Secret Recipe World » Salads

Chili’s Quesadilla Explosion Salad Recipe

Recipes McGee — Sat, 21 Jan 2012 18:11:33 +0000

1 cup Citrus Balsamic Vinaigrette (recipe follows)
1 cup Chipotle Ranch Dressing (recipe follows)
2 cups cooked Fajita-marinated chicken (recipe follows)
Tortilla Strips (recipe follows)
1 large bag salad greens or red tipped lettuce (8 cups mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
3 large tomatoes, diced
1 (15 oz) can black beans, drained
1 (15 oz) can Green Giant Mexicorn, drained
1 (4 oz) can diced Ortega green chiles (optional)
1 (8 oz) package Avo Classic guacamole
1 1/2 cups shredded cheese use half Cheddar and half Monterey Jack cheese (3/4 cup each)
Salt and pepper (optional, to taste)

Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.

Prepare marinade and let chicken marinade at least 2 hours.

Shortly before serving assemble salad:
Cook marinated chicken as directed.

Prepare the tortilla strips.

Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste.

Drain the black beans and Mexicorn. If using mix the diced green chilies with the Mexicorn.

Add beans and corn to salad greens. Add the shredded cheeses. Add cooled diced chicken pieces. Toss with desired amount of the Citrus Balsamic Vinaigrette Toss in the tortilla strips, saving a large handful for the top. Toss gently to mix well.

Add deep fried tortilla strips to the salad immediately before serving so that they stay crisp.

Serve with guacamole and Chipotle Ranch Dressing

CITRUS BALSAMIC VINAIGRETTE

1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/2 teaspoon orange zest
pinch of ground nutmeg

Whisk ingredients in a pan over medium-high heat just until the sugar has melted. Refrigerate until ready to use

CHIPOTLE RANCH DRESSING

1 cup sour cream
1/2 cup buttermilk
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh basil
2 teaspoons chopped canned chipotle pepper
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Mix all the ingredients together in a bowl and adjust seasoning with salt and pepper if needed. Chill.

FAJITA MARINATED CHICKEN

2 boneless skinless chicken breasts
FOR THE MARINADE:*
1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke (optional)
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
dash onion powder

Combine all of the ingredients for the marinade in a small bowl. Pour marinade into resealable plastic bag with chicken breast and let marinate at least 2 hours.

WHEN READY TO COOK:
Preheat barbecue or stove top grill. Grill meat over medium to medium high for 4-5 minutes on each side, until done. Dice cooked chicken into bite sized pieces.

TORTILLA STRIPS
8 corn tortillas
oil (for frying)
salt

Cut a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips.

Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.
*TACO BELL CHICKEN FAJITA MIX
“Here is another “Super Secret” recipe, if you prefer for your Fajita Marinated Chicken.”

DRY INGREDIENTS:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
WET INGREDIENTS:
2 tablespoons oil
1/4 cup lime juice
1/3 cup water

Combine all of the dry ingredients in a small bowl. Add oil, lime juice and 1/3 cup water to mix ingredients for marinade.

Souplantation & Sweet Tomatoes Joan’s Broccoli Madness Salad

Recipes McGee — Sat, 19 Nov 2011 22:16:09 +0000

Ingredients

* 1 bunch broccoli, uncooked, washed, cut into florets
* 1/2 cup cooked bacon, crumbled
* 1/2 cup cashews
* 1/3 cup raisins
* 1/4 cup red onion, chopped
DRESSING

* 1 cup mayonnaise
* 1/3 cup sugar
* 2 tablespoons apple cider vinegar

Directions

1. Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.

2. About 10 minutes before serving, toss the salad with the dressing to allow flavors to blend.

T.G.I. Fridays Pecan Crusted Chicken Salad Recipe

Recipes McGee — Sat, 09 Apr 2011 14:34:09 +0000

Ingredients

Chicken

4 (4 ounce) chicken breasts
3 cups chopped pecans
2 cups flour
3 large eggs
1 ounce milk

Glazed Pecans

1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water

Salad

1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup raisins

Directions

Chicken breasts: Mix 2 cups pecans with 1-cup flour and pulsate in Cuisinart or robot coupe.

Mix eggs and milk for batter.

Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl.

Coat chicken first in flour, then in egg batter and third in pecan flour.

Saute chicken breasts in vegetable oil over medium heat until browned on both sides.

Bake chicken breasts in oven at 350 degrees F for 7 to 8 minutes or until fully cooked, cool and slice.

Glazed pecans: Mix chopped pecans with brown sugar andwater and heat, set aside.

Salad: Toss romaine lettuce with glazed pecans, balsamic vinaigrette, mandarin oranges, raisins and bleu cheese crumbles.

Top with sliced chicken.

Red Lobster Oriental Scallop Salad Recipe

Recipes McGee — Sat, 02 Apr 2011 18:15:50 +0000

Ingredients

1 cup olive oil
2 tablespoons soy sauce
3 tablespoons vinegar (red wine)
1/4 teaspoon Tabasco Sauce
1 teaspoon Dijon mustard
1/4 teaspoon ginger
3 cups cooked and cooled white rice or clear noodles
8 ounces sliced raw mushrooms
4 ounces water chestnuts, thinly sliced
4 ounces red pepper, chopped finely
1 pound blanched Sea Scallops, thickly sliced
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives

Directions

If scallops are thicker than 3/4 inch, slice in half.
Blanch scallops in boiling water for 3-4 minutes or until firm and cool immediately.
Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger.
Set aside the parsley and chives.
Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing.
Garnish with parsley and chives.
Serve chilled.

Cheesecake Factory Luau Salad Recipe

Recipes McGee — Sat, 26 Mar 2011 17:58:14 +0000

Ingredients

1 lb mesculin mix
1 lb grilled chicken breasts, sliced into thin strips
8 oz red bell peppers, sliced into thin strips
8 oz yellow bell peppers, sliced into thin strips
8 oz fresh green beans, blanched, cut into 3″ pieces
8 oz cucumber slices
4 oz red onion, cut into small pieces
8 oz fresh mango, cut into small pieces
1 tspn kosher salt
¼ tspn ground black pepper
1 cup balsamic vinaigrette
¼ cup seasoned rice vinegar
¼ cup granulated sugar
1 tspn sesame oil
8 x 6″ egg roll wrappers, fried crisp
4 oz sweet and sour sauce
4 oz macadamia nuts, toasted and chopped
1 tbsp sesame seeds, toasted
4 oz carrots, peeled, sliced into 1″ thin strips
1 oz green onions, sliced into 1″ thin strips

Directions

Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Brush a little sweet and sour sauce onto each crispy egg roll wrapper.

Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.

Sprinkle the macadamia nuts and sesame seeds all over each salad.

Garnish each salad with some thin sliced carrots and green onions.

Chili’s Grilled Caribbean Chicken Salad Recipe

Recipes McGee — Sat, 19 Mar 2011 14:48:25 +0000

Ingredients

4 boneless, skinless chicken breast halves

½ cup store bought Teriyaki marinade

4 cups chopped green leaf lettuce

4 cups chopped iceberg lettuce

1 cup chopped red cabbage

½ cup drained mandarin orange wedges

½ cup drained pineapple chunks

1½ – 2 cups fresh fried tortilla strips

pico de gallo

Chili’s Honey Lime Dressing

Directions

In a large resealable plastic bag, shake chicken and teriyaki sauce. Marinate in the refrigerator for at least two hours (preferrably overnight).
Combine lettuce and cabbage in a large mixing bowl. Mix thoroughly, cover, and chill.
When ready, grill chicken on a George Foreman Grill or backyard barbecue grill approximately 4 to 5 minutes per side.
Slice grilled chicken into thin strips
On 2-3 large serving plates, evenly divide chilled salad greens.
Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo (recipe to follow), and grilled chicken.
Serve with a side of Chili’s Honey Lime Dressing (recipe to follow).
Enjoy!

Pico De Gallo:

4 roma tomatoes, diced
½ cup diced spanish onion (or your favorite kind of onion)
2 tsp. fresh, raw jalapeño… seeded, de-ribbed, and diced
2 tsp. fresh cilantro, minced
pinch of salt

Simply combine all ingredients in a small bowl and chill.

Chili’s Honey Lime Dressing:

¼ cup honey
¼ cup dijon mustard1½ tbsp. sugar
1½ tbsp. apple cider vinegar
1½ tsp. lime juice
1 tbsp. sesame oil

With an electric mixer, combine all ingredients in a small bowl until creamy and consistent. Cover and chill.

Applebee’s Oriental Chicken Salad Recipe

Recipes McGee — Sun, 20 Feb 2011 16:43:38 +0000

Ingredients

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Directions

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with cornflake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.

Chili’s Grilled Caribbean Chicken Salad Recipe

Recipes McGee — Mon, 23 Aug 2010 09:45:27 +0000

Chili’s Grilled Caribbean Chicken Salad – The Ingredients:

4 boneless, skinless chicken breast halves
½ cup store bought Teriyaki marinade
4 cups chopped green leaf lettuce
4 cups chopped iceberg lettuce
1 cup chopped red cabbage
½ cup drained mandarin orange wedges
½ cup drained pineapple chunks
1½ – 2 cups fresh fried tortilla strips (sub thin, broken tortilla chips, if preferred)
pico de gallo (recipe to follow)
Chili’s Honey Lime Dressing (recipe to follow)

Chili’s Grilled Caribbean Chicken Salad – The Process:

In a large resealable plastic bag, shake chicken and teriyaki sauce. Marinate in the refrigerator for at least two hours (preferrably overnight).
Combine lettuce and cabbage in a large mixing bowl. Mix thoroughly, cover, and chill.
When ready, grill chicken on a George Foreman Grill or backyard barbecue grill approximately 4 to 5 minutes per side.
Slice grilled chicken into thin strips
On 2-3 large serving plates, evenly divide chilled salad greens.
Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo (recipe to follow), and grilled chicken.
Serve with a side of Chili’s Honey Lime Dressing (recipe to follow).
Enjoy!

Olive Garden Caprese Recipe

Recipes McGee — Fri, 13 Aug 2010 13:45:36 +0000

Olive Garden Caprese – The Ingredients:

12 oz. Fresh, whole milk mozarella cheese (Buffalo mozz. Can be used)
1 pound vine-ripened tomatoes, sliced ¼” thick
¼ cup fresh basil leaves
Sea salt, fresh black pepper, and dried oregeno, all to taste
1 fl. oz. balsamic vinegar
2 tbsp extra virgin olive oil

Olive Garden Caprese – The Process:

On a large platter, arrange sliced tomatoes.
Drizzle balsamic vinegar over the tomato slices.
Set fresh basil atop each slice of tomato.
Slice mozzarella about 1/3” thick and stack onto tomato and basil.
Sprinkle oregano, salt, and freshly ground black pepper on top of cheese.
Drizzle olive oil over everything.
Enjoy!

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