Southwestern Chicken Salad Food

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

SOUTHWESTERN CHICKEN MASON JAR SALAD

Steps:

• For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
• For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.

SPICY SOUTHWEST CHICKEN SALAD

Steps:

• 1. Combine 1/4 cup Wish-Bone&Reg; Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
• 2. Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
• 3. Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
• While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
• Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste.
• Serve immediately.

SOUTHWESTERN CHICKEN FAJITA MASON JAR SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes.
• To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of.

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.

SOUTHWEST CHICKEN SALAD

Steps:

• Mix together marinade ingredients in a small bowl -- add chicken and coat it in the marinade. Set aside.
• In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
• Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips. Add the chopped avocados.
• In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
• Mix in the dressing, squeeze some lime and enjoy!

SOUTHWESTERN GRILLED CHICKEN SALAD

Steps:

• Cover large serving platter with salad greens. Top with chicken, tomato, beans and onions; sprinkle with cheese.
• Serve with dressing and salsa.

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!

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 GRILLED CHICKEN SALAD

Steps:

• Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
• You can also substitute fajita seasoned sliced chicken breasts strips here.
• Slice the chicken breasts into thin strips.
• Toss the lettuce with your other salad"stuff".
• Slice the corn tortillas into thin strips and deep fry until crisp.
• If you stop short of crisp, the tortillas will be tough.
• Test one and if this is the case, just refry til crisp.
• Drain on paper towels.
• Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
• Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
• Mix together the Ranch Dressing and salsa 1:1.
• Pour this over each salad and sprinkle cheese on top.

CHILI LIME SOUTHWESTERN CHICKEN SALAD

Steps:

• Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processor until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
• Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
• Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
• Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Mix all ingredients except the ranch.
• Serve with ranch on top.

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.