CUBAN CHICKEN SALAD
This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
- Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
- Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
- Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.
CUBAN CHICKEN AND PINEAPPLE SALAD RECIPE - (4.5/5)
Provided by á-4664
Number Of Ingredients 9
Steps:
- In a large bowl, stir together lime juice, oil, salt and cumin until blended. Add chicken, pineapple, jicama, cilantro, red pepper and scallions; toss to mix and coat. Yields about 1 1/4 cups per serving. Notes If you want to grill fresh chicken for this recipe, heat an outdoor grill or stove-top grill pan. Coat two 6-ounce boneless, skinless chicken breasts with cooking spray and sprinkle them with 1/4 teaspoon of salt. Grill, turning once, until cooked through, about 10 to 12 minutes. Let rest 5 minutes before cutting into chunks. Black beans would make a tasty addition to this recipe (could affect PointsPlus values).
MOJO CHICKEN WITH PINEAPPLE
This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry and season all over with salt and pepper. Set aside.
- Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
- Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
- Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
- Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.
KICKED-UP CUBAN SALAD
Steps:
- For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
- For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.
CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)
Provided by Maricel Presilla
Categories Salad Side Christmas Lunch Tropical Fruit Pineapple Avocado Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preparing the Watercress
- Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
- Broiling the Pineapple
- Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
- Preparing the Dressing
- Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
- Peeling the Avocado
- Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
- Assembling the Salad
- Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
- Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.
CUBAN STYLE CHICKEN WITH FRESH PINEAPPLE SALSA
Make and share this Cuban Style Chicken with Fresh Pineapple Salsa recipe from Food.com.
Provided by HeatherFeather
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop fresh pineapple roughly and mix in a small bowl with green onions, cilantro, lemon juice, and cumin; season to taste with some salt& pepper; cover and chill (can be made 4 hours ahead).
- Heat oil in a large skillet on medium-high heat.
- Season both sides of chicken with some salt& pepper and some cinnamon to taste.
- Saute chicken in oil about 5 minutes per side or until cooked through and no longer pink inside- but still moist.
- Spoon pineapple mixture over each serving and serve immediately.
- If you prefer, you may instead grill chicken.
Nutrition Facts : Calories 226.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 83.1, Carbohydrate 17.2, Fiber 2.4, Sugar 11.3, Protein 28.4
CUBAN CHICKEN WITH PINEAPPLE RUM SAUCE
Make and share this Cuban Chicken With Pineapple Rum Sauce recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, cook onion and garlic in hot oil until tender but not brown; remove. Brown chicken, then return onion and garlic to pan. Add tomato liquid, lime juice, salt, oregano and pepper. Simmer, covered, 30 minutes. Cut up tomatoes if whole and add to pan with raisins and lime zest. Simmer, covered, about 25 minutes, until chicken is cooked through. Remove chicken, skim fat from sauce, and stir in pineapple, rum and flour mixture. Cook, stirring, until thickened. Return chicken to sauce and warm through. Serve over rice.
PINEAPPLE AND CHICKEN SALAD
I serve this entree salad in hollowed-out pineapple halves as a pretty company dish. Tender chicken tossed with fruit, nuts and veggies is delicious with a mild curry dressing.-Ryma Shohami, Montreal, QC
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.
Nutrition Facts : Calories 351 calories, Fat 22g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
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