Spicy Chicken Salad Recipe By Tasty Recipes

SPICY CHICKEN SALAD RECIPE BY TASTY

Spicy Chicken Salad Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, water, sake, fresh ginger, scallions, soy sauce, sugar, rice vinegar, chili bean paste, sesame oil, toasted sesame seed, garlic, grated ginger, tomato, cucumber, fresh cilantro

Provided by Rie McClenny

Categories Dinner

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 boneless, skinless chicken breast
2 cups water
1 cup sake
2 slices fresh ginger
2 scallions, green parts only
4 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons rice vinegar
2 teaspoons chili bean paste
2 tablespoons sesame oil
2 tablespoons toasted sesame seed
1 teaspoon garlic, grated
1 teaspoon grated ginger
1 tomato, sliced
1 cucumber, julienned
1 fresh cilantro

Steps:

In a medium-size pot, add the chicken breast, water, sake, sliced ginger, and scallions, and bring to a boil over high heat.
Once the water is boiling, flip the chicken breast over and put the lid on top of the pot. Turn off the heat and leave the pot sit at room temperature for 30 minutes. Chill in the fridge.
In a small bowl, combine all the sauce ingredients and mix well.
On a plate, arrange the sliced tomatoes, julienned cucumbers, and sliced chicken breast.
Top with cilantro and drizzle with sauce.
Enjoy!

Nutrition Facts : Calories 585 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 19 grams

SPICY CHICKEN SALAD

Spicy Chicken Salad image

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

Ingredients

1 barbecued chicken, skin and bones removed, diced
1 small iceberg lettuce, small roll
3 tomatoes (or to taste)
1/2 cucumber
1 small yellow pepper
1 small red pepper
200 ml sour cream
1 tablespoon mustard
1 tablespoon soy sauce
1 tablespoon lemon juice
1 pinch sugar
1 tablespoon chili sauce (like Sambal Oelek, adjust for hotness and taste)
feta, cubes instead of chicken
roasted sunflower seeds, instead of chicken
soya yoghurt, instead of sour cream

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.

SPICY CHICKEN SALAD

Spicy Chicken Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups shredded chicken
1 jalapeno, finely chopped
1 red onion, finely chopped
1 red pepper, chopped
2 scallions, thinly sliced
1 avocado, peeled and diced
1/2 cup chopped cilantro
3 tablespoons lime juice
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
Splash of hot sauce
Salt
Pepper
1/2 cup olive oil

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 WARM CHICKEN SALAD

Spicy Warm Chicken Salad image

This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat that's great after a chilly football game or hike. Best of all, you can have it on the table in half an hour!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 envelope onion soup mix
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (15 ounces) pinto beans, rinsed and drained
1 cup frozen corn
1/2 cup picante sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup jalapeno pepper jelly
1 tablespoon lemon juice
2 cups chopped iceberg lettuce
2 cups torn romaine
1 small sweet red pepper, thinly sliced
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and chopped, optional

Steps:

Rub soup mix over both sides of chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the beans, corn and picante sauce. Cook and stir over medium heat for 2-3 minutes or until heated through. Stir in chilies and onions; set aside. , In a small bowl, combine the sour cream, pepper jelly and lemon juice; set aside. , Toss lettuce and romaine; divide among four salad plates. Slice chicken; arrange on greens. Place red pepper slices and bean mixture around chicken. Drizzle with sour cream mixture; sprinkle with cilantro. Serve with jalapenos if desired.

Nutrition Facts : Calories 417 calories, Fat 11g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1054mg sodium, Carbohydrate 65g carbohydrate (23g sugars, Fiber 8g fiber), Protein 16g protein.

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