Souvlakia

Marinade:
1 c thinly sliced red onion
4 Tbsp olive oil
3 tsp fresh lemon juice
3 tsp chopped fresh flat-leaf parsley
1/2 tsp dried oregano
2 bay leaves

4 chicken breasts, sliced into strips
wooden skewers, soaked for about an hour

Combine first 6 ingredients in a large zip-lock bag; add chicken. Marinate in fridge for a few hours, turning occasionally. Prepare grill. Remove chicken from bag and discard marinade. Thread chicken strips onto skewers; sprinkle with salt and pepper. Place skewers on grill and grill til done, turning once. Serves 8 as an appetizer.

Serve with Tzaziki sauce:
Combine greek yogurt, shredded cucumber, minced garlic, chopped fresh mint and salt to taste.

Chicken with Lime-Chili Sauce

3 large boneless, skinless chicken breasts
3 scallions, white and green parts, chopped
2 Tbsp vegetable oil
1 Tbsp fresh lime juice
2 tsp honey
2 tsp fish sauce
2 cloves garlic
3/4 c rice wine vinegar
3/4 c sugar
1 Tbsp chopped cilantro, plus whole leaves
1 Tbsp finely chopped peanuts
1/2 tsp red pepper flakes
appetizer skewers

Cut chicken into 1-inch cubes and place in ziploc bag. Combine scallions, oil, lime juice, honey, fish sauce and garlic in blender. Pour over chicken; marinate and chill for 30 minutes or up to 3 hours. For the dipping sauce, cook vinegar and sugar over med-high heat in small saucepan. Simmer until reduced slightly, about 4 minutes. Cool, then add cilantro, peanuts and red pepper flakes. Cook chicken on grill pan or in a large skillet til cooked through. Thread chicken cubes onto skewers with a cilantro leaf and serve with dipping sauce.

Makes about 30 appetizer skewers.

Lemon Chicken Soup with Spaghetti

8 c low-sodium chicken broth
1/3 c fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 c chopped onion
1 c (about 2 1/2 oz) spaghetti, broken into 2-inch pieces (or any short pasta)
2 c diced cooked rotisserie chicken
1 c grated Romano cheese (or Parmesan)
1/4 c chopped fresh flat-leaf parsley
kosher salt

In large stockpot, bring chicken broth, lemon juice, bay leaf, and Parmesan rind to a boil over medium-high heat. Meanwhile, saute carrots, celery and onion to soften. Add to chicken broth mixture. Add broken pasta and cook pasta til tender, stirring occasionally. Add chicken and heat through. Remove bay leaf and Parmesan rind and discard. Stir in 1/2 of the cheese and parsley. Season with salt, to taste. Ladle soup into bowls and sprinkle with remaining cheese. Garnish with flat-leaf parsley.

Chicken and Feta Tabbouleh

3/4 c uncooked bulgur (could use couscous, quinoa or your favorite pasta)
1 c boiling water
2 c chopped, cooked chicken breast (or rotisserie chicken)
1 c chopped tomato
1 c chopped cucumber
3/4 c chopped parsley
1/2 c crumbled feta
1/3 c finely chopped green onions
1/4 c chopped fresh mint
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1-2 minced garlic cloves
1/4 tsp salt
1/4 tsp cumin
1/4 tsp ground black pepper

Place bulgur in medium bowl; cover with 1 c boiling water. Let stand 15 minutes or until liquid is absorbed. Combine chicken and remaining ingredients in large bowl. Add bulgur to chicken mixture; toss to combine.

Yield: 4 servings (serving size 1 1/2 cups)

Lime and Cilantro Chicken Salad

CHIPOTLE-LIME VINAIGRETTE
1/3 c seasoned rice wine vinegar
1/4 c fresh lime juice
1 clove garlic, minced
2 tsp pureed chipotle chilies in adobo sauce
2 Tbsp honey
1/2 tsp kosher salt
3/4 c canola oil
1 c chopped fresh cilantro, stems and leaves

3 ears corn, shucked and grilled (best!) or boiled
4 large chicken breasts, seaoned with salt & pepper, cooked and julienned
1 1/2 c diced tomatoes
1 pound mixed baby greens
2 c grated jack cheese
1 can black beans, rinsed and drained
3/4 c toasted, salted pumpkin seeds
Fresh cilantro sprigs for garnish
Lime wedges for serving

In blender, combine vinegar, lime juice, garlic, chipotle chile, honey and salt and process until combined and smooth. With machine running, gradually add oil to form an emulsion. Stir in chopped cilantro.  Set aside.

To assemble the salad, cut off othe corn kernels from the cobs -- you should have about 2 cups. Add chicken, tomatoes, greens, cheese and black beans to the corn. Drizzle vinaigrette over the salad and toss gently to coat.

Transfer salad to chilled salad plates building height in the center. Scatter pumpkin seeds over the servings. Add cilantro sprigs on top and garnish with lime wedges.

Yields: 6 servings