Cuban Chicken Salad Recipes

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.

Steps:

• Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
• Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
• Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

Steps:

• Cook pasta.
• Cook chicken.
• Combine mayonnaise, garlic, salt onion, pepper.
• Drain pasta, add chicken, slowly add mayonnaise mix for flavor.

Steps:

• Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
• Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
• Serve dressed, tossed salads on individual salad plates.

Steps:

• Heat panini grill.
• Mix first 5 ingredients in large bowl until blended. Add chicken; mix lightly. Stir in avocados.
• Fill rolls with chicken mixture, ham, cheese, and pickles.
• Grill 2 to 3 min. or until cheese is melted and sandwiches are golden brown.

Steps:

• prepare grill. Pound chicken out to ¼ inch thickness.
• Grill chicken until cooked through. Remove to plate and set aside.
• In food processor, combine lime juice, ¼ cup cilantro, sugar, garlic, chili powder, salt, and pepper. Pulse until garlic and cilantro are chopped. Add olive oil and any juices from the chicken.
• In salad bowl, combine beans, corn, red pepper and scallions. Toss to mix.
• Arrange lettuce on plates, spoon corn and beans over lettuce. Place chicken on top. Drizzle with dressing.

Steps:

• Cook the carrots and peas separately in the microwave for about 2-3 minutes on high.
• Carrots should be soft, peas dark green.
• Chill thoroughly in the refrigerator.
• Mix the mayonnaise, lime juice, and garlic in a bowl; adjust the mayonnaise to get the right consistency.
• In a large bowl, toss the carrots, peas, celery, onion, and cooked chicken together; add the mayonnaise mixture, a little at a time, until you get the proper consistency.
• Salt and pepper to taste.
• Gently fold in the chopped eggs.
• Serve well chilled on a bed of lettuce.