Southwestchickensaladwraps Recipes

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

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.

Steps:

• Day One.
• With a fork pierce chicken breasts many times on both sides.
• Place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts.
• Refrigerate for 24 hours turning and basting several times.
• Make the sauce.
• In a bowl, combine sugar, salt, mustard, and flour.
• Combine beaten egg and milk and add to dry ingredients.
• Mix until smooth.
• Heat cider vinegar in a saucepan.
• Gradually add hot vinegar to the bowl while mixing.
• Add 1 finely chopped Chipotle pepper 1 1/2 tsp adobo sauce to bowl.
• Add lemon zest and 1 1/2 tsp of liquid smoke.
• Pour contents of bowl in a saucepan and heat over low heat stirring until it thickens.
• After mixture has cooled, mix in the sour cream.
• Refrigerate overnight.
• The Raisins:.
• Place raisins in a bowl and pour wine over.
• Refrigerate overnight.
• Day Two:.
• Preheat oven to 350°F.
• Place chicken in ovenproof dish and add water to a depth 1/4".
• Add 1/2 tsp liquid smoke.
• In a small skillet heat 2 TBS of peanut oil add the chili peppers and fry for 1 minute.
• Add peppers and oil to chicken.
• Bake covered for 1 hour.
• Let chicken cool then shred the chicken.
• Place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix.
• Add finely diced Chipotle peppers to taste (I used three) and mix.
• Place cashews in a ziplock bag and crush with a rolling pin.
• Add cashews to bowl.
• Drain raisins and add to bowl.
• Add sauce and mix.
• You can serve immediately, but is much better if you refrigerate for at least 4 hours.
• To Serve:.
• Place a leaf of lettuce on tortilla.
• Spoon chicken salad over lettuce.
• Sprinkle with cheddar cheese.
• Wrap up like you would a burrito, leaving the top open.

Steps:

• In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together.
• In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans.
• Add salt and pepper, to taste.
• Add wet mixture and mix until well combined.
• Refrigerate for at least an hour and serve cold.
• Serve with tortilla chips.

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Steps:

• Combine ingedients in a bowl. Spread on.
• bread slices to form a sandwich.