Southwestern Chicken Chopped Salad with Cilantro Lime Ranch

Southwestern Chicken Chopped Salad with Cilantro Lime Ranch

Ingredients

Chili Lime Chicken:

• 1 lb. Chicken Breast
• 2 Tablespoons Olive Oil
• 1 Lime juiced
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1 teaspoon Salt

Salad:

• 1 Head Romaine Lettuce or 2 Romaine Hearts, chopped into bite size pieces
• 1 Large Avocado or 2 small avocados, sliced
• 1 cup Pepper Jack Cheese shredded
• 2 Ears of Fresh Corn or 1 cup White Corn
• 1 cup Grape Tomatoes halved (or 1 large tomatoes, sliced)
• 1 Orange Pepper sliced (mini peppers)

Cilantro Lime Ranch Dressing:

• 1 cup Mayonnaise
• 1 cup Buttermilk
• 1 Ranch Dressing Packet or 3 Tablespoons Ranch Dressing Mix
• 1 cup Cilantro
• 2 Limes juiced
• 1 Jalapeno deseeded

Instructions

• In a small bowl, whisk olive oil, lime juice, chili powder, cumin and salt together and pour evenly all over chicken breasts. Allow chicken to marinate for 30 minutes - 1 hour before cooking.

Outdoor Grill Instructions:

• Preheat the grill to medium heat.Place chicken on grill and cook for for 5-7 minutes per side, or until chicken is cooked through. Add corn to grill to roast, if desired. Remove chicken from grill and let rest 5 minutes before slicing.

Skillet Instructions:

• Heat a large non-stick skillet over medium high heat. Add chicken and cook for 4-6 minutes per side, or until nicely browned and cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

To make dressing:

• In food processor, pulse mayonnaise, buttermilk, ranch dressing mix, cilantro, lime juice, and jalapeno. Taste and add salt, if desired.

To assemble salad:

• Place chopped romaine lettuce in large bowl. Top with grilled chicken, sliced avocado (sprinkle with fresh lime juice and salt to prevent browning and bring out flavor), pepper jack cheese, roasted corn, grape tomatoes, and orange pepper.
• Pour cilantro lime ranch over salad and toss to serve.

https://www.modernhoney.com/southwestern-chicken-chopped-salad-cilantro-lime-ranch/

Red Chile Chicken Tacos with Creamy Corn

Red Chile Chicken Tacos with Creamy Corn

• Yield: 12-16 tacos

Ingredients

Red Chile Chicken Tacos

• 10 boneless skinless chicken tenders
• olive oil, salt, and pepper
• 16 oz. of red chile enchilada sauce
• one 28–ounce can pinto beans, rinsed and drained

Creamy Corn

• 1/2 cup mayo
• 4 tablespoon cream cheese
• 4 cups frozen or fresh sweet corn
• 2 clove garlic, grated
• 1 teaspoon salt
• 2 teaspoon cumin
• 2 teaspoon chili powder
• lime juice to taste

Pickled Onions

• 1 red onion, thinly sliced
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1 teaspoon salt
• 1 tablespoon sugar

Extras

• 16 corn tortillas (I like to quickly pan-fry mine in a shallow skillet of hot oil to make them extra soft)
• vegetable oil for frying 
• 1/2 cup cilantro

Instructions

1. For the pickled onions: Transfer red onion slices to a jar. Add red wine vinegar and water. Add your salt and sugar. Shake a few times and set in the fridge while you make everything else.
2. For the chicken: Heat a skillet over medium-high heat. Add olive oil. Add the chicken and season with salt and pepper. Sauté for 7-10 minutes, or until cooked through. Remove from the heat and shred or cut into smaller pieces. Add chicken pieces back to the pan with the sauce and the beans. Simmer gently until sauce has thickened and it looks ready to be taco filling.
3. For the corn: Mix all ingredients in a small bowl. Taste and adjust.
4. For the tacos: Fill fried tortillas with the chicken mixture. Top with the creamy corn and pickled red onions. Finish with cilantro.

Find it online: https://pinchofyum.com/red-chile-chicken-tacos-with-creamy-corn

Creamy Corn, Zucchini, and Bacon Chowder

Creamy Corn, Zucchini, and Bacon Chowder

5 strips thick cut bacon, chopped

2 tablespoons salted butter

1 yellow onion, chopped

1 ½ medium zucchini or yellow squash, chopped (about 2 cups chopped)

3 cups yellow corn kernels (frozen)

3 cloves garlic, chopped

2 tablespoons fresh thyme

½ teaspoon smoked paprika

red pepper flakes, to your taste

2 medium russet potatoes, peeled and chopped (about 2 cups chopped)

kosher salt and black pepper

4 cups low sodium chicken broth

1 cup whole milk or heavy cream

1 tablespoon honey

1 cup shredded gouda cheese

½ cup shredded cheddar cheese

2 tablespoons chopped chives

1. 1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.

   2. To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, paprika, and a big pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and broth. Cover, and bring the soup to a boil, simmer 10-15 minutes, until the potato is soft.

   3. Transfer 1/2 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and both cheeses, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.

   4. Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most. I use basil, thyme and oregano. Enjoy!

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Sesame Chicken Kabobs

                                 Sesame Chicken Kabobs

Yield: 6 servings

 

Prep: 2hours hours 30minutes minutes

Cook: 20minutes minutes

Total: 2hours hours 50minutes minutes

Ingredients

• 1/3 cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 10 boneless, skinless chicken tenders, cut into 1-inch chunks
• 1 1/2 tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• sweet soy sauce for serving
• rice for serving (4 C - rice measuring cup)

Instructions

• In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
• Serve immediately over rice (drizzle rice with sweet soy sauce).