Gringo Chicken Salad Recipes

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Steps:

• Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.

Steps:

• Cook chicken breasts in microwave until done.
• Cut meat into chunks.
• Set aside.
• Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
• Mix together the canned ingredients and chicken broth.
• Add sauteed ingredients.
• Mix well.
• Tear tortillas into fourths.
• Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
• Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
• Repeat.
• Bake at 350 for 20-30 minutes, until bubbly.

Steps:

• 1. In large bowl, mix chicken, cheese, kidney beans, onion, olives and red pepper. In small bowl, stir together mayonnaise, sour cream, chili powder, cumin, basil, salt and pepper. Stir into chicken mixture til coated. Cover and chill. Serve on a bed of shredded lettuce topped with avocado slices, chopped tomato and corn chips. Makes 6 to8 main dish servings.

Steps:

• Pre-heat oven 350.
• Grease 9 x 13 baking pan.
• Combine sour cream, mexicorn and salsa.
• Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
• Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
• Cover layer with tortillas (3 to 4).
• Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
• Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
• Cover with foil and bake at 350 for 25 minutes.
• Remove foil and bake an additional 10 minutes.