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Pampered Chef Thread: Looking for Southwest chicken salad recipe

  1. #1

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    Default Looking for Southwest chicken salad recipe

    This recipe is in my e-mail which is not accessible right now and I wanted to make it for dinner. Does anyone have this recipe? It has chicken, chips, lettuce, and an awesome sounding dressing. Thanks!!

  2. #2

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  3. #3
    Jolie_Paradoxe's Avatar
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    Thanks Chris!
    Laurie
    Advanced Director




    To Do:
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  4. #4
    Future Director pkd09's Avatar
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    I have never done this recipe but I am now....it sounds fabulous and feeds a crowd. Thank you for asking and thank you for posting the recipe.
    Pat D

  5. #5

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    you're welcome! My director passed it along to our cluster.

  6. #6

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    Great, thanks! We made it and it was awesome!!!

  7. #7

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    I would love to have this recipe, but for some reason, I can't open it.

  8. #8
    kcjodih's Avatar
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    SOUTHWESTERN CHICKEN SALAD
    Ingredients:
    1 ½ cups ranch salad dressing = a 16 ounce bottle
    1 fresh jalapeno pepper
    1 lime, cut in half
    4 tsp. taco seasoning mix
    1 small yellow or red onion
    1 ½ pounds boneless, skinless chicken breasts
    1 clove fresh garlic
    1 head iceberg, green leaf, or romaine lettuce
    3 Roma tomatoes
    1 fresh cucumber
    1 green bell pepper
    1 can (14 ounces) black beans
    1 block (8 ounces) cheddar cheese
    1 bag tortilla chips
    Pampered Chef Crushed Peppercorn & Garlic Rub
    Pampered Chef Chipotle Rub
    Pampered Chef Southwestern Seasoning Mix
    Instructions:
    (Dressing)
    • Measure salad dressing with Easy Adjustable Measuring Cup.
    • Cut jalapeno at each end and lengthwise. Remove seeds and membrane using Core ‘n More.
    • Chop extremely finely with Food Chopper. Add to ranch dressing.
    • Cut lime in half. Juice half the lime using Citrus Press.
    • Add taco seasoning mix and lime juice to ranch.
    • Whisk well with Stainless Steel Whisk.
    (Chicken)
    • Spritz Deep Covered Baker with olive oil using Kitchen Spritzer.
    • Cut onion into large chunks. Spread evenly over bottom of Baker.
    • Lay chicken on top of onions.
    • Press 1 clove garlic on top of onions and chicken using Garlic Press.
    • Press ½ lime over chicken using Citrus Press.
    • First sprinkle Pampered Chef Crushed Peppercorn & Garlic Rub on top of chicken, followed by a light
    dusting of Pampered Chef Chipotle Rub, and finish with a heavy sprinkle of Pampered Chef
    Southwestern Seasoning Mix.
    • Cover and microwave on high for 12 minutes or until chicken is done.
    • Chop well using Salad Choppers.
    (Salad)
    • Cut lettuce using Salad Choppers.
    • Rinse lettuce well in basket of Salad & Berry Spinner. Spin excess water out in Spinner.
    • Place on Large Bamboo Platter.
    • Use the crinkle cut blade on Ultimate Mandoline with the cucumber. Add all slice cucumber to lettuce.
    • Slice tomatoes using V-Blade of Ultimate Mandoline OR the Color Coated Tomato Knife and place
    tomatoes on top of cucumbers.
    • Cut bell pepper using Chef’s Color Coated Knife or 5” Utility Forged Knife. Dice and put on top of
    tomatoes.
    • Open beans with Smooth Edge Can Opener. Drain and rinse using Can Strainer. Add to salad.
    • Lightly crush tortillas in your hand and cover salad very heavily with tortilla chips. (You are making a
    “barrier” between the cold, crisp salad and the warm chicken and cheese.)
    • Cover tortillas evenly with chicken. “Drain” it with your Small Mix n Scraper by pushing each spoonful
    on the side of the Baker.
    • Cover chicken evenly with reserved cheese. Serve with dressing on the side
    ~Jodi~

    "Life should NOT be a journey to the grave with the intention of arriving safely and in a well preserved body, but rather to skid in sideways, chocolate in one hand, drink in the other, body throughly used up, totally worn out and screaming 'YEEHAW, what a ride!!"

  9. #9
    kcjodih's Avatar
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    SOUTHWESTERN CHICKEN SALAD
    SHOW OUTLINE
    INGREDIENTS:
    1 ½ cups ranch salad dressing = a 16 ounce bottle
    1 fresh jalapeno pepper
    1 lime
    1 package taco seasoning mix
    1 small yellow or red onion
    1 ½ pounds boneless, skinless chicken breasts
    1 head fresh garlic
    1 head iceberg, green leaf, or romaine lettuce
    3 Roma tomatoes
    1 fresh cucumber
    1 green bell pepper
    1 can (14 ounces) black beans
    1 block (8 ounces) cheddar cheese (in the block, not pre-shredded, not Velveeta)
    1 bag tortilla chips
    Pampered Chef Crushed Peppercorn & Garlic Rub
    Pampered Chef Chipotle Rub
    Pampered Chef Southwestern Seasoning Mix
    BEFORE THE SHOW:
    1. Wash chicken and vegetables if host has not done so yet.
    2. Prepare the dressing.
    a. Pour ranch into Easy Read Measuring Cup 4-Cup, Small Batter Bowl, or Small Stainless
    Steel Bowl.
    b. Pour ½ - Ύ package seasoning mix in and stir with Stainless Steel Whisk.
    3. Pour about 1 tablespoon oil into bottom of Deep Covered Baker.
    4. Chunk onion and put in Baker.
    5. Trim fat off chicken with Professional Shears and lay chicken on top of onions in Baker, put lid
    on Baker, and set aside.
    6. Cut lettuce with Salad Choppers and put into Salad & Berry Spinner. Put lid on and set aside.
    7. Cut cucumber into large pieces, ready for use on Ultimate Mandoline. Set aside.
    8. Open black beans with Smooth Edge Can Opener. Drain well and rinse well using Can
    Strainer. Leave beans in can, rinse lid, return lid to can, and set aside.
    9. Grate ½ block of cheese, set aside another block to grate during show, and set aside.
    LIST OF TOOLS:
    • Can Strainer OR Stainless Steel Mesh
    Colanders
    • Citrus Press
    • Color Coated Tomato Knife OR Chef’s Color
    Coated Knife OR 5” Utility Forged Knife
    • Core n More
    • Cutting Board
    • Deep Covered Baker
    • Easy Read Measuring Cup 4-Cup OR Small
    Batter Bowl OR Small Stainless Steel Bowl
    • Food Chopper
    • Garlic Press OR Garlic Peeler/Garlic Slicer
    • Large Collapsible Bowl OR Large Bamboo
    Bowl OR Large Bamboo Platter
    • Oven Mitt/Pad
    • Pampered Chef Chipotle Rub
    • Pampered Chef Crushed Peppercorn & Garlic
    Rub
    • Pampered Chef Southwestern Seasoning Mix
    • Professional Shears
    • Rotary Grater
    • Salad & Berry Spinner
    • Salad Choppers
    • Small Bamboo Bowl with Small Bamboo
    Spoon
    • Small Mix n Scraper
    • Smooth Edge Can Opener
    • Stackable Cooling Rack
    • Stainless Steel Whisk
    • Ultimate Mandoline
    DURING THE SHOW:
    1. Start with salad. Introduce Salad Choppers and explain how you used them to cut the lettuce.
    Rinse lettuce well and spin and drain, about 3 times, giving full explanation of Salad Spinner.
    2. Put lettuce into Large Collapsible Bowl, Large Bamboo Bowl, or Large Bamboo Platter.
    3. Show crinkle cut blade on Ultimate Mandoline with the cucumber. Add all slice cucumber to
    lettuce.
    4. Slice tomatoes using V-Blade of Ultimate Mandoline OR the Color Coated Tomato Knife,
    explaining why to use a tomato knife versus another knife. Place tomatoes on top of cucumbers.
    5. Cut bell pepper using Chef’s Color Coated Knife or 5” Utility Forged Knife. Dice and put on top
    of tomatoes.
    6. Show Smooth Edge Can Opener and Can Strainer and pour beans over vegetables on salad.
    7. Lightly crush tortillas in your hand and cover salad very heavily with tortilla chips. (You are
    making a “barrier” between the cold, crisp salad and the warm chicken and cheese.)
    8. Show Rotary Grater and grate rest of cheese and set aside to add to salad at the end.
    9. Now make the salad dressing. Show dressing in bowl of choice.
    10. Cut open jalapeno pepper, show Core n More to remove membrane, and then chop very
    finely with Food Chopper. Add to dressing.
    11. Cut lime in half and press half of lime with Citrus Press into dressing.
    12. Immediately press other half of lime over chicken in baker.
    13. Now whisk the salad dressing, giving tips on the Stainless Steel Whisk. Set aside.
    14. Now move on to the chicken in the Baker. Press garlic with Garlic Press OR remove skin
    with Garlic Peeler and slice with Garlic Slicer right on top of the chicken in the Baker.
    15. Now teach about mixing spices. First sprinkle Pampered Chef Crushed Peppercorn & Garlic Rub on
    top of chicken, followed by a light dusting of Pampered Chef Chipotle Rub, and finish with a heavy
    sprinkle of Pampered Chef Southwestern Seasoning Mix.
    16. Put the lid on the Baker, put in the microwave for 14 minutes, and use this time to explain
    everything about the Baker.
    17. Remove Baker from microwave. Check chicken for doneness by cutting into thickest
    chicken and looking for all white center.
    18. Chop chicken using Salad Choppers.
    19. Cover tortillas evenly with chicken. “Drain” it with your Small Mix n Scraper by pushing
    each spoonful on the side of the Baker.
    20. Cover chicken evenly with reserved cheese.
    21. Serve salad dressing on the side from bowl or Small Bamboo Bowl with Small Bamboo
    Spoon. Prepared by Robin House, Executive Director
    ~Jodi~

    "Life should NOT be a journey to the grave with the intention of arriving safely and in a well preserved body, but rather to skid in sideways, chocolate in one hand, drink in the other, body throughly used up, totally worn out and screaming 'YEEHAW, what a ride!!"

  10. #10
    kcjodih's Avatar
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    Feb 2005
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    Ontario, Canada
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    Quote Quote by fifiplc View Post
    I would love to have this recipe, but for some reason, I can't open it.
    As mentioned in a previous thread of mine, after 5 years I all of a sudden can't open documents on here either, pdf or word. Someone in the thread suggested I click on it and then save rather than open and then open that way and it works! Try it, it may help you too. That's what I just did for the two shared here and then copied and pasted for you
    ~Jodi~

    "Life should NOT be a journey to the grave with the intention of arriving safely and in a well preserved body, but rather to skid in sideways, chocolate in one hand, drink in the other, body throughly used up, totally worn out and screaming 'YEEHAW, what a ride!!"

  11. #11

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    652
    okay, this looks fantastic, we are having this for dinner tomorrow--Thanks so much!

    For shows, I know my friends would love this. I tried to figure out how to make it with the new consultant kit...What do you do when you don't have a tool? Do you use a non-PC version? Some things, like the citrus press, you can use another PC tool, like the whisk for the citrus press. But what about the can opener? Or the salad spinner? I do have a lot of tools I had before the kit, but not those.

    Marghi

  12. #12

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    West Michigan
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    Quote Quote by BlueMoon View Post
    okay, this looks fantastic, we are having this for dinner tomorrow--Thanks so much!

    For shows, I know my friends would love this. I tried to figure out how to make it with the new consultant kit...What do you do when you don't have a tool? Do you use a non-PC version? Some things, like the citrus press, you can use another PC tool, like the whisk for the citrus press. But what about the can opener? Or the salad spinner? I do have a lot of tools I had before the kit, but not those.

    Marghi
    Marghi, in an instance like that, I would make those steps part of my pre-prep, and not part of the demo. Especially with the 2 you mention in this recipe, it would be easy to do.
    Becky D.
    Director!

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