CILANTRO-LIME CHICKEN SALAD
This is a recipe I developed and submitted to another website, Chicken breasts are cubed, stir-fried and added to a cilantro, lime juice, honey, and garlic dressing. Serve on a salad of mixed field greens, or over Jasmine Rice. Wrap in a flour tortilla or lettuce leaves for a lunch on-the-go. The prep time includes marinating time.
Provided by emmalee1942
Categories Salad Dressings
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lime peel strip, soy sauce, and chicken cubes. Place in a resealable plastic bag and marinate 1 hour, or longer.
- Heat the olive oil over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Stir-fry the chicken cubes in the olive oil, until opaque and slightly browned.
- In a separate bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Stir in the chopped cilantro. Mix well, pour over the chicken.
Nutrition Facts : Calories 109.4, Fat 6.8, SaturatedFat 1.4, Cholesterol 23.2, Sodium 363.1, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 8.2
CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING
This tasty Chicken Fajita Salad is an easy chicken salad recipe you can make at home without waiting for a table at the restaurant.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place a large skillet coated with cooking spray over medium-high heat until hot.
- Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside
- Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside.
- In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing
- Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo.
- To Make Fajita Seasoning: Combine all seasonings well.
- To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.
Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 8.2, Cholesterol 102.4, Sodium 906, Carbohydrate 15.9, Fiber 7.4, Sugar 6, Protein 31.4
JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE
Make and share this Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette recipe from Food.com.
Provided by JLofAustin
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
- For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.
Nutrition Facts : Calories 306.9, Fat 25.4, SaturatedFat 3.8, Cholesterol 19.6, Sodium 31.5, Carbohydrate 12.2, Fiber 3, Sugar 2.3, Protein 10.6
FIESTA CHICKEN SALAD
This salad is so good in the summertime. We like to top it with French or ranch dressing. You may also heat the bean and corn mixture, and serve salad with warmed chicken. Hot or cold, it's delicious!
Provided by Hazeleyes
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken strips evenly with 1/2 the fajita seasoning.
- Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear.
- Mix the beans, corn, salsa and other 1/2 of fajita seasoning.
- Prepare the salad by tossing the greens, onion and tomato.
- Top salad with chicken and dress with the bean and corn mixture.
BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE
A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.
Provided by accidental glutton
Categories Black Beans
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
- Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
- Serve at room temperature.
CILANTRO LIME VINAIGRETTE
Make and share this Cilantro Lime Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Blend all ingredients in blender and store in fridge until ready for use.
Nutrition Facts : Calories 1004.5, Fat 108.3, SaturatedFat 14.9, Sodium 1174.3, Carbohydrate 12.9, Fiber 1.1, Sugar 6.4, Protein 1.2
SPICY LIME CHICKEN SALAD
This colourful salad not only presents beautifully, but has an intense combination of flavours, which will leave your tastebuds wanting more ! The lime juice, cayenne chillies and blood orange give this dish a combination of sour, hot and sweet tastes that complement each other perfectly. Everyone who has tried this is screaming for me to make it for them again.
Provided by mandz
Categories < 60 Mins
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- To marinate the chicken, place tenderloins in a large ziplock bag, with juice of 3 1/2 key limes, nigella seeds, turmeric, curry powder, chillies and cayenne pepper. Mix well to evenly coat chicken with marinade.
- Seal bag and place in fridge for at least 4 hours (or overnight).
- Add curry powder to large non-stick frypan on high heat.
- After 1 minute, add olive oil (for cooking) and mix with curry powder.
- When oil is hot, sprinkle 1tsp of the brown sugar and dissolve.
- Add marinated chicken, reserve excess marinade.
- Cook for 4-5 minutes on high heat. Move chicken around in pan to ensure sugar does not burn.
- Sprinkle 1tsp of the brown sugar on top of the chicken, then turn immediately.
- Cook on high heat for 1 minute, then add reserved marinade, cover and simmer on low heat for 8 minutes (until tender and cooked through).
- Take chicken out of frypan (set aside).
- Make reduction using pan juices by adding 1 tsp of the brown sugar and juice of 1 key lime to the frypan. Raise heat to medium and reduce until slightly thicker. Set aside.
- To make the salad, mix spinach and shallots in large bowl. Whisk oil and vinegar and juice of 1/2 key lime to make dressing. Toss the dressing through the salad well.
- Gently toss through the tomatoes and blood orange segments.
- For serving, place salad on platter or in individual bowls.
- Place warm chicken pieces on top of salad. Drizzle with reduction from the frypan.
Nutrition Facts : Calories 440.3, Fat 19.3, SaturatedFat 3, Cholesterol 85.1, Sodium 167.6, Carbohydrate 34, Fiber 7.9, Sugar 16.5, Protein 39.3
CILANTRO VINAIGRETTE
This is best made the day before using and refrigerated so flavors can meld. Serve with Recipe #501214 or over a bed of greens and avocado slices.
Provided by Outta Here
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Place all ingredients except oil in a food processor or blender. Process until combined.
- With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
- Taste for seasoning (and more cilantro or cayenne if needed).
- Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.
GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE
Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!
Provided by Um Safia
Categories Chicken
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ridged grill pan.
- For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
- In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
- In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
- Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
- Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.
Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8
FIESTA SALAD W/ LIME CILANTRO VINAIGRETTE
Steps:
- Directions: For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving. For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado. tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.
CHICKEN, MANGO & JICAMA SALAD W TEQUILA-LIME VINAIGRETTE
That name is a mouthful, I know! But a tasty mouthful. If you've never tried jicama, here is your chance! This a bit time consuming but you can easily make the dressing ahead of time. You can also do the tortilla strips ahead and store in a airtight container, or omit them altogether and use store-bought tortilla chips.
Provided by little_wing
Categories Chicken
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For vinaigrette:.
- Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.
- For Tortilla strips:.
- Place strips in large bowl and spray with cooking spray, tossing to coat.
- Combine seasonings and sprinkle over strips, tossing to coat.
- Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.
- For Chicken:.
- Combine marinade ingredients in large zip-loc bag.
- Add chicken and marinate at least 2 hrs, turning bag occasionally.
- Preheat grill.
- Remove chicken from bag and discard marinade.
- Sprinkle chicken with 1/2 tsp salt.
- Grill 5 minutes on each side or until done.
- Cut meat into 1/2" slices.
- For Salad:.
- Combine jicama, mango and greens in large bowl.
- Pour vinaigrette over salad and toss to coat.
- Divide into servings and top with chicken and tortilla strips.
- Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!
Nutrition Facts : Calories 296.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 75.5, Sodium 605, Carbohydrate 28, Fiber 5.3, Sugar 13.8, Protein 27.8
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- In a blender or food processor combine mayo, milk, greek yogurt, chipotle pepper, lime juice, and remaining cumin, chili powder, and garlic powder.
- Assemble salads with lettuce on the bottom and top with chicken, tomatoes, peppers, jalapeños, avocado, cheese, and corn (see note). Drizzle with dressing and serve with lime wedges for serving.
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