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Fiery Chicken Salad recipe

Fiery Chicken Salad recipe


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A relatively substantial chicken salad. Perfect for the summer months.

9 people made this

IngredientsMakes: 4

  • 275g cooked chicken, diced
  • 125ml mayonnaise
  • 1 large stick celery, diced
  • 75g pine nuts
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons small chunk pickle
  • 1 small Scotch bonnet chilli, seeded and finely chopped or to taste
  • 1/4 teaspoon cracked black pepper or to taste

MethodPrep:10min ›Extra time:20min chilling › Ready in:30min

  1. Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, pickel, chilli and black pepper together in a mixing bowl until evenly blended. Cover and refrigerate 20 to 30 minutes to allow the flavours to blend.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (10)

by DRAGNLAW

This is my recipe and I find the calorie count a little shocking. I've tried to research and so far I've come up with a TOTAL for the WHOLE recipe of only 663 calories. So how do they come up with 459 Calories per SERVING? I use only the chicken breast, no skin, a salad dressing of 40 cal per Tbsp, sweet relish has only 15 cal per Tbsp......?I would also like to say ThankYou for your kind reviews. That is the minimum jalapeno I add, often it is a LOT more . Today I used chopped pecans (pine nuts are expensive here too!) I think just about any nut meat would work.-13 Jun 2011

by Cabinluvn

Fixed as written and it was very good. I think I would add some of the juice from the jar of jalapeno peppers to add more heat. I also think that roasting the pine nuts would bring out the nutty flavor of the pine nut. As it was written, the pine nuts added a wonderful texture to the salad. Will definately fix again with these few tweaks!-31 Aug 2010

by beesh76

Yummy! Great textures and flavor. I added an extra 1/2 jalepeno for an additional kick and served on lettuce leaves with tomato.-01 Jun 2010


Crunchy Spicy Chicken Salad

This Crunchy Spicy Chicken Salad is the ULTIMATE chicken salad, with an addicting combination of flavors and textures in every bite. Serve in a sandwich or a wrap, or with crackers and tortilla chips for dipping!

This recipe is brought to you in partnership with Tabasco, and I am so excited to share it with you!

Do you know what is a totally underrated food?

Chicken salad.

Most people think of chicken salad as a boring lunch idea. It's usually served in a wrap or between two dry pieces of bread. It's something you grab and go and hope it doesn't get soggy by the time you get around to eating.

BUT IT DOESN'T HAVE TO BE THIS WAY, PEOPLE!

Enter the ultra flavorful, extra tasty Crunchy Spicy Chicken Salad.


Ways to Personalize This Spicy Grilled Chicken Salad

There are so many ways to customize and personalize this Spicy Grilled Chicken Salad based on what you have at home. Here are some options that should be at the top of the list.

  • Make a heartier salad by adding canned black beans, pinto beans, or chickpeas to the salad.
  • Grab some grilled, canned, or frozen corn for some sweetness and crunch.
  • To cool off the heat of the chicken and dressing, add a chopped avocado to the salad.
  • Finish the salad with some fresh cilantro or parsley to add brightness.
  • Turn this into a pasta salad by using less spinach and swapping in some cooked pasta.
  • Use any veggies you like and swap in different types of lettuce to create slightly different flavor combinations.
  • Top the salad with crumbled blue cheese or goat cheese.
  • For a quicker dressing, you could use a yogurt-based store-bought ranch dressing and simply mix in some buffalo sauce.
  • Since you are already making grilled chicken, make some grilled vegetables to serve on the side as well.

What Type of Chicken Should I Use?

If you can shred it up, it will work! I picked up a pre-cooked rotisserie chicken at the grocery store for this recipe. I find that rotisserie chickens are extremely tender and will shred up with no problem.

If you have a pressure cooker, you can also throw a couple chicken breasts in there with a cup of water or broth. Cook the chicken for 5 minutes on high pressure. Baking them will also work you can season them however you like or leave them plain! They’ll soak up all that delicious flavor in the salad dressing.


Ingredients

  • For the Chicken:
  • 1 bone-in, skin-on chicken breast half
  • Kosher salt
  • For the Fried Aromatics:
  • 1/2 cup vegetable, canola, or peanut oil
  • 3 medium European shallots or 6 to 8 Thai shallots, thinly sliced (about 1/2 cup, see note)
  • 4 large cloves standard garlic or 8 to 12 cloves Thai garlic, roughly smashed in a mortar and pestle (about 3 tablespoons, see note)
  • 2 stalks fresh lemongrass, outer leaves removed, pale lower 4 inches only, thinly sliced crosswise (about 1/4 cup, see note)
  • 4 makrut lime leaves, stems discarded, sliced as thinly as possible (see note)
  • 1/2 cup raw peanuts
  • For the Dressing:
  • 4 to 10 Thai chilies, roughly chopped (see note)
  • 2 large cloves standard garlic, or 4 to 6 cloves Thai garlic, peeled, roughly chopped
  • 3 tablespoons palm sugar (see note)
  • 2 tablespoons Thai fish sauce, plus more to taste
  • 2 tablespoons fresh lime juice from 2 limes, plus more to taste
  • 1 tablespoon dried crushed Thai chili powder (or red chili flakes), plus more to taste
  • For the Salad:
  • 1 banana blossom
  • 1/3 cup roughly chopped fresh cliantro leaves
  • 1/3 cup roughly chopped fresh mint leaves

Spicy Grilled Chicken Tenderloin Salad Recipe

Enjoy the vibrant flavors of healthy boneless skinless chicken breast tenderloins grilled up in a spicy mix of flavors and served over a cool, crisp salad. Does it really get much better than that?

Here’s a recipe that you can easily make the night before and bring to work for tomorrow’s lunch. Or enjoy for dinner. Or enjoy just about any time.
The spices used are not overpowering and give just enough “kick” to make for the perfect complement to your favorite salad.

There are any number of salad fixins you can use, but you can’t go wrong with some fresh romaine, iceberg, spinach, red onions, cherry tomatoes and a light vinaigrette dressing of your choice.

Ingredients:

  • 1 lb of fresh boneless skinless chicken breast tenderloins
  • 1/4 cup vegetable oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon fresh grated lime zest
  • 1 clove crushed garlic
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Total time: 40 minPrep time: 35 min – Cook time: 5 min – Serves: 2 people
Author: Lesly

Use a shallow baking dish and mix all ingredients (except chicken) well. Add chicken and let marinate in fridge for at least a 1/2 hour. If you can let it sit overnight – even better!

Preheat your George Foreman rill for at least 5 minutes with the lid closed. Add marinated chicken breast tenderloins and close lid. Chicken breast tenderloins are generally no too big or thick so be sure to chek for doneness after about 3 minutes. Grill longer if still pink in the middle.

Remove from grill and let cool for a couple of minutes before slicing. Then add to your favorite salad mix.


Copycat Panera Spicy Thai Salad with Chicken

This salad is flavorful, yet healthy tried and true recipe we made with the Panera version as an inspiration. As always, we start from scratch and use the healthiest ingredients we can think of. You can, of course, make any modifications you want to meet any needs you have. You can make this with a grill or an oven or you can buy premade ingredients if you need to.


How To Make Spicy Chicken

Of course, all of this relies on a fiery batch of shredded chicken showing up in the house, and there are two main ways to get there.

First, you can poach the chicken for 20 minutes or so. Simply cover the chicken with cold water, bring to a boil, and then simmer until the insides are no longer pink (160F).

Once cooled you can shred it with two forks and then add some fireball seasoning — more on this in a moment.

Or instead of poaching you can brine and bake the chicken.

Lately, I almost always use the brine-and-bake method as it gives you such a great headstart on seasoning.

Simply add a quart of cold water to a mixing bowl along with 1/4 cup Kosher or sea salt. Combine well.

Then add two chicken breasts and let them rest in the brine for 30-60 minutes. I usually cover them and stick ’em in the fridge.

Once brined you can pat them dry and bake for 20 minutes in a 400F oven — or until they register 160F on the inside.

Let cool for a bit and then shred them using two forks.

And don’t forget to take a taste! It’s amazing how much flavor the brine gives the chicken — and that’s without any spices yet! You can also use this simple brine technique for Pork Carnitas.

Brining gives you a great foundation and makes the rest of the seasoning process effortless. Some good chile powder will do the job, but I also add adobo sauce when available.

So for this single pound of chicken I used:

1 tablespoon pure chile powder
2 tablespoons adobo sauce from a can of chipotles More info on chipotles
a pinch of Mexican oregano What is Mexican oregano?

But feel free to fire up your chicken as you see fit. If using chile powder be sure to take a look at the label — some are loaded with unnecessary ingredients and I avoid those. Here’s more info on the pure chile powders I use.

So which salads have I been making with this fiery shredded chicken?!

First up is this traditional Chicken Taco Salad:

If you made the Beef Taco Salad from a few months ago then you’re already familiar with most of the fixings.

For this big bowl of salad awesomeness I used:

  • Spicy Shredded Chicken
  • Crispy tortilla strips
  • Corn
  • Queso Fresco
  • Avocado Dressing
  • Freshly chopped cilantro
  • Romaine and Iceberg lettuce

The key ingredient in that list is the Avocado Dressing — it’s super easy to make and I highly recommend it if you’re new to it.

I’ll put full instructions for the Avo Dressing in the recipe box below, but here’s a quick look at the ingredient list:

  • 2 avocados
  • 10-12 sprigs cilantro
  • 1/2 garlic clove
  • 1/2 teaspoon salt
  • 1/4 cup plain Greek yogurt
  • 1/4 cup olive oil
  • juice of 2 limes
  • 1/2 cup water

The other salad I’ve been making recently relies on this big jar of Curtido:

This is a Pickled Cabbage Slaw that’s made using the quick pickling technique.

If you’ve made these Pickled Jalapenos then it’s the same idea — simply let the cabbage rest overnight in a seasoned vinegar brine and the next day you’ll have some fiery, tangy cabbage that works wonders on Fish Tacos.

I use a combo of the Curtido and Romaine as the lettuce bed, and then top with:

It’s such a quick meal and the tang of the Curtido is the perfect complement to the fiery chicken.

And by the way…the acidity of the Curtido could nearly stand on its own as a dressing, so the Avo dressing isn’t as important in this version as it is in the Taco Salad.

For example, I’ve opened the fridge before and plopped all these fixings in a bowl:

And it’s a great on-the-fly meal even if you don’t want to make a separate dressing.

I also wanted to mention that I like the Curtido version best when the Shredded Chicken is cold. Sure, you could chill the chicken after making it, but I usually just make a big batch and then grab leftovers from the fridge for the Curtido version.

Okay, I hope this post gives you some new ideas for the coming week!

If you’re new to the brine and bake method then consider giving it a go — it’s such an easy way to get some well-seasoned chicken in the kitchen.

To get up-to-date recipes follow me on Instagram, Facebook, or Pinterest.


Ingredients

Step 1

Preheat oven to 450°. Pat chicken breasts dry with paper towels season on all sides with salt and pepper, then rub with 2 Tbsp. oil.

Step 2

Heat a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook, undisturbed, until skin is deep golden brown, about 3 minutes. Turn chicken over with tongs and transfer skillet to oven. Roast chicken until cooked all the way through, 15–17 minutes. Transfer to a cutting board and let cool 10 minutes.

Step 3

Meanwhile, cook garlic and remaining ⅓ cup oil in a small skillet over medium heat, stirring occasionally, until garlic is fragrant and pale golden, about 4 minutes. Immediately pour garlic oil into a small bowl and stir in paprika, coriander seeds, and red pepper flakes season with salt.

Step 4

Cut chicken off the bone, then slice ½" thick discard bones.

Step 5

Toss endive, radicchio, and satsumas with vinegar and half of spiced garlic oil in a large bowl to combine season salad with salt and pepper.

Step 6

Divide salad among plates or shallow bowls top with chicken and drizzle with more spiced garlic oil. Sprinkle sesame seeds over.

How would you rate Chicken Salad With Citrus and Chile Oil?

I left out the chicken , added thin sliced zucchini and blanched purple kale w vinegar and garlic along with the radiccio. Combined all ingredients and topped it off w honey pecans, .Wonderful.with regular oranges!

Really good. The combination of garlic, paprika and coriander has an unexpectedly delicious emergent flavor. I’ve never cooked chicken like this, but I absolutely would again. It ends up much juicier than boneless skinless chicken breast, and I also feel like it’s harder to overlook it this way. I couldn’t find endives but subbed about 1/8 of a cabbage instead. I mixed blood oranges and satsumas, and add a handful of quartered deseeded kumquats. Would recommend.

I made the recipe almost as written. After the suggestions on the Tamarind Chicken to use a roasting pan in the oven, I just cooked the chicken entirely in the oven. I roasted it at 450 for 20 minutes and another five at 425. My oven seems to require a little more time than most recipes call for. Anyway, I love, love, love the flavors! We had blood oranges, which are really sweet this year. They helped the radicchio and endive. The chili oil is sublime. I will definitely use it on other things. This goes into the regular rotation!

I really wanted to love this recipe. After reading the few reviews I see that other modified the recipe. I made it as the recipe states and felt it fell short.

This is the best recipe of the bunch so far. The chicken was delicious! We made it with red cabbage and leftover collards from the chicken dish instead of radicchio and endive (it's just unbearably bitter). But the garlic oil and everything else about it were just scrumptious!

Pretty tasty. I would slice the raddichio, endives, and oranges finer, to better distribute the sweet bits with the bitterness.


Spicy Peanut Chicken Salad

After finding this recipe on Pinterest I couldn’t wait to try it! It was AMAZING! Definitely a new FAVORITE! I look forward to trying your other recipes!

Did you know that red Thai chili peppers at the farmer’s market are only sold by the hundreds?

And yes, I’m still talking about the farmer’s market.

So what do you do when you only need one? Just one little itty bitty red Thai chili?

Well, you could do what I did, which was ask the lady for $1.00 worth of red Thai chilis, even though you only need about 1 cents worth.

Which leads to the real question: what do you do with the 29 extra red Thai chilis that you didn’t need in the first place?

And the answer is: make this peanut chicken salad 29 more times! Because noodles, red Thai chilis, creamy peanut sauce, and chicken makes for one heck of a salad. A creamy, thick, and intensely flavorful salad. A lettuce-less salad. A portable lunch salad.

Speaking of portable lunches, guess who’s going back to school tomorrow?


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Fairly tasty. I'm not sure the chicken was worth the effort, though. I might make the same salad with store-bought rotisserie chicken next time. Also, I'm not sure the basil really added anything. This may call for a different herb. I'm curious what you all thought about the piquillos because I used a roasted red pepper instead. I wonder if a roasted poblano or Anaheim pepper would make a good substitute.

I did not go through the time consuming, roasted chicken. Took four breasts and seasoned with the smoked paprika, S&P. Cooked the breasts bout 8 mins in olive oil. Sliced and set atop the salad. Used manchego as well. With these changes, it is a KEEPER and guests thought so as well

I had high hopes for this recipe, but my family was disapointed with it. We won't make it again.

I was pretty lazy so I just picked up a rotisserie chicken from the store and used some Caesar dressing I had in the fridge instead of making the dressing here. Oh my my - this was great! I never thought I would actually eat those spicy/bitter salad greens with such gusto. My husband did, too. This is a keeper!

Excellent! Used roasted red peppers because I could not find piquillo peppers. I had no drippings, so I added juices from the roasted red peppers, and used good EVOO. It's simple, definitely a keeper.

I have only recently discovered piquillo peppers - they are worth locating - rich, sweet, smokey. I will be on the lookout for more recipes featuring piquillos!

We made this salad a few days after the chicken, and it was great. My husband said it was the best salad he's ever had (and we've both worked as cooks). The almonds, green onions, and basil each add something special. Definitely making this again.