South Beach Style Warm Chicken Salad Recipes

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

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.

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING

Steps:

• Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

WARM CHICKEN SALAD

Steps:

• Fill a large pan with water and season with salt. Add garlic; bring to boil. Place chicken in water and simmer gently until cooked through, 20 minutes. Transfer to plate.
• In a small bowl, whisk together vinegar, orange juice, mustard, tarragon, cumin and pepper. Season with salt. Gradually whisk in olive oil until smooth, then whisk in yogurt.
• In a large shallow bowl, toss romaine, red leaf, mint, radishes and beans. Sprinkle with oil and salt, and toss once more. While chicken is warm, remove skin; cut breasts into 1/8-inch slices. Pull meat from thighs.
• Arrange chicken over greens and spoon dressing on top. Serve.

SOUTH BEACH STYLE WARM CHICKEN SALAD

Steps:

• Combine the dressing ingredients,except oils and water, using a whisk to blend well.
• Slowly add oils while whisking fiercely, until all is incorporated.
• Taste and adjust seasonings, adding a little cold water if the taste is too vinegary.
• Pour into a microwave-safe deep glass container and set aside.
• Cook bacon strips in a large skillet a few minutes each side until crisp, remove to paper towel-lined plate to cool.
• Drain off bacon grease, but don't clean out the pan (you will be using the same pan to cook the chicken in, and that bit of residual bacon essence will help flavor the meat).
• Set out four large dinner plates and place 2 cups salad greens on each, then sprinkle cherry tomatoes and cheese around the edges of each plate; set aside.
• Coat chicken pieces heavily with the ground nuts (discard any excess that doesn't stick).
• Preheat oven to 350 F and have ready an ungreased 9x13" casserole.
• Heat a little olive oil in the same skillet you cooked the bacon in, over about medium heat (use just enough oil to keep meat from sticking).
• Brown chicken pieces 3-4 minutes per side, with the lid on- or until both sides have browned evenly, being careful to adjust the heat if needed to keep nuts from burning.
• Place chicken into ungreased casserole dish and bake about 10 minutes, or until fully cooked (if your breasts are really thin, check early, if they are thicker, you may need another 5 minutes).
• While the chicken is baking,re-whisk the dressing again and pop it into the microwave to heat for 30 seconds, stir, then heat another 30 secoinds- just until slightly warmed, not hot (NOTE:since microwaves vary, you may need to adjust the time so you don't boil the oil).
• Drizzle about 1 Tbsp of the warmed dressing over each salad plate; Pour the rest of the dressing into a serving dish to set on the table for each guest add as much or as little extra dressing as they prefer.
• Crumble bacon and sprinkle evenly over each plate.
• When chicken is fully cooked, remove to a cutting board and cut each breast into thin strips,trying to keep them together so they still look like a whole chicken breast shape.
• Using a long spatula, lift each sliced chicken breast and place in the center of each salad.
• Grind a bit of fresh black pepper and a pinch of salt over each serving.
• Serve immediately with the extra dressing on the side.