Chili Lime Chicken And Mexi Ranch Salad Food

COPYCAT PANERA SOUTHWEST CHILI LIME RANCH SALAD WITH CHICKEN

Steps:

• Marinate chicken in Mojo Criollo marinade in the refrigerator
• Mix together Jalapeno Lime Ranch Dressing and add Chipotle Taco Sauce and refrigerate overnight
• Mix together Quick Overnight Pickles and place rings from 1/2 red onion in
• Cook chicken breasts - I air fry at 350 for 12-15 minutes - depending on size/thickness. Flip halfway thru and temp to 160-165. Let rest until ready to serve.
• Slice chicken breast into strips, core avocado and dice
• In 2 salad bowls, layer the lettuce and arugula.
• Top with 1/4 cup red onions, salsa, diced avocado, sliced chicken, feta, tortilla strips and fresh cilantro, if desired.
• Toss with dressing.

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-LIME CHICKEN AND MEXI-RANCH SALAD

Steps:

• To make the Salsa Ranch dressing, mix 1 part ranch dressing with two parts salsa. If you like more dressing, of course, you can increase the amounts, just keep the ratio. Taste as you go to get it to your preference!
• To make the salad, layer the salad ingredients however you prefer your salad to look - make it pretty! The tortilla chips may either be crushed and sprinkled on top or served on the side. Serve with Salsa Ranch dressing. Enjoy!

GRILLED CHILI-LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

SWEET CHILI LIME CHICKEN

Steps:

• Heat saute pan w/oil. Cut chicken into chunks and season w/about 1-2 tbs. Adams Rub.
• On med. high saute chicken about 3-4 minutes on each side, chicken is now done, REMOVE.
• Add veggies and saute on high till slightly tender, then add Chili Lime Sauce to warm and toss chicken back inches.
• Serve over rice noodles or rice and enjoy!