Southwest Smoked Chicken Salad Food

SOUTHWEST CHICKEN SALAD

Steps:

• Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
• Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
• Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
• While the chicken cools, add all the salad ingredients to a bowl.
• Top with juicy chicken and drizzle the dressing over.
• Toss to combine then serve. Enjoy!

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

SOUTHWESTERN SMOKED CHICKEN SALAD

Steps:

• Brine the chicken: In a large saucepan or mixing bowl, combine the water and salt and stir until the salt crystals dissolve. Add the chicken breasts and thighs. Cover and refrigerate for 2 to 4 hours. Drain, but do not dry the chicken: Smoke clings better to wet surfaces.
• When ready to cook, prepare your smoker for 325 degrees. Arrange the chicken on the grill grate and smoke the chicken until the juices run clear and the internal temperature when read on an instant-read meat thermometer is 165 degrees F, 45 to 50 minutes. Transfer to a cutting board and let cool.
• Dice the chicken, discarding any skin, bones, or gobbets of fat. Transfer to a mixing bowl. Add the red and green bell peppers, the scallions, and pickled jalapenos. Stir gently to distribute the ingredients.
• Make the dressing: In a mixing bowl, whisk together the mayonnaise, lime juice, cumin, black pepper, and garlic salt. Stir in the cilantro. Add the dressing to the chicken mixture and stir gently until well-combined. Transfer to a serving bowl. Dust with paprika. Serve immediately, or cover and chill for up to 3 days.

SIMPLE SMOKED CHICKEN SALAD RECIPE

Steps:

• *In a food processor fitted with a metal blade, add celery and pulse until it turns into a minced consistency. Remove from food processor and place in a large mixing bowl.
• Add 2 cups of chicken to food processor and pulse until desired consistency is reached; transfer to the mixing bowl with the celery and pulse the remaining chicken in the food processor.
• Add onion, salt, pepper, and 1 cup mayonnaise to the celery and chicken; stir until blended. Add more mayonnaise if necessary.
• Serve on whole grain bread or on top of Triscuits for a healthy snack or light lunch.
• *If you like bigger chunks of celery, you can skip the first step and place chopped celery right into the mixing bowl.
• Try some additions if you'd like: Hard boiled eggs, Grapes, Apples, Chopped almonds or walnuts, Raisins, Cucumber, Pickle Relish.