Chicken Salad South Beach Friendly Recipes

Steps:

• Combine the dressing ingredients,except oils and water, using a whisk to blend well.
• Slowly add oils while whisking fiercely, until all is incorporated.
• Taste and adjust seasonings, adding a little cold water if the taste is too vinegary.
• Pour into a microwave-safe deep glass container and set aside.
• Cook bacon strips in a large skillet a few minutes each side until crisp, remove to paper towel-lined plate to cool.
• Drain off bacon grease, but don't clean out the pan (you will be using the same pan to cook the chicken in, and that bit of residual bacon essence will help flavor the meat).
• Set out four large dinner plates and place 2 cups salad greens on each, then sprinkle cherry tomatoes and cheese around the edges of each plate; set aside.
• Coat chicken pieces heavily with the ground nuts (discard any excess that doesn't stick).
• Preheat oven to 350 F and have ready an ungreased 9x13" casserole.
• Heat a little olive oil in the same skillet you cooked the bacon in, over about medium heat (use just enough oil to keep meat from sticking).
• Brown chicken pieces 3-4 minutes per side, with the lid on- or until both sides have browned evenly, being careful to adjust the heat if needed to keep nuts from burning.
• Place chicken into ungreased casserole dish and bake about 10 minutes, or until fully cooked (if your breasts are really thin, check early, if they are thicker, you may need another 5 minutes).
• While the chicken is baking,re-whisk the dressing again and pop it into the microwave to heat for 30 seconds, stir, then heat another 30 secoinds- just until slightly warmed, not hot (NOTE:since microwaves vary, you may need to adjust the time so you don't boil the oil).
• Drizzle about 1 Tbsp of the warmed dressing over each salad plate; Pour the rest of the dressing into a serving dish to set on the table for each guest add as much or as little extra dressing as they prefer.
• Crumble bacon and sprinkle evenly over each plate.
• When chicken is fully cooked, remove to a cutting board and cut each breast into thin strips,trying to keep them together so they still look like a whole chicken breast shape.
• Using a long spatula, lift each sliced chicken breast and place in the center of each salad.
• Grind a bit of fresh black pepper and a pinch of salt over each serving.
• Serve immediately with the extra dressing on the side.

Steps:

• In a medium bowl, combine the sour cream, scallions, parsley, lemon peel, and salt and pepper to taste. Toss well to blend.
• Add the chicken and toss to coat.
• Serve on a bed of lettuce leaves.

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.