Salsa Verde Chicken Salad Recipes

Steps:

• For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
• Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
• For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

Steps:

• For the lemony kale salad: Whisk the lemon juice, Dijon, lemon zest, pepper flakes, 1 teaspoon salt and several grinds of pepper in a large bowl until combined. Slowly whisk in 3 tablespoons of the olive oil until smooth and emulsified. Add the kale and toss until well coated. Taste and adjust the seasoning with salt and pepper, if needed. Set aside at room temperature to marinate and soften, at least 15 minutes at and up to 8 hours in the refrigerator.
• Meanwhile, preheat the air fryer to 350 degrees F. Toss together the panko, remaining 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper in a 6- to 7-inch baking dish until evenly combined. Place the baking dish in the air fryer basket and air fry until the panko are golden brown, stirring halfway through, 4 to 6 minutes. Remove the dish from the air fryer, stir in the Pecorino and set aside.
• For the chicken thighs: Preheat the air fryer to 400 degrees F. Pat the chicken dry between a few paper towels (this will help the skin get crispy). Rub the lemon zest onto the skinless side of each thigh and season with a good pinch of salt and several grinds of pepper. Flip the thighs over, rub the olive oil onto the skin and season each thigh with a good pinch of salt and several grinds of pepper. Place the thighs in the air fryer basket skin-side up, leaving a little space between each piece. Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
• For the salsa verde: Meanwhile, finely chop the capers, anchovy filets (if using), garlic and a small pinch of salt with a sharp chef's knife, mashing and scraping the mixture until it becomes a paste. Transfer to a small bowl and stir in the olive oil, vinegar and lemon zest. Fold in the parsley, basil and chives until thoroughly combined. Taste and adjust the seasoning with salt and pepper, if needed.
• To serve, give the kale salad a good toss, then top with the toasted panko and some more grated Pecorino. Transfer the chicken thighs to a dinner plate or serving platter and spoon the salsa verde over the top. Serve with the kale salad.

Steps:

• Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
• Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

Steps:

• Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
• Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
• Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
• Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

Steps:

• For the chicken, butterly the breasts open and flatten with a meat mallet or rolling pin.
• You can do this using cling wrap to avoid mess.
• Season with salt and pepper.
• Heat oil in a frying pan.
• Add garlic and thyme.
• Allow to infuse slightly.
• Add breasts to pan.
• Cook for 2 minutes on each side or until cooked through.
• Slice chicken into manageable pieces.
• For the Salsa Verde.
• Combine all of the ingredients in a foodprocessor OR chop the herbs, garlic, and anchovy fillets really fine and add other ingredients.
• You will need to taste the sauce, it should not need salt if you use the anchovies but it might need a little more of another ingredient.
• Blanch the beans in plenty of lightly salted boiling water for 3 minutes.
• Refresh in cold water to stop the cooking process.
• Combine beans and avocado in a bowl.
• Stir in some of the salsa verde and toss to coat.
• Serve with the chicken on top and perhaps a little more dressing on top.
• This can be served warm or at room temperature.
• It is nice either way.

Steps:

• Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
• Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
• Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.