Spicy Crunchy Chicken Salad In Lettuce Cups Recipes

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RANCH CHICKEN SALAD CUPS



Ranch Chicken Salad Cups image

Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

8 slices bacon, chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk
3 tablespoons chopped scallions
2 tablespoons chopped fresh dill
Kosher salt and freshly ground pepper
3 cups shredded rotisserie chicken (skin removed)
1 16-ounce container Campari or other small vine-ripened tomatoes, quartered
1 avocado, diced
2 heads Bibb lettuce, leaves separated
4 dinner rolls

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
  • Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
  • Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS



Italian Chicken Salad in Lettuce Cups image

Provided by Giada De Laurentiis

Categories     main-dish

Time 48m

Yield 12 servings

Number Of Ingredients 10

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Steps:

  • Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
  • Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
  • Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
  • Yield: 1 3/4 cups

CURRIED CHICKEN SALAD IN LETTUCE CUPS



Curried Chicken Salad in Lettuce Cups image

Provided by Dave Lieberman

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro leaves, chopped
1/2 bunch cilantro stems
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
3 scallions, thinly sliced
2 stalks celery, thinly sliced
3/4 cup halved seedless red grapes
Butter lettuce leaves, for serving

Steps:

  • Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
  • Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
  • In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
  • Serve heaping portions of the salad in butter lettuce leaves.

SPICY CHICKEN SALAD IN LETTUCE CUPS



Spicy Chicken Salad in Lettuce Cups image

A Southeast Asian-inspired mix of rice-wine vinegar, lime, and chiles gives this fragrant Spicy Chicken Salad in Lettuce Cups, sweetness, tang, and spice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Number Of Ingredients 11

1 tablespoon jasmine rice or another long-grain rice
Coarse salt
1 pound ground chicken
Lime-Chile Dressing
1/4 cup chopped fresh Thai basil, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
Freshly ground pepper
1 head Boston lettuce, leaves separated
1 carrot, peeled and cut into matchsticks
1/2 daikon radish, peeled and cut into matchsticks
3 tablespoons salted, roasted peanuts, chopped

Steps:

  • Toast rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.
  • Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
  • Transfer to a medium bowl with a slotted spoon; reserve 1/4 cup cooking liquid. Add dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.
  • For each serving, put about 1/4 cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.

SPICY CHICKEN LETTUCE WRAPS



Spicy Chicken Lettuce Wraps image

This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound chicken tenderloins, cut into 1/2-inch pieces
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
2 garlic cloves, minced
1/3 cup stir-fry sauce
1 teaspoon reduced-sodium soy sauce
8 Bibb or Boston lettuce leaves
1/4 cup salted peanuts
2 teaspoons minced fresh cilantro

Steps:

  • Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.

COOL & CRUNCHY CHICKEN SALAD



Cool & Crunchy Chicken Salad image

When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. -Sarah Smiley, Bangor, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup thinly sliced celery
1 cup pecan halves, toasted
Lettuce leaves

Steps:

  • In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

Nutrition Facts : Calories 340 calories, Fat 24g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

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.

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Provided by Guy Fieri

Time 27m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon oil
1 small carrots, diced
1/2 celery rib, diced
1/2 red bell pepper, diced
5 snap peas, diced
1/2 cup diced red onion
1/2 cup mung beans, cut in 1/2
2 chicken breast, diced
6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
5 fried wonton skins
6 iceberg lettuce leaves
2 tablespoons diced green onions
2 tablespoons crushed, unsalted peanuts
Black sesame seeds, for garnish
1/2 cup soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons sambal hot sauce
3 tablespoons apricot preserves
1/4 cup rice wine vinegar
3 tablespoons hoisin sauce
1 teaspoon minced cilantro
2 teaspoons sesame seeds
1 teaspoon sesame oil

Steps:

  • In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
  • Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
  • Mix all ingredients thoroughly. Shake before serving.

CUERVOAND#174; MARGARITA CHICKEN SALAD (IN LETTUCE CUPS)



Cuervoand#174; Margarita Chicken Salad (In lettuce cups) image

Provided by Food Network

Number Of Ingredients 8

1 Small Yellow Pepper, Finely chopped
1 lb. Boneless, Skinless Chicken Breast
1 Tbsp. Poultry Seasoning Blend
3 Scallions, Thinly Sliced
1 Tbsp. Olive Oil
1/4 cup Mayonnaise
1 Head Boston Bib Lettuce
1 Cup Jose Cuervo Golden Margarita™

Steps:

  • 1. Poach chicken and 1 cup Jose Cuervo Golden Margarita.
  • 2. Mix in a skillet.
  • 3. Remove from heat.
  • 4. When cool, dice chicken into small pieces.
  • 5.Combine all ingredients in a small bowl.
  • 6.Refrigerate for an hour.
  • 7. Mix and spoon into washed lettuce leaves.
  • Jose Cuervo Golden Margarita. 12.7% ALC/VOL. ©2010Produced by Heublein, Norwalk, CT under license from the trademark owner. Jose Cuervo is a registered trademark of Tequila Cuervo la Rojena. Grand Marinier© is a registered trademark of Societe des Produits Marnier-Lapostolle, Paris and is used under license from trademark owner.

CHICKEN SATAY LETTUCE CUPS



Chicken Satay Lettuce Cups image

This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 28

1/3 cup packed dark brown sugar
1/4 cup vegetable oil
1 1/2 teaspoons ground turmeric
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1/4 teaspoon ground cumin
4 cloves garlic
2 stalks lemongrass, tender white parts only, finely diced
1/2 white onion, coarsely chopped
Kosher salt
3 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 cup salted dry-roasted peanuts
1/2 cup coconut milk
3 tablespoons tamarind paste
2 tablespoons distilled white vinegar
1 tablespoon dark brown sugar
Pinch cayenne pepper
Kosher salt
10 cloves garlic
3/4 cup vegetable oil
1 cup salted dry-roasted peanuts
2 tablespoons dark brown sugar
Kosher salt
2 pints cherry tomatoes, halved
2 English cucumbers, sliced
2 heads Bibb or Boston lettuce, leaves separated (about 48 leaves)
1/2 white onion, thinly sliced
4 cups cooked white or sticky rice

Steps:

  • For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
  • For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
  • For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
  • Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
  • Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
  • Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
  • Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.

SPICY MINCE & LETTUCE CUPS



Spicy mince & lettuce cups image

A Thai inspired-dish which is quick, simple, cheap and low fat - yet still feels special and is full of flavour. A great pre-dinner nibble

Provided by Barney Desmazery

Categories     Buffet, Canapes, Starter

Time 25m

Number Of Ingredients 14

1 tbsp sunflower oil
large piece fresh root ginger , peeled and grated
2 garlic cloves , crushed
2 red chillies , deseeded and finely sliced
500g minced chicken , turkey or pork
85g light brown sugar
2 tbsp fish sauce
juice 1 lime
2 lime leaves , finely shredded
mix of iceberg lettuce , Little Gem and cos leaves
large handful mint and coriander leaves, very roughly chopped
handful toasted peanuts , roughly chopped
2 shallots , finely sliced into rings
1 lime , cut into wedges

Steps:

  • Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
  • Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

Nutrition Facts : Calories 253 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 29 grams protein, Sodium 1.73 milligram of sodium

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Adults and kids alike enjoy the make-it-yourself aspect of these festive appetizers. The mint and cilantro add so much flavor, and the lettuce cup provides a refreshing crunch. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield serves 6 to 8.

Number Of Ingredients 13

1 packet stir-fry seasoning powder
1/4 cup water
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1 tablespoon canola oil
1 pound ground chicken breast
1 red bell pepper, diced
1/4 cup diced water chestnuts
2 tablespoons thinly sliced scallions
Pinch crushed red pepper flakes
1 head of romaine lettuce (inner leaves only), or 2 heads of butter lettuce and /or radicchio
For garnish: Mint, cilantro, bean sprouts, chopped peanuts

Steps:

  • In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 525mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

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