Cilantrolimejalapenochickensaladinavocadocups Recipes

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FABULOUS CILANTRO PESTO



Fabulous Cilantro Pesto image

This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.

Provided by Gena Urias

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
  • In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
  • Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g

CILANTRO LIME JALAPENO CHICKEN SALAD IN AVOCADO CUPS



Cilantro Lime Jalapeno Chicken Salad in Avocado Cups image

Make and share this Cilantro Lime Jalapeno Chicken Salad in Avocado Cups recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

3 (6 -7 ounce) chicken breasts, cooked (see note)
1 jalapeno, diced seeds and membranes removed
4 tablespoons fresh cilantro, coarsely chopped
1 lime, juiced (to taste)
1/4 red onion, diced fine (to taste)
1/3 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 teaspoon cumin
salt and pepper
2 ripe avocados, cut in half seed removed

Steps:

  • Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
  • Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.

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