CHINESE CHICKEN SALAD (HOUSTON'S COPYCAT)
This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.
Provided by Miss V
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the lime dressing ingredients and mix well.
- In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.
- Pour the lime dressing over the salad and toss to combine.
- Transfer the salad to 4 salad plates.
- In another bowl, combine the ingredients for the peanut sauce and mix well.
- Drizzle each salad with the peanut sauce and serve.
HOUSTON'S GRILLED ARTICHOKES WITH REMOULADE
Houston's is one of my favorite restaurants, if anything, for the simplicity and consistency of their dishes. Here is one of my favorites. You can serve these without the remoulade and they are just as good!
Provided by carmenskitchen
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
- Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
- Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
- Remoulade:.
- In a medium bowl, combine all the ingredients and mix well.
- Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.
Nutrition Facts : Calories 884.3, Fat 80.1, SaturatedFat 11.4, Cholesterol 30.6, Sodium 1649.7, Carbohydrate 45.7, Fiber 6, Sugar 9.6, Protein 4.5
GRILLED CHICKEN SALAD WITH ROMESCO SAUCE
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Provided by Anna Stockwell
Categories Grill Chicken Sherry Garlic Bell Pepper Lettuce Salad Cucumber Onion Parsley Lemon Juice Paprika Dinner Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 25
Steps:
- Grill the Chicken:
- Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
- Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
- Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
- Make the Romesco:
- Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
- Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
- Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
- Assemble the Salad:
- Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
- Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
HOUSTON'S GRILLED CHICKEN SALAD RECIPE
Provided by shenitar
Number Of Ingredients 14
Steps:
- Mix ingredients for lime dressing, then mix ingredients for peanut sauce. Salad ingredients for Houston's grilled chicken salad: mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices. Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.
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- Make peanut sauce: Combine all ingredients in a small bowl. Whisk until smooth. Set aside.Make vinaigrette: Combine all ingredients in another small bowl. Whisk until smooth. Set aside.
- Preheat outdoor grill or grill pan over medium-high heat. Place chicken between a piece of plastic wrap or parchment and pound to an even thickness. Season with salt and pepper. Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through. Allow chicken to rest for 5 minutes, then slice thin.
- Meanwhile, in a large bowl, combine greens, bell pepper, carrots and jicama. Add peanut sauce, vinaigrette and chicken and gently toss to combine. Divide the salad among 4 bowls and top each with 2 tablespoons tortilla strips. Serve immediately.
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