CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING
Steps:
- Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
- Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.
CHICKEN CHILI
Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
CHILI CHICKEN SALAD
A whole meal chicken salad, with lots of taste, from Cooking Light. A very satisfying meal. (Cook time includes 20 minutes chill time.)
Provided by Derf2440
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Position knife blade in food processor bowl, and add first 6 ingredients, or process in blender.
- Process until a paste forms, scraping sides occasionally.
- Place chicken in a shallow dish, spread onion mixture evenly over both sides of each piece.
- Cover and chill 20 minutes.
- Place chicken on rack of broiler pan coated with cooking spray.
- Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until done.
- Cut chicken across grain into thin slices, set aside and chill, if desired.
- Combine mustard and next 3 ingredients in a small bowl, stir with a wire whisk until blended.
- Stir in corn and green onions.
- Divide sliced lettuce evenly among 4 salad plates, and top with warm or chilled chicken slices.
- Pour dressing evenly over salads.
EASY CHICKEN CHILI
We have lots of visitors on our 10-acre farm, so I like to make down-home dishes. Whenever I serve this chili, I'm asked for the recipe, which I'm happy to share.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 717mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 14g protein.
CHILI SALAD
Make and share this Chili Salad recipe from Food.com.
Provided by LAURIE
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In salad bowl, combine all but the chili.
- Heat chili until bubbly.
- Pour over salad, tossing lightly to coat.
- Serve immediately.
CHICKEN CHILE SALAD
This is adapted from a co-workers recipe that she brought to a potluck. It is very good plain, on lettuce, in a sandwich...as a chip dip...on a tostada...on saltine crackers....on toast...etc. I can't handle hot food and this has just the right amount of spice from the chilies. The veg-all may seem strange but it's very good in it.
Provided by Engrossed
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Serve as a salad, dip or spread.
Nutrition Facts : Calories 381.4, Fat 10.8, SaturatedFat 4.2, Cholesterol 137.4, Sodium 795.8, Carbohydrate 19.1, Fiber 4, Sugar 3.5, Protein 51.1
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- Heat a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook, undisturbed, until skin is deep golden brown, about 3 minutes. Turn chicken over with tongs and transfer skillet to oven. Roast chicken until cooked all the way through, 15–17 minutes. Transfer to a cutting board and let cool 10 minutes.
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