Best 2 Pecos Chicken Salad Recipes
Indulge in the tantalizing flavors of Pecos Chicken Salad, a culinary creation that seamlessly blends the zest of Mexican spices with the freshness of crisp vegetables. This versatile dish, hailing from the heart of New Mexico, offers a symphony of textures and flavors that will tantalize your taste buds. Prepared with succulent chicken, a medley of colorful vegetables, tangy dressing, and a hint of smoky chipotle peppers, Pecos Chicken Salad is a true masterpiece. Its versatility knows no bounds, as it can be enjoyed as a refreshing salad, a delightful sandwich filling, or even as a flavorful taco topping. This recipe provides three variations of the classic Pecos Chicken Salad, each offering a unique twist to cater to diverse palates. Dive into the zesty Original Pecos Chicken Salad, savor the creamy Avocado Pecos Chicken Salad, or delight in the vibrant and tangy Salsa Verde Pecos Chicken Salad. With its vibrant colors, bold flavors, and customizable options, Pecos Chicken Salad is an absolute must-try for any food enthusiast seeking a culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
PECOS CHICKEN SALAD
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss chicken with all of the seasonings. Cover with plastic wrap, and allow chicken to marinate for at least 30 minutes.
- Preheat a grill or a large grill pan over medium-high heat. Grill chicken on each side for 1 to 2 minutes per side. If your pan is not oven-safe, then transfer chicken to a baking dish and let finish cooking in the oven for 7 to 9 minutes, or until fully cooked through. Let the chicken cool, slice it into julienne strips, and reserve.
- Heat a pan of canola oil until the temperature of the oil reaches 375 degrees F. Fry the tortilla strips until crisp, about 2 minutes. With a spider or slotted spoon, remove the strips from the pan and let drain on a paper towel.
- In a large mixing bowl, toss the lettuce, onions, and tomatoes with 1 cup of the Tomatillo Vinaigrette. Toss until all ingredients are well mixed. Divide the lettuce mixture evenly among 4 dinner plates or individual salad bowls. Arrange 4 tomato quarters around the edge of each salad.
- In a circular pattern, arrange the chicken atop each salad, alternated with the avocado and poblano slices in between. Sprinkle about 1/4 cup cheese over each salad. Drizzle the remaining vinaigrette over the chicken and vegetables. Garnish with the tortilla strips and cilantro.
- Add the tomatillos to a pot of simmering water, and blanch for 5 minutes. Drain the tomatillos into a colander, and allow them to cool slightly.
- In blender, combine all of the ingredients except the oil. Puree the mixture for 15 seconds, and then continue blending for 30 seconds, slowly drizzling in the olive oil through the top until the dressing emulsifies.
PECOS CHICKEN-CORNBREAD SALAD
Make and share this Pecos Chicken-Cornbread Salad recipe from Food.com.
Provided by Diana Thompson
Categories Breads
Time 3h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Mix cornbread batter as directed, stirring in the can of chopped green chiles.
- Pour the batter into a medium pan and bake per the package directions.
- Remove the cornbread from the oven, cool, and cut into 1" cubes.
- While the cornbread is baking, heat a small amount of oil in a heavy skillet over medium-high heat.
- Add the chicken and tomatoes; bring to a quick boil, then stir in the spices.
- Cover and simmer the chicken mixture for 5 minutes; remove from heat and cool.
- Wait until the cornbread and the chicken mixture are completely cool before assembling the salad.
- In a large glass bowl, layer the following ingredients: half of the cornbread, half of the chicken mixture, half of the lettuce and each of the vegetables.
- In a small bowl, combine the sour cream and mayonnaise.
- Spread half of this mixture over the vegetables and sprinkle with half of the Cheddar cheese.
- Repeat this process, ending with the Cheddar cheese.
- Cover and chill for at least 2 hours before serving.
Tips:
- To ensure a flavorful salad, use high-quality ingredients, such as fresh chicken, ripe avocado, and crisp celery.
- If you prefer a milder flavor, use mayonnaise instead of sour cream in the dressing.
- For a spicy kick, add a dash of cayenne pepper or chili powder to the dressing.
- To save time, use a rotisserie chicken instead of cooking your own chicken breasts.
- If you don't have any pecans on hand, substitute walnuts or almonds in the salad.
- For a healthier version of the salad, use Greek yogurt instead of mayonnaise in the dressing.
Conclusion:
Pecos chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It is packed with protein, healthy fats, and fiber, making it a nutritious and satisfying meal. The zesty dressing adds a pop of flavor to the salad, and the combination of chicken, avocado, celery, and pecans creates a delightful taste and texture. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, Pecos chicken salad is sure to be a hit.
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