Colorful Chicken Links perfect for Spring!

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.

Chicken Links and Vegetables with Anchovy Vinaigrette

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

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

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


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 is made using Fully Cooked Chicken Links which makes for a quick meal that can be prepared in under 30 minutes. The vegetables can be easily substituted to your liking.
A great recipe for lunch or when you need a quick weekday dinner.

Chicken Links Green Curry

Total Time: 20 minutes Serving: 3-4 cups

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


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 pack them with you on your next picnic. The curried Potato and Broccoli Saute with Dry-Aged Bacon is a great side dish for dinner.

Chicken Links Salad Rolls and Potato and Broccoli Saute with Bacon

Total Time: 30 minutes Serving: 4 rolls

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
2 potatoes
1/2 broccoli
C 2 slices Jones Dairy Farm Dry Aged Bacon, chopped
C 1 tsp curry powder
C 1/2 tsp cayenne pepper
C garlic powder, to taste
C salt and pepper, to taste
1 Tbsp olive oil


1. Slice red onion and soak in water and drain. Thinly slice avocado and tomato. Julienne carrots and set vegetables aside.
2. Thinly slice purple cabbage and sprinkle some salt and massage and drain. Combine B to make sauce and coat the purple cabbage.
3. In a skillet, heat oil and add Chicken Links until warm through. Add all the A ingredients to the pan. Remove and set aside.
4. Wipe skillet and toast flour tortilla lightly. Lay tortilla on a counter and layer lettuce → carrot → purple onion → avocado → tomato → purple cabbage → sliced cheese → 2 Chicken Links. Roll and tightly wrap with plastic wrap to mold before slicing.

Potato and Broccoli Saute with Bacon:
1. Wrap potato (skin on) in plastic wrap and microwave on 600W for 5 minutes.
2. Cut half a head of broccoli and place in microwave safe bowl. Add 1 Tbsp water and microwave on 600W for 1 minute.
3. In a skillet, fry chopped Dry Aged Bacon. Add olive oil into skillet and toss potato and broccoli and season with C. Toss to incorporate and serve.

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

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