Chicken Salad On A Tortilla Recipes

Steps:

• Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
• In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
• Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Steps:

• Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
• Place all dressing ingredients in blender, and process until smooth.
• Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

Steps:

• Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
• Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
• For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
• Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

Steps:

• Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
• Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
• Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
• Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
• Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.