Warm Spicy Chicken Salad Recipes

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SPICY CHICKEN SALAD



Spicy Chicken Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 14

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.

WARM SPICY CHICKEN SALAD



Warm Spicy Chicken Salad image

I make lots of variations on this. Sometimes I add tomatoes or sun-dried tomatoes,croutons, cucumber, red onions, pine nuts, olives-whatever is on hand and needs using. Prep time includes 30 minutes marinating.

Provided by JustJanS

Categories     Lunch/Snacks

Time 1h13m

Yield 4 serving(s)

Number Of Ingredients 19

4 skinless chicken pieces (about 150g each)
1 tablespoon sambal oelek or 1 fresh chili, finely chopped
1 clove garlic, crushed
1 teaspoon grated gresh ginger
1 tablespoon lemon juice
2 -3 tablespoons cajun seasoning
2 tablespoons oil
1 bunch asparagus, trimmed and cut into 8 cm lengths (250g)
100 g mixed salad greens
2 red capsicums, sliced (bell peppers)
50 g beans, shoots
100 g snow peas, topped and tailed
1/4 cup cashews, toasted
1/4 cup natural yoghurt
3 tablespoons oil
3 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon grated ginger
3 tablespoons chopped fresh coriander (cilantro)

Steps:

  • Combine chicken, sambal oelek, garlic, ginger and lemon juice in a bowl and marinate for 30 minutes-marinating longer will make the salad tastier and spicier.
  • Remove the chicken from the marinade and coat in the Cajun seasoning.
  • Heat the oil in a pan and fry the chicken for about 5 minutes, or until just cooked through.
  • Remove the chicken from the pan, set aside and keep warm.
  • Boil, or steam the asparagus until tender.
  • Combine all remaining salad ingredients including asparagus in a bowl, toss with the dressing and divide among 4 plates.
  • Slice chicken and divide amongst the 4 plates.
  • Serve with a dollop of yoghurt on each.
  • DRESSING: Combine all dressing ingredients in a screw-top jar.
  • Shake until well mixed.

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