some handy recipes i want to try

im a little obsessed with martha stewart recipes so heres a couple i'll be trying soon:

Chicken Salad

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breast (2 small whole breasts)
• 3/4 cup plain nonfat yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons snipped fresh chives
• 1 tablespoon chopped fresh tarragon
• 1 Granny Smith apple
• Juice of 1/2 lemon
• 1 cup finely diced fennel
• 1/2 cup finely diced celery
• 2 cups halved red seedless grapes
• 6 slices pumpernickel bread
• 1 bunch watercress, tough stems removed
• Olive-oil cooking spray

Directions

1. Combine salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken with half of the salt-pepper mixture; place in the skillet. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes, flipping halfway through. Remove from the pan; set aside.
2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt-pepper mixture. Core apple, and cut into 1/4-inch dice. Place apple in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Divide salad among 6 slices pumpernickel bread, and sprinkle with watercress. 

lemon cumin chicken

1 medium lemon

3 Tbs. extra-virgin olive oil

1 large red onion, thinly sliced

1 medium clove garlic, smashed and peeled

6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1/2-inch-thick strips

3/4 tsp. ground cumin

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

Finely grate 1 tsp. zest from the lemon and then juice the lemon.

Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 3 to 5 minutes. Add the chicken, lemon zest, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the chicken is just cooked through, 4 to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of the lemon juice. Discard the garlic if you like. Season to taste with salt and pepper.