Acapulco Salad Recipes
ACAPULCO CHICKEN
Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chili powder and hot peppers you use. Serve over hot cooked rice, if desired.
Provided by CapeCodLorrie
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
- In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 23.8 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 2.6 g, Sodium 635.5 mg, Sugar 5.7 g
ACAPULCO FRUIT SALAD
May be prepared early and stored in refrigerator, but to me it tastes better when served at room temperature. Just sprinkle the coconut on at serving time.
Provided by Bob 2
Categories Fruit
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut up grapefruit, mangos and bananas and mix well.
- By the way, there is no need for lemon juice to keep the bananas from turning dark in this recipe.
- Sprinkle mixture with raw or toasted shredded coconut.
- Leave at room temperature for one hour then serve.
Nutrition Facts : Calories 278.8, Fat 1.1, SaturatedFat 0.3, Sodium 5.4, Carbohydrate 71.9, Fiber 6.8, Sugar 45.1, Protein 3.1
ACAPULCO AVOCADO SALAD
Yummilicious! The beautiful vibrant colors will draw you in to this dish for a closer look. When I finally dug into the beautiful salad, I said to myself, "WOW, this recipe has Blue Ribbon written all over it! Acapulco would be so proud!" This salad is perfect for any season - Your family and friends will be in for a real treat. Try pairing this yummy salad with a hearty veggie soup, crusty artisan bread and a chilled glass of pinot grigio.
Provided by Gloria Gasperson'Giddings @MsGlo
Categories Lettuce Salads
Number Of Ingredients 8
Steps:
- Arrange lettuce on four plates. Set aside.
- Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
- Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
- Chop and gently stir into shrimp mixture.
- Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
- Place each half on lettuce bed.
- Spoon shrimp mixture evenly into avocado halves.
MASTERS ACAPULCO SALAD DRESSING
Housekeeper at Las Brisas in Acapulco created this and we changed the ingredients so it can be done in the United States. You're guests will come back for more and ask for the recipe.
Provided by Sue Masters
Categories Salad Dressings
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mince the onion and place in a non-reactive bowl (glass or plastic).
- Add lime juice, Worcestershire, soy sauce, Tabasco, mustard and sugar.
- Add mayonnaise and olive oil and wisk to combine.
- Cover and let sit in refrigerator for at least 30 minutes.
- Note: I put everything in the Vita-Mix and blend- I don't know if a regular blender will work, but perhaps.
Nutrition Facts : Calories 60.9, Fat 5.7, SaturatedFat 0.8, Sodium 47.6, Carbohydrate 2.6, Fiber 0.1, Sugar 2.2, Protein 0.2
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