Chicken Salad With Lime And Red Onions Recipes

CHICKEN SALAD RECIPE

Steps:

• Add all the ingredients to a large bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.
• Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.

ULTIMATE CHICKEN SALAD RECIPE

Steps:

• Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
• Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
• Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
• Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
• Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

CILANTRO LIME CHICKEN SALAD

Steps:

• Whisk together all the ingredients for marinade dressing. Marinate the chicken in half the dressing for 10 minutes, reserving the rest for the salad.
• Heat a grill pan and place the chicken breasts on it. Cook on each side for 4-5 minutes. Let the chicken rest for 10 minutes and then slice.
• In the same grill pan, add the red bell peppers and onions along with a tablespoon of the dressing and grill on high heat till lightly charred. Remove and set aside.
• To assemble the salad, place roughly torn romaine lettuce at the bottom of the bowl. Place red bell peppers, onions, chicken and mango salsa (if using) on top. Drizzle with the remaining dressing. Toss and enjoy!

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

CILANTRO LIME CHICKEN SALAD

Steps:

• Combine the mayonnaise, with the garlic, salt, pepper, and lime juice and mix.
• In a large bowl, stir the chicken, celery, onion, bell pepper, and cilantro with the mayo mixture until everything is coated.
• Chill for 1 hour for flavors to meld.
• Serve chilled. Enjoy!

CHICKEN SALAD WITH LIME AND RED ONIONS

Steps:

• Remove any excess fat from the cavity of the chicken and place the chicken and giblets (excluding the liver) in a large stockpot. Add the white peppercorns, ginger, sea salt and 4 quarts of water to the pot. Place over medium-high heat and bring to a boil. Lower the heat and simmer, uncovered, until the chicken is very tender, about 30 minutes.
• Remove the chicken from the pot and set aside to cool. Strain the broth, discarding the solids, and reserve for another use.
• When the chicken is cool, use your hands to remove and discard the skin. Pull the meat from the carcass and discard the carcass. Place the meat in a large bowl and use your fingers to finely shred it. Add the onions, lime juice, salt, black pepper and mint to the bowl and toss until thoroughly mixed. Serve at room temperature.

FAVORITE CHICKEN SALAD RECIPE

Steps:

• Gather the ingredients.
• Combine chicken with celery, onion, 1/4 cup mayonnaise, lemon juice, pepper, relish, Cajun or Creole seasoning, and salt.
• Add more mayonnaise as needed.
• Fill sliced bread or sandwich rolls with mixture.

BEST EVER CHICKEN SALAD

Steps:

• In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and blot to remove extra fat. Set aside to cool completely.
• Mix all the ingredients in a bowl, taste for seasoning and as needed according to taste. Mix well and refrigerate until serving.

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

Steps:

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

THAI CHICKEN SALAD RECIPE

Steps:

• Heat coconut oil over medium high heat.
• Season to taste with salt and pepper.
• Add onion and garlic and cook for two minutes.
• Add chicken and saute until browned and the chicken is fully cooked.
• Allow to cool and shred chicken
• Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
• Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor or blender.)
• In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.

CHICKEN SALAD WITH LIME AND RED ONIONS

Steps:

• Remove any excess fat from the cavity of the chicken, and place it and any giblets (excluding the liver) in a large stock pot. Add the white peppercorns, ginger, sea salt and 4 quarts of water to the pot. Place over medium-high heat, and bring to a simmer. Adjust the heat, and simmer, uncovered, until the chicken is very tender and the meat at the legs just begins to fall away from the bone, about 30 minutes.
• Remove the chicken from the pot, and set aside to cool. Strain the broth, discarding the solids, and reserve for another use.
• When the chicken is cool, use your hands to remove and discard the skin. Pull the meat from the carcass, and discard the carcass.
• Place the meat in a large bowl, and use your fingers to finely shred it. Add the onions, lime juice, salt, black pepper and mint to the bowl, and toss until thoroughly mixed. Serve at room temperature with cooked jasmine rice on the side.