Chili Lime Chicken And Mexi Ranch Salad Recipes

COPYCAT PANERA SOUTHWEST CHILI LIME RANCH SALAD WITH CHICKEN

Steps:

• Marinate chicken in Mojo Criollo marinade in the refrigerator
• Mix together Jalapeno Lime Ranch Dressing and add Chipotle Taco Sauce and refrigerate overnight
• Mix together Quick Overnight Pickles and place rings from 1/2 red onion in
• Cook chicken breasts - I air fry at 350 for 12-15 minutes - depending on size/thickness. Flip halfway thru and temp to 160-165. Let rest until ready to serve.
• Slice chicken breast into strips, core avocado and dice
• In 2 salad bowls, layer the lettuce and arugula.
• Top with 1/4 cup red onions, salsa, diced avocado, sliced chicken, feta, tortilla strips and fresh cilantro, if desired.
• Toss with dressing.

CHILLI-LIME CHICKEN SALAD

Steps:

• Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
• If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.