Chicken Salad With Lime And Red Onions Recipes

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.

CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
• Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
• Yield: approximately 3 1/2 cups

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.

WARM AND LIMEY CHICKEN SALAD

Steps:

• In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
• Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
• Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

LIME-DRENCHED CHICKEN WITH ONIONS

Steps:

• Heat a small amount of oil in a pan over medium heat. Place onions in pan and cook until the onions are soft and translucent. Turn the heat down to low and leave, cooking, until the rest of the recipe is done, stirring occasionally.
• Place the chicken breast halves, one at a time, between layers of wax paper or plastic wrap. Pound each breast half so that it is an even 1/2-inch thick. Sprinkle the chicken with salt and pepper, to taste. Set aside.
• Heat the 2 teaspoons of olive oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook for 4-5 minutes on the first side until golden brown. Meanwhile, cut the lime in half and cut 1 of the halves into 4 wedges. Set the wedges aside.
• Turn the chicken over and squeeze the juice from the lime half evenly over the chicken. Continue to cook for 4 to 6 minutes, or until the chicken is no longer pink in the center. Put the chicken on 4 serving plates.
• Add the garlic to the hot skillet and stir constantly until the garlic is lightly browned, about 1 minute. Remove the skillet from the heat, add the carmelized onions to the browned garlic, and mix together. Top each piece of chicken with 1/4 cup onion and garlic mixture. Serve at once, garnished with reserved lime wedges.

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!

LIME-GARLIC CHICKEN AND SPINACH SALAD

Steps:

• Place chicken, onions, garlic, salt, pepper, and flour in a resealable bag. Stir in the lime juice. Allow to sit for a few minutes to marinate.
• Spray a non-stick frying pan with olive oil cooking spray and place over medium heat. Pour in the entire contents of the bag and cook until the onion has softened (there is no need to brown). Add additional lime juice to taste. Serve over spinach.

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!).