Chicken Salad With Peanut Lime Vinaigrette Recipes

Steps:

• Using a fork, pull chicken meat from bone in shreds.
• Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.
• In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

Steps:

• CAJUN CHICKEN: Rub chicken breasts all over with vegetable oil; sprinkle chili powder liberally on both sides. Grill over medium-high heat or broil until done. Set aside. Slice diagonally into 1/4" wide slices. PEANUT LIME VINAIGRETTE: Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime. SALAD: Up to one day ahead: prepare deep fried tortilla pieces: slice tortillas into pieces 1/8" wide and 1" long. Heat oil in a small pot or skillet to 375 degrees. Drop tortilla pieces in batches; drain on paper towel; sprinkle on salt (may be kept loosely covered at room temperature for 1 day)(coarsely crushed tortilla chips or purchased deep fried chow mein noodles may be substituted) grill corn: rub corn with vegetable oil; place over medium-high grill. Cook, rotating until lightly brown tinged. Remove kernels. (May be chilled until using.) To assemble salad, place lettuces in a large bowl. Toss with enough dressing to lightly coat. Add corn, dates and black beans and half the feta cheese and tortilla piece into lettuces; gently toss. Divide lettuce mixture between 4 dinner plates. Thinly slice avocado and divide between 4 plates, placing on the side. Top each salad with crumbled feta cheese, tortilla pieces, chicken pieces and chopped peanuts, if desired.

Steps:

• Bring a large pot of water to a boil. Season water with salt, bring to a simmer.
• Simmer chicken breasts for 10 minutes, then turn off stove top and let set for 5 minutes.
• Remove chicken and allow to cool.
• When it is cooled off, shred chicken and discard bones and skin.
• For dressing, combine all ingredients with a whisk until smooth.
• In a large bowl, combine all the salad ingredients and dress with just enough vinaigrette to lightly coat.
• Do not over overdress.
• Season with salt and pepper as needed.
• Enjoy!

Steps:

• HAWAIIAN CHICKEN SALAD:.
• Preheat broiler to High with rack 6" from the element.
• Saute bacon in a skillet over medium heat until crisp, 8-10 minutes.
• Drain on paper towel-lined plate.
• Slice top 1/3 off the baguettes and remove the bread inside. Cut the baguette into 4 equal portions and the remaining half into 2. Brush each piece with 1 T oil, season with salt and pepper, and broil on baking sheet until toasted, 2-3 minutes.
• Mince cilantro, mint, ginger and lime juice in food processor. Add mayonnaise, yogurt; pulse to combine. Season with salt, pepper and crushed red pepper flakes, if using.
• Mix chicken, reserved bacon, and nuts with pesto(just made)in a bowl and set aside.
• MAKE VINAIGRETTE:.
• Whisk lime juice, honey, oil, salt and pepper together. After assembling salads, sprinkle with shallots.
• Toss spinach with 1 T vinaigrette; stir pineapple and jalapeño together in bowl.
• TO ASSEMBLE SANDWICHES:.
• Divide spinach between baguettes, then top each with 1/2 cup chicken salad.
• Garnish with red bell pepper.