Cajun Chicken Salad

Recipe By : Hoffer's Back Street Cafe (posted by Sue Freeman)
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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Hoffer's Back Street Cafe
Address: 127 Watrusa Ave. Wadsworth, Ohio
Phone: 334-7022

CAJUN CHICKEN SALAD
5 oz. boneless, skinless chicken breast
Cajun seasoning
8 oz. salad mixture of torn iceberg and romaine lettuce,
shredded
carrots and red cabbage
1/2 tomato, cut in 4 wedges or 4 cherry tomatoes, halved
8 medium yellow banana pepper rings
8 medium red banana pepper rings
4 Spanish olives
4 black olives

Coat both sides of chicken breast with Cajun seasoning. Grill or
broil about 3 to 4 minutes each side, until juices run clear. When
cool, slice thinly.

Place salad mixture in a large salad bowl, preferably glass. Add
tomato. On salad place yellow pepper rings inside red rings with
olives in center. Top with sliced chicken.

Serve Cajun dressing on the side.

CAJUN DRESSING
2 cups mayonnaise
3/4 cup bottled white wine vinaigrette
1/2 tsp. lemon juice
1/2 tsp. Tabasco sauce
1 tbsp. honey

1 tsp. chopped garlic Combine all ingredients. Refrigerate
overnight to blend flavors.

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* Exported from MasterCook *

PASTA CHICKEN SALAD WITH PEANUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

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PASTA CHICKEN SALAD WITH PEANUTS

Serves 6

3 whole small chicken breasts
1 pound linguini, broken into 6-inch lengths
1 small green pepper, julienne-cut
1 small sweet red pepper, julienne-cut
4 scallions, finely sliced
1 cup chopped salted, roasted peanuts

VINAIGRETTE

Juice of 1 lemon
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 cloves garlic, minced
2 tablespoons finely chopped fresh ginger root
1/4 to 1/3 cup red wine vinegar
1/3 cup sesame oil
1/3 cup vegetable oil
1/3 cup olive oil
Salt and pepper to taste
Cucumber and watercress for garnish

Poach the chicken breasts in lightly salted water or chicken broth until
done, about 10 minutes. (Or season the chicken with salt and pepper and bake
it at 375° for 25 minutes.) When the chicken is cool, remove the meat from
the bones and slice the meat thinly against the grain. Cook the linguini in
salted water according to package instructions. Rinse with cold water to
cool. Drain the linguini. Place the chicken, linguini, peppers, scallions,
and peanuts in a large bowl.

Prepare the vinaigrette by whisking together all the ingredients. Gradually
pour the dressing over the salad and mix well. Garnish the salad with
cucumber slices (peel the cucumber, cut it in half, remove the seeds, and
slice it) and sprigs of watercress.
from The New Carry-Out Cuisine

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* Exported from MasterCook *

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING

Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

*Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

DRESSING
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped canned chipotle chilies in adobo sauce
2 large garlic cloves, pressed
1 cup olive oil

SALSA
2 ears fresh corn, husked
4 plum tomatoes, seeded, chopped
1 cup chopped peeled jicama
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro

STEAK
1 1/2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
3 large garlic cloves, pressed
2 pounds beef tenderloin steaks (1 inch thick)

ASSEMBLY
1 avocado, halved, peeled, pitted, diced
10 cups mixed baby greens
2 small mangoes, peeled, pitted, thinly sliced

DRESSING: Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. SALSA: Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)

STEAK: Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.

ASSEMBLY: Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.

Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.

Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.

6 servings

Bon Appétit
August 1994

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