Picante Broccoli Chicken Salad Recipes

PICANTE MARINATED CHICKEN

Steps:

• In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
• Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

PEACHY CHICKEN PICANTE

Steps:

• Drain peaches, reserving liquid, and set aside.
• Season chicken with salt and pepper to taste. In a large skillet, heat oil over medium heat. Add chicken and saute for 9 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet.
• Add bell pepper to skillet, reduce heat and saute for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach liquid, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then serve.

BROCCOLI, CAULIFLOWER & CHICKEN SALAD

Steps:

• Combine vegetables, chicken and tomatoes in large bowl. Add dressing; toss to coat.
• Add cheese and bacon; mix lightly.
• Refrigerate several hours or until chilled.

PICANTE BROCCOLI CHICKEN SALAD

Steps:

• In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas.

POLLO PICANTE CON HUEVOS

Steps:

• Heat oil in a frying pan over medium heat. Add the chicken, salt, pepper and cook until mostly done. You will finish cooking the chicken in the sauce at the end. Set aside.
• Add onion, carrot, broccoli and garlic to the skillet and saute for 5 minutes, or until onion is mostly translucent.
• Stir in the tomato, spices, tomato sauce, vinegar and water and cook uncovered for 10 minutes.
• Return the chicken to the pan and stir in your cup of water. Add bay leaves and cover them in the mixture. Cook for about 10 minutes or until just before the sauce reaches preferred consistency.
• Crack the whole eggs over the top of the mixture, cover the pan and simmer on medium-low heat for about 8 minutes (I prefer my eggs well done and my sauce thick. Time this step so the mixture reaches your preferred consistency at the same time as your eggs reach preferred doneness.).
• Oh, and I hope you were cooking the rice because I forgot to tell you to do that part. You should always read the recipe before you start anyway, so you only have yourself to blame. SHAME! *ding ding*.
• Serve over your now cooked rice. This vitamin- and protein-packed dish can be eaten for any meal of the day, or stretched throughout the day for a reduced calorie diet (careful with the olive oil).