JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE
Make and share this Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette recipe from Food.com.
Provided by JLofAustin
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
- For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.
Nutrition Facts : Calories 306.9, Fat 25.4, SaturatedFat 3.8, Cholesterol 19.6, Sodium 31.5, Carbohydrate 12.2, Fiber 3, Sugar 2.3, Protein 10.6
CILANTRO LIME VINAIGRETTE
Make and share this Cilantro Lime Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Blend all ingredients in blender and store in fridge until ready for use.
Nutrition Facts : Calories 1004.5, Fat 108.3, SaturatedFat 14.9, Sodium 1174.3, Carbohydrate 12.9, Fiber 1.1, Sugar 6.4, Protein 1.2
CILANTRO VINAIGRETTE
This is best made the day before using and refrigerated so flavors can meld. Serve with Recipe #501214 or over a bed of greens and avocado slices.
Provided by Outta Here
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Place all ingredients except oil in a food processor or blender. Process until combined.
- With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
- Taste for seasoning (and more cilantro or cayenne if needed).
- Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.
FIESTA CHICKEN SALAD WITH LIME-CILANTRO VINAIGRETTE
Steps:
- FOR VINAIGRETTE: Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. FOR SALAD: Combine all ingredients except cheese in large bowl. Toss with vinaigrette. Top with cheese
CILANTRO-LIME CHICKEN SALAD
This is a recipe I developed and submitted to another website, Chicken breasts are cubed, stir-fried and added to a cilantro, lime juice, honey, and garlic dressing. Serve on a salad of mixed field greens, or over Jasmine Rice. Wrap in a flour tortilla or lettuce leaves for a lunch on-the-go. The prep time includes marinating time.
Provided by emmalee1942
Categories Salad Dressings
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lime peel strip, soy sauce, and chicken cubes. Place in a resealable plastic bag and marinate 1 hour, or longer.
- Heat the olive oil over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Stir-fry the chicken cubes in the olive oil, until opaque and slightly browned.
- In a separate bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Stir in the chopped cilantro. Mix well, pour over the chicken.
Nutrition Facts : Calories 109.4, Fat 6.8, SaturatedFat 1.4, Cholesterol 23.2, Sodium 363.1, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 8.2
FIESTA CHICKEN SALAD
This salad is so good in the summertime. We like to top it with French or ranch dressing. You may also heat the bean and corn mixture, and serve salad with warmed chicken. Hot or cold, it's delicious!
Provided by Hazeleyes
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken strips evenly with 1/2 the fajita seasoning.
- Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear.
- Mix the beans, corn, salsa and other 1/2 of fajita seasoning.
- Prepare the salad by tossing the greens, onion and tomato.
- Top salad with chicken and dress with the bean and corn mixture.
FIESTA SALAD W/ LIME CILANTRO VINAIGRETTE
Steps:
- Directions: For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving. For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado. tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.
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