Spicy Chicken Salad Recipes
SPICY CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, water, sake, fresh ginger, scallions, soy sauce, sugar, rice vinegar, chili bean paste, sesame oil, toasted sesame seed, garlic, grated ginger, tomato, cucumber, fresh cilantro
Provided by Rie McClenny
Categories Dinner
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!
Nutrition Facts : Calories 585 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 19 grams
SPICY CHICKEN SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
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.
SPICY CHICKEN SALAD
This recipe comes from my mother - originally called Emäsalo chicken salad, but I'll spare you for pronouncing that! - and was published in their sailing club's cookbook. She makes it for the boat, but it's a perfect make-ahead picnic food for land too!
Provided by kolibri
Categories Lunch/Snacks
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.
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- To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken breasts, letting them brine for 30 minutes or so. If the chicken breasts aren't fully submerged then add a bit more water. I usually cover and put them in the fridge. Once brined, pat dry the chicken breasts and add them to a baking sheet. Bake at 400F for about 20 minutes or until the chicken is no longer pink inside (160F).
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