Fiesta Lime Chicken Salad Recipes

CHICKEN FIESTA SALAD

Steps:

• In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat. , Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or no longer pink., On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing.

FIESTA GRILLED CHICKEN SALAD

Steps:

• Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
• Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
• Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

FIESTA LIME CHICKEN SALAD

Steps:

• Marinate the chicken overnight in a large bowl, cover with lime juice, 2-3 tbs of minced garlic, a little salt and pepper.
• Take chicken out of marinade and discard marinade. Place chicken on a foiled lined and sprayed baking sheet and bake at 350 until chicken is done, about 45 minutes. Be sure and temp it out to make sure it is completely done to 165 degrees at least. Do not cover the chicken or it will not brown. Make grill it outdoors also.
• While chicken is cooking boil pasta according to package directions, drain and run cold water over it to stop the cooking process. Also cut up vegetables and put them into a large salad bowl along with the corn and black beans.
• While chicken cools a bit make the dressing by adding the mayo, sour cream, garlic to taste, salt and pepper, 1/2 cup lime juice, cilantro. Take a small amount of the dressing and put it into a blender or food processor or magic bullet and puree the japaleno in the dressing, then add it back to the rest of the dressing. You should not add too much japaleno at first if you have people who do not like spicey food or arent sure how spicey your particular peppers are, you can always add more later if you want to, You may also add less dressing at first to make sure you don't over dress it for your taste
• cut up the chicken into bite size pieces and toss everything together into the large salad bowl. For best results let the salad sit for hours or overnight to blend the flavors stirring occasionally. You can adjust the salt and pepper as needed and also the cilantro and lime juice. a very useful tip you can use for this or other salads is that if the dressing is too thin and the salad seems too wet, sprinkle a little guar gum over the salad and mix it in well. Only use about 1/2 tsp. at a time as guar gum works really well. It has no flavor and is great for low carb thickening. You can buy it at most health food stores or co-ops.
• Refrigerate and enjoy!

JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE

Steps:

• For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
• For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.

CHICKEN FIESTA SALAD

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.