball forms then press into a 1 thick circle. Cut dumplings into small circles with a glass or cookie cutter (or use tiny animal cookie cutter to make it more fun for kids).
4. When timer rings for chicken, drop dumplings on top of chicken and broth and close lid tightly. Reduce heat to med-low. Reset timer for 10 minutes.
Spinach Salad1. Rinse spinach in basket of salad spinner. Spin dry. Arrange on plates.
2. Wash and slice strawberries and arrange on top of spinach.
3. Add croutons, nuts, feta, and sweet red onion. The more toppings the less dressing you will use.
See more: Poultry, Vegetables, Chicken, Salad, Lunch, Dinner, Quick and Easy