1 medium head romaine lettuce, torn into bite-sized pieces
1/2 small red onion, peeled, sliced thinly
1 small Fuji apple, cored, chopped
1 green apple, cored, chopped
1 salad tomato, chopped
1 c. walnuts, roughly chopped
1/2 c. dried cranberries
Salt and ground black pepper, to taste
Heat pesto and garlic in a small saucepan over low heat until garlic is heated through. Remove from heat, and stir in cream. Season to taste with salt and pepper. Cool.
Heat oil in a frying pan over medium heat. Season chicken with salt, pepper, and Italian seasoning. Fry, covered, until cooked through on both sides. Remove from pan, and set aside to rest 5 minutes. Chop.
Arrange lettuce, onion, apples, tomatoes, walnuts, and cranberries among four bowls. Top salad with chopped chicken. Serve pesto cream dressing on the side. Serves 4.
Season chicken with salt, pepper, cumin, oregano, chili powder, and cayenne.
Blend olive oil, garlic, yogurt, salt, and pepper to taste. Chill until ready to use.
Heat oil in a frying pan over medium heat. Fry chicken on both sides until cooked through. Remove from pan, and set aside to rest 5 minutes. Slice.
Heat tortillas on a dry frying pan over medium heat on both sides. Transfer to a plate and cover with a kitchen towel to keep warm. To serve, layer lettuce, tomatoes, peppers, and chicken. Drizzle with dressing. Serves 3.
Heat the oil in a wok over medium heat. Season chicken generously with garlic powder, salt, and ground black pepper. Fry chicken until cooked through. Remove chicken from wok. Let rest.
Leave enough oil for rice. Increase heat to high. Add onion, garlic, and tomatoes. Toss to mix. Add rice, then calamansi juice. Cook, tossing, until heated through. Season with salt and ground black pepper.
Transfer rice to serving plates. Top with chicken then basil leaves before serving. Serves 4.
Styling by Kay Isabedra. Art direction by Theodore Cruz. Main image from vikuslandia on iStock.
This story originally appeared in the May 2017 issue of Good Housekeeping Philippines magazine.