Chicken Chile Salad Food

CHICKEN CHILE SALAD

Steps:

• Mix all ingredients together.
• Serve as a salad, dip or spread.

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

CHILLI-LIME CHICKEN SALAD

Steps:

• Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
• If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

CHILI CHICKEN SALAD

Steps:

• Position knife blade in food processor bowl, and add first 6 ingredients, or process in blender.
• Process until a paste forms, scraping sides occasionally.
• Place chicken in a shallow dish, spread onion mixture evenly over both sides of each piece.
• Cover and chill 20 minutes.
• Place chicken on rack of broiler pan coated with cooking spray.
• Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until done.
• Cut chicken across grain into thin slices, set aside and chill, if desired.
• Combine mustard and next 3 ingredients in a small bowl, stir with a wire whisk until blended.
• Stir in corn and green onions.
• Divide sliced lettuce evenly among 4 salad plates, and top with warm or chilled chicken slices.
• Pour dressing evenly over salads.