Prepare chiles.

Then, using a small sharp knife, cut a slit lengthwise from the stem end to within 1 inch of the tip of each chile.

Keep the stems intact.

Make a short crosswise cut at the top of the lengthwise cut, to form a “T” and carefully cut out the seed pod.

Rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Cover and refrigerate.

Cover the salad and refrigerate.

Put the shrimp into a large bowl.

Add the oil, red pepper, Worcestershire, and salt.

Let stand about 20 minutes.

Heat a large nonstick skillet over medium heat and cook the shrimp, turning, until curled and cooked through, 5 to 6 minutes.

Transfer the shrimp to a bowl.

When cool enough to handle, set aside 12 whole shrimp for the final presentation.

Cut the rest of the shrimp into 1⁄2-inch pieces.

Mix the small shrimp pieces with the Rice Salad.

To assemble, stuff each chile with about ½ cup of the rice and shrimp salad.

Reshape the chiles to their original form with the opening on top showing some of the filling.

Place the stuffed chiles in the center of 4 serving plates.

Spoon the remaining rice along one side of each chile, but do not cover any of the green.

Garnish each plate with the diced tomatoes.

Drizzle the tops of the chiles with sour cream.

Place 3 of the reserved whole shrimp on top of each stuffed chile.

In a wide 2-quart saucepan, heat 1 tablespoon of the oil over medium heat and cook the rice, stirring, until aromatic, about 3 minutes.

Add 2 cups warm tap water and bring to a boil.

Stir to settle the rice and bring to a boil again.

Reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 20 minutes.

Fluff with a fork and let the rice stand 10 minutes.

Transfer to a large bowl and cool to room temperature, about 20 minutes.

Meanwhile, in a bowl, combine the remaining oil with the orange juice, vinegar, salt, and pepper.

Whisk to blend well.

When the rice is cool, add the onions, cilantro, capers, and dressing.

Toss to mix.

Adjust seasoning.

Mound the salad on a serving plate.

Garnish with radishes, olives, and small lettuce leaves.

Serve at room temperature.

In a medium saucepan of boiling water, cook the shrimp until pink and curled, 3 to 4 minutes.

Drain the shrimp and put them in a glass or ceramic bowl.

While the shrimp are still hot, stir in vinegar, oil, serrano chile, onion, oregano and salt.

Cover and marinate in the refrigerator, tossing 2 to 3 times, until cold, at least 2 hours and up to 6 hours.

Remove the shrimp from the refrigerator.

Add the tomato, lime juice, and cilantro to the bowl with the shrimp.

Stir to combine.

Divide the lettuce among 4 salad plates, and pile the shrimp mixture equally on top of the lettuce.

Garnish each plate with radishes and lime wedges.

Rinse and drain the cooked shrimp.

Reserve 8 whole shrimp.

Chop the remaining shrimp into 1⁄4-inch pieces and put in a bowl.

If made ahead, add all of the remaining ingredients except the avocado to prevent it from turning brown.

Refrigerate the shrimp mixture.

About one hour before serving, mix the avocado into the shrimp salad and refrigerate again until ready to serve.

To serve, place 2 lettuce leaves on each of 4 serving plates.

Tightly pack about ½ cup of the shrimp salad into a ½ cup ramekin or flat-bottomed measuring cup.

Invert onto a serving plate.

Repeat with remaining plates.

Place 2 of the reserved whole shrimp on top of each salad.

Serve at once.

Prepare the turkey breast, then put it in a large bowl.

Prepare the mayonnaise.

Mix the remaining salad ingredients, except the tomatoes and lettuce, with the turkey.

Add the dressing and toss to coat.

Arrange a layer of shredded lettuce on a serving platter.

Mound the salad on the lettuce and surround with tomato wedges.

Prepare the chicken, then cover and refrigerate.

Cut the rinsed and seeded chipotle chiles into matchstick-thin strips.

Reserve.

In a small bowl, whisk together the adobo sauce, vinegar, sugar, olive oil and ¼ teaspoon of the salt.

Bring about 2 cups of water to a boil in a medium saucepan.

Add the potato and carrot.

Cook until tender, 3 to 4 minutes.

Drain through a sieve and rinse under cold running water.

Put in a large bowl.

Add the cooked peas, tomato, chicken, and remaining ¼ teaspoon of salt.

Add about ½ of the chipotle dressing and toss to mix.

Mound the salad on a serving platter.

Garnish with sliced onion and chile strips.

Drizzle with the remaining dressing.

In a large nonstick skillet, heat the oil over medium heat.

Season the chicken breasts with salt and cook until lightly browned on both sides and white inside, but still juicy, about 8 minutes.

Remove to a cutting board.

When cool enough to handle, cut lengthwise into thin strips.

Reserve.

Put all the remaining ingredients, except the eggs and radishes, in a large bowl.

Add the chicken strips.

Toss gently to mix well.

Adjust salt.

Mound the salad equally on 4 serving plates.

Garnish with egg wedges and radish rounds.

Serve at once.

Prepare the vinaigrette.

In a large bowl toss the lettuce, cabbage, and chopped chiles with just enough dressing to lightly coat the greens.

Mound on a serving platter.

Arrange the remaining ingredients, except the cheeses and onion, on the platter.

Drizzle the remaining dressing over the top and scatter the cheeses and onion over all.

Serve cold.

In a skillet, heat the oil over medium-high heat and fry the tortilla strips, in batches, until crisp and golden brown.

Drain on paper towels.

Reserve.

Pour out all but about 2 tablespoons of the oil used to fry the tortillas.

In the same skillet, fry the chicken breasts until golden brown on both sides and cooked through, about 8 minutes total.

Season with salt and pepper.

Transfer the chicken to a cutting board and let stand for about 5 minutes.

Cut the cooled chicken into thin strips.

Put the greens, cilantro, and oregano in a large bowl.

Add the vinegar, oil, and salt, or to taste.

Toss to coat the greens.

Add the tomato, avocado and jalapeño strips.

Toss gently to mix.

Transfer the salad to a platter and scatter the chicken and tortilla strips over the salad.

Divide the salad among 4 large plates.

Slice the chicken breasts across the grain and arrange 1 sliced breast on each of the salads.

Scatter the tortilla strips on top of each salad.

Serve.

In a skillet, cook the bacon until crisp and brown.

Drain on paper towels.

When cool, crumble coarsely.

Reserve.

Put the lettuce, purslane, mushrooms, and onions in a large bowl.

In a small bowl put the remaining ingredients, and whisk well to mix.

Pour the dressing over the salad and toss to mix.

Serve the salad at once sprinkled with the bacon.