Chicken and Swiss Salad

This salad is so divine. I still remember years ago when my friend made it for a little luncheon we did to reunite our little college group of friends. I'm not sure why I haven't posted it yet! I'm trying to incorporate more vegetables in our family meals, and since summer is coming I would like some of our dinners to be hearty salads. This is perfect for that! Some notes when I make this: I don't do the onion because my kids balk at onions. I also use bagged bacon pieces because it's just easier. I also like to half the dressing because not all my kids like sweet dressings and I prefer not to mix the dressing in so I can keep it fresh and divide it out in meal prep containers for the week. If you want to mix it all together with the salad I would suggest the full serving. :) 

Chicken and Swiss Salad

Recipe slightly adapted from my friend Lyndsie Field

1 head romaine lettuce

1 bunch spinach

1/2 red onion (optional)

8 ounces swiss cheese, shredded

1 pound bacon, cooked and shredded (or pre-bought in the bag)

3-4 chicken breasts, cooked and shred *see note

1/2 cup candied almonds

Poppyseed Dressing:

1 cup sugar

2 tsp dry mustard

2 tsp salt

2/3 cup red wine vinegar

1 1/2 cup oil (I use canola)

3 Tbsp poppyseeds

Poppyseed Dressing-Halved:

1/2 cup sugar

1 tsp dry mustard

1 tsp salt

1/3 cup red wine vinegar

3/4 cup oil (I use canola)

1 1/2 Tbsp poppyseeds

Combine dressing ingredients and whisk together. Pour over salad before serving

*Super easy shredded chicken: Toss some frozen chicken breasts in the crockpot and cook on high for a few hours. I add a splash of chicken broth at the end along with some salt and pepper before shredding it up.

Teriyaki Stirfry

This teriyaki is by far the best! I won't try another recipe again. Bonus, its gluten free too! 

Teriyaki Chicken Stirfry
Recipe adapted slightly from cleanmondaymeals.com

3 1/2 Tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts
Ground black pepper
1 medium zucchini, diced into half moons and quartered
1 1/2 cups shredded carrots
2 1/2 cups small diced broccoli florets
1 1/2 - 2 cups white or brown rice, cooked


Teriyaki Sauce
1/2 cup soy sauce OR coconut aminos/GF soy sauce
1/2 cup water
3 Tbsp packed light brown sugar
3 Tbsp honey
3 cloves garlic, minced (1 Tbsp)
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch


For the chicken-
I cook my chicken in a fry pan with some olive oil. Remove to a plate and use that same pan for my veggies and then add the chicken back in. Or you can bake it in a 350 degree oven. Cube.

For the teriyaki-
In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the veggies:
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute 4 - 5 minutes until crisp-tender.

Throw in the sauce along with the chicken and give it a good stir and serve over rice. Or you can assemble into bowls instead and even put them in the fridge for later in the week: Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops. Sprinkle with sesame seeds if you'd like

BBQ Chicken Salad

This has been one of my favorite salads since Brook shared it with me last year! Probably the only salad I crave to make at home :) I usually just mix the barbecue with the ranch and let people put it on their salads. So yummy!! 

Oh my other hint is that I like to make this salad after I have made barbecued chicken of some sort like Dad's squirt chicken. I just cook extra and use the leftovers for this salad. 

BBQ Chicken Salad

Recipe from damndelicious.net

1 Tbsp olive oil

2 chicken breasts

salt and pepper

6 cups romaine lettuce

1 roma tomato, diced

3/4 cup canned corn kernels, drained

3/4 cup canned black beans, drained and rinsed

1/4 cup diced red onion

1/4 cup shredded monterey jack cheese

1/2 cup shredded cheddar cheese

2 avocados, diced

1/4 cup ranch dressing

1/4 cup BBQ sauce

1/4 cup tortilla strips

Heat olive oil in medium skillet over medium high heat. Season chicken with salt and pepper to taste. Add to skillet and cook until done. Let cool then dice into bite-size pieces (could also use leftover chicken breasts cut into bite sized pieces). In a big bowl place romaine lettuce in a large bowl with chicken, tomato, corn, beans, onion and cheeses. Mix the barbecue and ranch together and pour over salad. Top with tortilla strips

Chicken Salad Croissants

These yummies are a must have when our mom and dad take us all out to the lake. So delish! I had a friend today request for me to come to her house and make these for her birthday lunch so she could get the recipe. I told her I hardly needed to demonstrate these are so easy! Super easy to throw together and soooo yum! If you can't find the smaller sized croissant rolls you can always get the jumbo ones and cut them in half. That's what we did for our son's baptism luncheon. 

Mom's Chicken Salad Croissants

Recipe from Melody aka Mom

2 cans of chicken

about 1 cup finely chopped celery

about 2 cups finely chopped red grapes

3/4-1 cup miracle whip dressing

salt and pepper to taste

In a large bowl, shred the chicken with a fork. Finely chop the celery and grapes and add to the chicken. Pour miracle whip over the top and mix everything together. You don't want this to be dry so add more dressing if needed. Start with a 3/4 cups and go from there. Salt and pepper to taste. Serve inside yummy croissant rolls! These stay good for several days in a ziplock bag or sealed container.

Lemon Rosemary Chicken

This dish was super easy to throw together and my kids were actually thanking me for the wonderful dinner and the sweet potatoes. What?! Crazy! That's a winner in my book! :)

Lemon Rosemary Chicken

recipe from www.bravoforpaleo.com

1/4 cup olive oil

4 chicken breasts

1 1/2 sweet potatoes, cubed (I used 2 for my family size)

1 large lemon, squeezed (or just squirt some lemon juice from the bottle ;)

1 large lemon, sliced

2 Tablespoons rosemary

5 garlic cloves, crushed

Salt and pepper, to taste

Preheat the oven to 400 degrees.

Add olive oil to a large cast iron skillet, and heat over medium-high heat. Sprinkle desired amount of salt and pepper over chicken breasts then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.

Japanese Chicken

I am doubling up on this recipe since I just posted it on my dairy free blog, but I promised Brooke! I shared it with her last week and she said, "Ummm...I think you undersold that chicken!" If you are a fan of sweet and sour chicken, this one is just as tasty but less than half of the work. If you want the extra effort, I'm sure you can fry the chicken up first before you put it into the oven to make it more crisp. But to me what makes it so great is that you can throw it right into the oven with minimal prep work.

Japanese Chicken

Recipe from Worldwide Ward Cookbook by Deanna Buxton

Note: This is halved from what the recipe says. I made 2 chicken breasts and 1 pound of chicken thighs with the below amounts. Even with this halved the sauce is plentiful. I even saved the leftover sauce and used it with some frozen popcorn chicken another night.

1 egg

1/2 cup flour

3 Tbsp sesame seeds

4 chicken breasts (or thighs worked wonderful for me!)

1/4 + 2 Tbsp soy sauce (or 6 Tbsp)

1 cup vinegar

half of a 1/3 cup water (just eyeball it)

2 cups sugar

Whip egg in a bowl. In a separate bowl, combine flour and sesame seeds. Dip each chicken breast in the egg , then roll evenly and heavily in the flour mixture. Arrange chicken breasts in a greased 9 x 13 inch pan. Mix soy sauce, vinegar, water, and sugar; pour over chicken breasts. Bake uncovered at 350 degrees for 40-45 minutes. Serve with rice.

Taco Chicken Tinfoil Dinners

I can't believe I have never posted this, I have been making it since college. Super easy- you just throw all the ingredients together into a tinfoil packet and into the oven it goes. Sometimes I will throw extra things in there like corn, etc. but it's perfect by itself served with a salad or some veggies. I love the sour cream after it comes out of the oven-don't forget that part!

Taco Chicken Tinfoil Dinners

Recipe from Nicole 

4 boneless skinless chicken breast halves

4 tsp taco seasoning

2 cups thinly sliced peeled potatoes

1-2 cup mexican style shredded cheese

1/2 cup salsa

1/2 cup sour cream

Preheat oven to 375  and spray 4 sheets of tinfoil with nonstick spray. Sprinkle chicken evenly with taco seasoning on both sides (1 tsp each). Layer everything onto separate tinfoil packs:

1/2 cup potatoes, chicken with 1 tsp season, 1/4-1/2 cup cheese, 2 Tbsp salsa. Bring up the sides and double fold top to seal. Place on top baking pan for spills. Bake at 375 for 30 minutes or until chicken is cooked and potatoes are tender. Remove from oven and rut slits in foil to release steam. Top with sour cream.

Spinach Chicken Stomboli

I have made this dish twice now and it is delish! Not to mention you can use up leftover rotisserie chicken and other things you have around. This time I added some fresh basil from my garden. Yu- um!

Oh and here's a shout out to to library! If you are at the library a lot with your kids, go find the cookbooks! I check out cookbooks ALL the time from the library to try new recipes, which is where I got this one (plus then you don't take up space in your kitchen with recipe books you don't ever use!)

Spinach-Chicken Stromboli

Recipe from Our Best Bites Cookbook

1 Recipe of Breadstick dough (I use the one below) or you can buy a refrigerated pizza crust

2 tsp olive oil, divided

1 1/2 tsp Italian Seasoning

3 1/2 Tbsp parmesan cheese, divided

1 1/2 cups shredded mozzarella cheese

2 cups loosely packed spinach leaves

2 cups shredded, cooked chicken breast

2 roma tomatoes, diced 

any other flavorings you want to throw in...ideas are fresh or dried basil, rosemary, mushrooms, anything your family likes

If you want some pasta sauces for dipping but I personally like it by itself with a salad

Preheat the oven to 425 (or follow dough recipe). Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 tsp olive oil over the entire surface of crust. Evenly sprinkle Italian seasoning and 2 Tbsp Parmesan on top.

Keeping remaining toppings one inch away from all edges, evenly spread the spinach, chicken, tomatoes and mozzarella over the dough. 

Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.

Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush remaining 1/2 tsp olive oil on top and sprinkle with remaining 1 1/2 Tbsp Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.

Bake in preheated oven for 15-20 minutes or until top is golden brown. Cool for 10-15 minutes before slicing into 1 inch slices. Serve with marinara and/or alfredo sauce if desired.

Easy Breadsticks/Stomboli Dough

Recipe from Our Best Bites

Mix 1 Tbsp sugar and 1 Tbsp active yeast with 1 1/2 cups warm water and let stand 10 minutes. Add 1/2 tsp salt, 1 1/2 cups flour and mix. Then gradually add 1 1/2-2 1/2 cups more of flour (for 3-4 1/2 total). Cover and let rise 45 minutes.

Chicken Teriyaki

Ingredients:

4-6 boneless skinless chicken breasts

4 T minced garlic

1 cup low sodium soy sauce

1/2 cup water

4 T rice vinegar

1 c brown sugar

4 T cornstarch

sesame seeds optional

Directions:

1. Preheat oven to 425 

2. Spray 9x13 pan  and set chicken breasts in pan

3. In saucepan, combine rest of ingredients for a few minutes until it starts to thicken up

4. Pour sauce on chicken 

5. Bake for 30 minutes. Remove from oven, turn over and bake for another 20 minutes.

6. Serve with rice

One Pan Meal

Those nights where you want to make a thoughtless but delicious meal you will be thanking me for this recipe! This meal is soo good, soo easy and so so adaptable! 

One Pan Meal:

by: paleomadepainless.blogspot.com

(this made enought for Chris, Marlee and I plus a little little leftovers for the next day) 

3 skinless, boneless chicken breast-cut into chunks

3 red potatoes-cut into chunks

2 sweet potatoes- peeled and cut into chunks

asparagus (I will be honest. I made this one with asparagus and I didn't LOVE it, they were too soggy for my liking-although my hubs liked them-. I would suggest green beans or even Brussels sprouts ;)

Olive oil

Spices: I used an Italian blend for the chicken, Rosemary for the chicken &red potatoes, salt and pepper for the asparagus and cinnamon for the sweet potatoes 

Directions: Arrange the Ingredients like the picture above. Lightly drizzle olive oil over the top. Season to your liking. Cover with aluminum foil and cook at 350 for an hour. 

-adapt any way you would like and enjoy!!!:)

Crock pot chicken chili

My husband Rick made this the other day. It was almost 80 degrees so I didn't really feel like chili

but I wasn't going to say anything since the only thing he has ever made for the last 7 years has been baked chicken sprinkled with a strange seasoning. This was actually really good! I would make it again... 

Ingredients

• 6 boneless skinless chicken breasts
• 1 can black beans (16 oz), drained and rinsed
• 1 can kidney beans (16 oz), drained and rinsed
• 1 cup tomato sauce
• 2 cans diced tomatoes (14.5 oz)
• 1 packet taco seasoning
• 3 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp chili powder
• celery if you want
• it's suppose to have corn but I refuse to eat corn so you can decide if you want that or not 

Instructions

1. In a large crock-pot, add all of the ingredients and stir. Draining and rinsing the beans is not necessary, but it will help cut down on the amount of liquid in the crock-pot later on.
2. Cook on high approximately 4 hours or on low 6-8 hours, until done.
3. Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.
4. Serve over rice or alone 

Adapted from Skinny Girl something that he found on the web :)

Balsamic Chicken and Veggies

Ingredients

• 1 pound boneless skinless chicken breasts
• cornstarch (for dusting)
• 1 tablespoon vegetable or coconut oil
• 1 tablespoon sesame oil
• 8 ounces white button mushrooms, stems removed and quartered
• 4 small zucchini, cut into 1-inch chunks
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar ( I actually just kept pouring it, it was yummy with more
• 2 garlic cloves (minced)
• 1/2 teaspoon ground ginger or 1 teaspoon fresh ginger, finely minced, if you don't have this it doesn't really make a difference

DIRECTIONS

1. Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
2. Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice or quinoa

Adapted from Melskitchencafe

Easy BBQ Chicken Pizza

I'm usually not a huge fan of BBQ chicken pizza but this was super tasty!!!! And even better it took like 5 minute to make, perfect for those nights you don't have a lot of time. 

Easy BBQ Chicken Pizza

by: Lauren Elvidge 

Ingredients:

Pita bread (I just bought mine but you can always be super woman and make your own:))- 

BBQ sauce

Cooked diced chicken 

Diced red onion 

Pitch of Rosemary

Cheddar Cheese-or whatever kind you like 

Preheat oven to 350. Spread BBQ sauce on the pita bread, add chicken, onion, rosemary (and whatever else you want to add) Top with the cheese. Bake for 10-20 minutes depending on how crispy you like yours! Enjoy!:)

Garlic Chicken Spinach Pasta

This dish was super Delish and super easy!!!!! just what I love!!! 

Garlic Chicken Spinach Pasta

by:http://recipeshoebox.blogspot.com/2010/03/garlic-chicken-pasta-with-spinach.html?m=1

6 garlic cloves, minced

1/4 teaspoon red pepper flakes 

6 tablespoons olive oil

2-3 boneless, skinless chicken breasts Salt and pepper to taste

1 pound penne pasta

1 (5-ounce) bag baby spinach

1/2 cup chopped fresh basil or 1 tablespoon dried

6 tablespoons juice from 2 lemons

1 cup grated parmesan cheese

Directions:

Boil your water for the Pasta (directions on the package)

Combine garlic, pepper flakes and olive oil in a microwaveable bowl and microwave for about 1 minute

Cut the chicken into bite size pieces and season with salt and pepper. In a skillet over medium-high heat put 1TB of the garlic mixture into it and add the chicken and cook until the chicken is done.

While the chicken is cooking, put the pasta in the boiling water with 1TB or so of salt and cook the pasta according to the package. (about 11 mins)

When the pasta is done, drain and return back to pot. Add the remaining of the garlic mixture, lemon juice, basil, cheese, spinach, and chicken. Stir and serve immediately! Yum Yum!!

Chicken Spinach Lasagna

Sauce:

4 tablespoons butter

1/2 cup chopped white or yellow onion

2 cloves garlic minced

6 tablespoons of  flour

1 cup low sodium chicken broth

2 1/2 cups milk

3/4 teas dried basil

3/4 teas dried oregano

1 teas salt

1/2 teas black pepper

Lasagna:

9 no boil lasagna noodles

2 cups ricotta cheese

3 cups cooked chicken

1 lb mozzarella cheese (4 cups)

3 ounces parmesan cheese ( 1 to 1/2 cups) reserve 1/4 cup for the top of lasagna

2 packages of baby spinach ( 9 oz each)

1 tablespoon chopped parsley

Directions:

1. Preheat oven to 350 degrees. Coat a 9 x 13 pan with nonstick spray

2. In a large saucepan, melt butter over medium heat, add onion and garlic and cook until onion is tender about 3-4 minutes, then stir in flour and let cook for 1-2 minutes

3. Gradually add chicken broth and milk while whisking. Continue cooking and stirring for 4-5 minutes until mixture simmers and thickens. Stir in basil, oregano, and salt and pepper.

4. To put together, spread 1 cup sauce on bottom then place the noodles then 1/2 of ricotta. Add half the chicken on the ricotta.

5. Layer on 1/2 chopped spinach. Sprinkle 1/2 of mozzarella and 1/2 of  parmesan cheese ( keep 1/4 cup for the top)

6. Place 3 noodles over the top then spread 1/2 the remaining sauce over the top. Repeat the layers again.

7. Place last 3 noodles over the top spread remaining sauce and sprinkle the rest of the cheese

8. Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden

This recipe is heaven, so delic!

 If you want to make it healthier, you could try gluten free lasagna noodles, cottage cheese instead of ricotta, non fat milk, etc... 

Adapted by : Mel's Kitchen Cafe

Cashew Chicken

My family really loves Chinese food!!! Unfortunately we don't have any good Chinese restaurants here except Panda Express haha. So I've had to learn to find some yummy Chinese recipes and this has easily become our fav!! Plus it is SOOO stinkin easy to make!! 

Cashew Chicken:

recipe by: www.eclecticrecipes.com

2 TB olive oil

2 lbs boneless, skinless chicken, chopped 

8 cloves of garlic, minced (I just used some garlic salt and powder)

1 cup of cashews

1 bell pepper diced

3/4 water or chicken stock (I just used water)

2 TB corn starch

4 TB Hoisin Sauce

2 TB white wine vinegar

sliced green onions (for topping)

steamed rice

Preheat a large skillet and add the olive oil. Salt and pepper the chicken. Add Chicken, garlic, cashews, and bell pepper to skillet. Cook until the chicken is done (20 minutes or so). While the chicken is cooking, in a small bowl combine cornstarch and water and mix well. When chicken is done add the cornstarch & water. Then add hoisin sauce and vinegar. Simmer for 5-10 minutes, until sauce has thickened. Just before serving add green onions. Serve with or on rice. Enjoy! 

Grandma's Chicken Noodle Soup

 Why haven't we posted this recipe yet? I'm shocked! lol.

This is our Grandma Lill's famous chicken noodle soup in which we always requested when we visited in the cold months. I love this soup so much, we have made it twice this month upon request from my kids, regardless of the fact that it's summer!

Grandma Lill's Chicken Noodle Soup

Recipe from Lillian Rydalch

8 cups water

chicken (1 breast, 2 drums or about 2 cups)

3 circular chopped carrots

3 stalks celery, chopped

onions or onion flakes

8 chicken bouillon cubes

pinch of garlic salt

pinch of pepper

1 bay leaf

1 bag Kluski noodles (if you can't find them just use egg noodles)

Combine all ingredients except for the noodles in a stockpot. Bring to a boil and reduce to a simmer for about 35 minutes. Transfer chicken to cutting board and cool. Tear chicken into bite size pieces (you can skip these steps if you use leftover cooked chicken). Return chicken along with noodles and simmer 15 minutes (or use your noodle package instructions).

Chicken Baked Burritos

Alright peeps! These puppies are pretty pretty bomb!! They are easy, convenient, adaptable...etc etc... They are tasty and you will love them! (sorry NOT the best pic;) )

Chicken Baked Burritos

adapted by a recipe from: iwashyoudry.com

makes about 8 tortillas 

Tortillas (any kind you prefer) 

2 Skinless Chicken breast. sliced into strips and cooked 

1 can black beans, drained and rinsed

1 cup frozen corn kernels thawed

1/4 c diced green onion

1/4 tsp of each: garlic powder, salt, cumin, paprika 

1 avocado, peeled pitted and diced 

1/4 cup of cilantro finely chopped
a can of Embasa Medium Salsa Verde (I did one burrito with just guacamole on it and it needed an extra kick so i topped it with some of this Salsa Verde that I just had in the pantry and I am soooo glad I did! I would definitely recommend doing this!)
-I also added some chopped jalapenos (for a yummmy kick) and you can add or omit whatever you wish!
-toppings: guacamole, sour cream, cheese, whatever else you want:)

Preheat oven to 400. Combine all the ingredients (minus tortillas) in a large bowl and toss. Lay out each tortilla and place 1/2 to 3/4 cups of chicken mixture to the center. Fold up the burritos enclosing both ends. Lightly spray a foil lined baking sheet and lay the burritos seam down on the tray. Lightly brush olive oil on the tops. Bake for 10-15 minutes or until the outsides of the burrito are lightly browned and crisp. Put some toppings on them and gobble gobble!!

Chicken and Bacon Shish Kabobs

Oh my goodness these are heaven! The bacon makes the chicken so moist and tender. If you have done kabobs before you know that sometimes the meat can be dry, but not these beauties, and it's because of the bacon (so don't skip that step!) My daughter who is the pickiest eater on the planet even eats them up! I have been doing pineapple, mushrooms and bell peppers, but you can really use anything you like, that's what makes skewers/kabobs so much fun. This is definitely going to be a summer favorite! I have already made them 3 times in 2 weeks, 2 of the times for big parties. Also I use turkey bacon because it's what our family likes.

Chicken and Bacon Shish Kabobs

Recipe adapted from allrecipes.com

Mine made 8-10 big skewers

 

1/4 cup soy sauce

1/4 cup apple cider vinegar

2 Tbsp honey

2 Tbsp canola oil

10 large mushrooms, cut in half

2 green onions, minced

1 pound boneless skinless chicken breasts, cut into chunks

1/2 pound turkey bacon slices, cut in half lengthwise (or regular bacon)
canned pineapple

2 bell peppers, any variety

skewers (if you use wooden be sure to soak them in water at least 20 minutes)

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil and green onions. Place the mushrooms and chicken each into a bowl or a ziplock and pour the mixture over, and stir to coat. You can marinade them together, but I found it to be a pain when you are picking through to skewer them; it's easier to separate them. Cover and marinate in the fridge at least 1 hour, 2 or 3 is better. Preheat grill for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. (I just strained them over a saucepan). Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes; set aside.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves, bell peppers and pineapple chunks. Lightly oil the grill and arrange skewers. Cook about 7 minutes, brush with some of the remaining soy sauce mixture, flip them over and brush again. Grill about 7 more minutes. Done when bacon is crisp and chicken juices run clear.