Colorful Chicken Links perfect for Spring!

*Due to current restrictions, Chicken Links are currently unavailable. We hope to be back in your favorite Costco location soon!

Looking for new ways of using Chicken Links? Jones Dairy Farm Official Ambassador @chunmacchi has created colorful recipes perfect for the spring time using our All-Natural Fully Cooked Chicken Links.
We love that this product is antibiotic-free, sugar-free, and free of any additives!
Read more about Chicken Links here.

1. Chicken Links and Vegetables with Anchovy Vinaigrette

Enjoy Jones Dairy Farm All Natural Fully Cooked Chicken Links with Vegetables as a refreshing appetizer or snack. This dish is traditionally served cold but can also be enjoyed warm. The bright crunchy vegetables paired with the seasoned Chicken Links is a perfect dish for the warmer months.

Prep time: 20 minutes
Total Time: 1 hour 20 minutes (20 minutes if serving warm)
Serving: 4
Ingredients:

8 Jones Dairy Farm Chicken Links, frozen
1/2 red bell pepper
1/2 yellow bell pepper
1 green bell pepper
1/2 celery stalk
1/2 white onion (use spring’s new harvest if seasonal)
6 cherry tomatoes
1 clove of garlic, minced
Neutral oil of choice, for cooking

Marinade:
3Tbsp white wine vinegar
4Tbsp extra virgin olive oil
1tsp sugar
2 anchovy filets, minced
1Tbsp lemon juice
salt and pepper, to taste

Directions:

1. Combine the Marinade ingredients.
2. Slice bell pepper and onions in 1cm slices. De-thread celery and thinly slice diagonally. Thinly slice onion. Cut cherry tomatoes in half.
3. In a skillet, heat oil and add garlic. When the oil becomes fragrant, add Chicken Links and cook until warmed through. Approximately 2-3 minutes.
4. Add all the vegetables to the skillet and toss to incorporate. Add the marinade to the skillet and coat all ingredients and remove from heat. (Do not cook the vegetables)
5. Transfer to a container and let it rest in the refrigerator for at least 1 hour and enjoy.

2. Chicken Links Green Curry

This Green Curry, made using Fully Cooked Chicken Links, offers a quick meal that you can prepare in under 30 minutes. Furthermore, you can easily substitute the vegetables to suit your preferences.

A great recipe for lunch or when you need a quick weekday dinner.

Total Time: 20 minutes Serving: 3-4 cups
Ingredients:

8 Jones Dairy Farm Chicken Links, frozen
2 Japanese eggplant
4 cremini mushroom (sub with any type of mushroom)
2 green bell pepper
4 baby corn
1/2 red bell pepper
10 basil leaves
50g green curry paste
1 can (400g) coconut milk
1/2 Tbsp sugar
1/2 tsp chicken broth granules (sub with chicken bouillon or omit if not available)
1 Tbsp fish sauce
150ml water
Neutral oil of choice, for cooking

Directions:

1. Roughly chop eggplant into bite size. Slice bell peppers into 1cm slices. Remove stem of cremini mushroom and cut in half.
2. Heat oil in a deep pan and add Chicken Links. Cook until warm through then remove from pan and set aside. In the same pan, add eggplant, bell pepper, mushroom, young corn and toss to coat with oil. Remove from heat and set aside with Chicken Links.
3. Wipe off the pan with paper towel and add back neutral oil and green curry paste and saute until fragrant.
4. Add the solidified coconut cream from the coconut milk can first and incorporate with the green curry paste. Once well incorporated, add the rest of the coconut milk, water, sugar, chicken broth granules and bring to a simmer. Then add Chicken Links and vegetables and cook for 5 minutes.
5. Finish off with fish sauce and toss basil (tear with hands) into pan and turn off heat.
6. Serve with rice and enjoy.

３. Chicken Links Salad Rolls and Potato and Broccoli Saute with Bacon

Try these colorful Chicken Links roll-ups for lunch, or alternatively, pack them for your next picnic. Additionally, the curried Potato and Broccoli Sauté with Dry-Aged Bacon makes a great side dish for dinner.

Total Time: 30 minutes　Serving: 4 rolls

Ingredients:

8 Jones Dairy Farm Chicken Links, thawed
A 1 Tbsp ketchup
A 1 Tbsp worcestershire sauce
A 1/2 Tbsp honey
4 lettuce leaf
1 tomato
1 avocado
1/2 red onion
1/2 carrot
4 sliced cheese
1/4 purple cabbage
Salt to taste
B 2 Tbsp mayonnaise
B mustard (with seeds)
4 flour tortilla

Potato and Broccoli Saute with Bacon
Accompaniment:
2 potatoes
1/2 broccoli
2 slices Jones Dairy Farm Dry Aged Bacon, chopped
1 tsp curry powder
1/2 tsp cayenne pepper
garlic powder, to taste
salt and pepper, to taste
1 Tbsp olive oil

Directions:

1. First, slice the red onion, soak it in water, and then drain. Next, thinly slice the avocado and tomato. Julienne the carrots and set the vegetables aside.
2. Afterward, thinly slice the purple cabbage, sprinkle some salt, massage, and drain. Combine B to make the sauce and coat the purple cabbage.
3. Meanwhile, heat oil in a skillet and add Chicken Links until warmed through. Then, add all the A ingredients to the pan. Remove the mixture and set it aside.
4. Finally, wipe the skillet and lightly toast the flour tortilla. Lay the tortilla on a counter and layer lettuce, carrot, purple onion, avocado, tomato, purple cabbage, sliced cheese, and 2 Chicken Links. Roll it up and tightly wrap it with plastic wrap to mold before slicing.

Potato and Broccoli Sauté with Bacon:

1. First, wrap the potato (skin on) in plastic wrap and microwave on 600W for 5 minutes.
2. Next, cut half a head of broccoli and place it in a microwave-safe bowl. Add 1 Tbsp water and microwave on 600W for 1 minute.
3. Meanwhile, in a skillet, fry chopped Dry Aged Bacon. Then, add olive oil to the skillet, toss in the potato and broccoli, and season with C. Finally, toss to incorporate and serve.

Recipe and photo by ＠chunmacchihttps://instagram.com/chunmacchi