Cuervoand174 Margarita Chicken Salad In Lettuce Cups Food

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

CURRIED CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
• Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
• In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
• Serve heaping portions of the salad in butter lettuce leaves.

SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS

Steps:

• In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
• Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
• Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

MARGARITA CHICKEN SALAD

Steps:

• Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
• When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
• Meanwhile, in large bowl, combine all remaining salad ingredients.
• In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
• Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.

ASIAN CHICKEN SALAD LETTUCE CUPS

Steps:

• In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

MINCED CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Heat a medium saute pan over high heat, add the peanut oil and the minced chicken. Reduce heat to medium and cook, stirring occasionally, until cooked through. Add the ginger and cook another 30 seconds. Remove from heat and drain, then chill.
• Combine hoisin sauce, soy sauce, sesame oil, vinegar and sugar to make dressing. Set aside.
• Cut the core from the iceberg lettuce and soak in ice water for 10 minutes to help separate the leaves. Carefully remove the leaves from the heads of lettuce one at a time, then take each leaf and trim into a perfect circle using kitchen scissors. You should get about 12 nice lettuce cups out of each head, depending on the size and condition of the lettuce. You can save the leftovers to add to salad.
• Combine the chicken, scallions and jicama with the dressing, and place about 3 T of the mixture into each lettuce cup. Garnish with pomegranate seeds. I left the seeds off as they were impossible to find when I made these.

CHICKEN LETTUCE CUPS

Steps:

• In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

MARGARITA CHICKEN SALAD SANDWICHES

Steps:

• For the chicken: Whisk to combine the orange juice, tequila, lime juice, triple sec, olive oil, chili powder, cumin and garlic in a medium bowl. Place the chicken in a resealable bag or in a bowl and pour the marinade over. Refrigerate for 2 hours and up to overnight.
• Preheat a grill or grill pan over medium heat and drizzle with olive oil. Remove the chicken from the marinade and discard the liquid. Sprinkle the chicken with salt and pepper, then grill until cooked through, about 6 minutes per side. Remove from heat, cover with foil and let rest while you prepare the dressing.
• For the dressing: Whisk to combine the olive oil, lime juice, orange juice, sugar, chili powder, cumin and some salt in a small bowl.
• For the salad and sandwich: Dice the grilled chicken and place in a large bowl with the cherry tomatoes, cilantro, celery, avocado, mango and some salt and pepper. Drizzle over the dressing and toss to coat.
• Place a lettuce leaf on the bottom half of each croissant and top with chicken salad. Place the tops on each sandwich, then cut in half and place a toothpick in each half to serve.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• Red Wine Vinaigrette:
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups.