Best Fiesta Lime Chicken Recipes

APPLEBEE'S FIESTA LIME CHICKEN COPYCAT RECIPE

Steps:

• Directions:.
• Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
• Whisk together the next 9 ingredients, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
• Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
• Serve the chicken over a bed of crumbled chips.

FIESTA CHICKEN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• FOR VINAIGRETTE: Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. FOR SALAD: Combine all ingredients except cheese in large bowl. Toss with vinaigrette. Top with cheese

FIESTA LIME CHICKEN

Steps:

• Season chicken, if desired, with salt and pepper or Knorr® Chicken flavor Bouillon. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Stir in lime juice. Remove and set aside.
• Prepare Knorr® Fiesta Sides™ - Yellow Rice in same skillet according to package directions.
• Stir in chicken, avocado and tomato until well blended. Top, if desired, with shredded Cheddar cheese, chopped red onion, and cilantro.

FIESTA LIME CHICKEN

Steps:

• Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger.
• Marinate chicken breasts at least an hour in mixture.
• Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce.
• Cover and place in refrigerator until needed.
• Broil or grill chicken chicken until cooked through.
• Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted.
• Cut remaining lime into 4ths.
• Serve chicken on tortilla chips with lime garnish.
• Great with rice!

JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE

Steps:

• For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
• For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.

FIESTA LIME CHICKEN (WEIGHT WATCHERS)

Steps:

• 1. Whisk together the water, teriyaki, lime juice, garlic, tequila, liquid smoke, salt, and ginger. Coat the chicken in the mixture, and marinate in the refrigerator for at least 2 hours.
• 2. To prepare the dressing, whisk together the mayo, sour cream, salsa, milk, cajun spice, parsley, tabasco, dill weed, and cumin. Cover, and refrigerate until needed.
• 3. Preheat the broiler. Grill the marinated chicken breasts for 3-5 minutes per side, until cooked through. Discard the marinade.
• 4. Brush the grilled chicken with the chilled dressing, sprinkle with the cheese, and broil until the cheese has melted.
• 5. Serve the chicken over a bed of the crumbled chips.

LIGHTER FIESTA LIME CHICKEN

Steps:

• Combine marinade ingredients in a medium bowl: water, teriyaki, lime juice, garlic, liquid smoke, salt, ginger, tequila. Add chicken, cover and chill about 2 hours. Do not marinade chicken longer than 3 hours.
• Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeño, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
• When you are ready to cook, preheat your oven's broiler and a grill or girll pan. Remove chicken from marinade (discard marinade) and grill chicken for 3 to 5 minutes per side, or until done.
• Arrange cooked chicken in a baking pan. Spread 2 tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by 1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until cheese melts.
• Spread a bed of 1/4 cup of the crumbled baked tortilla chips on each of 4 plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.

FIESTA LIME CHICKEN

Steps:

• Mix first 8 ingredients in gallon size baggie.
• Add chicken breasts to baggie.
• Marinate for 4 hours or more.
• Combine remaining ingredients except for cheese. Refrigerate until ready to use.
• Grill chicken (or broil).
• Place on broiler pan then top with mayonaise mixture and 1/4 cup cheese per chicken breast.
• Broil on high until cheese is melted and slightly brown.
• Serve with corn chip strips.
• Weight Watchers-5 points/chicken breast with 1/4 cup cheese and mayo topping.

FIESTA LIME CHICKEN

Steps:

• 1. Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours. Whisk together the next 9 ingredients, cover, and chill until needed. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade. Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted. Serve the chicken over a bed of crumbled chips.

FIESTA LIME CHICKEN SALAD

Steps:

• Marinate the chicken overnight in a large bowl, cover with lime juice, 2-3 tbs of minced garlic, a little salt and pepper.
• Take chicken out of marinade and discard marinade. Place chicken on a foiled lined and sprayed baking sheet and bake at 350 until chicken is done, about 45 minutes. Be sure and temp it out to make sure it is completely done to 165 degrees at least. Do not cover the chicken or it will not brown. Make grill it outdoors also.
• While chicken is cooking boil pasta according to package directions, drain and run cold water over it to stop the cooking process. Also cut up vegetables and put them into a large salad bowl along with the corn and black beans.
• While chicken cools a bit make the dressing by adding the mayo, sour cream, garlic to taste, salt and pepper, 1/2 cup lime juice, cilantro. Take a small amount of the dressing and put it into a blender or food processor or magic bullet and puree the japaleno in the dressing, then add it back to the rest of the dressing. You should not add too much japaleno at first if you have people who do not like spicey food or arent sure how spicey your particular peppers are, you can always add more later if you want to, You may also add less dressing at first to make sure you don't over dress it for your taste
• cut up the chicken into bite size pieces and toss everything together into the large salad bowl. For best results let the salad sit for hours or overnight to blend the flavors stirring occasionally. You can adjust the salt and pepper as needed and also the cilantro and lime juice. a very useful tip you can use for this or other salads is that if the dressing is too thin and the salad seems too wet, sprinkle a little guar gum over the salad and mix it in well. Only use about 1/2 tsp. at a time as guar gum works really well. It has no flavor and is great for low carb thickening. You can buy it at most health food stores or co-ops.
• Refrigerate and enjoy!