Cilantro Lime Jalapeno Chicken Salad In Avocado Cups Recipes

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

Steps:

• Combine avocado, yogurt, lime, garlic powder, black pepper, and salt in a medium bowl. Mash the avocado to desired consistency.
• Add onion, celery, jalapeño, and chicken into the avocado mixture and stir to coat evenly.
• Serve on toast with optional topping of sriracha and cilantro.
• Enjoy!

Steps:

• Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork. Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate. Add more mayo and lime if necessary. Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or for a sandwich on French bread with a slice of provolone. *To Poach - In a medium pot add chicken breasts to the poaching liquid. The chicken should be completely immersed. Bring to a boil and then immediately reduce heat and partially cover. Reduce heat to a simmer for 10 minutes (be sure to just simmer and not boil....and no longer than 10 minutes since you don't want the chicken to turn "rubbery"). Remove from heat and let chicken remain in the liquid for about 15 minutes. Reserve the liquid for future use.

Steps:

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

Steps:

• Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
• Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.

Steps:

• Stir chicken, cilantro, and chili powder together in a bowl.
• Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves.