Chicken Salad With Jalapeno Cream Dressing Recipes

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Make the dressing: Grill the jalapeno and tomatillos, turning, until well charred and softened, about 5 minutes for the jalapeno and 20 minutes for the tomatillos. Transfer to a platter. Grill the orange and 1 lime cut-side down until well marked, about 2 minutes. Remove to the platter. Turn off the grill.
• Stem the jalapeno (remove the seeds for less heat); transfer to a blender. Add the tomatillos, the juice from the grilled orange and lime, the cilantro, oregano, chili powder and garlic. Season with salt and pepper; puree until smooth. Transfer half of the dressing to a large bowl; add the chicken and toss. Cover and refrigerate 4 to 6 hours. Refrigerate the remaining dressing until ready to serve.
• Reheat the grill to medium high; brush the grates with more vegetable oil. Brush the bell peppers, poblano and red onions with vegetable oil. Grill, turning, until charred and softened, about 15 minutes; transfer to a cutting board. Meanwhile, remove the chicken from the marinade and grill, turning once, until cooked through, 10 to 12 minutes; transfer to the board. Brush the pineapple and the remaining halved lime with vegetable oil. Grill until marked, about 3 minutes; transfer to the board. Warm the tortillas on the grill.
• Arrange the lettuce on a platter. Slice the bell pepper, poblano, chicken and pineapple. Arrange on top of the lettuce along with the red onions. Sprinkle with the cheese and season with salt and pepper. Serve with the grilled lime, tortillas and reserved dressing.

Steps:

• In a medium mixing bowl, mix all ingredients together except the chicken.
• Gently fold the chicken into the mayonnaise mixture until well combined.
• Transfer to your serving bowl, cover with plastic wrap and refrigerate, to allow flavors to meld.

Steps:

• Jalapeno Cream Dressing: Whisk together jelly, sour cream, lime juice and cilantro, chill until serving time.
• Salad: Combine black beans,corn, tomato, green onion, picante sauce and salt to taste, set aside.
• Sprinkle both sides of the chicken breasts with taco seasoning.
• Heat oil in a non-stick skillet over medium heat.
• Add chicken and cook 6-8 minutes per side or until juices run clear when stuck with a fork.
• Remove from the pan, let sit 10 minutes then slice crosswise.
• Arrange salad greens on a platter or 4 individual plates.
• Top with chicken slices and spoon black bean mixture around the chicken.
• Top the chicken with 1/2 of the dressing, garnish with jalapeno slices if desired, and pass the remaining dressing.