Cleopatras Chicken Salad Recipes

CLEOPATRA'S CHICKEN SALAD

Steps:

• If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.
• Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil in a slow steady stream. Add crushed pepper, crushed garlic, and chicken tenders. Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens and serve.
• To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.

GRILLED CHICKEN POSOLE SALAD

Steps:

• Preheat grill pan or outdoor grill to high. Coat chicken in extra-virgin olive oil, a generous drizzle. Combine the grill seasoning with cumin and thyme and sprinkle evenly over the chicken. Grill the meat 5 to 6 minutes on each side. Remove from heat and cool until easy to handle.
• While chicken cooks, heat a skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, a turn of the pan, the garlic and onion, cook together a few minutes then add the tomatillos. Cook together 3 to 4 minutes just to take the bitter edge off the tomatillo then remove from heat.
• In a large bowl, combine the diced peppers, celery, olives and hominy. Dice and add the chicken. Add the hot sauce and the lime juice to the salad and dress with 2 tablespoons extra-virgin olive oil, eyeball it. Toss the salad then add in the tomatillo mixture and combine. Season the salad with salt and pepper, to taste, and serve with bits of tortilla chips as garnish.