Best Sonoran Chicken Salad Recipes

Sonoma Chicken Salad image

Provided by mamadelogan

Categories < 60 Mins

Time 35m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & freshly ground black pepper
2 lbs boneless skinless chicken breasts
3/4 cup pecan pieces, toasted
1 1/4 cups dried cranberries (craisins)
3 stalks celery

Steps:

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

Sonoran Salad & Dressing image

Provided by charlie 5

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 head romaine lettuce
1 large tomatoes, chopped
1 medium red onion, minced
1 large avocado, sliced
3 ounces blue cheese, crumbled
6 slices bacon, fried, drained, crumbled
3/4 cup olive oil
1/4 cup vinegar
4 garlic cloves, minced
1 teaspoon salt
4 teaspoons sugar
1 teaspoon pepper

Steps:

Mix romaine, tomato, onion, avocado, cheese and bacon in salad bowl.
Mix together the olive oil, vinegar, garlic, salt, sugar and pepper. Pour over salad and mix well.

Nutrition Facts : Calories 756.4, Fat 71.4, SaturatedFat 16, Cholesterol 39.1, Sodium 1182.9, Carbohydrate 21.1, Fiber 8.5, Sugar 9, Protein 12.5

Sonoran Salad image

Provided by gale vineyard

Time 35m

Number Of Ingredients 13

1 large head romaine lettuce, finely chopped - or other salad leaf mixture
1 large tomato, chopped
1 red, yellow or orange pepper chopped
1 medium red onion, chopped
3 oz blue cheese, crumbled
6 slice bacon, fried and crumbled
DRESSING
3/4 c vegetable oil
1/4 c vinegar
1 clove garlic, minced
1 tsp salt
4 tsp sugar
pepper to taste

Steps:

1. Combine dressing ingredients in a jar and shake.
2. Place romaine on the bottom of an oval or rectangular bowl.
3. Chop all vegetables in uniform size.
4. Arrange each vegetable in a colorful row on top of the lettuce to make a "composed" salad.
5. Add the dressing just before serving and toss