Roasted Chicken Salad With Creamy Lime Dressing Recipes

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CHILI LIME SOUTHWESTERN CHICKEN SALAD



Chili Lime Southwestern Chicken Salad image

A Chili Lime Southwestern Chicken Salad with a low fat and CREAMY Cilantro Chili Lime Dressing that doubles as a marinade! Weight Watchers Smart Points: 10 per serve

Provided by Karina - Cafe Delites

Number Of Ingredients 16

Marinade/Dressing:
4 skinless (, boneless chicken thigh fillets)
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice
4 tablespoons fresh chopped cilantro ((or flat-leaf parsley))
2 cloves garlic (, crushed)
1 teaspoon brown sugar
1/2-3/4 teaspoon red chilli flakes ((adjust to your preference of spice))
1/2 teaspoon ground Cumin
1 teaspoon salt
1/4 cup plain greek yogurt ((or sour cream) -- FOR DRESSING ONLY)
4 cups romaine ((cos) lettuce leaves, washed and dried)
1 cup grape / cherry tomatoes (, halved)
1 ripe avocado (, sliced)
1 cup black beans (, washed and rinsed)
1 cup corn (, washed and rinsed)

Steps:

  • Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processor until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
  • Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  • Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
  • Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
  • Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.

MY FAVORITE CHICKEN SALAD



My Favorite Chicken Salad image

Provided by Mel

Time 30m

Number Of Ingredients 16

4 cups cooked (shredded (or small chopped) chicken (see note))
1 cup small diced celery
1 cup red grapes (halved or quartered)
1/2 cup chopped slivered almonds or cashews
2-3 tablespoons finely diced green onions or chives
2 tablespoons chopped fresh parsley
1 cup mayonnaise
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice or red wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon coarse (kosher salt (use a bit less for table salt))
1/8 teaspoon black pepper (I use coarsely ground)
1/8 teaspoon dried dill
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt and pepper (to taste)

Steps:

  • Combine all of the salad ingredients in a large bowl.
  • Whisk together all of the dressing ingredients until smooth.
  • Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.
  • Refrigerate until ready to serve.
  • Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.

Nutrition Facts : ServingSize 1 serving chicken salad, Calories 219 kcal, Carbohydrate 8 g, Protein 13 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 1043 mg, Fiber 1 g, Sugar 5 g

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