Spanish Style Chicken Salad Recipes

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:

• Dice the potatoes; boil until just tender, then rinse in cold water.
• Blanch the asparagus spears in boiling water for 2 minutes; drain and rinse with cold water. Cut into 2-inch pieces.
• Chop the red pepper. Slice the radishes and olives.
• In a large bowl, toss together the chicken, salami, potatoes, pepper, peas, radishes and olives.
• In a smaller bowl, whisk together the sherry, olive oil, vinegar and pepper. Pour over salad and chill.
• To serve: Slice the red onion. Chop the hard boiled eggs and fold into the chicken mixture. Line salad bowls with Boston lettuce leaves and fill with the chicken salad. Garnish with asparagus spears, chopped parsley and red onion rings.

Steps:

• Squeeze the garlic out of the skins and whisk together with the oil, lemon zest, juice, smoked paprika and some seasoning in a large bowl. Add the butter beans, peppers, tomatoes and rocket, and give everything a good mix. Divide between lunchboxes. Top with the chicken on one side and crumble over the feta.

Steps:

• In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.