Neelys Chicken Salad In Tomato Cups Food

NEELY'S CHICKEN TACO SALAD

Steps:

• Heat the olive oil in a large skillet. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes. Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook. Stir in the chili powder and cumin and let toast for a few stirs. Add the beans and let cook until warmed through.
• Mix the yogurt and salsa together in a small bowl.
• Toss the chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sauteed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa.

NEELY'S DEVILED CHICKEN

Steps:

• Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
• Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
• Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
• Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

CHICKEN SALAD IN TOMATO CUPS

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

CHICKEN SALAD IN TOMATO CUPS

Steps:

• Trim ends from green beans; cut each bean crosswise in half.
• In 2-quart saucepan over high heat, add.
• in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until beans are tender, drain.
• Meanwhile, discard skin and bones from chicken. Tear chicken into bite-size pieces. Cut carrots into matchstick-thin strips. Drain kidney beans.
• In large bowl, combine green beans, chicken, carrots, kidney beans, Parmesan cheese, lemon juice, olive or salad oil, capers, salt, oregano and 2 tablespoons water; toss to mix well.
• With tomatoes stem-end down, cut each tomato into 5 wedges, being careful not to cut all the way through.
• Line 4 dinner plates with lettuce. Place a tomato on each lettuce-lined plate. Spread tomato wedges open like a flower; top with chicken mixture.