Cuban Chicken Salad Pinwheels Food

CUBAN CHICKEN SALAD

Steps:

• Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
• Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
• Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
• Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.

CUBAN CHICKEN SALAD PINWHEELS

Steps:

• Add the cream cheese and mayonnaise to a large bowl and stir them together with a large spoon until combined and smooth.
• Pull the meat off the bones of the rotisserie chicken placing the meat into your large mixing bowl as your work. Use your fingers or two forks to shred the meat into smaller pieces.
• On a cutting board, use a sharp knife to chop or dice the apples and celery. Add the chopped apples and celery to the bowl.
• To chop your almonds, leave them in their original package and beat them with the back side of a wooden spoon to break them up into small pieces. Add the chopped almonds to the bowl.
• Add the remaining ingredients; green peas, sweet relish, olives, lemon juice, salt and black pepper to the bowl and stir until all has combined and are coated in the cream cheese and mayo mixture.
• Using a large serving spoon, scoop up and spread the Cuban Chicken Salad onto a flour tortilla. Roll the tortilla up and cut it into 1 to 1-1/2 inch thick pieces. Serve immediately or chill in the refrigerator for 1-3 hours. ENJOY!

CUBAN CHICKEN PASTA SALAD

Steps:

• Cook pasta.
• Cook chicken.
• Combine mayonnaise, garlic, salt onion, pepper.
• Drain pasta, add chicken, slowly add mayonnaise mix for flavor.

CUBAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
• Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.