Junior League Fiesta Chicken Salad W Lime Cilantro Vinaigrette Recipes

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JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE



Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette image

Make and share this Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette recipe from Food.com.

Provided by JLofAustin

Categories     Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup chopped shallot
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 cup vegetable oil
salt and pepper
3 cups thinly sliced red lettuce
3 cups thinly sliced napa cabbage
1 cup chopped cooked chicken breast
2 seeded chopped plum tomatoes
1/2 thinly sliced red bell pepper
1/2 thinly sliced yellow bell pepper
1/2 chopped avocado
1/3 cup crumbled tortilla chips
1/4 cup thawed frozen whole kernel corn
1/4 cup toasted pumpkin seeds or 1/4 cup pepitas
1/4 cup thinly sliced onion
1/2 cup crumbled queso anejo or 1/2 cup feta cheese

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.

Nutrition Facts : Calories 306.9, Fat 25.4, SaturatedFat 3.8, Cholesterol 19.6, Sodium 31.5, Carbohydrate 12.2, Fiber 3, Sugar 2.3, Protein 10.6

FIESTA CHICKEN SALAD



Fiesta Chicken Salad image

This salad is so good in the summertime. We like to top it with French or ranch dressing. You may also heat the bean and corn mixture, and serve salad with warmed chicken. Hot or cold, it's delicious!

Provided by Hazeleyes

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, sliced into strips
1 (1 1/3 ounce) packet fajita seasoning mix, divided
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) bag mixed salad greens
1/2 cup green onion, chopped
1 tomatoes, chopped

Steps:

  • Rub chicken strips evenly with 1/2 the fajita seasoning.
  • Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear.
  • Mix the beans, corn, salsa and other 1/2 of fajita seasoning.
  • Prepare the salad by tossing the greens, onion and tomato.
  • Top salad with chicken and dress with the bean and corn mixture.

CHICKEN, MANGO & JICAMA SALAD W TEQUILA-LIME VINAIGRETTE



Chicken, Mango & Jicama Salad W Tequila-Lime Vinaigrette image

That name is a mouthful, I know! But a tasty mouthful. If you've never tried jicama, here is your chance! This a bit time consuming but you can easily make the dressing ahead of time. You can also do the tortilla strips ahead and store in a airtight container, or omit them altogether and use store-bought tortilla chips.

Provided by little_wing

Categories     Chicken

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 21

1/4 cup chopped fresh cilantro
1/4 cup orange juice
2 tablespoons lime juice
1 -2 tablespoon tequila
2 tablespoons extra virgin olive oil
1 -2 tablespoon honey
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6 inch) corn tortillas, cut into 1/2-inch wide strips
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash ground red pepper
1/4 cup orange juice
1/4 cup low sodium soy sauce
2 teaspoons minced garlic
3/4 teaspoon chili powder
6 boneless skinless chicken breast halves
1 small jicama, peeled and cut into thin strips
1 medium mango, peeled and diced
1 (6 ounce) bag mixed salad greens

Steps:

  • For vinaigrette:.
  • Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.
  • For Tortilla strips:.
  • Place strips in large bowl and spray with cooking spray, tossing to coat.
  • Combine seasonings and sprinkle over strips, tossing to coat.
  • Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.
  • For Chicken:.
  • Combine marinade ingredients in large zip-loc bag.
  • Add chicken and marinate at least 2 hrs, turning bag occasionally.
  • Preheat grill.
  • Remove chicken from bag and discard marinade.
  • Sprinkle chicken with 1/2 tsp salt.
  • Grill 5 minutes on each side or until done.
  • Cut meat into 1/2" slices.
  • For Salad:.
  • Combine jicama, mango and greens in large bowl.
  • Pour vinaigrette over salad and toss to coat.
  • Divide into servings and top with chicken and tortilla strips.
  • Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!

Nutrition Facts : Calories 296.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 75.5, Sodium 605, Carbohydrate 28, Fiber 5.3, Sugar 13.8, Protein 27.8

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