Time 3h20m Yield 6 servings Number Of Ingredients 10 Steps:

Toss chicken, celery and onions in large bowl. Mix next 5 ingredients until blended. Add to chicken mixture; mix lightly. Refrigerate several hours or until chilled. Serve each portion with 1 cup grapes and 5 crackers.

Time 25m Yield 4 servings Number Of Ingredients 8 Steps:

  1. Combine 1/4 cup Wish-Bone&Reg; Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
  2. Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
  3. Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.

Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:

Drain pineapple, reserving 2 tablespoons juice. Set pineapple slices aside. In a jar with tight-fitting lid, combine the juice, oil, soy sauce, vinegar, honey, ginger and cayenne; shake well. Brush some over pineapple slices; set aside. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until juices run clear. Cut into strips., Grill or broil pineapple for 2-3 minutes, turning often until browned. To serve, place the greens, peppers, mushrooms and onion in a large bowl; top with chicken and pineapple. Drizzle with remaining dressing.

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.

Time 30m Yield 4 servings. Number Of Ingredients 16 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.

Yield 2 servings Number Of Ingredients 16 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!

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.

Time 1h45m Yield 10 Number Of Ingredients 22 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.

More about “spicy chicken salad recipes”

Yield Makes 4 Servings Number Of Ingredients 12 Steps:

Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.) Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.