SPICED-UP CHICKEN SALAD
A unique combination of basil and mint in the dressing adds fresh appeal to this outstanding salad. The recipe comes with my tried-and-true approval.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the lime juice, brown sugar, basil, mint, soy sauce, 1/2 teaspoon garlic and ginger. Slowly whisk in oil; set aside. , In a large nonstick skillet coated with cooking spray, saute chicken until no longer pink. Add the jalapeno, salt, white pepper, paprika and remaining garlic; saute 1 minute longer. , Place salad greens on a large platter; top with red peppers, cucumber and chicken. Bring lime juice mixture to a boil; drizzle over salad. Serve immediately.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 316mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
SPICY CHICKEN SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.
SPICY CHICKEN AND SPELT SALAD
Steps:
- Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
- Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
- While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
- Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 21.8 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 1.6 g, Sodium 643.1 mg, Sugar 4 g
SPICY CHICKEN SALAD
This recipe comes from my mother - originally called Emäsalo chicken salad, but I'll spare you for pronouncing that! - and was published in their sailing club's cookbook. She makes it for the boat, but it's a perfect make-ahead picnic food for land too!
Provided by kolibri
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove all the meat from BBQ chicken and discard bones and skin. Cut into cubes.
- Cut all vegetables to cubes too.
- Mix the vegetables and the chicken together in a large bowl.
- In another bowl, prepare the sauce by mixing all the incredients together. The sauce is supposed to have a strong taste, and make sure to taste it so that it's to your liking.
- Mix the sauce and the salad together, and place in a sealed container. Stores for hours in a cool place.
SPICED CHICKEN SALAD
A fresh chicken salad for the times I need a little Southwest flavor in my Japanese kitchen. This recipe uses ingredients I can easily find in Japan.
Provided by Ingy1171
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- On a large serving platter or in a large bowl arrange chopped lettuce, peppers, and cucumber.
- Heat olive oil in pan over medium heat and add sliced onions. Liberally salt onions to bring out natural sweetness and help them caramelize.
- Once onions are a nice brown color, remove from heat and place on top of lettuce.
- Add a little more olive oil to the pan and add diced garlic. Be careful not to let it burn.
- Season chicken with salt, cumin and chili powder and add to pan with garlic.
- Once chicken is cooked through, remove from heat to cool.
- Pour drippings and garlic from the pan over the vegetables.
- Shred chicken and top salad with it.
- In a small bowl combine: lemon juice, mayonnaise, vinegar, sugar, a shake of cumin, a shake of chili powder, salt and pepper. Whisk well.
- Drizzle dressing over salad and serve immediately.
Nutrition Facts : Calories 346.6, Fat 22.5, SaturatedFat 3.7, Cholesterol 26.1, Sodium 226.6, Carbohydrate 29.8, Fiber 6.5, Sugar 15.9, Protein 11.6
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