Bbq Spiced Chicken Salsa Salad And Pumpkin Chipotle Polenta Recipes

PUMPKIN-CHIPOTLE WAFFLES

Pumpkin-Chipotle Waffles image

We serve these sweet and spicy Southwestern-inspired waffles with an orange-and cayenne-infused maple syrup for a citrus kick.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield About 8 waffles

Number Of Ingredients 18

Ingredients

1 cup maple syrup
1/4 teaspoon ground cinnamon
Large pinch fine salt
Pinch cayenne
1 teaspoon freshly grated orange zest
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3/4 cup buttermilk
1/2 cup pure pumpkin puree
1/3 cup vegetable oil, plus more for brushing waffle iron
3 tablespoons brown sugar
1 large egg plus 1 large egg white
Soft unsalted butter for serving, optional
1/2 cup toasted pumpkin seeds (pepitas)

Steps:

For the syrup: Whisk together the maple syrup, cinnamon, salt and cayenne in a small saucepan. Bring to a simmer over medium-low heat and whisk until the cinnamon is dissolved, about 1 minute. Remove from the heat and stir in the orange zest. Cover and keep warm.
For the waffles: Preheat a waffle maker to medium-high. Preheat the oven to 200 degrees F. Whisk together the flour, baking powder, baking soda, chipotle powder, cinnamon and salt in a medium bowl. Whisk together the buttermilk, pumpkin puree, oil, sugar, egg and white. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's ok if there are lumps).
Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.
Serve the waffles with butter, drizzle with the orange syrup and sprinkle with the pepitas.

SALSA CHICKEN SALAD

Salsa Chicken Salad image

Here's a quick and easy chicken salad just as full of flavor as it is colorful, promises Timothy Lewis of Somerset, Pennsylvania. The perfect lunch for busy summertime days!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/3 cup mayonnaise
1/4 cup salsa
4 teaspoons minced fresh cilantro, divided
Dash pepper
1 package (6 ounces) ready-to-use Southwestern chicken strips
1/2 medium sweet red pepper, thinly sliced
1 small ripe avocado, peeled and thinly sliced

Steps:

In a bowl, combine the mayonnaise, salsa, 3 teaspoons cilantro and pepper; add chicken and toss to coat. Let stand for 10 minutes., Arrange red pepper and avocado slices on two salad plates; top with chicken mixture. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 313 calories, Fat 19g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 876mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 7g fiber), Protein 21g protein.

BBQ CHICKEN AND CHIPOTLE SALAD

BBQ Chicken and Chipotle Salad image

This has to be the most requested recipe in my way-too-vast collection. It comes from Chiffonade Chef on the FC site, and she submitted it to Gourmet magazine some years ago. It was accepted and printed almost immediately. It's so easy, and so tasty, you will see why.

Provided by Jangomango

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup barbecue sauce (preferably Kansas City style-Sweet)
1/3 cup mayonnaise
1 canned chipotle chile in adobo (note, that is one chile, not one can of chiles)
2 lbs leftover bbq chicken or 2 lbs plain grilled chicken
1 small red onion
1 red bell pepper
1/2 cup fresh cilantro leaves

Steps:

In a large bowl, whisk together BBQ sauce and mayo.
Finely chop chipotle and whisk into dressing.
Discard bones from chicken and cut meat into 1/2 inch pieces.
Finely chop enough onion to measure 1/3 cup.
Finely chop bell pepper and cilantro and add to dressing with chicken and onion.
Combine well.
Season salad with salt& pepper.
Serve in lettuce cups with a nice crusty baguette.

Nutrition Facts : Calories 407.9, Fat 27.2, SaturatedFat 7.2, Cholesterol 116.8, Sodium 318, Carbohydrate 10.5, Fiber 0.7, Sugar 5.8, Protein 28.6

GRILLED CHICKEN WITH SALSA

Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

Ingredients

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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