Cha Cha Chicken Salad Recipes

CHA CHA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
• Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
• Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHA-CHA CHICKEN SALAD

Steps:

• Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
• If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad.

CHA CHA CHICKEN SALAD

Steps:

• 1. sprinkle chicken with creole seasoning and mix all ingredients togeather except nuts unless serving immediately. i served this on small crescant rolls or crackers

CHA-CHA CHICKEN SALAD

Steps:

• 1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
• 2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

CHA-CHA CHILI

Steps:

• Cook meat, add onion, celery and poblano about halfway through.
• You may have to a dd a little oil if it starts to stick.
• Add salt and pepper to meat so it will not be bland, we are building flavors here.
• Add garlic near the end, be careful not to burn as it will be bitter.
• Sprinkle McCormicks (packaged chili mix) and chili powder over meat and veggies and stir well.
• Cook over medium heat for a minute or so.
• Pour in chicken stock, canned tomatoes with juice and add chipoltles (this is how you control the heat), if using.
• Cook down for 15 or 20 minutes.
• Add rinsed beans and corn (with juice).
• To make this a soup: Add 2 more cans of stock.
• Top with green onion, cheese and sour cream.