Sonoran Chicken Salad Recipes

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SONOMA CHICKEN SALAD



Sonoma Chicken Salad image

After having the Sonoma Chicken Salad at Costco I was on a search to find a recipe to duplicate the taste. I found a good recipe on Wholefoods.com and tweaked it a bit. Of course, it's not exactly the same but I think it is very close. My sister says it reminds her of thanksgiving.

Provided by mamadelogan

Categories     < 60 Mins

Time 35m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & freshly ground black pepper
2 lbs boneless skinless chicken breasts
3/4 cup pecan pieces, toasted
1 1/4 cups dried cranberries (craisins)
3 stalks celery

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.

SONORA CHICKEN



Sonora Chicken image

This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it.

Provided by RHONDA35

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h15m

Yield 8

Number Of Ingredients 12

6 large bone-in chicken breast halves
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can chili, no beans
1 cup picante sauce
½ cup milk
1 small onion, chopped
½ teaspoon ground cumin
½ teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
  • Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
  • Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
  • Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 632.4 calories, Carbohydrate 32.4 g, Cholesterol 164.3 mg, Fat 30.4 g, Fiber 5 g, Protein 56.9 g, SaturatedFat 15.1 g, Sodium 1349.9 mg, Sugar 4 g

COSTCO CHICKEN SALAD COPYCAT



Costco Chicken Salad Copycat image

Number Of Ingredients 10

Rotisserie chicken (1/2 bird)
1 cup sour cream
1/2 cup mayo
4 stalks celery, chopped finely
1/3 cup sweet onion, chopped finely
Salt 1 teaspoon
Sugar 1 teaspoon
1 tablespoon Lemon juice
1 teaspoon Parsley
White vinegar - 1 tbsp

Steps:

  • 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!

SALSA CHICKEN SALAD



Salsa Chicken Salad image

Here's a quick and easy chicken salad just as full of flavor as it is colorful, promises Timothy Lewis of Somerset, Pennsylvania. The perfect lunch for busy summertime days!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup mayonnaise
1/4 cup salsa
4 teaspoons minced fresh cilantro, divided
Dash pepper
1 package (6 ounces) ready-to-use Southwestern chicken strips
1/2 medium sweet red pepper, thinly sliced
1 small ripe avocado, peeled and thinly sliced

Steps:

  • In a bowl, combine the mayonnaise, salsa, 3 teaspoons cilantro and pepper; add chicken and toss to coat. Let stand for 10 minutes., Arrange red pepper and avocado slices on two salad plates; top with chicken mixture. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 313 calories, Fat 19g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 876mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 7g fiber), Protein 21g protein.

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