Grilled Chicken Salad With Corn Peppers And Tortilla Chips Recipes

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Steps:

• Preheat the grill to medium.
• Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
• Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

FIESTA CORN CHIP SALAD

Steps:

• In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

GRILLED CHICKEN AND CHARRED CORN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
• Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
• Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
• Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
• Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

TORTILLA CHIPS WITH GRILLED CORN AND CHEDDAR

Steps:

• Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
• Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
• Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn. Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
• Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.

GRILLED CHICKEN SALAD WITH CORN, PEPPERS, AND TORTILLA CHIPS

Steps:

• Prepare the chicken:
• In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.
• Make the tortilla crisps while the chicken is grilling:
• In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
• In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.

ADOBO GRILLED CHICKEN SALAD IN A TORTILLA BOWL

Steps:

• Preheat the oven to 400 degrees F.
• Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
• Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
• Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
• Delicioso Adobo Grilled Chicken
• Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
• Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
• Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
• Yield: about 1/2 cup adobo, 6 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Ease of preparation: Easy

CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING

Steps:

• Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
• Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
• Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
• Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
• Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.

GRILLED CHICKEN SALAD ON CRISPY TORTILLAS

Steps:

• Preheat oven to 375°F. Place tortillas in single layer on baking sheets; brush evenly with 1 Tbsp. of the dressing. Bake 6 to 8 min. or until tortillas are crisp and lightly browned.
• Heat 3 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add peppers; cook and stir 3 min. or until crisp-tender. Add tomatoes, pineapple and chicken; cook and stir 3 min. or until heated through.
• Toss greens with remaining 1/4 cup dressing in large bowl. Place tortillas on salad plates. Spoon greens mixture evenly onto tortillas; top with the chicken mixture.

GRILLED CORN SALAD WITH PEPPERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
• While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
• Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
• Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
• Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
• Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

CHICKEN SALAD ON A TORTILLA

Steps:

• In a skillet coated with cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates. Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired.