Cilantro Lime Chicken Salad With Melon Relish Recipes

CILANTRO LIME CHICKEN SALAD WITH MELON RELISH

Steps:

• 1. In zip-lock plastic bag, mix together lime juice, maple syrup, cilantro, cumin and garlic salt. Reserve 4 tablespoons mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Refrigerate and marinate 30 minutes. Remove chicken from marinade; set aside. 2. In small saucepan, place marinade and heat to boiling; boil 1 minute. 3. Place chicken on broiler pan. Set temperature control at Broil and arrange oven rack so chicken is about 6 inches from heat. Broil, turning and brushing with marinade, about 10 minutes or until fork can be inserted with ease. Remove chicken from oven; keep warm. 4. In medium bowl, make relish by mixing together cantaloupe, jicama, red pepper, jalapeno pepper, onion and 1 tablespoon reserved marinade. 5. In small bowl, make dressing by blending oil and vinegar dressing with 3 tablespoons of reserved marinade. 6. In large bowl, place salad greens; add dressing mixture and toss to coat. 7. To serve, divide salad greens among 4 plates; cut chicken in slices and arrange over salad greens. Spoon relish over chicken. Garnish with cilantro sprigs, lime slices, raspberries and cantaloupe slices.

DELICIOUS CILANTRO CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
• Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
• Cover and refrigerate for about 1 hour. Serve chilled.

NORDSTROM LIME AND CHICKEN CILANTRO SALAD DRESSING

Steps:

• Chipotle chilies should be in adobe sauce and can be found in the Mexican section of your store.
• -Chop Cilantro and set aside.
• - Mince garlic and set aside.
• - Puree Chipotle chilies in food processor.
• - Add all ingredients except oil and cilantro to processor and blend.
• - Slowly add stream of oil to form emulsion.
• - Add cilantro to processor and pulse to combine.
• Toss this dressing with baby greens, corn, chicken breasts, plum tomatoes, jack cheese, roasted red pepper and toasted pumpkin seeds.

FRESH MINT AND CILANTRO MELON SALAD

Steps:

• Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

CILANTRO CHICKEN SALAD

Steps:

• In a small bowl, whisk the oil, lime juice, cilantro, cumin, salt and red pepper flakes. , In a large bowl, combine the lettuce, chicken and tomatoes if desired. Pour over salad; toss to coat.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

CILANTRO-LIME CHICKEN SALAD

Steps:

• Combine the lime peel strip, soy sauce, and chicken cubes. Place in a resealable plastic bag and marinate 1 hour, or longer.
• Heat the olive oil over medium-high heat. Remove the chicken from the marinade and discard the marinade.
• Stir-fry the chicken cubes in the olive oil, until opaque and slightly browned.
• In a separate bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Stir in the chopped cilantro. Mix well, pour over the chicken.