Lime Salsa Chicken Skewers With Cilantro Crème Sauce Recipes

CILANTRO-LIME SALSA

Cilantro-Lime Salsa image

Organic fire roasted tomatoes, chiles, fresh cilantro and lime juice make a fiery salsa in 15 minutes flat.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 15m

Yield 10

Number Of Ingredients 7

Ingredients

2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, well drained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1 to 2 fresh jalapeño or serrano chiles, seeded, finely chopped

Steps:

In medium bowl, stir together all ingredients.
Serve with tortilla chips as desired.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

CHICKEN SKEWERS WITH MEYER LEMON SALSA

Chicken Skewers with Meyer Lemon Salsa image

This versatile salsa also pairs well with scallops or roast fish.

Provided by Bon Appétit Test Kitchen

Categories Chicken Citrus Fruit Poultry Broil Low Fat Low Sodium Dinner Lunch Lemon Cucumber Winter Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

8 Meyer lemons
1/2 cup finely chopped English hothouse cucumber
3 tablespoons thinly sliced scallions, divided
1 serrano chile (with seeds), finely chopped
Pinch of sugar
1 Kosher salt
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2" pieces
1 Freshly ground black pepper
1/4 cup plus 2 tablespoons chopped fresh cilantro
1/4 cup plain whole-milk yogurt
1 tablespoon vegetable oil
2 garlic cloves, coarsely chopped
1 teaspoon cracked coriander seeds
1 teaspoon turmeric (optional)
Special Equipment
12 metal skewers

Steps:

Using a sharp knife, cut all peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.
Combine segments, 1 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons scallions, and chile in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.
Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or blender, purée 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature for 30 minutes before continuing.
Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon Meyer lemon salsa over chicken. Garnish with remaining 2 tablespoons cilantro and 1 tablespoon scallions.

LIME SALSA CHICKEN SKEWERS WITH CILANTRO CRèME SAUCE

Lime Salsa Chicken Skewers With Cilantro Crème Sauce image

Not only does this Mexican-inspired "kebob" make wicked-good fajitas, tacos, burritos, or just plain, the cilantro creme sauce turns any other sandwich (e.g turkey, beef...) into something phenominal!

Provided by Pellerin

Categories Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 27

Ingredients

4 boneless skinless chicken breasts, cut into chunks
2 large limes, juice of (apx. 1/2 cup)
4 tablespoons very dry sherry
4 tablespoons extra virgin olive oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, drained
2 scallions, sliced (green onion)
1/2 cup sliced ripe olives
6 tablespoons marinade, reserved above
2 tablespoons jalapenos (seeded, deveined, and chopped)
2 tablespoons cilantro, fresh, chopped
2 tablespoons mint, fresh, chopped
2 tablespoons almonds, slivered, toasted
1/2 teaspoon black pepper
8 ounces cream cheese, softened
1 tablespoon sour cream
1/2-2/3 cup green tomatillo salsa (Pace & Victoria are good)
1 teaspoon fresh ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch cilantro leaf, fresh chopped
1 tablespoon fresh lime juice
2 red bell peppers, seeded lg. chunk
2 onions, peeled, quartered

Steps:

Chicken & Marinade: In a large Zip-Lock bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three Tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate chicken in refrigerator for at least 1 hour. Soak wooden skewers in hot water at least 30 minutes.
Salsa: In a bowl, mix all ingredients well, and chill for an hour or more before serving.
Cilantro Crème Sauce:.
Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl, chill a few hours or overnight.
Skewers: Toss bell peppers and onion quarters in with marinating chicken for last 30 minutes. Starting and ending with red bell pepper, make 7-8 skewers.
Place the skewers chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork-tender.
Arrange skewers on the platter, with cilantro cream sauce underneath, and salsa on top.

Nutrition Facts : Calories 653.9, Fat 40.2, SaturatedFat 15.6, Cholesterol 132.1, Sodium 1111.2, Carbohydrate 27.4, Fiber 5.7, Sugar 11.3, Protein 35.7

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