Cuban Chicken Salad Recipes

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CUBAN CHICKEN SALAD

This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11



Cuban Chicken Salad image

Steps:

  • Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
  • Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
  • Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
  • Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.

1 8-ounce skinless and boneless chicken breast
Salt
3 new red or white potatoes (3 ounces)
1 finely diced plus 2 julienned canned roasted red peppers or pimientos
2 hard-boiled large eggs, peeled and finely chopped
1 small red onion, peeled and cut into 1/8-inch dice
3 tablespoons frozen peas, thawed
1/3 cup finely chopped cilantro leaves plus 2 tablespoons leaves, for garnish
Freshly ground pepper
1 cup mayonnaise
Aranitas

KICKED-UP CUBAN SALAD

Provided by Nancy Fuller

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11



Kicked-Up Cuban Salad image

Steps:

  • For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
  • For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.

2 avocados, chopped
1 head romaine lettuce, chopped
1 small red onion, sliced into rings
1 small jalapeno, seeded and diced
1 pineapple, chopped
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons honey
1/4 teaspoon ground cumin
Pinch cayenne
Pinch salt

CUBAN CHICKEN SANDWICH

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h25m

Yield 4

Number Of Ingredients 8



Cuban Chicken Sandwich image

Steps:

  • Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
  • Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
  • Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
  • Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Nutrition Facts : Calories 660.6 calories, Carbohydrate 64.4 g, Cholesterol 123 mg, Fat 19.4 g, Fiber 4.6 g, Protein 54.1 g, SaturatedFat 7.4 g, Sodium 1456.8 mg, Sugar 3 g

1 ½ pounds chicken tenders
½ cup mojo marinade (such as Badia®), or as needed
1 tablespoon olive oil, or more as needed
8 thin slices sweet onion
1 (1 pound) loaf Cuban bread
¼ cup yellow mustard
20 dill pickle slices
4 slices Swiss cheese

CUBAN CHICKEN AND RICE

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 11



Cuban Chicken and Rice image

Steps:

  • Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.

2 tablespoons canola oil
One 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped, divided
1 green bell pepper, chopped, divided
1 tablespoon chopped garlic
1 tablespoon chile powder
3 cups long grain rice
One 8-ounce can tomato sauce
3/4 cup olives stuffed with pimentos, drained
1 tablespoon chopped cilantro

CUBAN CHICKEN SALAD - ENSALADA DE POLLO

Make and share this Cuban Chicken Salad - Ensalada De Pollo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 48m

Yield 6-8 serving(s)

Number Of Ingredients 11



Cuban Chicken Salad - Ensalada De Pollo image

Steps:

  • Cook the carrots and peas separately in the microwave for about 2-3 minutes on high.
  • Carrots should be soft, peas dark green.
  • Chill thoroughly in the refrigerator.
  • Mix the mayonnaise, lime juice, and garlic in a bowl; adjust the mayonnaise to get the right consistency.
  • In a large bowl, toss the carrots, peas, celery, onion, and cooked chicken together; add the mayonnaise mixture, a little at a time, until you get the proper consistency.
  • Salt and pepper to taste.
  • Gently fold in the chopped eggs.
  • Serve well chilled on a bed of lettuce.

Nutrition Facts : Calories 284, Fat 11.9, SaturatedFat 2.5, Cholesterol 151.3, Sodium 334.6, Carbohydrate 20.5, Fiber 4.5, Sugar 7.8, Protein 23.7

1 1/2 cups diced carrots
1 1/2 cups frozen peas
1/2-2/3 cup real mayonnaise
1 lime, juice of
1 garlic clove, minced
1 cup chopped celery
1 cup chopped onion
1 lb cooked chicken meat, diced
3 hard-boiled eggs, chopped
salt
pepper

CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES

Categories     Salad     Chicken     Marinate     Low Cal     Backyard BBQ     Orange     Mango     Cashew     Avocado     Grill     Chill     Grill/Barbecue     Lettuce     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 19



Cuban-Style Grilled Mojo Chicken with Greens, Avocados and Mangoes image

Steps:

  • Make dressing:
  • Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
  • Make chicken:
  • Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
  • Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
  • Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
  • Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.

For dressing
1 cup plus 2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon (packed) grated orange peel
1 tablespoon honey
1 tablespoon soy sauce
For chicken
2 teaspoons cumin seeds
6 large garlic cloves, minced
1 large serrano chili, stemmed, minced
1/2 teaspoon salt
3/4 cup olive oil
3 tablespoons orange juice
3 tablespoons fresh lime juice
6 skinless boneless chicken breast halves
2 large firm but ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
2 large avocados, peeled, pitted, cut into 1/2-inch pieces
10 ounces mixed baby lettuces
3/4 cup roasted salted cashews

CHICKEN SALAD CUBAN SANDWICH

Chicken, Swiss and ham are the stars of our Cuban sandwich, but here's a shout-out to the supporting players: fresh avocadoes, lemon juice and cilantro.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 10 servings

Number Of Ingredients 11



Chicken Salad Cuban Sandwich image

Steps:

  • Heat panini grill.
  • Mix first 5 ingredients in large bowl until blended. Add chicken; mix lightly. Stir in avocados.
  • Fill rolls with chicken mixture, ham, cheese, and pickles.
  • Grill 2 to 3 min. or until cheese is melted and sandwiches are golden brown.

Nutrition Facts : Calories 580, Fat 30 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

3/4 cup KRAFT Homestyle Mayo
2 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lemon juice
1 tsp. black pepper
3/4 tsp. garlic powder
4 cups chopped cooked chicken
2 avocados, chopped
10 Cuban rolls, split
20 slices OSCAR MAYER Natural Applewood Smoked Ham
10 KRAFT Big Slice Aged Swiss Cheese Slices
10 CLAUSSEN Bread 'N Butter Pickle Sandwich Slices

CUBAN SALAD

Cuban salads typically are refreshing, yet uncomplicated, and they're always a nice addition to what often can be a heavy Cuban meal. Served with a loaf of crusty Cuban bread isn't a bad idea either!

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12



Cuban Salad image

Steps:

  • Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
  • Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
  • Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

Nutrition Facts : Calories 536.1 calories, Carbohydrate 33.8 g, Fat 43.7 g, Fiber 16.1 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 384.7 mg, Sugar 8.9 g

2 heads romaine lettuce, chopped
4 medium tomatoes (such as Campari®), cut into wedges
2 medium avocados - peeled, pitted, and cubed
1 medium red onion, halved and thinly sliced
½ (15.5 ounce) can black beans, rinsed and drained
¼ cup fresh lime juice
1 teaspoon honey
1 clove garlic, minced
½ teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
½ cup extra-virgin olive oil

CUBAN CHICKEN PASTA SALAD

Make and share this Cuban Chicken Pasta Salad recipe from Food.com.

Provided by hellokitty1

Categories     Cuban

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7



Cuban Chicken Pasta Salad image

Steps:

  • Cook pasta.
  • Cook chicken.
  • Combine mayonnaise, garlic, salt onion, pepper.
  • Drain pasta, add chicken, slowly add mayonnaise mix for flavor.

Nutrition Facts : Calories 501.1, Fat 16.6, SaturatedFat 2.8, Cholesterol 25.6, Sodium 686, Carbohydrate 71.4, Fiber 2.8, Sugar 4.5, Protein 16.1

1 medium chicken breast
1 cup mayonnaise
4 minced garlic cloves
1 teaspoon salt
1 small roasted red pepper
1 small yellow onion
1 (16 ounce) box elbow macaroni

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