Chicken Jicama Salad With Cilantro Buttermilk Dressing Food

ASPARAGUS AND CHICKEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Make the dressing: Pulse the parsley, tarragon, lemon juice and mustard in a mini food processor to make a coarse paste. Add the buttermilk, mayonnaise and olive oil; pulse until smooth. Season with salt and pepper. Refrigerate until ready to use.
• Make the salad: Prepare a large bowl of salted ice water. Toast the almonds in a small dry skillet over low heat, about 4 minutes; transfer to a plate and let cool. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 4 to 5 minutes. Drain and transfer to the ice water; let cool. Drain again and pat dry; transfer to a large bowl.
• Add the lettuce, watercress, radishes, chicken, goat cheese, parsley and half of the toasted almonds to the bowl. Drizzle with about half of the dressing and season with salt and pepper; toss. Sprinkle with the remaining toasted almonds and serve with the remaining dressing.

CHICKEN JICAMA SALAD

Steps:

• In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
• Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
• Stir to coat evenly.
• Chill until ready to serve.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

TEQUILA-LIME CHICKEN WITH CILANTRO DRESSING

Steps:

• If using wooden skewers, soak in water for at least an hour.
• In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
• Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
• Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
• Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
• When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
• Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.

JICAMA SALAD WITH CILANTRO AND CHILES

Steps:

• Whisk lime juice, oil, sugar, salt and hot pepper sauce together in a large bowl.
• Trim peel and pith from oranges. Cut in half lengthwise, then slice into thin half moons.
• Add orange slices and remaining ingredients to dressing. Toss to coat. Season to taste with salt and pepper. Cover, and chill 1 hour or overnight. Serve on a bed of lettuce, garnished with additional orange slices.

CILANTRO BUTTERMILK DRESSING

Steps:

• In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth.
• Stir in the bell pepper, onion, cilantro and garlic.
• Season to taste with salt and pepper.
• Refrigerate any extra dressing in a sealed container for up to 1 week.

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Steps:

• Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
• Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
• Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

JICAMA SALAD DRESSING

Steps:

• Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.

MANGO AND CHICKEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
• Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
• Add the peppers to the bowl with chicken and fruit.
• Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
• You can do the steps above earlier and finish the salad off just before serving.
• Combine the chicken, peppers and fruit with the dressing.
• Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
• Enjoy!

JICAMA CHICKEN SAUTE

Steps:

• Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
• In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
• In wok, heat oil over medium high heat.
• Add the chicken; cook and stir until browned.
• Add jicama and bell pepper to wok.
• Cook 3 minutes, stirring often.
• Add broth mixture; cook and stir 3 minutes or until heated through.
• Serve over rice and garnish with peanuts.