Chicken Lime Chopped Salad Food

TEX-MEX CHOPPED CHICKEN SALAD WITH CILANTRO-LIME DRESSING

Steps:

• Season the chicken: Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so chicken is fully seasoned.
• Finish and serve the salad: Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.

WARM AND LIMEY CHICKEN SALAD

Steps:

• In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
• Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
• Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

CHICKEN CHOPPED SALAD

Steps:

• In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts.

LIME LEAF CHICKEN SALAD WITH LIME AIOLI, CRUNCHY LIME TOPPING ON CHARRED TOMATO-BROWN RICE PILAF

Steps:

• For the lime aioli: Place the vegetable oil, mustard, limes leaves, egg yolk and lime juice in a tall container. Blend the ingredients using a hand blender until the lime aioli becomes thick. Place the mixture in a bowl, season with salt, cover and place in fridge.
• For the chicken salad: Place the chicken, limes leaves, celery, onions, bay leaves, peppercorns, some salt and 10 cups cold water in a large pot and bring to a boil. Once the water comes to a boil, lower the heat to a simmer and skim the impurities. After about 1 hour, turn the heat off and allow the chicken to rest for 30 minutes. Remove the chicken from the broth and remove the skin. Strain and reserve 3 3/4 cups chicken stock for the brown rice pilaf. Refrigerate or freeze the remaining stock. Once the chicken has cooled, shred the chicken meat by hand and place in a bowl. Mix the lime aioli with the shredded chicken meat, season with salt and place in the fridge until assembly.
• For the crunchy lime topping: Place the celery, olive oil, green onions, lime zest and juice in a small bowl. Season with salt, mix and reserve for assembly.
• For the charred tomato: In a cast-iron pan, heat a couple tablespoons olive oil over medium to high heat. Season the tomatoes with sugar, salt and pepper. Sear the tomatoes on both sides until charred, remove from the heat and reserve until assembly.
• For the brown rice pilaf: Heat the vegetable oil in a wide, tall-rimmed pot over medium heat. Add the shallots and cook until tender and translucent. Add the bay leaf and rice and stir to coat the rice in oil. Add the reserved 3 3/4 cups chicken stock and the soy sauce and stir. Bring to a boil, then reduce the heat to a low simmer and place the lid ajar over the pot. Cook until rice is tender, 30 to 40 minutes, then fluff with a fork and set aside.
• To assemble the lime leaf chicken salad: Place some brown rice pilaf on the bottom of each serving plate. Place 2 pieces of charred tomato on each plate over the pilaf. Place equal amounts of lime leaf chicken salad on top of the charred tomatoes. Spoon the crunchy lime topping over. Garnish each plate with celery leaves and drizzle of olive oil.

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING

Steps:

• Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

CHICKEN-LIME CHOPPED SALAD

Steps:

• Combine lettuce, tomatoes, avocado, celery, radishes and cucumber in a salad bowl.
• Blend Lime Vinaigrette ingredients together; lime juice, olive oil, garlic, salt and pepper.
• Mix chopped cooked chicken with lime vinaigrette.
• Toss chicken vinaigrette mixture with vegetables and serve.

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

DELICIOUS CILANTRO CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
• Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
• Cover and refrigerate for about 1 hour. Serve chilled.