Chickenavocadoandmandarinorangesalad Recipes

Steps:

• In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Steps:

• In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
• In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Steps:

• Process chicken in a food processor until finely chopped. Add avocado, sour cream, black pepper, lime juice, garlic powder, onion powder, and salt; process until completely combined and almost pureed.

Steps:

• In a large salad bowl, combine salad greens, mandarin oranges, chicken, onion and pecans.
• In a small bowl, combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado cubes and dressing to salad. Toss and serve.

Steps:

• Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
• Combine chicken, bell pepper and green onion; fold into reserved dressing.
• Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
• Dice avocado; gently fold into chicken salad.
• Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.

Steps:

• Arrange lettuce leaves on a platter.
• Arrange next four ingredients over lettuce to make eye appealing.
• Place next five ingredients in a large jar, close & shake well.
• Taste dressing before using, add salt and pepper to taste.
• Spoon over salad and serve.
• You should have enough leftover dressing to marinade some chicken or pork for another dish.

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.

Steps:

• Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
• Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
• Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
• In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
• Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.

Steps:

• Using a large heavy skillet, heat the oil over medium heat.
• Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
• Stir and cook the spices in the oil for 2 minutes.
• Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
• Remove chicken from pan.
• Pour off any excess oil from the skillet.
• Add wine to the skillet and deglaze for about 1 minute.
• Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
• Reduce heat to low.
• Cover and simmer for 30 minutes or until chicken pieces are tender.
• Remove chicken from skillet; keep warm.
• Add half and half to skillet, stirring until incorporated, over low heat.
• Place rice on platter and distribute chicken pieces on top of rice.
• Place avocado slices on top then pour sauce mixture over all.
• Sprinkle top with slivered almonds.

Steps:

• Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro., Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice.

Steps:

• Griddle the chicken breats on a high heat for approx 7 mins each side. The meat is cooked when the juice has no trace of pink when a fork or skewer is poked in the side.
• Let the meat rest for 5 minutes.
• Meanwhile, boil the potatoes until tender - about 12 minutes. Crush lightly in the pan and sprinkle some slat and drizzle a little olive oil over
• Assemble the salad leaves, tomatoes and sweetcorn and add the potatoes.
• Halve the avocado, remove the stone. Then slice lengthways in the skin. Sprinkle with salt and drizzle with lemon juce making sure they get down into the cracks between slices. Turn the avocado out into the salad.
• Slice the chicken into stips and arrange on top of the salad.
• Add olive oil and balsamic vinegar dressing (or dressing of your choice).

Steps:

• In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
• Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
• Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
• Refrigerate chicken until chilled (about 2 more hours).
• In a large bowl, combine the salad ingredients along with the prepared chicken.
• In a large jar with a tight lid, combine the dressing ingredients and shake well.
• Drizzle dressing over the salad and toss salad to coat.