Red Hot And Roka Blue Chicken Salad Recipes

Steps:

• Put the olive oil, orange, lime and lemon juices, chile powder, paprika, garlic and chipotle with adobo sauce in a blender and puree. Put the chicken breasts in a resealable bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better.
• Preheat the oven to 375 degrees F.
• Remove the chicken breasts from the marinade and transfer to a roasting pan. Roast until the chicken is slightly browned and cooked through, 15 to 20 minutes. Serve the chicken breasts whole with warm flour tortillas, sour cream, Pico de Gallo and Guacamole and Mexican Rice.
• To make the pico de gallo, chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping; there is no need to remove the leaves from the stems completely. Put the tomatoes, jalapenos, onion and cilantro together in a bowl and give it a good stir. Squeeze the juice of 1 of the lime halves into the bowl. Add salt to taste and stir again.
• To make the guacamole, halve the avocados lengthwise and remove the pits. Next, with a spoon, scrape the "meat" out onto a large plate. Mash the avocados, making sure to leave them relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of the pico de gallo and fold together. Lastly, squeeze the juice of the remaining lime half over the top. Give it one last stir and serve.
• Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and garlic. Cook, stirring constantly and making sure the rice doesn't burn, for 3 minutes. Add the whole tomatoes and diced chiles and tomatoes, stir to combine and cook for 2 minutes. Finally, add the broth and stir together. Add a good teaspoon of cumin and the salt. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the rice is cooked, 10 to 15 additional minutes. Add more liquid as needed; the rice should not be sticky.
• Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Steps:

• In a medium bowl, combine the chicken thighs and ½ cup (120 ml) Frank's RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
• Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
• Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank's RedHot® Buffalo Sauce.
• Assemble the salads: Add ½ cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
• Enjoy!

Steps:

• 1. Grill or pan fry chicken and shred with a fork.
• 2. Add chopped onion, chopped celery, and chopped apples.
• 3. Mix in a large bowl add cranberries and blueberries.
• 4. Mix all the ingredients until well blended.Chill for 3 hours or overnight. Spread on bread for sandwiches.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
• Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.