Receita
Chudda's Cuisine/Lounge
Jul 20, 2015
4 Comments

BRAZILIAN FLAIR CHICKEN SALAD

So with this super hot weather we’ve been having here in Seattle lately, Ludmilla told me she wanted me to make a chicken salad. Honestly, I wasn’t very excited about it. I’ve made lots of chicken salads over the years and they are all so boring. One of the things I dislike about this “American” salad, is that when you use chicken breasts, (which most people prefer),they can be so dry!!!!! Well, I found a technique for cooking them that is quick and foolproof! I couldn’t believe it worked, but I’m sold!!! I also used a quick brine that made it even more moist! So, with a little more excitement about this salad, I went about making this something different and interesting that I would want to eat as well as everyone else. With a combination of curry, fruit and nuts and coconut, and a dressing that’s healthy as well as delicious, it’s a fresh, easy and light “American” summer salad with a Brazilian flair! Have watched this cutest video ever?? I could watched it all day!!

BRAZILIAN FLAIR CHICKEN SALAD

Ingredients

2 ea. boneless, skinless chicken breasts

olive oil

1 c. diced celerey

1/4 c. minced green onion

1/4 c. raisins

1 c. cubed pineapple

1/4 c,  plus or minus, toasted almond slices

1/4 c. plus or minus, toasted, shredded coconut

lime juice

kosher salt and pepper

Melon (of your choosing), seeded and sliced.

BRAZILIAN FLAIR CHICKEN SALAD

Directions

For the chicken

For the brine

4 T. kosher salt

4 C. water.

Bring to a boil to dissolve.  Cool and put over chicken breasts in a ziplock bag for 15-30 minutes.

Pat dry before cooking.

Flatten chicken breasts to even thickness with a mallet.  On a stovetop, preheat a pan to medium heat.  Drizzle olive oil onto the pan.  When hot, add chicken breasts, season with salt and pepper and cook for 1 minute on one side.  Turn over, cook another minute and then cover pan, reduce heat to low and cook for 10 minutes, not peeking ever!!.

After 10 minutes, turn off heat and let sit for another 10 minutes.  After that, temp the chicken.  If it’s at 165F., take off the heat and set aside.  If not, continue to cook, covered, for another 5 minutes and temp again.  When ready, set aside to cool.

When cooled, dice chicken into 1 in. pieces and add to diced celery,  green onion, raisins, pineapple, almonds and coconut. Add lime juice and seasonings to taste.  Mix with curried dressing and place on top of melon slices.

BRAZILIAN FLAIR CHICKEN SALAD

Dressing

Ingredients

1 c. nonfat, plain, Greek yogurt

4 T. low fat sour cream

1/4 minced cilantro

1 T. honey

3 T. curry powder

lime juice to taste

kosher salt and pepper

BRAZILIAN FLAIR CHICKEN SALADBRAZILIAN FLAIR CHICKEN SALADBeijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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4 comentários
  1. Ana Fernandez - 21/07/2015 - 10h33

    Yum!! this looks so delish and perfect for summer!!

  2. Thalia @ butter and brioche - 22/07/2015 - 04h12

    What great use of seasonal produce. This little salad looks delicious!

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

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Serve warm.
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