SWEET 'N SPICY CHICKEN SALAD
Dinner ready in 25 minutes! Betty Crocker™ Suddenly Pasta Salad™ and Progresso™ black beans come together in this chicken pasta salad-a sweet and spicy meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Fill 3-quart saucepan two-thirds full of water; heat to boiling. Empty pasta mix (from Suddenly Salad box) into boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain; rinse with cold water. Shake to drain well.
- In large serving bowl, stir together seasoning mix (from Suddenly Salad box), sweet-and-sour sauce, mayonnaise and sour cream. Add chicken, mango, bell pepper, onions, beans and cooked pasta; toss until evenly coated. Sprinkle with cilantro.
Nutrition Facts : Calories 460, Carbohydrate 51 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 1/2 Cups, Sodium 580 mg, Sugar 11 g, TransFat 0 g
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SWEET 'N' SPICY CHICKEN
My husband and three children love this tender, sweet and spicy chicken. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. -Sheri White, Higley, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.
Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 23g protein.
5-MINUTE SWEET AND SPICY CHICKEN SALAD
Make this delicious and easy 5-Minute Sweet and Spicy Chicken Salad for a flavorful boost to your chicken salad! Featuring sweet apples, creamy avocado, & a spicy dressing
Provided by Christie @ RaisingWhasians.com
Categories Lunch
Time 5m
Number Of Ingredients 5
Steps:
- Combine all ingredients until evenly mixed.
- Serve immediately as is or as a sandwich for a delicious and easy lunch idea
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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20-MINUTE SPICY CHICKEN SALAD (ANTI-INFLAMMATORY!)
From shahzadidevje.com
5/5 (2)Total Time 20 minsCategory Main, Salad, SideCalories 420 per serving
- In a large container, add chicken breast slices along with crushed garlic, cayenne pepper, salt, dried oregano and 1 tbsp olive oil. I use my hands to gently mix and coat each slice of breast.
- Add all the dressing ingredients into a small mason jar. Give it a good shake to mix and store in the refrigerator until serving.
- Prepare the lettuce and apples as close to serving time to retain freshness. In a large bowl, add lettuce and pour the dressing on top. Use your hand to toss the leaves to coat the green leaf lettuce. Transfer to serving bowls and top with chicken and apple chunks.
SWEET & SPICY THAI CHICKEN SALAD - THAT SPICY CHICK
From thatspicychick.com
Cuisine Thai/AmericanTotal Time 13 minsCategory Burgers & SandwichesCalories 339 per serving
- Add the chicken breasts to a pot of boiling water and cook until done – about 10-13 minutes depending on the size of the chicken breasts. Remove the chicken from the heat and drain the water. Set aside in a bowl and allow the chicken to completely cool. Once cool enough to handle, shred the chicken either by hand or with two forks.
- Spread the chicken salad on your favorite type of bread, a tortilla to make a wrap, or spoon into Butter or Bibb lettuce to make lettuce cups, or top off your salad with it. Add your favorite sandwich toppings (I used sliced red onions, tomatoes, butter lettuce, and pepper jack cheese) and enjoy!
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