COSTCO CHICKEN SALAD COPYCAT
Number Of Ingredients 10
Steps:
- 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!
SONORA CHICKEN
This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it.
Provided by RHONDA35
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
- Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
- Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
- Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 632.4 calories, Carbohydrate 32.4 g, Cholesterol 164.3 mg, Fat 30.4 g, Fiber 5 g, Protein 56.9 g, SaturatedFat 15.1 g, Sodium 1349.9 mg, Sugar 4 g
CHICKEN SOUVLAKI SALAD
This is a great Greek inspired salad with chicken souvlaki, romaine, bell pepper, cucumber, and tomatoes served with tzatziki dressing. Sprinkle with feta cheese if desired.
Provided by Bren
Categories Salad
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
- Mix tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl. Refrigerate salad dressing until needed.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place chicken pieces on the grill and cook for 5 minutes, turn, and grill until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
- Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.
Nutrition Facts : Calories 287 calories, Carbohydrate 13.9 g, Cholesterol 64.6 mg, Fat 32.3 g, Fiber 4.3 g, Protein 26.8 g, SaturatedFat 2.3 g, Sodium 483.6 mg, Sugar 3 g
SONOMA CHICKEN SALAD
After having the Sonoma Chicken Salad at Costco I was on a search to find a recipe to duplicate the taste. I found a good recipe on Wholefoods.com and tweaked it a bit. Of course, it's not exactly the same but I think it is very close. My sister says it reminds her of thanksgiving.
Provided by mamadelogan
Categories < 60 Mins
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
- When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.
SONORAN CHICKEN SALAD
From the Sonoran Grill cookbook. A light salad with lemon/lime dijon dressing and a little "kick" from crushed red pepper and chile de arbol (not sure how much heat this adds - use your discretion). Prep time does not include cooking time for chicken or the one hour for the dressing to stand before serving. I love to use rotisserie chickens as I think they add flavor to the salad.
Provided by DailyInspiration
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.
Nutrition Facts : Calories 467.9, Fat 37.5, SaturatedFat 5.9, Cholesterol 56.8, Sodium 180.1, Carbohydrate 13.3, Fiber 6.6, Sugar 3.4, Protein 21.9
SONORAN-STYLE HOT DOGS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 8 hot dogs
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup mayonnaise, 1/2 cup chopped cilantro, 1 tablespoon hot sauce and the zest and juice of 1 lime in a bowl; season with salt and pepper.
- Wrap 8 hot dogs in 1 slice of bacon each; secure with toothpicks and refrigerate 30 minutes. Grill over medium heat, turning, until crispy, 12 to 15 minutes. Split open 8 bolillo or hoagie rolls, spread with butter and grill until toasted.
- Spread a schmear of warm refried beans in each roll, then add a bacon-wrapped hot dog. Top with diced avocados, plum tomatoes and red onion, sliced pickled jalapenos and a squiggly drizzle of the zesty mayo. Add cilantro and more hot sauce.
CHICKEN SOUVLAKI SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Toss the chicken in a large bowl with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt and a few grinds of pepper; let sit for at least 5 minutes.
- Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.
- Meanwhile, preheat a grill pan over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate.
- Make the dressing: Combine the yogurt, remaining 1 tablespoon lemon juice, 2 tablespoons olive oil and 1 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Stir in any juices from the plate of cooked chicken and 2 to 3 tablespoons water.
- Toss the lettuce, a few spoonfuls of the yogurt dressing and the pita chips in a large bowl; season lightly with salt and pepper. Divide among shallow bowls. Top with the chicken, tomatoes, cucumber and feta. Drizzle with the remaining dressing.
Nutrition Facts : Calories 470, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 112 milligrams, Sodium 1006 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 47 grams
SOUTHWESTERN CHICKEN SALAD
A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.
Provided by LINDA W.
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
- In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
- Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g
CHICKEN FIESTA SALAD
This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
Provided by ANGL8277
Categories Salad Taco Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g
SICHUAN CHICKEN SALAD
Provided by Marian Burros
Categories dinner, easy, lunch, salads and dressings, main course
Time 26m
Yield 6 to 8 servings as part of Chinese meal
Number Of Ingredients 13
Steps:
- Cut the celery thinly on the diagonal; stack and cut into matchstick shreds. In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking. Drain again and set aside.
- Mix the chilies, ginger, garlic and scallions with soy sauce, vinegar, sugar, salt and white pepper in a bowl, and allow to sit for 5 to 10 minutes.
- Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 1 gram, TransFat 0 grams
SONORAN SALAD & DRESSING
Mmm... This is SO yummy. Recipe from my dear friend Cynthia. We love this aside pizza or any grilled meats. If you don't care for large chunks of blue cheese as we do, freeze the cheese and grate. Change the flavor by using feta instead of the blue and add Kalamata olives. Consider adding some Parmesan or pepperoni too. Once filled cooked jumbo pasta shells with this for an appetizer.
Provided by charlie 5
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix romaine, tomato, onion, avocado, cheese and bacon in salad bowl.
- Mix together the olive oil, vinegar, garlic, salt, sugar and pepper. Pour over salad and mix well.
Nutrition Facts : Calories 756.4, Fat 71.4, SaturatedFat 16, Cholesterol 39.1, Sodium 1182.9, Carbohydrate 21.1, Fiber 8.5, Sugar 9, Protein 12.5
SONORA CHICKEN CASSEROLE
A luscious casserole I had at a friend's house the other night and simplified by using a grocery rotisserie chicken. With a salad, this will easily serve 8 folks. Enjoy, as we did.
Provided by Judikins
Categories Chicken
Time 1h
Yield 1 9x13, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
- Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
- Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
- Repeat the layers with the remaining ingredients.
- Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.
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RECIPE: SONOMA CHICKEN SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8Calories 350 per servingTotal Time 40 mins
- In a bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
- Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.
- Remove cooked chicken breasts from pan, cool at room temperature for 20 minutes, then cover and refrigerate until cold.
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Cuisine Gluten FreeTotal Time 2 hrs 23 minsCategory EntreeCalories 262 per serving
- If you don’t already have cooled chicken then cook it at this time (see notes for options). Cube the chicken when you are ready to use it. If you want your chicken to be shredded then make sure it’s warm when doing so, because this makes it shred a lot easier. Tip: I like to use my hand mixer to “shred” the chicken in a bowl. This is how I get really finely shredded chicken, and it’s so quick and easy too.
- Preheat your oven to 350 degrees Fahrenheit. Add the pecans to a small rimmed baking sheet, spread into an even layer. Toast them into the oven for 3 minuets, toss, and toast another 1 to 2 minutes, or until the pecans look darker in color and are fragrant – careful not to burn them. Instead, you could toast them in a dry skillet, on the stove, stirring frequently for about 3 to 5 minutes. This is a nice method if you don’t want to turn on your oven in the summer.
- Chop the celery and halve the grapes – set aside. Once the pecans have cooled enough to handle use your fingers to break the pecans in half, or into thirds. I like doing this versus chopping them because I am more in control of the size I get of the pecans, and I don’t get a bunch of nut dust from chopping them.
- To a large mixing bowl add the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, kosher salt, and black pepper – whisk until well combined.
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