Chicken And Tortilla Salad Recipes

CHICKEN SALAD WRAPS

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

CHICKEN SALAD TORTILLAS

Steps:

• Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
• In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
• Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.

CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING

Steps:

• Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
• Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
• Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
• Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
• Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.

CHICKEN SALAD ON A TORTILLA

Steps:

• In a skillet coated with cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates. Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired.

CHICKEN TORTILLA SALAD

Steps:

• Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
• Place all dressing ingredients in blender, and process until smooth.
• Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.

CHICKEN AND TORTILLA SALAD

Steps:

• 1. In a skillet, heat the oil over medium-high heat and fry the tortilla strips, in batches, until crisp and golden brown. Drain on paper towels. Reserve. 2. Pour out all but about 2 tablespoons of the oil used to fry the tortillas. In the same skillet, fry the chicken breasts until golden brown on both sides and cooked through, about 8 minutes total. Season with salt and pepper. Transfer the chicken to a cutting board and let stand for about 5 minutes. Cut the cooled chicken into thin strips. 3. Put the greens, cilantro, and oregano in a large bowl. Add the vinegar, oil, and salt, or to taste. Toss to coat the greens. Add the tomato, avocado and jalapeño strips. Toss gently to mix. Transfer the salad to a platter and scatter the chicken and tortilla strips over the salad. 4. Divide the salad among 4 large plates. Slice the chicken breasts across the grain and arrange 1 sliced breast on each of the salads. Scatter the tortilla strips on top of each salad. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.