Kats Southwest Chicken Salad Recipes

Steps:

• Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Steps:

• 1. Rinse your quinoa in a strainer in case any powdery saponin residue remains; then add rinsed quinoa to pan and pour 2 cups of chicken broth in; add seasoned salt, cumin, and fresh cilantro.
• 2. Cook quinoa according to package directions. You should bring it to a boil and then reduce and simmer 15 - 20 minutes. I like 15 minutes because it is less mushy. The package will tell you that white quinoa turns slightly translucent and the white germ in the center is visible. (I have read that red quinoa keeps it's texture a bit more than white, which makes it good for salads, but I haven't found any to try. Once the quinoa is done, (after draining any extra liquid), pour into a bowl and stick in refrigerator to cool, uncovered. (1 cup of dried quinoa yields about 3 cups of cooked.)
• 3. Once cool, mix in a separate bowl, the lemon juice, olive oil, seasoned salt, and garlic powder. Pour over quinoa. Mix in all other ingredients. Fluff. Chill covered.
• 4. The celery, corn and beans are nice additions, but my son doesn't like them, so they are omitted from the recipe in the picture. This may actually be served cold or hot.

Steps:

• 1. Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.)
• 2. Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
• 3. Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.