Avocado Chicken Salad

• ½ cup guacamole
• ¼ cup mayonnaise
• ¼ cup chopped cilantro
• ½ cup chopped Walla Walla sweet onion
• 2 tbs. lime juice
• salt and pepper to taste
• ½ pkg. (4-6) diced grilled chicken breast meat, thawed
• 1 cup halved grape tomatoes
• 4 thin pita bread rounds or can be used in a wrap
• 4 lettuce leaves

Stir together guacamole, mayonnaise, cilantro, onion, lime juice, salt, and pepper. Add chicken and tomatoes. Stir to mix well.

Refrigerate for 30 minutes to develop flavor.

Top pita or wrap with lettuce and salad. Fold or wrap to serve. Yummy!

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Chicken and Rice Dinner

• 1 pkg. dry onion soup
• 1 cup rice – uncooked
• 1 can cream of chicken soup
• 1 ½ cup water
• ½ cup chopped Walla Walla sweet onion
• Chicken breast – cut up
• Salt and pepper to taste

Sprinkle onion soup in baking pan; top with rice, combine soup and water – pour over rice. Then add in the chopped Walla Walla sweet onions. Arrange chicken on top. Sprinkle with salt and pepper – cover with foil.

Bake 350 degrees for 1 hour, covered; then ½ hour uncovered.

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Walla Walla Sweet Caramelized Onions with Grilled Chicken and Polenta

• 2 to 3 Walla Walla Sweet Onions
• 3 tablespoons butter
• 2 cups "double rich, double strength" canned beef broth, undiluted
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar
• 2 tablespoons parsley

Serve with:
Soft instant polenta (made with chicken broth)
Grilled chicken breasts

Cut the Walla Walla sweet onions in half lengthwise, through stem and root ends. Peel, then slice into 1/2-inch wide half rings. Heat the butter in a large skillet over medium-high heat. Add the onions and sauté for about 60 seconds, tossing and stirring to evenly coat the pieces. Stir in the broth, vinegar, sugar, and parsley. Simmer for 15 minutes, or until the sauce has reduced by about half and thickened slightly.

To serve, spoon a portion of hot polenta onto each plate, add a serving of the onions with their sauce, and top with a freshly grilled boneless/skinless chicken breast.

Makes 4 to 6 servings.

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Chicken Panini

• 4 boneless skinless chicken breast (4 oz. each)
• ½ tsp. seasoning blend1/4 cup mayonnaise
• 2 tsp. white vinegar
• ¼ tsp. garlic powder
• 4 English muffins, split
• 4 thin slices of Walla Walla sweet onion
• 1 plum (roma) tomato, cut into 8 slices

Heat closed medium-size medium contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170 dgress)

Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and top with muffins.

Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2-3 minutes or until sandwiches are toasted.

Makes 4 sandwiches.

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Chicken Portobello

• 4 pounds chicken leg quarters (or 1 4-pound roaster chicken), cut-up
• Salt and pepper to taste
• 1/4 cup olive or vegetable oil
• 1 Oso Sweet Onion, sliced
• 1 tablespoon minced garlic
• 4 portabello mushroom caps, sliced
• 2 tablespoons fresh chopped oregano (or 2 teaspoons dried oregano)
• 2 tablespoons flour
• 1 cup red wine1 large (28-ounce) can chopped tomatoes

Preheat the oven to 425 degrees. Drain and rinse the chicken, trimming off any excess fat. Pat dry. Sprinkle all over with salt and pepper. Arrange in a baking pan and roast 30 minutes, or until the juices run clear when pricked at the thickest point.

Meanwhile, in a Dutch oven, heat the olive oil and lightly brown the onion. Stir in the garlic, cook together 2 minutes and add the mushrooms and oregano. Continue cooking 5 minutes longer, or until the mushrooms have softened. Stir in the flour and cook 5 minutes. Add the red wine and tomatoes. Bring to the boil, reduce heat and simmer 20 minutes or until thickened. Add the chicken and any cooking juices to the pot. Simmer together 10 minutes longer. Serve over steamed white rice.

Yield: Serves 8

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Cheffy Baby's Black Pepper Chicken

• 1 tablespoon oil
• 1 cup chopped Walla Walla Sweet onions
• 1 cup chopped garlic
• 1 tablespoon black pepper
• 2 chicken breasts (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce

Saute onions, garlic and black pepper for one minute. Add chicken and saute until cooked. Add soy and oyster sauce, cook for one minute.