Sonoran Chicken Salad Recipes

SONORAN SALAD & DRESSING

Steps:

• Mix romaine, tomato, onion, avocado, cheese and bacon in salad bowl.
• Mix together the olive oil, vinegar, garlic, salt, sugar and pepper. Pour over salad and mix well.

SONORAN SALAD

Steps:

• 1. Combine dressing ingredients in a jar and shake.
• 2. Place romaine on the bottom of an oval or rectangular bowl.
• 3. Chop all vegetables in uniform size.
• 4. Arrange each vegetable in a colorful row on top of the lettuce to make a "composed" salad.
• 5. Add the dressing just before serving and toss

SONORAN CHICKEN SALAD

Steps:

• Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.

SONOMA CHICKEN SALAD

Steps:

• In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
• Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
• When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

SONOMA CHICKEN SALAD

Steps:

• Mix first 4 ingredients together in a bowl.
• In a small bowl, mix the last ingredients together until smooth.
• Add to the first bowl.
• Chill for a least 2 hours.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.