Lawrys Southwestern Chicken Salad Recipes

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

SANTA FE CHOPPED CHICKEN SALAD

Steps:

• Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with 2 tablespoons of the remaining marinade. Cut chicken into thin slices.
• Mix sour cream, milk, cilantro and remaining 2 tablespoons marinade in medium bowl with wire whisk until smooth. Arrange lettuce on large serving platter. Top with chicken, beans, corn, avocado, tomato, cheese and onion. Serve with dressing and tortilla chips, if desired.

LAWRY'S SOUTHWESTERN CHICKEN SALAD

Steps:

• In small bowl, mix together Fajitas Spices & Seasonings, oil, lime juice and Garlic Powder With Parsley. Place chicken in large Ziploc® bag. Pour on fajitas-marinade mixture; seal bag and toss to coat chicken. Refrigerate for 30 minutes to overnight.
• Remove chicken from bag; discarding marinade. Grill or broil chicken 10 to 15 minutes or until thoroughly cooked. Let cool slightly, slice thinly or cut into cubes. To arrange salads, place chicken on beds of lettuce. Top each with equal portions of onion, tomato and avocado. Drizzle with ranch-style dressing.

LAWRY'S SPINNING SALAD

Steps:

• In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want).
• Garnish each serving with cherry tomatoes and croutons.
• Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds.
• With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.

LAWRY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in chicken, tomato sauce, tomatoes, chilies, and Lawry's® Taco Spices & Seasonings. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
• In prepared baking dish, arrange 4 tortillas. Evenly spread 1/3 of the chicken mixture over tortillas. Top with 1/3 of the olives and 1/3 of the cheese. Repeat layers 2 times, ending with cheese.
• Bake 30 minutes or until heated through and cheese is melted. Serve, if desired, with hot cooked Mexican rice and a tossed green salad.

SOUTHWEST CHICKEN SALAD

Steps:

• In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together.
• In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans.
• Add salt and pepper, to taste.
• Add wet mixture and mix until well combined.
• Refrigerate for at least an hour and serve cold.
• Serve with tortilla chips.

LAWRY'S SOUTHWESTERN CHICKEN SALAD

Steps:

• In small bowl, mix together Fajitas Spices & Seasonings, oil, lime juice and Garlic Powder With Parsley. Place chicken in large Ziploc® bag. Pour on fajitas-marinade mixture; seal bag and toss to coat chicken. Refrigerate for 30 minutes to overnight.
• Remove chicken from bag; discarding marinade. Grill or broil chicken 10 to 15 minutes or until thoroughly cooked. Let cool slightly, slice thinly or cut into cubes. To arrange salads, place chicken on beds of lettuce. Top each with equal portions of onion, tomato and avocado. Drizzle with ranch-style dressing.