Chicken With Red Onion Salsa Recipes
CAYENNE-RUBBED CHICKEN WITH AVOCADO SALSA
Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
- In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
- Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
Nutrition Facts : Calories 344 g, Fat 14 g, Fiber 3 g, Protein 47 g
BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES
Easy chicken dish that is bound to impress your family and friends!
Provided by stmwood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
- Mix parsley and garlic together in a small bowl.
- Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
- Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
- Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.
Nutrition Facts : Calories 595.3 calories, Carbohydrate 21.5 g, Cholesterol 163 mg, Fat 28.9 g, Fiber 2.6 g, Protein 60.3 g, SaturatedFat 6.2 g, Sodium 355.1 mg, Sugar 7.2 g
GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA
This is a wonderful grilled chicken recipe that is served with a spicy strawberry salsa. A great go to dish for fresh strawberries when in season!
Provided by sliceofsouthern
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
- While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 17.6 g, Cholesterol 103.2 mg, Fat 21 g, Fiber 2.2 g, Protein 36.8 g, SaturatedFat 4.9 g, Sodium 104.4 mg, Sugar 13.1 g
PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA
A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.
Provided by Lorac
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
- Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
- While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
- Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.
Nutrition Facts : Calories 579.1, Fat 46.4, SaturatedFat 8.6, Cholesterol 96.8, Sodium 102, Carbohydrate 9, Fiber 4.9, Sugar 1.3, Protein 33.3
CHICKEN WITH RED ONION SALSA
From Sandra Lee Semi-Homemade Slow Cooker Recipes 2. I got this great cookbook from breezermom, my partner for Feb '09 Cookbook swap!
Provided by NELady
Categories Chicken Breast
Time 4h5m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Season both sides of chicken breasts with Mexican seasoning and set aside.
- In a medium bowl, stir together diced tomatoes, tomato paste, and onions.
- Pour half of salsa mixture in the bottom of a 5-quart slow cooker; Add chicken and top with remaining salsa mixture.
- Cover and cook on LOW for 4 to 6 hours.
Nutrition Facts : Calories 328.9, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1000, Carbohydrate 18.8, Fiber 2.7, Sugar 7.6, Protein 33.6
CHICKEN PAILLARDS WITH CLEMENTINE SALSA
Provided by Lora Zarubin
Categories Chicken Citrus Onion Tomato Low Cal Dinner Celery Winter Pan-Fry Healthy Cilantro Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
- Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.
GRILLED CHICKEN BREASTS WITH CORN SALSA
Provided by Robert McGrath
Categories Chicken Herb Low Fat Quick & Easy Backyard BBQ Corn Bell Pepper Spring Summer Grill Grill/Barbecue Healthy Jalapeño Bon Appétit
Number Of Ingredients 14
Steps:
- For Salsa:
- Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
- For Chicken:
- Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
- Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
More about "chicken with red onion salsa recipes"
GRIDDLED CHICKEN WITH MANGO AND RED ONION SALSA RECIPE ...
From deliciousmagazine.co.uk
Estimated Reading Time 40 secs
- In a bowl, mix 1 chopped ripe mango, ½ finely diced red onion and plenty of chopped fresh parsley.
- Drizzle over 2 tbsp extra-virgin olive oil, a splash of red wine vinegar and a good pinch each of salt and sugar, then set aside.
- Flatten 2 chicken breasts between 2 sheets of cling film, rub with a halved garlic clove and a drizzle more of the olive oil, then season.
- Heat a griddle pan over a medium-high heat, then grill the chicken for 3-4 minutes on each side until cooked through. Serve with the salsa.
RED ONION SALSA WITH CHILES RECIPE | 24BITE® RECIPES
From 24bite.com
Estimated Reading Time 4 mins
- Place vinegar, oil, salt and pepper in a 1 cup jar, cover with a lid and shake well for about 10 or 15 seconds. The dressing will look creamy. Set aside.
- When chopping the vegetables, try to chop as fine as you can. This will make a tastier salsa. Remove the seeds and membranes from the chiles to reduce the spicy heat. Make those chiles finely chopped so the heat is spread out well in the salsa. You don't want to get a big chunk of hot. You want it to be spread out. Stir all vegetables.
- Add dressing and mix well. Set aside for at least 30 minutes for the flavors to mingle. Makes about 16 2-tablespoon servings.
MANGO AND RED ONION SALSA RECIPE - RECIPETIPS.COM
From recipetips.com
Total Time 5 mins
TRAEGER ROAST CHICKEN WITH ROASTED ONION SALSA VERDE ...
From cookprimalgourmet.com
Estimated Reading Time 6 mins
- Finely chop the grilled onion and add it to a mixing bowl along with the cilantro, jalapeño, garlic, olive oil, vinegar, honey and a pinch each of salt and pepper. Stir everything to combine. Taste for seasoning and adjust with salt and pepper as desired. Let sit 5 to 10 minutes before serving. Store remaining salsa in a mason jar for up to 7 days.
CHICKEN SALSA VERDE TACOS WITH LIME PICKLED RED ONIONS ...
From meatified.com
Estimated Reading Time 6 mins
- Finely slice the onions about 1/16″ thick or as close as you can get them. Add the sliced onion to a bowl along with the lime juice, salt and oregano (if using). Toss to coat them in the lime mixture. Let sit for 15 minutes or so, tossing every 5 minutes until the onions begin to soften and take on a pink color. Transfer the onions and all the liquid to a jar and gently press the onions down into the brine. Cover and leave them to continue pickling as you work on your tacos.
- Add the chopped or shredded chicken to a small saucepan, along with the Roasted Green Onion Salsa Verde and a couple of splashes of chicken broth. Stir to combine, then add additional salt, to taste. Warm the chicken over medium low heat until thoroughly reheated, but don’t allow the pan to dry out. Add a little extra chicken broth, if and as needed.
- Unless you’ve literally just made my Foolproof Grain Free Tortillas, you’ll want to toast them up a little before serving. Preheat a cast iron skillet over medium high heat. Once the skillet is hot (test with a few drops of water first), add the tortillas one at a time to reheat, flipping to the second side once the tortilla is warm and crisp to the touch. When both sides are hot and have some nice golden brown – or even char – marks, transfer to a cloth lined surface so that they keep warm, but don’t become soggy. Repeat until all of the tortillas are done.
- Once the chicken is reheated thoroughly, you’re ready to assemble your tacos. Transfer the warmed tortillas to plates, then top each one with some of the coleslaw mix. Use two forks or a slotted spoon to divide the chicken evenly between the tacos — you don’t want to bring too much cooking liquid with the meat, or the tacos will be soggy. Top the salsa verde chicken with some of the lime pickled onions and any other additional toppings you like, then enjoy!
GRILLED CILANTRO LIME CHICKEN WITH CORN SALSA RECIPE BY ...
From thedailymeal.com
4.5/5 (55)Estimated Reading Time 1 min
- In a shallow baking dish or resealable plastic bag, mix together 2 tablespoons olive oil, the zest and juice of 2 limes, and the garlic.
ONE-PAN SALSA CHICKEN & VEGETABLES • THE WICKED NOODLE
From thewickednoodle.com
Estimated Reading Time 5 mins
- Place bell peppers and onions around chicken on sheet pan. Drizzle chicken and vegetables with extra-virgin olive oil. Top chicken evenly with salsa.
- Bake for 30 minutes or until chicken is almost completely cooked through. Top chicken with shredded cheese and continue baking 3-5 minutes longer, or until cheese is melted and chicken is thoroughly cooked.
GRILLED HONEY LIME CHICKEN WITH WATERMELON SALSA - RECIPE ...
From reciperunner.com
4.6/5 (5)Category DinnersServings 4Total Time 2 hrs 30 mins
- In a small bowl, whisk together the lime juice, olive oil, soy sauce, honey, cumin, garlic, salt and pepper. Pour the marinade into a resealable freezer bag along with the chicken. Squeeze the air out of the bag and seal it. Massage the marinade into the chicken and refrigerate for two hours.
- Preheat your grill to 400° F. Spray the grates with oil and place the chicken on them. Grill for 6-8 minutes and then flip and grill another 6-8 minutes or until the internal temperature reads 160-165° F. Let the chicken rest for 5 minutes before cutting it.
- While the chicken is grill make the salsa. Combine the watermelon, red onion, jalapeño, cilantro and lime juice in a bowl. Season with salt and taste. Adjust as needed. Serve on top or alongside the grilled chicken.
CHICKEN TIKKA MASALA WITH SEEDED BASMATI & RED ONION SALSA
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