Gringo Chicken Salad Recipes

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

Steps:

• Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
• Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
• Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

GRINGO CHICKEN

Steps:

• Cook chicken breasts in microwave until done.
• Cut meat into chunks.
• Set aside.
• Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
• Mix together the canned ingredients and chicken broth.
• Add sauteed ingredients.
• Mix well.
• Tear tortillas into fourths.
• Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
• Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
• Repeat.
• Bake at 350 for 20-30 minutes, until bubbly.

GRINGO CHICKEN ENCHILADAS

Steps:

• Pre-heat oven 350.
• Grease 9 x 13 baking pan.
• Combine sour cream, mexicorn and salsa.
• Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
• Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
• Cover layer with tortillas (3 to 4).
• Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
• Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
• Cover with foil and bake at 350 for 25 minutes.
• Remove foil and bake an additional 10 minutes.

GRINGO CHICKEN-RICE SOUP

Steps:

• Combine chicken breasts, carrots, 1-1/2 cups cilantro leaves and stems, quartered onion half, halved garlic cloves and potato.
• Simmer together with 6 cups of water for about one hour (more if you have the time).
• Drain and reserve broth and chicken, discarding vegetables.
• When cool, cube chicken.
• Heat about 2 cups of reserved broth to almost boiling.
• In a large saucepan, saute onions and garlic together.
• Stir in flour until a"paste" forms.
• Add hot broth and whisk briskly to dissolve flour and thicken broth.
• Add remaining stock, then cumin and oregano, continuing to whisk briskly until flour is dissolved and broth is thickened a little.
• Stir in cooked rice and cubed cooked chicken.
• Simmer all together for about 40 minutes, stirring occasionally.
• Chicken will almost shred itself!
• Stir in salt, pepper and half and half; heat but do not bring to boil.
• Just before serving add 1 cup fresh minced cilantro and 1 or 2 sliced green onions.
• The soup will thicken up overnight; thin with water or broth if you wish.