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Chicken has become the favorite meat in particular in Asia. Especially because the chicken did not taste the same strong, as I said, beef, has become a favorite addition to salad recipes. The association can not be greater, the effect of conflict without the strong taste of chicken filled with light , fresh taste of fruit, vegetables and clothing.
Below are two recipes studied extensively cravings that are guaranteed to satisfy your salad. So what are you waiting for? Wait ready for your chopper and begin to tell you!
Curried Chutney Chicken Salad (from AllRecipes.com)
2 whole chicken breasts (or about 5 cups diced cooked chicken)
1 cup seedless white grapes, halved
1 / 2 fresh pineapple, peeled, cored and cut into cubes.
Open your choice for the service
1 / 2 cup chopped pecans, toasted.
1 / 2 cup green onions into thin pieces, white and green cut
Dressing:
1 / 3 cupMajor Grey's chutney, bottled, chopped pieces.
1 teaspoon curry powder
1 cup mayonnaise, homemade or bought quality.
1 / 2 teaspoon salt
1 tablespoon grated lemon peel
1 / 4 cup fresh lime juice
Fried Chicken. If it is cool enough to handle, remove skin from chicken. Remove meat from bones and cut into 1/2-inch cubes. Put the meat in a large bowl. Add grapes and pineapple.
For the seasoning mix in a bowlChutney, curry, mayonnaise, lime zest, lime juice and salt.
Pour the sauce over the chicken mixture. Toss gently but thoroughly. Here you can set the hours in the refrigerator for a maximum of 3 salad, or turn it off briefly on a plate lined with lettuce leaves, cool and serve. Sprinkle the pecans and green onions over the salad before serving.
MEXICO chicken salad recipe
INGREDIENTS:
1 / 4 cup cider vinegar
3 tbsp. Honey
1-1/2tsp. Cumin
1 / 4 tsp. Salt
Pepper to taste
1 Tbsp. Olive oil
2 whole chicken breasts, skinned, boned and cut in two "strips
1 / 2 tsp. Garlic salt
16 oz pkg. frozen corn
1 cup peeled plum tomatoes
15 oz can blacks beans, rinsed and drained
1 green onion, chopped
1 red pepper, chopped
10 oz pkg. Mixed salad
2 avocados, peeled and chopped
2 cups shredded Monterey Jack cheese
3 cups slightly crushed blue cornTortilla chips
1 cup sour cream
10 oz jar of sauce thick and sturdy
Combine salt, vinegar, cumin, pepper and honey and mix well and set aside.
Oil in a pan. Sprinkle the chicken with garlic, salt, then fry in a skillet until white, about 5 minutes. Combine cooked chicken meat, corn, tomatoes, blacks beans, onions and peppers in a large bowl. Stir in dressing. Chill for one hour.
Mix chicken mixture with lettuce. Serve with avocado, cheese, tortillas, sour creamand salsa.
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