Spicy Grilled Chicken Salad Recipes

SPICY GRILLED CHICKEN SALAD

Steps:

• Mix together 4 tablespoons of buffalo sauce, 1 tablespoon each of honey and fresh lime juice, ½ a teaspoon of paprika and ½ a teaspoon of onion powder. Season with salt and pepper to taste. Place 1½ pounds of chicken breasts in the mixture to marinate for 3-4 hours.
• In a separate small bowl, mix 1 cup of nonfat Greek yogurt, 1 teaspoon of garlic powder, 1 tablespoon of olive oil and a teaspoon each of fresh dill and parsley to make a dressing. Place in the refrigerator to chill while the chicken marinates.
• Preheat a grill or grill pan.
• Remove the chicken breasts from the marinade and allow the excess to drip off. Grill the chicken for 5-7 minutes on each side. Once cooked, remove the chicken from the grill and let the chicken rest for at least 5 minutes.
• Once the chicken cools, slice it into even pieces.
• In a large bowl, combine 8 cups of baby spinach, 1 sliced red bell pepper, 1 sliced cucumber, 1 chopped celery stalk, and ½ a sliced red onion. Top with sliced chicken and drizzle over the dressing.
• Serve with chopped fresh parsley and enjoy!

SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD

Steps:

• Pat chicken dry and season with salt. Set aside on a plate.
• Smash garlic under the flat side of a chef's knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
• Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
• While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
• Transfer chicken to platter with lemons and let rest 5 minutes.
• While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2 Tbsp. oil and season with a big pinch of salt and toss once more.
• Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.

SPICY GRILLED CHICKEN SALAD

Steps:

• Mix together the buffalo sauce, honey, lime juice, garlic powder, paprika, and onion powder. Season with salt and pepper to taste, remembering that buffalo sauce is usually pretty high in sodium. Marinate the chicken in this mixture for 3-4 hours.
• Stir together the Greek yogurt, buffalo sauce, honey, olive oil, garlic powder, dried dill, dried parsley, and onion powder. Season with salt and pepper. Place it in the fridge so the flavors can deepen and combine in the fridge while the chicken marinates. This is a thicker dressing, if you prefer a thinner dressing, add additional olive oil, lime juice, or thin with water or buttermilk.
• Preheat the grill. Remove the chicken from the marinade and let the excess drip off. Cook the chicken for 5-7 minutes until the chicken has once grill marks and easily releases from the grill. Flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165°. Remove from grill and let the chicken rest for at least 5 minutes. Once cooled, slice the chicken for topping the salad.
• Assemble the salad by tossing together the spinach, red bell pepper, cucumber, celery, and red onion. Top with sliced chicken and dressing. Add fresh parsley if desired.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

SPICY GRILLED CHICKEN SALAD

Steps:

• In a shallow glass dish, mix the olive oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, El Yucateco Hot Sauce and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator overnight, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear. Once done move to a towel - lined plate and let it sit for 10 minutes.
• Once cool you can either cut it up in strips or little cubes(your choice). Serve it over a salad of your choice. I used romaine lettuce, spinach, arugula, cherry tomatoes, corn,cucumbers, carrots, bell peppers and jalapenos. I always switch it up, use your imagination.
• Mix all the ingredients for the vinaigrette together and serve it alongside the salad. You can use any dressing you like but I prefer a light one such as this.

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP

Steps:

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• Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING

Steps:

• For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
• Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
• Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
• Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
• For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
• Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
• Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
• Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.