Mesquite Chicken Salad Recipes

SOUTHWEST GRILLED CHICKEN SALAD RECIPE

Steps:

• In a food processor or blender add the onion, garlic, oregano, cumin, chipotle pepper, adobo sauce, smoked paprika, lime juice, fresh cilantro, salt, and pepper. Pulse a few times to liquefy. Pound chicken breasts to an even thickness. Place the chicken in a large zip-top plastic bag, pour the marinade over the chicken and massage a few times to distribute the marinade evenly over the chicken. Refrigerate for at least 8 hours to overnight.
• Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes before grilling. Preheat the grill to 400ºF.Grill the chicken without turning for 5-7 minutes per side (this will depend on the thickness of your chicken breasts), or until a thermometer reads 165ºF degrees in the thickest part. Remove from the grill and let rest for at least 10 minutes before slicing.Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
• Place the chopped lettuce on the bottom of a large platter or salad bowl. Top with the black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken.
• Serve with our Fire Roasted Salsa or our Creamy Jalapeno Cilantro Dip.

LIME GRILLED CHICKEN CAESAR SALAD

Steps:

• In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
• Preheat a charcoal or gas grill to medium high heat.
• Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
• In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

MAMA SILVA'S MESQUITE CHICKEN

Steps:

• Set a skillet over medium-high heat, and coat with cooking spray. Add the mushrooms, and 1 tablespoon of mesquite seasoning; cook and stir until almost done. Remove the mushrooms the pan using a slotted spoon, and coat with more cooking spray. Add chicken and brown on both sides. Return the mushrooms to the pan, and season with another tablespoon of mesquite seasoning. Cook, turning as needed, until chicken is no longer pink in the center, about 5 minutes.
• Once the chicken is done, remove it from the pan, leaving the juices and mushrooms in the pan. Place slices of mozzarella cheese on top of the chicken. Stir the soup into the mushrooms, and bring to a simmer. Season with oregano and salt. Pour over the chicken, and serve.

MESQUITE GRILLED CHICKEN

Steps:

• Prepare grill for indirect medium heat (325°F to 375°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium.Note: To maintain medium heat (325°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
• Brush chicken with oil. Season cavity with 1 tablespoon of the Rub. Sprinkle remaining Rub evenly over surface of chicken. Place chicken, breast side up, on unlit side of grill. Close lid.
• Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh).

MESQUITE CHICKEN SALAD

Steps:

• Rinse chicken and pat dry. Brush chicken breasts with mesquite sauce. Over hot coals or in broiler of oven, grill chicken about 4 to 5 minutes on each side or until chicken is no longer pink when cut into. Let cool. Slice chicken into thin strips. In small covered container mix vinegar, mustard, pepper, and oil; shake well. To serve, place salad greens on plates and top with chicken and pear. Sprinkle with vinaigrette.