Chicken Cakes With Avocado Mayonnaise And Tomato Salsa Recipes

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CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA



Chicken Cakes With Avocado Mayonnaise and Tomato Salsa image

These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you'll find that they lend themselves very well to your creativity. Simply drop the ingredients listed below the egg and add your own creations. Whether it be Cajun, lemon & pepper, ginger & lemongrass, onion & dill, or cashew & coriander they will definitely become a favourite. For a first course: Place a bit of colourful lettuce on the plate, then a cake, then a bit of salsa, then stack another cake on that, then finally place a little avocado mayonnaise on that. For a main course: Lean a couple of cakes on one another, top with a bit of salsa and serve next to some nice grilled vegetables with the mayo on the side.

Provided by An_Net

Categories     Chicken

Time 32m

Yield 6 serving(s)

Number Of Ingredients 21

1 avocado
3 tablespoons whole egg mayonnaise
flaked sea salt
black pepper, corn mill
2 vine ripened tomatoes (seeded and finely diced)
1/2 purple onion (finely diced)
2 tablespoons chopped flat leaf parsley
1 lemon, juice of
flaked sea salt
black pepper
extra virgin olive oil
8 slices bacon (finely chopped)
600 g boneless skinless chicken thighs
breadcrumbs
1 egg
3 birds eye chilies (finely chopped)
1 lemon, zest of
1/2 tablespoon chopped fresh thyme (dried ok)
flaked sea salt
black pepper
extra virgin olive oil

Steps:

  • Mayonnaise:.
  • Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
  • Remove from the food processor, place in a bowl and cover the surface with cling wrap.
  • Salsa:.
  • Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
  • Mix in a touch of olive oil and set aside.
  • Chicken:.
  • Preheat oven to 180 (350 fahrenheit).
  • Cook the bacon in a large heavy based pan, until soft.
  • Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
  • If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
  • Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
  • If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
  • Add a pinch of salt and pepper and process once again.
  • The mixture should appear slightly oily and shiny when done.
  • Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
  • In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
  • Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.

Nutrition Facts : Calories 255.8, Fat 14.6, SaturatedFat 3.6, Cholesterol 121.2, Sodium 193.8, Carbohydrate 8.2, Fiber 3.3, Sugar 3.1, Protein 23.6

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA



Grilled Chicken with Heirloom Tomato and Avocado Salsa image

A lite and refreshing summer dish to use up some of those garden tomatoes. Quick and tasty dish. I used heirloom because that is what we grow but any type of tomato could be used.

Provided by tcasa

Time 35m

Yield 2

Number Of Ingredients 13

1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground cumin
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¼ teaspoon chili powder
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons olive oil, divided
1 medium ripe avocado, diced
1 medium heirloom tomato, seeded and diced
½ small red onion, diced
1 teaspoon lime juice, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
  • Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
  • Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
  • Slice chicken and top with salsa.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 15.7 g, Cholesterol 96.9 mg, Fat 29.3 g, Fiber 8.4 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 821.4 mg, Sugar 3.8 g

CHICKEN CAKES WITH AVOCADO MANGO SAUCE



Chicken Cakes with Avocado Mango Sauce image

These chicken cakes are a great appetizer for your next holiday party. Or serve them for dinner tonight with a side of rice and your favorite vegetable! —Rachael Nodes, La Barge, Wyoming

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 48 servings.

Number Of Ingredients 17

2 pounds ground chicken
1 cup dry whole wheat bread crumbs
1/2 cup unsweetened crushed pineapple
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped red onion
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
AVOCADO MANGO SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 cup chopped peeled mango
3 tablespoons unsweetened crushed pineapple
2 tablespoons chopped red onion
1 garlic clove, halved
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side., Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CRISPY CHICKEN PARMESAN WITH AVOCADO SALSA



Crispy Chicken Parmesan with Avocado Salsa image

One fan's husband liked this Crispy Chicken Parmesan with Avocado Salsa so much that he asked for it twice in one week.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/3 cup dry bread crumbs
1/3 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup KRAFT Real Mayo
1/2 tsp. chili powder
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup chopped avocados
1/2 cup tomatillo salsa
1/2 cup chopped tomatoes

Steps:

  • Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
  • Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
  • Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA



Fiesta Chicken Breasts with Tomato-Avocado Salsa image

Tomato-avocado salsa adds a delicious flavor to a hearty chicken dish - great for dinner. Perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 4

Number Of Ingredients 14

2 medium tomatoes, seeded and chopped (1 1/2 cups)
1 medium avocado, pitted, peeled and chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
1 to 2 tablespoons lime juice
1 1/2 teaspoons finely chopped jalapeño chili
1 clove garlic, finely chopped
1/4 teaspoon salt
4 bone-in chicken breasts (about 2 lb)
1/4 cup lime juice
1/4 cup vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons vegetable oil
4 flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

Steps:

  • In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
  • Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
  • Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
  • Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
  • In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.

Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 1/2 g

REFRESHING AVOCADO, TOMATO, AND MANGO SALSA



Refreshing Avocado, Tomato, and Mango Salsa image

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapenos instead of fresh.

Provided by Citygirlincountry

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 10

4 tomatoes, diced
2 mangos - peeled, seeded, and diced
2 avocados - peeled, pitted, and diced
½ cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
½ cup chopped red onion, minced
2 tablespoons fresh lime juice
1 tablespoon olive oil, or to taste
1 teaspoon fine sea salt

Steps:

  • Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
  • Cover bowl with plastic wrap and refrigerate for 30 minutes.

Nutrition Facts : Calories 141 calories, Carbohydrate 15.4 g, Fat 9.3 g, Fiber 5.3 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 230 mg, Sugar 8.4 g

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