249272 spiced grilled chicken fruit tomato salsa Recipes

chopped tomatoes (about 2 medium), chopped fresh basil, thawed orange juice concentrate, salt, minced fresh garlic, balsamic vinegar, freshly ground black pepper, chopped fresh oregano, fresh lemon juice, balsamic vinegar, olive oil, dijon mustard, chopped fresh rosemary, chopped fresh parsley, garlic powder, chopped fresh thyme, freshly ground black pepper, salt, skinless, boneless chicken breast halves

lemon juice, lime juice, orange juice, canola oil, sugar, dried oregano, salt, pepper, boneless skinless chicken breast halves (4 oz each), tomatoes, chopped, cubed fresh pineapple, chopped sweet red pepper, chopped red onion, lime juice, minced fresh cilantro, jalapeno pepper, seeded and finely chopped

fresh peaches, chopped, granny smith apples , peeld, cored, and chopped, unsweetened pineapple tidbits, well drained (may substitute fresh), fresh tomatoes (may substitute canned no salt added diced tomatoes, drained ), sweet onions, chopped (about 1 lb), jalapeno, diced (canned or fresh ), bell peppers, diced, red bell pepper, diced, garlic cloves, chopped, vinegar, lemon juice, honey, crushed red pepper flakes, dried chipotle powder, cumin (for added heat ), tomato paste (to thicken) (optional)

coarse-grained dijon mustard, extra virgin olive oil, divided, fresh lemon juice, divided, frozen salmon fillet, thawed, sourdough bread (about 5 slices), cut into 1/2-inch cubes, salt, black pepper, refrigerated mild chunky tomato salsa

grilled chicken breasts, boneless, skinless, chopped (optional), grape tomatoes, olive oil, dried basil or 1/2 cup chopped fresh basil, salt and pepper, penne pasta, uncooked, water or chicken broth, to cook pasta in, white wine, favorite italian dressing, not creamy (i used northern italian), black olives or 1/4 cup sliced

cooking oil, onion (chopped fine ), garlic clove (minced ), ketchup, vinegar, worcestershire sauce, brown sugar, celery seed, dry mustard, salt, black pepper, tabasco sauce, chicken, quartered

italian-blend salad greens (about 6 cups), grilled chicken breast strips (such as louis rich; about 6 oz), blueberries, quartered strawberries, sliced banana, sliced peeled kiwifruit (about 3 kiwifruit), pine nuts, toasted, herbed goat cheese, raspberry dressing

fresh baby spinach, ready-to-use grilled chicken breast strips, mandarin oranges, drained, sliced fresh strawberries, red onion, separated into rings, reduced-fat raspberry vinaigrette, honey-roasted sliced almonds

boneless skinless chicken breasts, celery salt, cayenne pepper, oil, fresh coriander, to garnish (cilantro), corn chips, to serve, watermelon, cantaloupe, red onion, green chili, lime juice, fresh coriander (cilantro), salt

mangoes, pitted, peeled and diced, green pepper, diced, red onion, minced, jalapeno, diced, ground cumin, cilantro, minced, lime , juice of, salt and pepper, boneless skinless chicken breasts (6 breasts), extra virgin olive oil

fresh anaheim chilies, fresh serrano chili, ripe roma tomatoes, garlic cloves, unpeeled, water, white vinegar, kosher salt

florida narural brand premium orange juice, olive oil, garlic cloves, finely chopped, salt, boneless skinless chicken breasts, ripe roma tomatoes, jalapeno peppers, seeded, red onions, halved, salt, lime juice, orange , zest of, cilantro, chopped, floured tortillas (6-inch rounds)

chorizo , sliced on the diagonal into 1/2-inch thick pieces, corn tortillas, roasted poblano peppers , seeds, stem and skin removed, and cut into thin strips, roasted tomato salsa , recipe follows, pepper jack, grated, tomatoes, cored and halved (1 1/4 lb), jalapeno, stem removed, onion, peeled and cut into 8 equal pieces, garlic, unpeeled, salt, chopped cilantro, fresh lime juice, sherry vinegar, water

eggplant , marinated in extra-virgin olive oil, garlic, and spices, and grilled, wheat bread, tomato, grated parmesan, cucumber, sliced, lemons, quartered, chopped parsley, for garnish

spanish rice mix, boneless skinless chicken breasts lb to an even thickness, black beans drained & rinsed, scallions trimmed and chopped, jalapeno chile seeded and diced, pineapple chunks in juice, no salt diced tomatoes, vinegar, canola oil, unsalted butter

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)

chili powder, salt, ground cumin, paprika, ground red pepper, black pepper, skinless, boneless chicken breast halves, canola oil, frozen whole-kernel corn, thawed, diced red bell pepper, prechopped onion, minced fresh parsley, fresh lime juice, black pepper