Latin Chicken Salad Recipes

Steps:

• For the beer-braised chicken: Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Season the chicken with 1 tablespoon salt and 2 teaspoons pepper.
• Add the grapeseed oil to the skillet and sear the chicken thighs on all sides until golden brown, 2 to 3 minutes per side. Do not overcrowd the pan or the chicken will steam instead of sear; work in batches if necessary. Transfer the chicken to an oven-safe casserole dish with the onion, carrots and celery.
• Add the beer to the drippings in the skillet and cook, scraping up the bits on the bottom of the pan with a wooden spoon, until the liquid is reduced by half. Add the chicken stock and brown sugar and bring to a simmer. Season the braising liquid with salt and pepper. Pour the braising liquid over the chicken and cover the pan with foil.
• Transfer the casserole dish to the oven and cook until the chicken is tender, 45 to 60 minutes. Remove the pan from the oven, remove the foil and allow the chicken to cool in the braising liquid. Shred the chicken meat.
• For the vinaigrette: In a blender, combine the lime juice, chili sauce, vinegar, mustard, garlic and oregano and puree. Slowly add the olive and vegetable oils while the blender is running. Season the vinaigrette with salt and pepper.
• For the salad: Arrange a layer of the lettuce leaves on each plate. Spread 1/4 cup each of the tomatoes, olives, Cheddar and chicken over the lettuce. Drizzle with some vinaigrette and then repeat with an additional layer of lettuce, tomatoes, olives, Cheddar and chicken. Add a final drizzle of vinaigrette and serve with the guacamole, sour cream and tortilla chips on the side.

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

Steps:

• In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
• In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.

Steps:

• In a small bowl, stir together the sour cream,mayonnaise,lime juice,cumin,salt,pepper& Tabasco.
• This is the salad dressing, so taste and adjust if you need.
• In seperate bowl, combine chicken, carrots, red& green bell pepper, onion avacado& cilantro.
• Pour the dressing over chicken and vegetables and mix well.
• Chill for at least one houe before serving.