164 chicken chile salad Recipes

dressing, minced garlic, fresh squeezed lime juice, dijon mustard, worcestershire sauce, fish sauce, grated parmesan cheese, tabasco or any louisiana hot sauce, coarse black pepper, extra virgin olive oil, fish sauce is optional, parmesan crisp, fresh parmesan coarsely grated, cayenne pepper, salad, head of romaine lettuce - hand torn into bite size pieces, whole long green hatch chiles (drained ), chicken, boneless, skinless chicken breast butterflied, salt, pepper

barbecue sauce (preferably kansas city style-sweet), mayonnaise, canned chipotle chile in adobo (note , that is 1 chile, not 1 can of chiles), leftover bbq chicken or 2 lbs plain grilled chicken, red onion, red bell pepper, fresh cilantro leaves

mayonnaise, lime juice, canned chipotle chiles in adobo, finely chopped or 2 tsp fresh jalapeno peppers, seeded and finely chopped, chopped cooked chicken or 2 1/2 cups turkey, chopped celery, snipped fresh cilantro, sliced green onions, chopped yellow sweet peppers, chopped sweet red peppers, salt, ground black pepper, tortillas , salad cups shredded lettuce, tostada shells, tortilla chips or flour tortilla

chopped fresh cilantro (including stems), fresh lemon juice, bottom portion of large lemongrass stalk, finely chopped (about 2 tbsp), kaffir lime leaves, minced (1 generous tsp), olive oil, coarse kosher salt, skinless boneless chicken breast halves (4 to 5), fish sauce (such as nam pla or nuoc nam), light palm sugar or golden brown sugar, fresh lime juice, minced thai chiles or serrano chiles with seeds, garlic cloves, pressed, trimmed chinese long beans or green beans (about 10 oz), tomatoes , halved lengthwise, seeds and pulp removed, shells cut into long thin strips, coarsely grated peeled daikon (japanese white radish) or trimmed red radishes, coarsely grated seeded persian cucumbers (about 3), very thinly sliced green cabbage, coarsely grated carrot, celery leaves, fresh cilantro leaves, green onions , thinly sliced on diagonal, salted roasted peanuts, split in half

mung bean noodles (bean thread noodles), ground turkey (or ground pork, thinly sliced cooked pork, cooked shrimp, or shredded cooked chicken, your choice), carrots , cut match stick style (about 1 cup), celery ribs, thinly sliced (about 1/2 cup), shallots, thinly sliced (about 1/4 cup), green onion, chopped, cilantro, chopped, roasted peanuts, unsalted, romaine lettuce , torn, head cabbage, chopped, chili flakes, fish sauce, lime juice, brown sugar, fresh red jalapeno chiles or 3 thai chiles, chopped

honey, peeled fresh ginger, grated, sriracha (hot chile sauce, such as huy fong), canola oil or olive oil, skinless, boneless chicken breast, kosher salt, ears shucked corn, broken into small pieces, ripe peaches, quartered and pitted (about 1 1/4 lb), watercress

wish-bone italian dressing, divided, ground chipotle chile pepper, boneless, skinless chicken breast halves, onion , cut into 1/2-inch-thick slices, spring salad mix, black beans, rinsed and drained, mango, cut into bite-size pieces, avocado, cut into bite-size pieces

julienne-cut peeled jicama, sliced peeled ripe mango, presliced red onion, fresh lime juice, sugar, chopped fresh cilantro, salt, black pepper, olive oil, divided, skinless, boneless chicken breast , cut into thin strips, chili powder, ground cumin, ground chipotle chile pepper, presliced red bell pepper, presliced red onion, salt, corn tortillas, mixed salad greens

black beans, drained and rinsed, corn (cut from about 2 ears ), grilled chicken breasts, cubed, minced fresh cilantro stem, washed well and spun dry, minced bottled roasted red peppers or 1/4 cup pimiento, plain yogurt, avocados, halved and pitted, chipotle chile in adobo , sauce, adobo sauce, worcestershire sauce, mayonnaise

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

sugar, thai fish sauce, palm sugar or light brown sugar, cider vinegar, fresh lime juice, minced fresh cilantro stems, minced bird chile or 2 tsp minced serrano chile, garlic clove, minced, uncooked bean threads (cellophane noodles), cooked, peeled, chopped shrimp (about 1/2 lb), cooked chicken breast , cut into 1/4-inch strips, torn romaine lettuce, chopped tomato, sliced onion, sliced celery, chopped, dry-roasted peanuts, minced fresh cilantro stems, minced bird chile or 4 tsp minced serrano chile

head green cabbage, finely chopped, head red cabbage, finely chopped, kosher salt, navel oranges, peeled and cut into wedges (supremes), top ramen noodles, crumbled, cooked chicken, cooled and diced (about 2 whole breasts), green onions, thinly sliced, canola oil or 2 tbsp peanut oil, dry-roasted unsalted peanuts, garlic cloves, minced, mustard, peanut butter, garlic and red chile paste (i like huy fong brand, you could also use sriracha), soy sauce, brown sugar, orange juice, rice wine vinegar, toasted sesame oil, salt and pepper, to taste

barbecue sauce, red wine vinegar, olive oil, avocado, peeled , seed removed, and large diced, chipotle chili in adobo, chili lime tortillas, spray olive oil, mesclun greens, boneless, skinless chicken breasts, grilled , julienned, favorite salsa

boneless skinless chicken breasts, fresh lime juice, fish sauce, rice vinegar, cilantro leaves, shredded (stems reserved separately), about 1/2 bunch cilantro, sugar, serrano chiles, stemmed, seeded and finely chopped, garlic, minced, crushed red pepper, grated wasabi , optional, red onion, very thinly sliced, very thinly sliced cabbage, julienned carrots, fresh mint leaves, shredded, fresh thai basil leaves, shredded, scallions , thinly sliced on the diagonal, chopped roasted salted peanuts, crispy shallots , recipe follows, peanut oil, for frying, shallots, thinly sliced, salt

ground turkey or 1 lb chicken or 1 lb lean ground beef, uncooked, mild green chili salsa, great northern beans, rinsed and drained, green sweet pepper, chopped (1 cup), onion, finely chopped (1 cup), romaine mixed salad greens, crushed tortilla chips, sliced green onion, snipped fresh cilantro, tomato, chopped (optional), cheese, grated (optional)

mango, chopped, chipotle chile in adobo , plus 2 tsp adobo sauce, ketchup, apple juice, onion, chopped, garlic cloves, smashed and peeled, lemon , juice of, unseasoned rice vinegar, brown sugar, canola oil or 1 tbsp mild vegetable oil, paprika, salt, black pepper, prepared chipotle-mango barbecue sauce (recipe above), plain greek yogurt, lime juice, salt & pepper, boneless skinless chicken breasts, ears sweet corn, shucked, vine-ripened tomato, cut into wedges, chopped fresh cilantro, romaine mixed salad greens

fresh lemon juice, thai fish sauce, brown sugar, minced seeded thai, hot red , or serrano chiles, skinned, boned chicken breast, sliced peeled mango (about 2 mangoes), sliced shallots, matchstick-cut peeled fresh ginger, mixed salad greens, torn mint leaves