Chicken meat has become the favorite, especially in Asia. Especially, because chickens do not taste the same strong, as I said, beef, has become a favorite addition to salad recipes. The combination can not be greater, the clash between the effect of chicken filling, without the strong flavor, with a light, fresh taste of fruit, vegetables and dressing.
Here are two recipes, very sophisticated, able to satisfy your cravings are salad. So, what you areStill waiting? Take your helicopter ready and begin that salad!
Chutney Curry Chicken Salad (from AllRecipes.com)
2 whole chicken breasts (or about 5 cups of diced cooked chicken)
1 cup green seedless grapes, halved
1 / 2 fresh pineapple, peeled, cored and diced.
greens of your choice to serve
1 / 2 cup chopped walnuts, toasted.
1 / 2 cup thinly sliced scallions, white parts and green
Dressing:
1 / 3 cupbottled Major Grey's chutney, large pieces chopped.
1 teaspoon curry powder
1 cup mayonnaise, homemade or high-quality purchased.
1/2 teaspoon salt
1 tablespoon grated lime zest
1/4 cup fresh lime juice
Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.
For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.
Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.
MEXICAN CHICKEN SALAD RECIPE
INGREDIENTS:
1/4 cup cider vinegar
3 Tbsp. honey
1-1/2 tsp. cumin
1/4 tsp. salt
pepper to taste
1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned, and cut into 2" strips
1/2 tsp. garlic salt
16 oz. pkg. frozen corn
1 cup chopped plum tomatoes
15 oz. can black beans, rinsed and drained
1 green onions, chopped
1 red bell pepper, chopped
10 oz. pkg. lettuce mix
2 avocados, peeled and chopped
2 cups shredded Monterey Jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa
Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.
Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.
Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
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