GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE
Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!
Provided by Um Safia
Categories Chicken
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ridged grill pan.
- For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
- In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
- In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
- Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
- Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.
Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8
SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING
Layered is the new chopped! We stacked spring's best produce and finished it with a Parmesan-buttermilk dressing (which you can also use on any non-vertical salad). If peas are more your thing, swap them out for the asparagus. You could also add a layer of leftover potato salad, because... why not?
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
- Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.
- Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
Nutrition Facts : Calories 399, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 202 milligrams, Sodium 426 milligrams, Carbohydrate 19 grams, Fiber 6 grams, Protein 20 grams, Sugar 8 grams
JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.
JICAMA SALAD DRESSING
Make and share this Jicama Salad Dressing recipe from Food.com.
Provided by sc91941sc91941
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.
Nutrition Facts : Calories 69.7, Fat 6.8, SaturatedFat 0.9, Sodium 6.2, Carbohydrate 2.9, Fiber 0.2, Sugar 1.7, Protein 0.1
DELICIOUS CILANTRO CHICKEN SALAD
This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.
Provided by matchin
Categories Salad
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
- Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
- Cover and refrigerate for about 1 hour. Serve chilled.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
CHICKEN JICAMA SALAD
A nice summer lunch. Jicama gives the salad a nice crisp crunch. Serve on a bed of lettuce or on buns.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
- Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
- Stir to coat evenly.
- Chill until ready to serve.
Nutrition Facts : Calories 357.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 133.3, Sodium 159.6, Carbohydrate 7.9, Fiber 2.8, Sugar 2.2, Protein 43.8
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- Using a sharp knife, remove the top and bottom end. Starting from top to bottom, run the knife under the skin, keeping as much flesh intact as possible. Continue to turn and peel until the skin is removed. Flip to the other side to remove the remaining peel.
- Place the jicama with the widest cut-side down on the cutting board. Cut down lengthwise into 1/4-inch thick pieces. Stack a few pieces and cut them into 1/4-inch strips. Cut into about 2-inch long pieces. Reserve 2 cups for the salad.
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