Sonoran Chicken Salad Recipes

SONOMA CHICKEN SALAD SANDWICH RECIPE - (4.4/5)

Steps:

• In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. DRESSING: In a separate mixing bowl whisk together all ingredients until well blended. Pour dressing over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

SONORAN SALAD

Steps:

• 1. Combine dressing ingredients in a jar and shake.
• 2. Place romaine on the bottom of an oval or rectangular bowl.
• 3. Chop all vegetables in uniform size.
• 4. Arrange each vegetable in a colorful row on top of the lettuce to make a "composed" salad.
• 5. Add the dressing just before serving and toss

SONORAN CHICKEN SALAD

Steps:

• Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.

SONOMA CHICKEN SALAD

Steps:

• In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
• Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
• When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

SONORAN SALAD & DRESSING

Steps:

• Mix romaine, tomato, onion, avocado, cheese and bacon in salad bowl.
• Mix together the olive oil, vinegar, garlic, salt, sugar and pepper. Pour over salad and mix well.

SONORA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
• Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
• Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
• Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.

SONORAN CHICKEN CHILI

Steps:

• Heat the olive oil in large saucepan over medium-high heat.
• Add the shallots and garlic.
• Sauté about 5 minutes or until the shallots are soft.
• Add the seasoned tomatoes, broth, chilies, oregano, coriander and cumin.
• Bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Add the chicken and beans.
• Mix well and cook until heated through.
• Stir in lime juice and pepper.
• Spoon into bowls and garnish with cheese.