Southwestern Grilled Chicken With Yogurt Salsa Recipes

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SOUTHWESTERN GRILLED CHICKEN WITH YOGURT SALSA



Southwestern Grilled Chicken With Yogurt Salsa image

This sounds really interesting. Sounds low fat and I am interested to see the stats from Zaar. Let me know what you think! Some day I'll get around to trying all these new and tasty sounding recipes!

Provided by PeytonandKaylansMama

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) container low-fat plain yogurt
2 (4 ounce) cans sliced mild green chilies, drained
1/4 cup minced green onion
1 teaspoon ground cumin
1 teaspoon salt
1 lb boneless skinless chicken breast
1 red bell pepper, cut into sixths
1 green bell pepper, cut into sixths
1 yellow bell pepper, cut into sixths
1 tablespoon low-fat mayonnaise

Steps:

  • Combine yogurt and green chilies, onions, cumin and salt in medium bowl. Set aside 2/3 cup yogurt mixture for salsa; refrigerate. Pierce chicken liberally on both sides with fork; add to bowl with yogurt mixture, turning once to coat both sides. Marinate 15 minutes.
  • Grill chicken and peppers over medium barbecue. Grill, turning once, until chicken is cooked through and peppers are crisp tender, about 10 minutes.
  • **To Broil: Place chicken and peppers on rack in broiler pan 4-5 inches from pre-heated broiler. Following above grilling directions.**.
  • Meanwhile, prepare Yogurt Salsa by stirring mayonnaise into reserved 2/3 cup yogurt mixture; place in small serving bowl. To serve slice chicken (maybe spoon some salsa over top).

Nutrition Facts : Calories 225.3, Fat 2.5, SaturatedFat 0.8, Cholesterol 68.1, Sodium 1362.9, Carbohydrate 20.6, Fiber 2.5, Sugar 14.8, Protein 30.4

GRILLED CHICKEN WITH SALSA



Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES



Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches image

This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.

Provided by Patricia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 8

Number Of Ingredients 29

¼ cup finely chopped fresh cilantro
1 clove garlic, minced
¼ jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 ½ teaspoons salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
½ jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
¼ teaspoon ground black pepper
¼ teaspoon sea salt
⅛ teaspoon chipotle chile powder
1 tablespoon fresh lime juice
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon minced garlic
½ cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

Steps:

  • For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
  • For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
  • To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  • For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
  • Preheat an outdoor grill for medium-high heat.
  • Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  • Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
  • Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g

YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA



Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa image

Provided by The Hearty Boys

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

1 cup yogurt
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 lemon, zested
2 teaspoons salt
1 teaspoon hot sauce
6 (6-ounce) boneless, skinless chicken breasts
Lemon slices, for garnish
Roasted Red Pepper Pineapple Salsa, recipe follows
1 (20-ounce) can crushed pineapple, drained
1 jarred roasted red pepper, cut into small dice
2 tablespoons chopped parsley leaves
1 teaspoon hot sauce
Pinch salt

Steps:

  • Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
  • Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
  • Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
  • Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

SOUTHWESTERN GRILLED CHICKEN



Southwestern Grilled Chicken image

A very flavorful marinade. Another family favorite from Jr. League's California Heritage Continues. Prep time does not include 4 hour marinating time.

Provided by SharleneW

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 tomatoes, quartered
2 cups chopped onions
1/2 cup chopped red bell pepper
4 cloves garlic
1/4 cup cilantro leaf, fresh (packed)
2/3 cup soy sauce
5 tablespoons oil
2 tablespoons fresh lime juice
1 1/2 teaspoons black pepper
4 whole chicken breasts (about 2 pounds)

Steps:

  • Split chicken breasts.
  • Place tomatoes, onions, pepper, garlic, cilantro, soy sauce, oil, lime juice and black pepper in food processor and process for 30 seconds.
  • Pour marinade over the chicken breasts and marinate, covered and refrigerated for at least 4 hours, turning frequently.
  • Remove chicken from the marinade and grill over medium coals for 20 to 30 minutes, turning frequently and basting with marinade.
  • Sprinkle the breasts with parsley before serving.
  • Serve with black beans.
  • If serving marinade as a sauce with the chicken, be sure to cook thoroughly!

Nutrition Facts : Calories 368, Fat 22.1, SaturatedFat 5, Cholesterol 92.8, Sodium 1442.3, Carbohydrate 8.2, Fiber 1.5, Sugar 3.4, Protein 33.7

GRILLED SOUTHWESTERN CHICKEN WITH PINEAPPLE SALSA



Grilled Southwestern Chicken With Pineapple Salsa image

Make and share this Grilled Southwestern Chicken With Pineapple Salsa recipe from Food.com.

Provided by LMillerRN

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinned chicken breasts
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons garlic salt
2 teaspoons paprika
1/4 cup diced red bell pepper
3 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons orange juice
2 tablespoons fresh lime juice
1 tablespoon chopped chipotle chile in adobo
1 tablespoon butter or 1 tablespoon margarine
1 (15 ounce) can sliced pineapple, drained
lime slice

Steps:

  • Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.
  • Pineapple Salsa:.
  • Stir together first 6 ingredients.
  • Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture.

Nutrition Facts : Calories 323.6, Fat 11.7, SaturatedFat 3.2, Cholesterol 76.1, Sodium 122.4, Carbohydrate 27.6, Fiber 2.8, Sugar 21.6, Protein 28.4

GRILLED SOUTHWESTERN CHICKEN



Grilled Southwestern Chicken image

A quick and easy recipe to prepare, with a great spicy flavor, especially good when grilled. NOTE: 2 hours of the cooking time is actually the time for marinating.

Provided by TasteTester

Categories     Poultry

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) boneless skinless chicken breasts
1/3 cup canola oil or 1/3 cup vegetable oil
2 1/2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Flatten chicken breasts into an even thickness (about 1/2 inch); set aside.
  • Combine the oil, vinegar, cilantro, chili powder, garlic powder, Italian seasoning, cumin, salt and pepper.
  • Place chicken in a resealable plastic bag; add marinade. Refrigerate 1-2 hours.
  • Remove the chicken; discard marinade. Grill 4-6 minutes per side or until no longer pink.

Nutrition Facts : Calories 357.3, Fat 20.6, SaturatedFat 1.9, Cholesterol 98.7, Sodium 415.6, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 39.6

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