Chicken San Juan Recipes

SAN JUAN SUMMER SALAD

San Juan Summer Salad image

This is a quick, easy recipe for those hot summer evenings when you don't feel like cooking. I cook the chicken breasts early in the morning and just chop up the rest and throw it all together when we're ready to eat.

Provided by Susan Dillard

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 cups cooked chicken breasts, cut into 1/2 inch pieces
3 cups cantaloupe, cut into 1/2 inch pieces
1 cup celery, thinly sliced
1/2 cup green onion, chopped
1/3 cup roasted salted cashews
chow mein noodles, for crunch (optional)
3/4 cup oil
1/2 cup mango chutney
1/4 cup white wine vinegar
3 cloves garlic
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon sesame oil
3/4 teaspoon Tabasco sauce (or to taste)

Steps:

Dressing: Blend all ingredients until smooth in blender.
(Can prepare 1 day ahead.) Salad: Combine all ingredients and toss with enough dressing to coat.
Serve immediately.

Nutrition Facts : Calories 720.7, Fat 58.2, SaturatedFat 9.2, Cholesterol 88.2, Sodium 488.3, Carbohydrate 16.5, Fiber 2.4, Sugar 11, Protein 35.2

CHICKEN SAN JUAN

CHICKEN SAN JUAN image

Categories Sauce Dinner Simmer

Yield 4-6 servings

Number Of Ingredients 16

Ingredients

Saffron Rice, preferably made with medium-grain rice.
1 tablespoon olive oil
1 1/2 pounds boneless and skinless chicken breast, cut into strips 2 inches long and 1/2 inch wide
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 bay leaf
1 3/4 cups low-sodium chicken broth
1 cup thawed frozen peas
1/2 cup medium pimiento-stuffed green olives
1/2 teaspoon paprika
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped cilantro, for garnish

Steps:

1. In a large (12-inch) nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned, about 5 minutes. 2. Add the onion, red pepper, garlic, oregano, and bay leaf. Cover and cook until the vegetables soften, about 4 minutes. Stir in the chicken broth, peas. olives, and paprika and bring to a simmer for 2 minutes. 3. Transfer about 1/4 cup of the cooking liquid into a small bowl. Add the cornstarch and stir until dissolved. Stir the cornstarch mixture into the skillet and cook until the liquid is slightly thickened, about 1 minute. Season with the salt and pepper. Discard the bay leaf. 4. Spoon the rice into individual soup bowls and top with the chicken and sauce. Sprinkle with the cilantro and serve immediately.

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