Best Chicken Scoop Recipes

Scoop Chicken Salad Lunch image

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 2

Number Of Ingredients 5

12 Old El Paso™ mini taco shells, from 3.8-ounce package
1 cup finely chopped cooked chicken
1/4 cup diced apple
1/4 cup diced celery
1/4 cup Yoplait® Original peach yogurt

Steps:

Heat taco shells as directed on package. Cool shells. Meanwhile, in small bowl, combine all remaining ingredients; mix well.
For each serving, spoon chicken salad into small plastic food container with cover. Pack 6 mini taco shells in another small plastic food container with cover. Pack containers in insulated lunch bag with ice pack.
At lunchtime, break taco shells; use to scoop up chicken salad.

Nutrition Facts : Calories 305, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 2 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg

Chicken Scoop image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 18

2 small russet potatoes, peeled and cubed
Kosher salt
2 tablespoons unsalted butter, melted
1/2 cup shredded cheddar cheese
2 tablespoons chopped pickled jalapenos
Vegetable oil, for frying
1/2 cup all-purpose flour
1/2 cup finely crushed cornflakes
1 teaspoon chopped fresh thyme
1/8 to 1/4 teaspoon cayenne pepper
Kosher salt
2 large eggs
12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
1 cup prepared coleslaw
2 tablespoons chopped fresh cilantro
1/3 cup honey
2 tablespoons hot sauce
6 waffle cones

Steps:

Make the mashed potatoes: Place the potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil and cook until the potatoes are very tender, about 15 minutes. Reserve 1/2 cup of the cooking water, then drain the potatoes and transfer to a bowl. Add 1/4 cup of the reserved cooking water and the butter and mash, adding more cooking water if needed. Stir in the cheese and jalapenos; season with salt. Cover to keep warm.
Make the chicken: Heat 2 inches of vegetable oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, crushed cornflakes, thyme, cayenne and 1/2 teaspoon salt in a shallow dish; set aside. Whisk the eggs in a shallow bowl. Dip the chicken in the eggs, letting the excess drip off, then dredge in the flour mixture, pressing to coat. Working in batches, fry the chicken until golden brown and crisp, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet to drain; season with salt.
Assemble the cones: Toss the coleslaw and cilantro in a bowl. Combine the honey and hot sauce in another bowl. Fill each cone one-third of the way with the mashed potatoes, then add a piece of chicken. Drizzle with the spicy honey and layer with more mashed potatoes and chicken. Top with the coleslaw and drizzle with more spicy honey.