Chicken Salad Chapala With Honey Cumin Vinaigrette Recipes

CHICKEN SALAD WITH DIJON VINAIGRETTE

Chicken Salad with Dijon Vinaigrette image

I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons champagne vinegar or rice vinegar
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed, shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds, optional

Steps:

In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.

Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CUMIN VINAIGRETTE

Cumin Vinaigrette image

From Martha Rose Shulman. Goes well with bean, egg, and grain salads; also nice with carrot salads-cooked or raw.

Provided by ratherbeswimmin

Categories Salad Dressings

Time 6m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon sherry wine vinegar or 1 tablespoon champagne vinegar
1 garlic clove, minced
1/8-1/4 teaspoon salt (to taste)
1/2 teaspoon ground cumin
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
fresh ground black pepper, to taste

Steps:

In a bowl, whisk together the lemon juice, vinegar, garlic, salt, cumin, and Dijon mustard.
Whisk in the olive oil; add in pepper to taste.
**Low-Fat Cumin Vinaigrette-replace the 1/3 cup olive oil with 1 tablespoon olive oil and 4 tablespoons plain nonfat yogurt or 5 tablespoons low-fat buttermilk; add 1 tablespoon water, or more to taste; combine well.

Nutrition Facts : Calories 1299.2, Fat 144.5, SaturatedFat 19.9, Sodium 645.1, Carbohydrate 5.8, Fiber 0.6, Sugar 1, Protein 1.1

CHICKEN SALAD CHAPALA

Chicken Salad Chapala image

A quick and easy recipe for a tangy, tropical variation of boring old chicken salad. Great for using up leftover chicken!

Provided by Meghan

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 flour tortillas
1 lb cooked chicken breast, diced cubed or shredded
1 (15 ounce) can pinto beans or 1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 cup cubed mango
1 medium zucchini
1/2 cup chopped red bell pepper
1/4 cup chopped green onion
6 cups torn salad greens
honey-cumin vinaigrette dressing (posted)

Steps:

Prepare dressing.
preheat oven to 375.
Cut tortillas into 6 slices spray tops with cooking spray.
Back on cookie sheet for 5-8 minutes until crisp.
In a bowl combine the remaining ingredients except salad greens, pour in dressing, toss to coat Arrage salad greens on plate, top with chicken salad, garnish with tortilla crisps.

Nutrition Facts : Calories 398.9, Fat 9.6, SaturatedFat 2.6, Cholesterol 48.4, Sodium 201, Carbohydrate 49.6, Fiber 13.5, Sugar 6.4, Protein 30

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Chickpea Salad With Cumin Vinaigrette image

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

Provided by Kumquat the Cats fr

Categories Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomatoes, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese

Steps:

Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE

Raw Kale Salad With Lemon-Honey Vinaigrette image

This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries

Provided by Chicagoland Chef du

Categories Salad Dressings

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 bunches kale, stems and ribs removed, torn into bite-sized pieces. I prefer to cut into thin ribbons
1/2 cup dried cranberries, dried cherries are my favorite
1/2 cup fresh fruit, i.e.. apples, blueberries, pineapple, mango, etc
1/2 cup red onion, diced
1/2 cup sunflower seeds, shelled, I have used other nuts choose your favorite
vinaigrette
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
1/8 teaspoon ground cinnamon
2 tablespoons honey

Steps:

Combine the four salad ingredients in a large bowl.
Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
This is even better the next day and hold up well w/o wilting.
NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!

Nutrition Facts : Calories 439.4, Fat 36.8, SaturatedFat 4.6, Sodium 46.9, Carbohydrate 26.4, Fiber 4.5, Sugar 10.7, Protein 7.3

HONEY CUMIN VINAIGRETTE

Honey Cumin Vinaigrette image

A very tropical tangy dressing, excellent when paired with Recipe #31032, another recipe I have posted.

Provided by Meghan

Categories Salad Dressings

Time 5m

Yield 2/3 cup

Number Of Ingredients 5

Ingredients

1/2 cup orange juice
1 -2 tablespoon olive oil
1 tablespoon honey
2 -3 teaspoons lime juice, to taste
1/4 teaspoon ground cumin

Steps:

Mix all ingrediets together well.

ORANGE HONEY VINAIGRETTE

Orange Honey Vinaigrette image

A simple yet complex vinaigrette found in the Fall '09 Simply Homemade flyer. Use any of your favourite herbs.

Provided by Katzen

Categories Salad Dressings

Time 10m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup canola oil or 3/4 cup vegetable oil
1/2 cup orange juice
1/4 cup white wine vinegar
2 tablespoons honey
1/4 cup fresh herb, chopped (mint, dill, basil, parsley)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place all ingredients in a jar. Cover and shake until well combined.
Store in refrigerator for up to one week.

Nutrition Facts : Calories 135.9, Fat 13.7, SaturatedFat 1, Sodium 97.2, Carbohydrate 4, Sugar 3.7, Protein 0.1

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