Chicken With Red Onion Salsa Recipes

PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA

A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.

Provided by Lorac

Categories Chicken Breast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 15

Pan Grilled Chicken with Avocado and Red Onion Salsa image

Steps:

Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.

Nutrition Facts : Calories 579.1, Fat 46.4, SaturatedFat 8.6, Cholesterol 96.8, Sodium 102, Carbohydrate 9, Fiber 4.9, Sugar 1.3, Protein 33.3

Ingredients

1 lb boneless chicken breast
2 cloves garlic, pressed
2 tablespoons lime juice
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
salt
1 avocado, firm but not hard 1/4 inch dice
1/4 cup red onion, chopped
2 tablespoons olive oil
1 tablespoon lime juice
salt and pepper
2 tablespoons coriander, chopped
sliced red onion
lime wedge
shredded cabbage

SALSA CHICKEN

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 4

Number Of Ingredients 5

Salsa Chicken image

Steps:

Preheat oven to 375 degrees F (190 degrees C)
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

Ingredients

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS

This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Chunky Chicken Salad with Grapes and Pecans image

Steps:

In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.

Nutrition Facts : Calories 311 calories, Fat 22g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 180mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

Ingredients

1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups shredded rotisserie chicken
1-1/4 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1/4 cup chopped sweet onion, optional
Lettuce leaves or whole wheat bread slices, optional

CHICKEN WITH MANDARIN SALSA

When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers. If you like a spicier sauce, add cayenne pepper to the skillet. -Aysha Shurman, Ammon, Idaho

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Chicken with Mandarin Salsa image

Steps:

Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro., Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice.

Nutrition Facts : Calories 453 calories, Fat 18g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 362mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.

Ingredients

1 can (11 ounces) mandarin oranges
1/2 cup chopped pecans
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
2-2/3 cups hot cooked brown rice

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA

There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday's grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, weeknight, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

Chicken Quesadillas With Avocado-Cucumber Salsa image

Steps:

In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
Cut into wedges and top with some of the salsa.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 378 milligrams, Sugar 3 grams

Ingredients

1 avocado, peeled, pitted and diced small
2 Kirby cucumbers, peeled and diced small
2 tablespoons finely chopped red onion
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons finely grated lime zest
1 tablespoon freshly squeezed lime juice
1/2 jalapeño, seeded, if desired, and finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 pound cooked chicken, shredded (about 1 1/3 cups)
1/4 pound Monterey Jack cheese, grated (about a cup)
8 6-inch corn tortillas
Olive oil, for brushing