Southwestern Chicory Salad Recipes

CHICORY AND WATERCRESS SALAD

Steps:

• Mix the salad ingredients in a large bowl.
• In a small bowl, whisk the olive oil, orange juice and mustard, then season.
• Divide the salad between 8 bowls and drizzle the dressing over. Delicious served with or after https://www.deliciousmagazine.co.uk/recipes/cassoulet/cassoulet.

SPICY SOUTHWEST SALAD RECIPE (CHICK-FIL-A COPYCAT)

Steps:

• Mix the ingredients for the marinade together.
• Place the chicken in an airtight container or freezer bag and pour the marinade over it.
• Marinate the chicken overnight (or for at least 30 minutes before baking).
• Preheat the oven to 350 degress F.
• Place the marinated chicken on a baking sheet and bake for 15 minutes.
• Add the chopped bell pepper to the baking sheet and continue to bake for another 15 minutes (or until the chicken is fully cooked).
• While the chicken is baking, make the salad dressing.
• Chop the spinach.
• In a large salad bowl, toss all of the salad ingredients together (except for the pepitas, tortilla chips, and dressing).
• Add the chicken and bell peppers once they are done baking and toss together.
• Plate each salad, add the peptias, tortilla chips, and drizzle with dressing.
• Serve and enjoy!

GILLY'S CHICORY SALAD

Steps:

• Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.

SOUTHWESTERN CHICORY SALAD

Steps:

• In a salad bowl stir together oil, vinegar, mustard, and chili powder. With a sharp knife cut a slice from top and bottom of orange to expose flesh and arrange orange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut sections free from membranes. To dressing add orange sections and remaining ingredients and toss to coat.

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

SOUTHWESTERN SALAD

Steps:

• In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.